The hospitality industry is one of the most challenging and fastest growing industries in the world. The industry covers a huge range of roles, from chefs and servers to housekeepers and more. Whether you are involved in food and beverage, travel and tourism, lodging or recreation, there will be different regulations and requirements that you have to meet.
Our selection of courses cover a range of topics including The Licensing Act, Food Hygiene Regulations, Food Information Regulations and Identifying Workplace Roles and Responsibilities.
Please note that listed course prices do not include VAT.
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Course Outlines
This course aims to provide you with an overview of the National Food Hygiene Rating Scheme, the scoring criteria and how inspectors evaluate them, the appeals procedure, the Safer Food Better Business management system, E-Coli, and provides helpful advice for businesses.
This course is intended to provide you with the knowledge you need to complete the test to become a personal licence holder. It covers all the major topics relating to UK licencing law, responsibilities and penalties for breaching these. It also looks in detail at the issue of age verification including an interactive element to support learning in this area.
Hazard Analysis and Critical Control Point (HACCP) is an internationally accepted food safety management system that is used to recognise, assess, and manage hazards that have a material impact on food safety. This course covers the key hazards and terms, and covers control measures and problem solving techniques. A step by step example leads you through the implementation of HACCP to demonstrate in practice how the 7 principles of HACCP are integrated into the whole process.
Food handlers and their employers have a legal requirement to manage food safety. According to the law, anyone who handles food must ensure that it is safe for consumers to eat before it is prepared, cooked, served, or sold. Food can become contaminated if food safety regulations are not followed, and this could have fatal results.
This course helps to train your staff by increasing their understanding of the risks that poor food safety standards pose, as well as how those risks actually arise and how to manage and prevent them.
According to the law, anyone who handles food must ensure that it is safe for consumers to eat before it is prepared, cooked, served, or sold. Food can become contaminated if food safety regulations are not followed, and this could have fatal results. This course helps to train your staff by increasing their understanding of the risks that poor food safety standards pose, as well as how those risks actually arise and how to manage and prevent them.
Food handlers and their employers have a legal requirement to manage food safety. According to the law, anyone who handles food must ensure that it is safe for consumers to eat before it is prepared, cooked, served, or sold. Food can become contaminated if food safety regulations are not followed, and this could have fatal results.
This course helps to train your staff by increasing their understanding of the risks that poor food safety standards pose, as well as how those risks actually arise and how to manage and prevent them.
Food handlers and their employers have a legal requirement to manage food safety. According to the law, anyone who handles food must ensure that it is safe for consumers to eat before it is prepared, cooked, served, or sold. Food can become contaminated if food safety regulations are not followed, and this could have fatal results.
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, and restaurants, Supermarkets and retail environments, Food and drink manufacturers, Hospitals, Care homes, Schools.
Food handlers and their employers have a legal requirement to manage food safety. According to the law, anyone who handles food must ensure that it is safe for consumers to eat before it is prepared, cooked, served, or sold. Food can become contaminated if food safety regulations are not followed, and this could have fatal results.
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, and restaurants, Supermarkets and retail environments, Food and drink manufacturers, Hospitals, Care homes, Schools.
The alcohol licensing laws of the United Kingdom regulate the sale and consumption of alcohol. It is important for anyone working in licensed premises to have a basic understanding of these laws and how they apply to them.
Food business owners, supervisors and managers have legal duties in UK and EU law to ensure that they and their staff work and prepare food safely and in compliance with good practice. This course is aimed at 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.
