Food Safety
We can offer a comprehensive program of accredited CIEH, RSPH and HABC Food Safety Courses and associated exams.

HABC Level 2 and 3 Award in HACCP Principles

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Hazard Analysis and Critical Control Point (HACCP) is internationally recognized as the most effective way to ensure the production of safe food by providing a logical framework within which food hazards may be identified and controlled. In the United Kingdom it is a legal requirement for all food businesses except primary producers to implement a documented food safety management system based on HACCP.

Level 1 Award for Food Safety

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This qualification is designed for everyone entering the workplace for the first time – either as a part of a work experience programme or at the start of employment – and those starting a new job, prior to undertaking the Level 2 Award in Food Safety.

Level 2 Award for Food Safety

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Level 3 Award in Supervising Food Safety Courses

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This qualification is designed for those who are or intend to become managers and supervisors in the catering, retail, manufacturing and hospitality industries. This qualification equips managers and supervisors with a sound understanding of their role in implementing food safety procedures at all stages of food preparation and handling.

Level 4 Award in Managing Food Safety

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The Level 4 Awards in Managing Food Safety in Catering and Manufacturing are principally for senior staff and managers of food handlers within the catering, hospitality and manufacturing sectors. It is strongly recommended that the candidates have a formal level 3 qualification such as the Level 3 Award in Supervising Food Safety.

HABC Level 3 Food Allergen Management for Caterers

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The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at all those responsible for the purchase, delivery, production and serving of food in the catering industry.The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at all those responsible for the purchase, delivery, production and serving of food in the catering industry.

HABC Level 3 Award in Principles of Developing a Positive Food Safety Culture

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The Level 3 Award in Developing a Positive Food Safety Culture is designed for delivery to supervisors of food handlers or managers of food businesses. It has been devised to improve the awareness of the importance of developing and maintaining a positive food safety culture and how every staff member is important in achieving this.