Intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.

Including an overview of UK alcohol licensing laws and the importance of promoting the four key licensing objectives, plus the types of licence, legal duties, age verification and more.

Covering general allergies, food allergies and food intolerances and explain the differences between them, plus the 14 allergens controlled by legislation, symptoms of allergies and steps for reducing risk.

This course is aimed at managers and staff in all industries who have a critical role to play in reducing drug, alcohol and substance misuse in the UK.

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including: New employees with minimal or no prior food safety knowledge; Employees handling low-risk or wrapped foods (category A); Front of house employees, such as waiting or check out staff; Back of house employees, such as kitchen porters or warehouse staff.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including: New employees with minimal or no prior food safety knowledge; Employees handling low-risk or wrapped foods (category A); Front of house employees, such as waiting or check out staff; Back of house employees, such as kitchen porters or warehouse staff.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including: New employees with minimal or no prior food safety knowledge; Employees handling low-risk or wrapped foods (category A); Front of house employees, such as waiting or check out staff; Back of house employees, such as kitchen porters or warehouse staff.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include: Pubs, hotels, restaurants; Supermarkets and retail environments; Food and drink manufacturers; Hospitals; Care homes; Schools.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include: Pubs, hotels, restaurants; Supermarkets and retail environments; Food and drink manufacturers; Hospitals; Care homes; Schools.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include: Pubs, hotels, restaurants; Supermarkets and retail environments; Food and drink manufacturers; Hospitals; Care homes; Schools.

Including an overview of UK alcohol licensing laws and the importance of the four key licensing objectives. The course also covers mandatory conditions, which are compulsory for all licensed premises and looks in detail at the major issue of age verification. It also outlines the responsibilities involved in alcohol retailing including drinking guidelines and how to avoid and reduce conflict.

For supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.