Food business operators or anybody involved in food preparation, food supply or hospitality whether employed or self-employed, working in restaurants, care homes, day care centre, hospitality, fast food outlets, takeaways, etc. must undertake food hygiene/ food safety training to meet the legal requirement.

Food Safety training for your business

Level 2 Award in Food Safety for Catering (RQF)

This  courses suitable for anyone who prepares or handles food or is involved in the management of such people in a catering environment.

For example , the food handlers working in   restaurants, takeaways, bars, cafes,fast food  outlets,kitchens,hospitals,hotels,prisons,education establishments and home caterers require this qualification

If group bookings are required for a specific work place the course can be tailored to meet your workplaces specific advice needs. Please contact us directly on 0207 3772120 to book a course in your place with a discounted price.

Topic covered :

  • Introduction to food safety
  • Microbiological hazards
  • Contamination hazards and controls
  • Food poisoning and its control
  • HACCP from purchase to service
  • Personal Hygiene
  • Food premises and equipment
  • Pests and control
  • Cleaning and disinfection
  • Food safety law & enforcement

Duration : 1 day

Level 3 in Supervising Food Safety  RQF)

Our Level 3 Food Safety Training Course provides a detailed understanding of food safety procedures, highlighting the importance of monitoring staff and controls.

Who needs this qualification?
This course is ideal for those individuals who operate in a supervisory role in the workplace, including managers ,  chefs,  restaurant and takeaway owners, and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP-based food safety management procedures and systems.

Why is this training important?
Employers are legally obliged to provide training. Everyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are prepared with both the knowledge and confidence to do their job effectively.

Benefit of the course
• The ability to implement and supervise a food safety management system.
•  Understand food safety procedures.
• Comprehend the concept of food hazards and the risks associated with them.
• Recognise the terminology with respect to supervising food safety.
• Appreciate the techniques involved in controlling and monitoring food safety.
• Rise the risks linked to cross contamination.
• Understand the role temperature has to play in the control of food safety.
• Grow the importance of supervising high standards of cleanliness in food premises.

Duration
Three-day programme

Why train with Hamlets Training Centre?

  • Outstanding Learner Support
  • Flexible learning at your convenience
  • Cost effective
  • Fast easy access
  • Accepted by Local Authorities
  • Learn at your own pace
  • Meets UK / EU Legal requirements
  • Group Discounts

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Course Summary

Level 2 Award in Food Safety for Catering (RQF)

Fee: £50.00 p/p,   to get  a quote for a group booking email us info@hamlets.org.uk

Duration: 1 DAY
Time : 10:00- 17:00

Result: On the same day
Certification : Within 5 working days

Level 3 in Supervising Food Safety ( RQF)

Course Fee: £199.00 p/p

Course duration: 3 days

Certification: Within 5 working days

In-house training courses

If you have more than five people to train and a suitable training room then it may work out cheaper for you to have an in-house course.To get your price call now on 020 73772120.

Why Food Safety Training is essential?

  • Comply with the legal requirement in Food Safety
  • Due diligence to avoid offense
  • Safer food, better business
  • Reduce the risk of food poisoning
  • To handle food hygienically, e.g., preparation, cooking, re-heating, cooling and storing

Test Summary

Here you can book test for this course. Please click the button below for booking.

Frequently Asked Questions

You can pay for your course by using the link above ‘Book this course online’ or ‘Book this course in person’.

Yes, the law requires you to have suitable training.

Three years is current recommendation for renewing Food Hygiene  or Food Safety training.

Yes, it is a multiple-choice exam and all the information needed to pass the exam is explained during the Food Hygiene or Food Safety training course.

Yes, you do need Food Hygiene or Food Safety training if you are involved in the food trade however small your food business is when you start.  Remember that with good food hygiene or food safety training and hard work it may become a big food business.

Yes, they can.  Extra time, 25%, can also be allowed.

How do I pay for a course?

To see what options of payments are available, please see the ‘How do I pay for a course’ link at the top of this page.

The scheme helps you choose where to eat out or shop for food by giving you information about the hygiene standards in restaurants, pubs, cafés, takeaways, hotels and other places you eat, as well as supermarkets and other food shops.

You can make special requests when you book your test, for example, if you have a disability and need extra equipment or help to access the centre.

The scheme is run by the Food Standards Agency in partnership with local authorities in England, Wales and Northern Ireland.

Local authorities are responsible for carrying out inspections of food businesses to check that they meet the requirements of food hygiene law.

Ratings are given to:
• places where you can eat out such as restaurants, takeaways, cafés, sandwich shops, pubs, and hotels
• other places you eat away from homes, such as schools, hospitals, and residential care homes
• places where you shop for food, such as supermarkets, bakeries, and delicatessens.

A new rating is given each time the business is inspected by a food safety officer from the local authority where the business is located.

How often inspections take place depends on the potential risk to people’s health if something goes wrong and this depends on the type of food being handled and the type of processes that are carried out before the food is sold or served to the public.

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