Everyone involved in the production, sale and serving of food should know the principles and parctices of food safety to ensure that the food we eat will not threaten our health and livelyhood and that of others. We offer a range of food safety training solutions to enable the individual, supervisor and owner/manager meet their legal and moral obligations.
- CIEH Level 2 Award in Food Safety in Catering
- CIEH Level 3 Awards in Supervising Food Safety
- CIEH Level 4 Awards in Food Safety
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CIEH Level 3 Award in Implementing Food Safety Management Procedures
CIEH Level 2 Award in Food Safety in Catering
Duration: 1 day / 6 hours
Venue: On site or public course
This qualification will benefit anyone working in a situation where food is prepared, cooked and served. It is relevant to all catering operations – for example, pubs, hotels, restaurants, travel, contract catering, fast-food outlets, in hospitals, care and nursing homes, schools, prisons and armed forces.
The candidates are assessed by an examination paper consisting of 30 multiple choice questions to be completed in one hour under examination conditions.
CIEH Level 3 Awards in Supervising Food Safety
Duration: 3 days / 18 hours plus optional revision sessions
Venue: On site or Public course
3 new sector-specific courses have been created in response to changes in legislation and requirements of the Skills Councils and QCA. They are:
- Catering
- Manufacturing
- Retail
CIEH Level 4 Awards in Food Safety
Duration: 5 days / 36 hours with optional revision session
Venue: On site or public course
From food business owners to trainers, from production managers to hygiene auditors, these sector specific qualifications meet industry's need for a high level practical qualification with external accreditation.
Two sector specific courses are available:
- Food Safety Managment in Manufacturing
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Food Safety Managment in Catering
CIEH Level 3 Award in Implementing Food Safety Management Procedures
Duration: 6 hours / 1 day
Venue: On site or public course
From 1 January 2006, EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. But practical, accessible and user-friendly management tools have been created, notably the Safer Food Better Business (SFBB) pack adopted by the FSA, to help caterers comply with the new regulations.
Practical Risk Assessment
Duration: 6 hours / 1 Day
Venue: On site course
This is a one day, customer-focused course which is ideally suited to any individual with the responsibility to carry out work-based risk assessments. The course integrates the clients own health and safety and risk assessment paperwork and procedures.
Cognet Lone Worker Certificate
Duration: 6 hous / 1 day
Venue: On site or public course
This course is designed to give an overview of the issues associated with lone working and personal safety at work and to provide practical advice on working alone and personal safety. To employers this course is invaluable in raising awareness of the systems that may need to be implemented to support lone workers
Cognet Asbestos Awareness
Duration: Short course 4 hours
Venue: On site course
This is a short awarness course suitable for individuals involved in building maintenance, repair or refurbishment who may come in to contact with asbestos as part of their working practices.
