This Supervising Food Safety Level 3 course is designed for supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely.

Our Level 1 Food Safety - Manufacturing E-Learning course teaches employees comprehensive knowledge to fulfil their Food Safety obligations, mitigating risks of physical and microbiological contamination.

The Level 2 Food Safety Manufacturing E-Learning course covers key points in regards to manufacturing high-risk foods. The course will equip employees with the knowledge to help ensure they understand their Food Safety obligations.

Our Allergen Awareness E-Learning covers general, food, and intolerances, detailing 14 regulated allergens, additives, symptoms, and rising rates. The course concludes with practical steps for risk reduction and monitoring measures.

HACCP is an internationally recognised food safety management system used to identify, evaluate, and control hazards that are significant for food safety.

Food Handlers and employers are legally obligated to oversee Food Safety, especially for those selling non-immediate consumption items. This Level 1 training is tailored for non-senior staff, covering food preparation, handling, storage, and hygiene standards.

Our Level 2 course covers legal obligations, best practices in food safety, temperature control, storage, preparation, personal hygiene, and premises cleaning. This course is designed for retailers that sell food that is not necessarily consumed straight away.

This online Drug & Alcohol Awareness E-Learning course is aimed at managers and staff in all industries who play a role in reducing drug, alcohol

The Level 1 Food Safety Catering E-Learning course serves as a comprehensive solution for staff induction training, catering to new employees lacking food safety knowledge and those handling low-risk or wrapped food served directly to the consumer.

This level 2 course will inform participants of legal responsibilities and what constitutes best practice in serving open, high-risk foods. Covering food storage, controlling temperatures, food storage, and food preparation, to comply with food hygiene law.

This online Achieving Food Hygiene Rating Level 5 E-Learning course explores the National Food Hygiene Rating Scheme, scoring, inspector assessment , appeals, E-Coli, and practical advice to optimize your premises' rating.

Current legislation, The Regulatory Reform (Fire Safety) Order 2005, applies to all workplaces regardless of the number of employees and requires employers to provide adequate