Food and Drink Hospitality and Manufacturing

This effective online Food Safety for Manufacturing (Level 2) course is essential for you if you work, or intend to work, in a manufacturing or processing environment. Your work could be in a food factory, meat cutting plant, brewery, vegetable preparation and packing facility, dairy, bottling plant or any other setting where food or drinks are made and/or packaged at scale for sale and consumption. You will learn all you need to know to safely clean equipment, surfaces and work areas, and how to store food and drinks according to legal hygiene standards using these e-learning modules. The duration of this online course is 4 hours and can be completed over multiple sessions, in your own time. Accessible modules cover: • Food safety hazards and how to avoid them • The importance of temperature control • Safe heat processing of foods • Food handlers • Food storage • Cleaning • Food premises and equipment • The Law This accredited course is delivered fully-online and is a cost-effective way to get yourself up to speed with all you need to know to comply with Food Safety regulations in food preparation environments.

Master food manufacturing safety with our Level 2 Health and Safety e-Learning course. Learn prevention, emergency response, and more in 4 hours start today!

This Level 3 Food Safety in Catering e-Learning course is indispensable if you are a business owner, or a manager/supervisor of small, medium, or large catering operations. The course provides a grounding in the things you need to know to achieve full compliance including; waste disposal, pest control, cleaning, and an overview of HACCP. Course module topics include: • Introduction to food safety • Assisting an investigation • Good hygiene practice • Temperature control • Workplace and equipment design • Cleaning, disinfection, and waste control • Pest control • Personal hygiene • Training • HACCP • Food safety management tools

This Level 2 HACCP (Hazard Analysis and Critical Control Point) e-Learning course helps in understanding the use of this system in a food business. It will guide food operators on food safety management, and provides controls that ensure a safe food environment that protects consumers and satisfies external scrutiny by inspectors. Learners will be able to print out examples and blank forms for use within their own organisation, and will understand how these are mapped onto the 12 Step HACCP Codex Model. The duration of this course is 4 hours and can be completed over multiple sessions. When you complete the Introduction module you will be able to: • Explain the concept of HACCP • Define the terms ‘contamination’, ‘hazard’, ‘risk’, and ‘control’ as they relate to food safety • State the benefits of a HACCP based food safety management system • State the legal requirements for food businesses to adopt a food safety management system, and the consequences of failing to comply

Elevate your catering business with our Level 3 Food Safety e-Learning course. Gain compliance knowledge in waste, pest control, HACCP, and more. Essential for owners and managers. Enroll now!

Start your food safety journey with our Level 1 e-Learning course. Perfect for beginners, cover topics like low-risk food handling, front-of-house, and back-of-house roles. Complete in just 2 hours, at your convenience!

This Level 2 online training course is aimed at anyone that regularly handles food - whether its during production, preparation or sale. This course will build on the information provided in the Level 1 training to provide users with a more in depth understanding of the topics covered. For those who are required to consistently handle food, they will learn about the procedures and policies that need to be put in place to ensure safety & hygiene practises. They will also learn more about the legislation surrounding food safety. The duration of this e-learning course is 70 minutes and can be completed over multiple sessions, in your own time. The interactive course includes: • Food Hazards and Food Poisoning • Personal Hygiene • The 4 C's of Food Safety • Procedures and Premises

This LASER Level 2 Award for Personal Licence Holders (QCF) fully-online course covers the legal and social responsibilities of a Personal Licence Holder via interactive online modules that allow you to learn at your own pace. It is aimed at people working in, or preparing to work in the licensed retail trade, for example in pubs, clubs, hotels, restaurants, supermarkets, convenience stores and off-licences. People studying hospitality and catering management can also benefit from completing this e-learning course, as gaining this certification speeds up the journey to gaining a Personal License to sell alcohol. Those in positions of responsibility in licenced premises, ie, managing a team of people serving alcohol, will gain valuable insights into keeping themselves, staff and customers safe. Sales of alcohol on licensed premises must be made or authorised by a Personal Licence Holder. In practice this means at least one personal licence holder should be on the premises while alcohol is being served. ALL individuals applying to hold a Personal Licence must have first achieved a Level 2 Award for Personal Licence Holders (QCF) as is provided by this online course. The duration of this e-learning course is 8 hours and can be completed over multiple sessions, in your own time.

This course is designed as an introduction to the health risk presented by the Legionella bacteria, and in particular Legionnaires’ Disease, which is a potentially fatal form of pneumonia. The duration of this course is 20 minutes and can be completed over multiple sessions. By the end of this course, you will be able to: • List the conditions that allow Legionella bacteria to grow and multiply • State the types of water systems that potentially pose a risk • Describe the people most at risk • Explain how to assess and control the risk

This 'Serving the Allergic and Food Intolerant Customer' e-Learning course is an essential guide for anyone involved in food preparation, where learners will understand: allergies and their causes, food labels with an ingredients list, warnings on packed food, and preparing and serving non-packed food. The duration of this course is 2 hours and can be completed over multiple sessions. Course module topics include: • Allergy awareness • Understanding pre-packed food labels • Serving non packed food • Allergy labelling - food prepacked for direct sale (PPDS)

The Level 2 Food Safety for Catering e-Learning course is designed to help anyone who works in a place where food is prepared, cooked and handled. This course will make best practice recommendations for a range of food safety and hygiene hazard scenarios. The duration of this course is 4 hours and can be completed over multiple sessions. In this course you will learn: • High-quality colour images • Interactive questions and activities • Print PDF summaries • End of course test • Certificate of completion Once you have purchased your course you will immediately receive a confirmation email with a link, username and password. This will give you access to your chosen course. Following completion of the course, you will need to take an exam which can be done online from your home or workplace. You and your screen will be recorded via webcam to ensure you complete the exam under-regulated exam conditions. Once you have passed you will be able to download and print off your certificate. Please note you will need a laptop or desktop with a webcam to complete this course and exam. This course is also available in Chinese. If you require the Chinese version please click on this link: https://www.learningplus.co.uk/course/cieh-level-2-food-safety-in-catering-chinese

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. The duration of this course is 20 minutes and can be completed over multiple sessions. By the end of this course you will 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 • Serving food • Preparing food - including how to modify recipes to reduce allergen risk • Explain how food allergy risks can be controlled • State what cross-contamination warnings are and why they can have a negative impact • Explain how allergenic cross-contamination can occur in the catering industry, and how it can be controlled • Define the terms direct and indirect allergenic cross-contamination • Describe other types of information that may appear on food labels • Explain how allergen information about both prepacked and non-prepacked foods must be communicated to consumers • Define the difference between prepacked and non-prepacked food • Identify the legislation that governs the communication of allergen information to customers • Describe the symptoms and effects of ingesting allergens

If someone works in a business that involves the retail sale or supply of alcohol it will, whatever their role, be essential that they understand the consequences of alcohol consumption, how to handle those consequences, and the legal aspects of licensing the sale and supply of alcohol. This course aims to provide an introduction to all these areas of alcohol sales and licensing. The duration of this course is 20 minutes and can be completed over multiple sessions. By the end of this course you will be able to: • List the key objectives of the Licensing Act 2003 • Understand the role of the licensing authorities in implementing the Licensing Act 2003 • Describe the roles of the personal licence holder and the Designated Premises Supervisor • State how alcohol affects the human body • Acknowledge the responsibilities of workers in the licensed trade when serving alcohol in licensed premises • Understand how the law protects children from alcohol-related harm • Describe the rights of police and other authorities to enter and close licensed premises

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 2 syllabuses. The duration of this course is 20 minutes and can be completed over multiple sessions. Course Content: Module 1: Introduction to Food Safety Module 2: The Law and Food Safety • Understanding the principles of hazard and risk • Reporting, record keeping and trainings • Food business and food handlers • Food Safety and why it is important Module 3: Food Safety Hazards and Risks • Understanding bacteria • How food safety risks arise • Hazards and risks • Food safety hazards, their sources and effects Module 4: Risk Control - Temperature, Preservation and Storage • Cooking, hot holding and re-heating • Temperature control • Refrigeration, chilling and cold holding • Food preservation • Food storage Module 5: Risk Control - People, Places and Pests • Food premises and equipment • Food handlers and personal hygiene • Work areas • Allergens • Pest control

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. The duration of this course is 20 minutes and can be completed over multiple sessions. Module 1: Introduction to Food Safety Module 2: The Law and Food Safety • Who enforces food safety law • Reporting, record keeping and trainings • Food business and food handlers • Food Safety and why it is important Module 3: Food Safety Hazards and Risks • Understanding bacteria • How food safety risks arise • Hazards and risks • Food safety hazards, their sources and effects Module 4: Risk Control - Temperature, Preservation and Storage • Cooking, hot holding and re-heating • Temperature control • Refrigeration, chilling and cold holding • Food preservation • Food storage Module 5: Risk Control - People, Places and Pests • Food premises and equipment • Food handlers and personal hygiene • Keeping work areas clean • Pest control

The duration of this course is 45-60 minutes and can be completed over multiple sessions. When you have completed this you will be able to: • Identify the benefits to society of regulating alcohol and state the key provisions of the Licensing Act 2003 • State the four licensing objectives • Explain the role of the licensing authority • State the mandatory conditions that apply to all premises that authorise the sale of alcohol • Identify the four licensable activities that are defined in the Licensing Act 2003 • Define unauthorised licensable activities • State the penalties for breaching the conditions of a premises licence • Explain when a Temporary Events Notice (TEN) can be applied for • Define the role of the personal designated premises supervisor and the personal licence holder

Choose from any of the following courses to benefit from our Easter two for £25 deal! - Level 1 Food Safety - An Introduction to Alcohol Licensing - Food Safety Essentials (ROSPA Endorsed) - Food Safety in Catering - Licensing Law Awarness - Allergic and Food Intolerant Customers (ROSPA Endorsed) - Serving the Allergenic Customer - An Introduction to Legionella and its Control (ROSPA Endorsed) Once you have completed your purchase please email [email protected] with the two courses of your choice and who you would like to allocate these too! Good Luck