You have found the only provider of Food Hygiene and Health & Safety Courses that have been written and designed by the UK’s leading Catering Industry Association, NCASS.
We know exactly what it is that you are looking for;
a reliable and reputable provider where you can obtain a genuine qualification that is recognised by all Health Authorities and Environmental Health Officers
9 training courses found
Aim of the course: To develop knowledge of the principles of food hygiene, and train staff members/sole traders to the nationally required safety level. Topics covered: Food poisoning Cleaning Refuse Pest Control Health & safety Safe food handlers Safe food handling HACCP – Food safety risk assessment COSHH - Risk assessment Siting catering trailers Siting and erecting marquees Numbers of units at an event Licensing Legislation Learning Outcome: By the end of the course students will be able to demonstrate knowledge of food poisoning, cleaning, refuse, pest control, health & safety, safe food handlers, safe food handling, legislation, HACCP – food safety risk assessment, COSHH - risk assessment, siting catering trailers, siting and erecting marquees, numbers of units at an event, licensing.
Topics Covered Supervisory management Food safety Microbiology Hazards Pest control Temperature control Contamination control Applying & monitoring good food safety measures Cleaning Quality control Contributing to the food safety training of others Legislation Learning Outcome By the end of the course students will be able to demonstrate knowledge of supervisory management, food safety, microbiology, hazards, pest control, temperature control, cleaning, contamination control, applying & monitoring good food safety measures, quality control, contributing to the food safety training of others, legislation Assessment Criteria: The 60 minute online exam consists of 60 multiple choice questions covering the topics taught in the course. The pass mark is 45 correct answers (75%).
Aim of the course: To provide knowledge and understanding of Health & Safety principles and practices in order to keep the working environment as safe as possible. Topics covered: Why Train in Health and Safety? Equipment Cuts & Burns Fryers Ventilation Vehicles & Licensing Chemicals Slips, Trips & Falls Maintenance Manual Handling Safety Signs Reporting Accidents Gas & Electrical Safety First Aid Noise Working at Height Managing Health & Safety Learning Outcome By the end of the course students will be able to demonstrate knowledge of why health and safety training should be done, safe use of equipment, cuts and burns, fryers, ventilation, vehicles and licensing, chemicals, slips, trips and falls, maintenance, manual handling, safety signs, reporting accidents, gas & electrical safety, first aid, noise, working at height, managing health & safety.
Topics covered: Roles and responsibilities of the first aider First aid kits Primary Survey Secondary Survey Recovery Position Choking Shock Burns Bleeding Seizures Heart Attacks Asthma Strains and Sprains Learning Outcome: By the end of the course students will be able to demonstrate knowledge of roles and responsibilities of the first aider, first aid kits, primary survey, secondary survey, recovery position, choking, shock, burns, bleeding, seizures, heart attacks, asthma, strains and sprains. Assessment Criteria: The 20 minute online exam consists of 20 multiple choice questions covering the topics taught in the course.
This course is aimed specifically at staff that prepare or handle foods in the mobile catering industry and has information over and above generic Food Hygiene courses such as changing gas bottles safely. This is the only course available anywhere specifically for mobile caterers.
(1) Sourcing food (2) Social responsibility and (3) Environmental practices. It is Important that you have a full and comprehensive understanding in all areas of the field in order to improve overall sustainability in the industry.
What is HACCP? HACCP is a risk assessment system; based on the principles of hazard analysis critical control points. It is a legal requirement for ALL food businesses in the EU to develop and maintain a food risk assessment.
Aim of the course: To develop knowledge of the basic principles of food hygiene. The course has not been designed to assess academic ability, but to develop a basic awareness of food safety matters.
This course covers the essentials and is not intended as a substitute for hands-on fire extinguisher training from an instructor. The course is a great way to gain an understanding of different Fire Extinguisher types, which type of extinguisher to use on which type of fire, the main causes of fires in the catering industry, how a fire extinguisher works, installation, maintenance and more.