Food Safety for Catering Induction Package £45
The Induction Package includes
Food Safety Essentials 2 hours
Level 2 Food Safety for Catering 7 hours
Allergenic and Food Intolerant Customers 1 Hour
Volume Discounts
10+Courses 10% Discount
50+Courses 20% Discount
100+Courses 30% Discount
250+Courses 40% Discount
500+Courses 50% Discount
To get your volume discount please contact us on 07585 244671 or email tom@thmtraining.co.uk
Food Safety Essentials (RoSPA Approved)
Food safety training is essential for any food business that aims to create and encourage a food safety culture. It is a legal requirement for staff involved in food handling to be adequately trained and supervised in line with their work activity.
This highly interactive and engaging Food Safety Essentials course meets UK / EU Legal requirements and is compatible with the relevant Level 1 syllabuses.
| Module 1: Introduction to Food Safety | Food Safety and Why It Is Important |
| Module 2: The Law and Food safety | Food Businesses and Food HandlersReporting, Record Keeping and TrainingUnderstanding the principles of hazards and risks |
| Module 3: Food Safety Hazards and Risks | Hazards and RisksFood Safety Hazards, their sources and effectsUnderstanding BacteriaHow Food Safety Risks Arise |
| Module 4: Risk Control – Temperature, Preservation and Storage | Temperature ControlRefrigeration, Chilling and Cold HoldingCooking, Hot Holding and Re-heatingFood PreservationStorage |
| Module 5: Risk Control – People, Places and Pests | Food Handlers and Personal HygieneWork AreasFood Premises and EquipmentPest ControlAllergens |
Course Duration
2 hours
Target Audience
- Any worker engaged in handling food
Available In
- Audio
Food Safety in Catering
Food safety training is essential for any food business that aims to create and encourage a food safety culture. It is a legal requirement for staff involved in food handling to be adequately trained and supervised in line with their work activity.
This highly interactive and engaging Food Safety in Caterings course meets UK / EU Legal requirements and is compatible with the relevant Level 2 syllabuses.
| Module 1: Introduction to Food Safety | Food Safety and Why It Is Important |
| Module 2: The Law and Food safety | Food Businesses and Food HandlersReporting, Record Keeping and TrainingWho enforces food safety law |
| Module 3: Food Safety Hazards and Risks | Hazards and RiskFood Safety Hazards, their sources and effectsUnderstanding BacteriaHow Food Safety Risks Arise |
| Module 4: Risk Control – Temperature, Preservation and Storage | Temperature ControlRefrigeration, Chilling and Cold HoldingCooking, Hot Holding and Re-heatingFood PreservationFood Storage |
| Module 5: Risk Control – People, Places and Pests | Food Handlers and Personal HygieneKeeping work areas cleanFood Premises and EquipmentPest Control |
Course Duration
7 hours
Target Audience
- Any person engaged in handling food needing more detailed training
Allergenic and Food Intolerant Customers
Course Duration
1 Hour
This course aims to help you to understand what allergens are,
their impact on people who are affected by them, the law relating
to allergens and how they should be managed during food
preparation and handling.
Having completed this course, you’ll be able to:
• Define the terms ‘allergy’ and ‘allergens’
• Explain the differences between wheat allergy, gluten
intolerance and coeliac disease
• List and provide examples of the EU’s top 14 allergens
• Describe the symptoms and effects of ingesting allergens
• Identify the legislation that governs the communication of
allergen information to consumers
• Define the difference between prepacked and
non-prepacked food
• Explain how allergen information about both prepacked and
non-prepacked foods must be communicated to consumers
• Describe other types of information that may appear on
food labels
• Define the terms direct and indirect allergenic
cross-contamination
• Explain how allergenic cross-contamination can occur in the
catering industry and how it can be controlled
• State what cross-contamination warnings are and why they can
have a negative impact
• Explain how food allergy risks can be controlled when:
• Preparing Food – including how to modify recipes to reduce
allergen risk
• Serving Food
• Purchasing and Storing Food
How our courses work
Select the courses you would like to purchase and add them to your basket.
The cost of the course includes access to the Learning Management System.This is where you launch the course monitor progress and download certificates. If you are training more than one candidate then you can nominate a manager who will be able to assign courses and monitor progress and download certificates and run reports. For more information on how the Learning Management System works please visit this page https://www.thmtraining.co.uk/learning-management-system-and-solution/
If you are a business, organisation or School and would prefer to be invoiced please call, email or message and we can arrange this for you
When you checkout you can send us any additional information such as your candidates name and email addresses if you are training more than one candidate. We will then allocate your courses to the candidates. Logins to the e-learning will then be emailed. Candidates can access their learning via any internet enabled device and complete their training at their own pace. All course licences are valid for 12 months from the date of purchase.
All course certificates are available as a PDF download for candidates to print however if you need a certificate printed in full colour on quality 300gsm certificate card and posted in a stiffened envelope. We offer this service for £10 per certificate. Simply add to your basket and following checkout you will be able to complete the information form to send us any additional information
