The law requires that all food handlers need to be trained according to their food handling work activities. Should an employee achieve a food safety qualification, which is suitable for the work
they do, it will assist food business operators in proving that they have displayed due diligence and are therefore compliant in the eyes of the law.
On obtaining a food safety qualification, employees who handle food will gain a firm grasp of the importance of food hygiene and knowledge of the systems, techniques and procedures involved. Furthermore, those individuals that have successfully completed a food hygiene course will have the confidence and expertise to deliver quality food safely to customers.
Our food safety qualifications are intended for anyone working in catering, hospitality or manufacturing or Retail settings where food hygiene is essential as food is prepared, cooked, served
or produced. Typical environments may include pubs, hotels, restaurants, retail, factories, contract catering, fast-food outlets, hospitals, care and nursing homes, schools, prisons and the armed
Food Safety Levels
Level 2 – ensures that a food handler is aware of the hazards and controls associated with the types of food they produce.
Level 3 – ensures that supervisors are aware of the legislation applicable to food safety and how to communicate the required standards to employees.
Level 4 - ensures that managers are aware of the procedures and standards required to ensure safe food is served at all times and that due diligence is taken.
The qualification is intended for use by persons who are, or may be, involved in practical auditing or inspection of food premises, including internal or third party auditors, enforcement officers and persons responsible for verifying HACCP. The main emphasis of the qualification is on practical inspection and audit skills in the workplace.
HACCP qualifications are suitable for food handlers and supervisors working in most catering and manufacturing operations. The knowledge gained will enable staff to understand the principles of HACCP and ensure the cost-effective implementation of their food safety management system. This will reduce the risk of food poisoning and food complaints and assist in the provision of a due diligence defence.
Under the Food Information Regulations 2014, food business operators have a legal responsibility to provide complete and correct food allergen information to customers. These regulations apply to all catering and retail businesses that serve or sell loose foods.
The Level 2 Food Allergen Awareness has been designed to help food handlers understand the impact of food allergy and intolerance.
Everyone who works in food logistics has a special responsibility for safeguarding the health of consumers. This qualification underlines the importance of food safety and provides candidates with an understanding of how to identify and control food safety hazards throughout the supply chain activities of storage, transport and distribution.