USD prices exclude applicable taxes, travel, special venue costs and external examinations or accreditation. Delivery, availability and any additional charges are confirmed before payment. Corporate or customized delivery: Request Quote.
This course develops the knowledge and practical judgement needed to apply preventive food-safety controls across real catering and handling processes. The learning sequence begins with supervisory food-safety responsibilities, then develops the tools and decisions involved in foodborne illness and contamination routes. Participants connect these foundations with the remaining modules and complete applied work focused on training, records and supervisory assessment.
The programme is intended for food handlers, catering supervisors, food-safety personnel and managers selecting the stated level. Examples are examined from both the person delivering the work and the person reviewing its adequacy. Participants practise identifying the relevant requirement, gathering evidence, recognising uncertainty and documenting a justified recommendation. The emphasis and level of challenge follow the approved supervisory level and the stated duration of 3 Days / 18–20 Hours.
Learning combines facilitator explanation, structured questions, case analysis and practical outputs that can be reviewed against the objectives. Corporate groups can use agreed, anonymised procedures and records to make the discussion relevant to their own operations. Exercises distinguish a training recommendation from an authorised workplace decision: local law, client requirements, contracts, engineering standards and manufacturer instructions remain applicable. The closing activity produces a specific improvement or review plan, with responsibilities and evidence requirements that participants can discuss with their own management.
The course connects supervisory food-safety responsibilities with training, records and supervisory assessment. Participants practise making the reasoning and evidence behind an operational decision clear enough for others to review.
food handlers, catering supervisors, food-safety personnel and managers selecting the stated level
Relevant workplace exposure and familiarity with basic subject terminology are recommended. Advanced technical workshops require suitable prior knowledge; participant suitability and any specialist preparation are confirmed before booking.
Food-safety control follows the food through receiving, storage, preparation, production, transport and service.
Food-safety control follows the food through receiving, storage, preparation, production, transport and service.
Food-safety control follows the food through receiving, storage, preparation, production, transport and service.
Food-safety control follows the food through receiving, storage, preparation, production, transport and service.
Food-safety control follows the food through receiving, storage, preparation, production, transport and service.
Food-safety control follows the food through receiving, storage, preparation, production, transport and service.
Food-safety control follows the food through receiving, storage, preparation, production, transport and service.
Food-safety control follows the food through receiving, storage, preparation, production, transport and service.
Design cleaning around the condition required, the type of soil, the surface and the risk of contamination.
HACCP builds on effective prerequisite programmes and a clear understanding of the product, intended use and process flow.
Protect people and stabilise the situation before beginning investigation.
Leadership turns stated priorities into decisions about resources, workload and acceptable performance.
A catering operation supplies a dining hall and remote work locations. One delivery record is incomplete, staff report a change in packing arrangements and the supervisor cannot establish which meals were affected. The team must protect consumers and review the control system.
Participants examine this fictional case through the course modules, identify missing information and prepare a justified response. Corporate examples can be adapted within the agreed scope.
Knowledge checks assess understanding, while a practical case output tests application. Review criteria are accuracy, use of evidence, recognition of limitations, clear responsibility and feasibility. The facilitator provides feedback; joining instructions confirm attendance requirements and any formal pass criteria before delivery.
The approved title is retained. Any awarding-body qualification, examination, candidate requirements and certification route must be confirmed in writing before booking. This independently developed course information is not an official awarding-body syllabus and does not promise an accredited award.
Live Online / Distance Learning; Classroom; Corporate In-House; Blended where suitable
Online delivery means instructor-led live online or distance learning. Practical workshops retain the stated classroom/in-house preference. Dates, teaching language, venue and the session schedule are confirmed before enrolment.
Request a proposal with the course, number of participants, location, preferred dates and delivery method. Groups above 12 receive a custom quotation. Travel, venue, accommodation, printing, examinations and third-party certification are included only when expressly stated in the proposal.
An enquiry starts a discussion. Your place or group delivery is confirmed after availability, scope and commercial terms are agreed.
Yes, relevant anonymised documents can be agreed for corporate delivery. Added scope and extensive preparation are confirmed in the quotation.
The approved online pathway is live online/distance learning. Self-paced learning media is not represented as available until it has been developed and enabled.
Food Safety Awareness – Level 1 helps participants apply preventive food-safety controls across real catering and handling processes. This ½ day course combines focused instruction, applied discussion and practical work on food contamination and illness and reporting problems and following instructions.
Live Online / Distance Learning; Classroom; Corporate In-House; Blended where suitable
Food Safety for Food Handlers – Level 2 helps participants apply preventive food-safety controls across real catering and handling processes. This 1 day course combines focused instruction, applied discussion and practical work on biological, chemical, physical and allergen hazards and cleaning, storage and safe service.
Live Online / Distance Learning; Classroom; Corporate In-House; Blended where suitable
Food Safety Inspection & Auditing helps participants apply preventive food-safety controls across real catering and handling processes. This 1 day course combines focused instruction, applied discussion and practical work on inspection criteria and preparation and audit reporting and follow-up.
Classroom / Corporate In-House preferred; Live Online by arrangement; Blended where suitable
BUILT AROUND YOUR OPERATION
Tell us the capability you need, the people involved and the setting in which they work. We will agree a practical programme and delivery proposal.
