This training course has been officially approved by iirsm: Please click here to see our certificate of approval. -
This training course has been officially approved by iirsm: Please click here to see our certificate of approval. Food safety is a key part of protecting your customers and your reputation. Whether you’re working in a café, restaurant, school kitchen or care home, you need to know how to handle, prepare, and serve food safely. This Food safety level 2 course is a must-have. In fact, poor food hygiene can lead to contamination from bacteria, chemicals, physical objects, or allergens. All that can cause serious illness. This course shows you how to prevent that. You’ll learn how to work in a clean, controlled way so the food you serve is always safe to eat. If you deal with food at any stage, this food safety level 2 certificate gives you the knowledge and confidence to do it right. -
This training course has been officially approved by iirsm:Â iirsm validation certificate This Level 3 Food Safety course is designed for individuals in supervisory or management roles who are responsible for overseeing food safety practices within their organisation. The course provides a comprehensive understanding of legal obligations, hazard control, hygiene standards, and food safety management systems. By the end of the course, you will be equipped with the knowledge and confidence to implement, monitor, and maintain high standards of food safety, protect public health, and ensure compliance with UK food legislation. By the end of the course you will have learnt about:
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- Food safety legislation in the United Kingdom
- Physical contamination, how it can occur, and how to prevent it
- Chemical contamination, how it can occur, and how to prevent it
- Allergenic contamination, how it can occur, and how to prevent it
- Microbiological contamination, how it can occur, and how to prevent it
- The causes of food poisoning and food-borne diseases
- Key food temperatures and their role in preventing the growth of harmful microorganisms
- Handling food from point of receipt through to final use
- The design, layout, and condition of food premises and equipment
- Effective cleaning and waste management principles
- The impact of pests and how to manage them
- Personal hygiene practices among food handlers
- The importance of staff training, minimum requirements, and ongoing monitoring
- An overview of food safety management systems
