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Food Hygiene

It is a requirement of the Food Hygiene Regulations that food businesses "ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity."

The official industry guides, which give advice on complying with the regulations, say that;

    • "A food handler who prepares or handles high-risk open food should be trained to at least level 1 standard"

    • "it is good practice for those food handlers who not only handle high-risk foods but also have supervisory or management responsibilities to be trained to at least level 2 & managers to level 3"

It is also recommended that food handlers undergo regular refresher training at least once every 3 years.

Cooksafe

This one-day programme aims to inform chefs and managers about Food Legislation that came into effect on 1st January 2006... More


Allergen Management and Awareness

This short workshop is designed to help you ensure your food business complies with new EU legislation that was introduced in December 2014... More


Introduction to Food Safety (REHIS)

A half-day certificated course recommended for all food-handlers... More


Elementary Food Hygiene (REHIS)

A one-day certificated course recommended for all food-handlers... More


Intermediate Food Hygiene (REHIS)

The course is recommended for Supervisors or anyone requiring an in-depth understanding of Food Hygiene... More


Level 4 Award in Managing Food Safety in Catering (RSPH)

The Level 4 Award in Managing Food Safety in Catering is an advanced qualification designed for managers & senior staff in food business... More