Level One Food Safety

This course is designed for delegates who prepare low risk foods e.g. fruit and snacks or provide storage for packed lunches.

Entry requirements :  Delegates must be 14 years of age to complete the assessment.

Who should attend :  Waiting staff, health care workers, kitchen porters.

First Aid

Assessment :  Question paper at the end of the course.

Course Duration :  4 hours of teaching over 1 day.



Level Two Food Safety

This course has been designed and is a must for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Assessment :  Question paper at the end of the course.

First Aid

Entry requirements :  Delegates must be 14 years of age to complete the assessment.

Course Duration :  6 hours of teaching over 1 day.

Who should attend :  Anyone working in the catering and hospitality industry or those about to start work in the industry.



Food Safety Level Three

The course is designed for Managers and supervisors in medium and large manufacturing or catering businesses who have a supervisory responsibility.

Entry requirements :  Delegates must be 14 years of age to complete the assessment.

First Aid

Who should attend :  Anyone working in the catering and hospitality industry.

Course Duration :  The total qualification time for this qualification is 25 hours, of this 20 hours are recommended as guided learning hours. This can be achieved by prior learning with a workbook and the 2 days in the classroom.

Assessment :  Question paper at the end of the course.



Level Two Hazard Analysis and Critical Control Point (HACCP)

This course has been designed and is a must for those responsible for developing and maintaining the business's food safety procedures; this course provides information needed for identifying food safety hazards and ensuring that adequate controls are in place.

Entry requirements :  Delegates must be 16 years of age to complete the assessment.

First Aid

Who should attend :  Those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.

Assessment :  Question paper at the end of the course.

Course Duration :  6 hours of teaching over 1 day.