Edinburgh

Masterclass Thai cookery courses are&nbsp;for those who are looking for the best results beyond the general standard you have experienced to date.&nbsp;&nbsp;This offer is a unique private training and coaching course.&nbsp;&nbsp;You will not see any&nbsp;other restaurants in the world that&nbsp;presents&nbsp;food as we do,&nbsp;even&nbsp;5 star&nbsp;hotels in Thailand. &nbsp;You will be exclusively coached by&nbsp;Rujira Herd,&nbsp;our course leader, who has vast experience from standard&nbsp;commercial to world class events.&nbsp; Our clients/students are &nbsp;normally development chefs, development/brand managers, food technologists, private chefs, butlers, house managers, chefs from private yachts and&nbsp; executive/sous chefs from chain hotels, restaurant or bar.&nbsp;&nbsp;We can cater to all their&nbsp;precise&nbsp;needs.&nbsp; We have extensive experience in many areas of the industry and can provide you with expertise and skills that you will rarely find in books or college courses.
<h2 fr-original-style="" style="box-sizing: border-box;">Course content:</h2>
This course is very useful for your and your future coking as you cook more dishes, we can change to vegetarian if your friends wish to do. Private tuition to cook 3 dishes:
<ul fr-original-style="" style="box-sizing: border-box;">
<li fr-original-style="" style="box-sizing: border-box;">Cooked wonton with minced pork.</li>
<li fr-original-style="" style="box-sizing: border-box;">Chinese leaves, garlic, Steamed Salmon with Thai herbs.</li>
<li fr-original-style="" style="box-sizing: border-box;">Fried chicken with turmeric and lemongrass.</li>
</ul>
All super delicious. Great for easy entertain , hassle free. Fruit carving provided by the School to show students what it will look like in professional scale. They will take all fruit carving home, if they wish. Included lunch/recipes/food to take home. The rest of the courses below are the same service.
We offer specific training and our aim is to maximise your benefits and suit your needs.&nbsp; It is not the same as going to school or college.&nbsp; We are not just teaching you, we are coaching you with the most effective techniques to achieve the best possible results in the shortest possible time.&nbsp; The Krua Thai Cookery School does not sell ingredients but does provide a service to impart the secrets of traditional Thai cookery techniques and serious recipes to professional caterers.&nbsp; Our recipes are guaranteed to be the same as we use for our exclusive outside catering.&nbsp; We are very confident that after attending a customised Krua Thai Cookery School training course you will notice a high degree of satisfaction among your customers.&nbsp; For overseas clients who don&rsquo;t know us, why not make an appointment to have a chat to find out more about us, especially if you are looking for specific training or are interested in our food implementation or food consultancy services.
We are very confident our courses will prove to be an excellent long-term investment.&nbsp; Please contact the school for more information.&nbsp; We are more than happy just to talk and help.
Private tutiion:&nbsp;&nbsp; You can come at any time, by appointment. &nbsp;Provide 3-4 dates you are availabe, we will coose 1. &nbsp;You can come with friends/family as a group lesson and can eat all food at the School.You will learn new skills/blending techniques not existing skills you already have. &nbsp;For new learners, no problem it&#39;s our job to make you achieve success once you have paid for. &nbsp; More info: &nbsp;Please visit <a href="//www.kruathai.co.uk" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">www.kruathai.co.uk</a>&nbsp;Terms:&nbsp;&nbsp; Payment will be made prior to the class. &nbsp;Free cancellation at least 10 days in advance or &pound;100 will be charged to cover parts of our expenses, staff and fresh/ imported ingredients cost.&nbsp;After completing the class, you will taste the food and take the rest home to share with famlly/friends. &nbsp; &nbsp;If your own group lesson: &nbsp;Everyone will help each other to cook. &nbsp;After completing the class, you will enjoy the meal you cooked at the School&#39;s dining room. &nbsp;

Masterclass Thai cookery courses are for those who are looking for the best results beyond the general standard you have experienced to date. This offer is a unique private training and coaching course. You will not see any other restaurants in the world that presents food as we do, even 5 star hotels in Thailand. You will be exclusively coached by Rujira Herd, our course leader, who has vast experience from standard commercial to world class events. Our clients/students are normally development chefs, development/brand managers, food technologists, private chefs, butlers, house managers, chefs from private yachts and executive/sous chefs from chain hotels, restaurant or bar. We can cater to all their precise needs. We have extensive experience in many areas of the industry and can provide you with expertise and skills that you will rarely find in books or college courses.
Course content:
This course is very useful for your and your future coking as you cook more dishes, we can change to vegetarian if your friends wish to do. Private tuition to cook 3 dishes:
Cooked wonton with minced pork.
Chinese leaves, garlic, Steamed Salmon with Thai herbs.
Fried chicken with turmeric and lemongrass.
All super delicious. Great for easy entertain , hassle free. Fruit carving provided by the School to show students what it will look like in professional scale. They will take all fruit carving home, if they wish. Included lunch/recipes/food to take home. The rest of the courses below are the same service.
We offer specific training and our aim is to maximise your benefits and suit your needs. It is not the same as going to school or college. We are not just teaching you, we are coaching you with the most effective techniques to achieve the best possible results in the shortest possible time. The Krua Thai Cookery School does not sell ingredients but does provide a service to impart the secrets of traditional Thai cookery techniques and serious recipes to professional caterers. Our recipes are guaranteed to be the same as we use for our exclusive outside catering. We are very confident that after attending a customised Krua Thai Cookery School training course you will notice a high degree of satisfaction among your customers. For overseas clients who don’t know us, why not make an appointment to have a chat to find out more about us, especially if you are looking for specific training or are interested in our food implementation or food consultancy services.
We are very confident our courses will prove to be an excellent long-term investment. Please contact the school for more information. We are more than happy just to talk and help.
Private tutiion:  You can come at any time, by appointment. Provide 3-4 dates you are availabe, we will coose 1. You can come with friends/family as a group lesson and can eat all food at the School.
You will learn new skills/blending techniques not existing skills you already have. For new learners, no problem it's our job to make you achieve success once you have paid for. More info: Please visit www.kruathai.co.uk 
Terms:  Payment will be made prior to the class. Free cancellation at least 10 days in advance or £100 will be charged to cover parts of our expenses, staff and fresh/ imported ingredients cost. 
After completing the class, you will taste the food and take the rest home to share with famlly/friends. 
If your own group lesson: Everyone will help each other to cook. After completing the class, you will enjoy the meal you cooked at the School's dining room. 

Krua Thai Cookery School

Thai Cooking

Thai Food Masterclass With Award Winning Chef

General admission

Exclusive 100% hands-on masterclass 3 delicious dishes.
A superb meal arouses 3 important senses: Sight, Aroma and Taste.&nbsp;
Enjoy cooking superior Thai food and Thai herbs to excite your taste buds.&nbsp;
Executive Thai chef Rujira Herd will reveal the best-kept trade secrets she uses for her top flight clients.
You will learn perfect blending techniques.
Excellent for adventurous.
Menu change daily: Pork, fish, chicken, please contact the School.
Inform us of special diets at least 2 days in advance.
BYOW. Meal/recipes included.&nbsp;
Learn how to form noodles to create a perfect Thai lunch.&nbsp;Private tutiion:&nbsp;&nbsp; You can come at any time, by appointment. &nbsp;Provide 3-4 dates you are availabe, we will coose 1. &nbsp;You can come with friends/family as a group lesson and can eat all food at the School.You will learn new skills/blending techniques not existing skills you already have. &nbsp;For new learners, no problem it&#39;s our job to make you achieve success once you have paid for. &nbsp; More info: &nbsp;Please visit <a href="//www.kruathai.co.uk" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">www.kruathai.co.uk</a>&nbsp;Terms:&nbsp;&nbsp; Payment will be made prior to the class. &nbsp;Free cancellation at least 10 days in advance or &pound;100 will be charged to cover parts of our expenses, staff and fresh/ imported ingredients cost.&nbsp;After completing the class, you will taste the food and take the rest home to share with famlly/friends. &nbsp; &nbsp;If your own group lesson: &nbsp;Everyone will help each other to cook. &nbsp;After completing the class, you will enjoy the meal you cooked at the School&#39;s dining room. &nbsp;

Exclusive 100% hands-on masterclass 3 delicious dishes.
A superb meal arouses 3 important senses: Sight, Aroma and Taste. 
Enjoy cooking superior Thai food and Thai herbs to excite your taste buds. 
Executive Thai chef Rujira Herd will reveal the best-kept trade secrets she uses for her top flight clients.
You will learn perfect blending techniques.
Excellent for adventurous.
Menu change daily: Pork, fish, chicken, please contact the School.
Inform us of special diets at least 2 days in advance.
BYOW. Meal/recipes included. 
Learn how to form noodles to create a perfect Thai lunch. 
Private tutiion:  You can come at any time, by appointment. Provide 3-4 dates you are availabe, we will coose 1. You can come with friends/family as a group lesson and can eat all food at the School.
You will learn new skills/blending techniques not existing skills you already have. For new learners, no problem it's our job to make you achieve success once you have paid for. More info: Please visit www.kruathai.co.uk 
Terms:  Payment will be made prior to the class. Free cancellation at least 10 days in advance or £100 will be charged to cover parts of our expenses, staff and fresh/ imported ingredients cost. 
After completing the class, you will taste the food and take the rest home to share with famlly/friends. 
If your own group lesson: Everyone will help each other to cook. After completing the class, you will enjoy the meal you cooked at the School's dining room. 

Northern Thai Street Food Masterclass

Dunfermline

<h1 dir="ltr" id="isPasted" fr-original-style="" style="box-sizing: border-box;">Course Overview:</h1>This training based on leading teams will help you to develop anyone that leads a team or is involved in a leadership role. It is also useful for those that are about to embark on a position of leadership or need to develop their leadership skills.Course Contents:Having an effective team around you is crucial. However, it is an area that is often left to chance, which can lead to de-motivated individuals that do not feel part of the business and consequently do not perform. This course looks at what it takes to lead an effective team and how you can get the best out of the people in it by understanding the role of the leader, both personally and from the point of view of the team.Course Topics:<ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Qualities of an Effective Leader&nbsp;&ndash; Identifying the key characteristics of effective leaders, rating themselves against them and establishing key actions to develop the skills.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Leader or Manager?&nbsp;&ndash; Establishing the difference between the two and comparing themselves to those qualities.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">That Vision Thing&nbsp;&ndash; Making the business vision &lsquo;live&rsquo; for the team by answering key questions.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Developing Your Team Goals&nbsp;&ndash; Reviewing an action plan that develops clear goals for their team based on the business vision.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Motivation&nbsp;&ndash; Determining the &lsquo;Why&rsquo; for their staff and developing an understanding of emotions in a business context.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">What Motivates?&nbsp;&ndash; Looking at specific motivators for individuals and understanding that everyone is motivated by different things.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Being Consistently Different&nbsp;&ndash; Going against popular leadership theory and identifying that each staff member needs to be treated differently.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Dealing With Difficult Team Members&nbsp;&ndash; Understanding why team members are difficult. Looking at different behavior types and strategies for responding to them. Also, realizing that &lsquo;difficult&rsquo; behavior sometimes has its benefits.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Coaching&nbsp;&ndash; Using a simple method of coaching, including action plans.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Three Key Skills of Coaching&nbsp;&ndash; Looking at the skills required to be an effective coach.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Instant Results Coaching&nbsp;&ndash; Coaching in a hurry!</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Can Do Coaching Practice&nbsp;&ndash; Putting the learning into practice</li></ul>Course Feature:By the end of this training you will be able to:<ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the qualities of an effective leader</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Benchmark themselves against those qualities and develop actions to improve</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the difference between leading and managing</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the value of sharing the business vision with the team</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Develop team goals based on the business vision</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Motivate their staff by understanding their drivers and developing actions to support them</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Deal with difficult staff members</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Challenge staff in a meaningful and effective way</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Coach staff effectively using a simple process</li></ul>Certification:Once after the training you receive course completion certificate from MangatesWho can Attend?Anybody who is interested in learning Effective Skills to Lead a Team.

Certificate: Course Completion Certificate | Language: English
Duration: 1 Day | Credits: 8 PDUs
Course Delivery: Classroom | Virtual Live
Lunch and Beverages are included in a classroom session
Course Overview:
Events do not just happen, they take time to plan, develop, and create. This workshop is designed to give your participants the tools needed to host a great event. They will touch on planning and administrative techniques that will give them the confidence to run an engaging event that will leave a positive and lasting impression on each attendee.
With our Event Planning workshop y,our participants will explore ways to work with vendors, security, technicians, and wait staff. They will touch on different event types such as awards ceremonies, charity events, and business conferences. By utilizing the correct skill set you will be provided the details to pull off a successful event.
Target Audience:
Anybody who is interested in learning Event Planning Skills
Learning Objectives:
By the end of the course, participants will be able to understand:
Types of Events
Brainstorming
Types of Entertainment
Support Staff
Technical Staff
Vendors
Finalize the Plan
Administrative Tasks
Get Organized
Post Event Activities
Wrapping Up
Agenda:
Module One: Types of Events
Awards
Charity
Conferences and Seminar
Holiday
Case Study
Module One: Review Questions
Module Two: Brainstorming
Determine the Event’s Purpose
Determine a Theme
Write Down & Review Ideas
Determine a Date
Case Study
Module Two: Review Questions
Module Three: Types of Entertainment
Games
Activities
Speakers
Performers
Case Study
Module Three: Review Questions
Module Four: Support Staff
Security
Valet
Wait Staff
Clean up Crew
Case Study
Module Four: Review Questions
Module Five: Technical Staff
Visual Technician (lighting)
Media Technician (website, Facebook, etc.)
Audio Technician (Sound)
Specialized Electrical Equipment Technician (for performers)
Case Study
Module Five: Review Questions
Module Six: Vendors
Food
Equipment
Decorations and Furnishing
Photography/ Video
Case Study
Module Six: Review Questions
Module Seven: Finalize the Plan
Venue
Registration
Entertainment
Cuisine and Decor
Case Study
Module Seven: Review Questions
Module Eight: Administrative Tasks
Create a Budget
Branding and Marketing
Insurance and Permits
Contracts (for event staff, entertainment, rentals, and vendors)
Case Study
Module Eight: Review Questions
Module Nine: Get Organized
Form a Team
Timeline
Checklists
Backup Plans
Case Study
Module Nine: Review Questions
Module Ten: Post Event Activities
Survey
Share Media (photos and video)
Send Thank you Notes
Start planning the Next Event!
Case Study
Module Ten: Review Questions
Module Eleven: Wrapping Up
Words From The Wise
Review Of The Parking Lot
Lessons Learned
Recommended Reading
Completion Of Action Plans And Evaluations

Mangates

Event Planning 1 Day Training in Dunfermline

The Ultimate Guide to Event Planning - 1 Day Workshop in Dunfermline

The sale ends 5 days before the event starts.

Early Bird Fee

The sale ends 10 days before the event starts.

Standard Fee

Livingston

Event Planning 1 Day Training in Livingston

The Ultimate Guide to Event Planning - 1 Day Workshop in Livingston

Beverley

Level 2 food safety courses, with Highfield Awarding Body for Compliance (HABC), a well trusted awarding body internationally.Delivered at your premises and bespoked to your business.We deliver fun and interactive coursesWe also deliver Level 3 and 4 food safety courses

Level 2 food safety courses, with Highfield Awarding Body for Compliance (HABC), a well trusted awarding body internationally.
Delivered at your premises and bespoked to your business.
We deliver fun and interactive courses
We also deliver Level 3 and 4 food safety courses



Ardan Training Consultancy Limited

All levels of food safety courses delivered at your premises

Food Safety Level 2 Manufacturing/Catering

Join me for a foraging walk, searching for wild greens, botanicals and edible fungi. In the spring we will be sure to find the beautiful few flowered leek, wild garlic, explore the carrot family &amp; could even find some monstrous Japanese knotweed. Summer walks will examine the carrot family in flower, as well as medicinals such as yarrow and plantain. In the autumn we will also discover fungi such as oysters, dryads saddle and giant polypore.&nbsp;Ambling through the trees and alongside the Almond we will explore how to make wild food a staple and the benefits of doing so - from the nutritional to the cultural and philosophical. Throughout the morning gather the basic skills required to identify common edibles as well as how to avoid poisonous &amp; inedible lookalikes.&nbsp;The walk should last ~3 hours with the opportunity to stay a little later to ask chat and ask questions. We will meet outside the visitor center, where icecream and snacks are available. Suitable for all ages with children welcome - individual or family tickets. As we will finish by the playpark, this is the ideal loction for keen young foragers. Accessible via public transport.

Join me for a foraging walk, searching for wild greens, botanicals and edible fungi. In the spring we will be sure to find the beautiful few flowered leek, wild garlic, explore the carrot family & could even find some monstrous Japanese knotweed. Summer walks will examine the carrot family in flower, as well as medicinals such as yarrow and plantain. In the autumn we will also discover fungi such as oysters, dryads saddle and giant polypore. 
Ambling through the trees and alongside the Almond we will explore how to make wild food a staple and the benefits of doing so - from the nutritional to the cultural and philosophical. Throughout the morning gather the basic skills required to identify common edibles as well as how to avoid poisonous & inedible lookalikes. 
The walk should last ~3 hours with the opportunity to stay a little later to ask chat and ask questions. We will meet outside the visitor center, where icecream and snacks are available. Suitable for all ages with children welcome - individual or family tickets. As we will finish by the playpark, this is the ideal loction for keen young foragers. Accessible via public transport.

Amy Rankine Forager

Mushroom

Plant Identification

Foraging

Foraging & Wild Food

Wild food and foraging identification workshop, near Edinburgh.

Foraging Walks at Almondell Country Park

General Admission

Concession

Child 5 - 16

Riverside Foraging Walk

Event Planning 1 Day Training in Edinburgh

The Ultimate Guide to Event Planning - 1 Day Workshop in Edinburgh

Level 3 HACCP Training Courses
Do you need a HACCP trainer to come to your food business and deliver this Level 3 HACCP Course?
Our experienced HACCP Level 3 trainer can come to your business location and deliver this course.
This level 3 HACCP training course is suitable for any food and drink manufacturing business and catering businesses too.
We have delivered this course at different manufacturing sites which include, brewers, distillers, fishmongers, cakes, bread, noodle, pastries, meat producers, ready meals and food packaging factories and more.
Catering companies we have taught HACCP to include, sushi and sashimi, contract caterers, artisans, butchers, cakes/biscuits/cookies, residential care homes, retailers and more.
HACCP Level 3 is a 3 day course, typically delivered 09.00 to 17.00
You will learn about the Principles of HACCP, Food Safety Management, Hazards, CCPs, Critical Limits, Target Levels, Codex Decision Tree, Different methods of Monitoring, Corrective Actions, Verification methods and HACCP documentation. 
We will also cover Safer Food Better Business (for Catering learners only).
You will be assessed by a multiple choice exam of 20 questions.
Although we are based in London, we do travel to different locations outside London. Trainer travel fees may be applicable, depending on your business location.
Contact us for a quote, to learn more or to book. 
We also offer HACCP level 2 training courses

Kitchen Tonic Training Company and Food Safety Consultants

Food Handling

HACCP

HACCP Trainer - RSPH HACCP Level 3 Training Course  -  Onsite - Nationwide

Get on the fast-track to achieving recognition as a BRCGS Professional with this 3-Day product safety management program.&nbsp;This 3-day session will comprise of 3 of the following 4 courses:&nbsp;<ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Risk Assessment&nbsp;&ndash; This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models. &nbsp;</li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Root Cause Analysis &ndash; This one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently. &nbsp;</li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Validation and Verification&nbsp;&ndash; This one-day course will provide delegates with a thorough understanding of validation and verification, so they know the level of detail required for each process and are able to use validation and verification in practice. </li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">VACCP&nbsp;&ndash; This one-day course&nbsp;will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. </li></ul>The above courses are especially helpful when implementing some of the requirements in the BRCGS Standards.These courses form part of the requirement to achieve recognition as a BRCGS Professional. Full details of the requirements to complete the program can be found&nbsp;<a href="https://www.brcgs.com/training/brcgs-professional/about-the-programme/" target="_blank" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" id="isPasted" fr-original-style=" color: rgb(234, 118, 0);">here</a>. By booking the Fast Track program, a substantial saving is made on purchasing the courses individually (25% discount). Once you have purchased your Fast Track program, please contact us to confirm which 3 courses you have selected.

Course Summary

BRCGS Professional is a learning program that will give you international recognition for the key skills and knowledge essential for product safety management. As a BRCGS Professional you will be well-equipped to manage any GFSI-recognised standard in your business, and able to implement or manage product safety systems. BRCGS is the leading provider of GFSI-recognised Standards globally, respected for quality and brand protection assurance. 


This training program has been designed by the BRCGS Technical team, in response to demands from the industry for training on the skills necessary to implement effective product safety management program.


The courses are subject-specific, train the core skills needed for any product safety individual, and will help with maintaining any GFSI-recognised certification scheme.


The 3-day Fast Track program will comprise of 3 of the following 4 courses:

Risk Assessment – This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models.
Root Cause Analysis – This one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently.
Validation and Verification – This one-day course will provide delegates with a thorough understanding of validation and verification, so they know the level of detail required for each process and are able to use validation and verification in practice.
Vulnerability Assessment for Food Fraud Training – This one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain.

The above courses are especially helpful when implementing some of the requirements in the BRCGS Standards.

These courses form part of the requirement to achieve recognition as a BRCGS Professional. Full details of the requirements to complete the program can be found here.

By booking the Fast Track program, a substantial saving is made on purchasing the courses individually. Once you have purchased your Fast Track program, please email us to advise of which 3 courses you have selected.

On completion of the required courses, candidates will be awarded with a BRCGS Professional certificate and an electronic open badge for use on emails and LinkedIn.

Key learning objectives

Gaining certification as a BRCGS Professional will:
enhance your understanding of product safety management
enable you to apply skills to reduce risks associated with product safety
enable you to contribute as part of the brand protection team your company needs
raise your status as a valuable employee

Who should attend

All product safety personnel in food and packaging, storage and distribution and related industries – for example quality assurance managers, food technologists, category technologists and HACCP teams. 
Enrolment is free of charge for anyone working at a BRCGS certificated site and there is no limit to the amount of people that can join. 

Pre-requisites

There no particular pre-requisites stipulated by the BRCGS for this course :)

Programme Outline

Day 1 | Please consult the course page for the 1st course you have selected
Day 2 | Please consult the course page for the 2nd course you have selected
Day 3 | Please consult the course page for the 3rd course you have selected

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

ASK SONIA LTD

Food Safety

Risk Assessment

Official BRCGS Professional 3-Day Fast Track program.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Professional 3-Day Fast Track (3 Days)

This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided.&nbsp;At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Explain the steps to managing an audit programme</li><li fr-original-style="" style="box-sizing: border-box;">Describe auditing fundamentals and techniques</li><li fr-original-style="" style="box-sizing: border-box;">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</li><li fr-original-style="" style="box-sizing: border-box;">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</li></ul>

Course Summary

This official BRCGS Food Safety issue 9 Lead Auditor course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.

Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.

Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain the steps to managing an audit programme
Describe auditing fundamentals and techniques
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS.

Who should attend

Those interested in becoming a BRCGS Auditor and who do not hold a Lead Assessor qualification*
Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
Quality Managers and personnel
Operations Managers
Internal audit personnel
Site staff wishing to gain auditing skills and a deeper understanding of the Standard
Importers and exporters of food products
Foodservice staff
Retailers
Industry Consultants
Current BRCGS Auditors and Auditors of other schemes
Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)


*Those interested in becoming a BRCGS Auditor who already hold a Lead Assessor qualification (eg FSSC 22000, IFS Food, SQF, etc) may choose to attend the 3-day Food Safety Auditor course instead of the 5-day Food Safety Lead Auditor course

Pre-requisites

To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP or HARA training, we propose various suitable courses. Have a browse at the website or get in touch for advice :)
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued)
Day 3 | Audit protocol | BRCGS compliance and support | Auditor requirements | Practical exercises
Day 4 | Auditing fundamentals | Practical exercises
Day 5 | Auditing fundamentals (continued) | Practical exercises | Revision | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Official BRCGS Food Safety Issue 9 Lead Auditor training course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner & Virtual Trainer.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - Lead Auditor (5 Days)

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.At the end of the course, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</li><li fr-original-style="" style="box-sizing: border-box;">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</li></ul>

Course Summary

This official BRCGS Food Safety issue 9 Lead Auditor course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.

Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.

Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain the requirements of the Standard
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of
the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS.

Who should attend

Those interested in becoming a BRCGS Auditor and who already hold a Lead Assessor qualification*
Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
Quality Managers and personnel
Operations Managers
Internal audit personnel
Site staff wishing to gain auditing skills and a deeper understanding of the Standard
Importers and exporters of food products
Foodservice staff
Retailers
Industry Consultants
Current BRCGS Auditors and Auditors of other schemes
Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)

*Those interested in becoming a BRCGS Auditor and who do not yet hold a Lead Assessor qualification may choose to attend the 5-day Food Lead Auditor Training course instead of the 3-day Auditor course

Pre-requisites

To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP or HARA training, we propose various suitable courses. Have a browse at the website or get in touch for advice :)
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued)
Day 3 | Audit protocol | BRCGS compliance and support | Auditor requirements | Practical exercises | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Auditor

Official BRCGS Food Safety Issue 9 course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - For Auditors (3 Days)

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.&nbsp;In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.At the end of the course, participants will be assessed with an exam.&nbsp;This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Explain what is required to comply with the requirements of the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe what to expect from your BRCGS audit&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Prepare for an audit to the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Apply resource tools available for compliance and support from BRCGS </li></ul>

Course Summary

This official BRCGS Food Safety course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. 

Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain what is required to comply with the requirements of the Standard
Describe the scope of companies and products covered by the Standard
Describe what to expect from your BRCGS audit
Prepare for an audit to the Standard
Apply resource tools available for compliance and support from BRCGS.

Who should attend

Technical Managers and personnel (including those from retailing and manufacturing) 
Quality Managers and personnel,
Operations Managers 
Internal audit personnel 
Importers and exporters of food products 
Foodservice staff 
Industry Consultants

Pre-requisites

To have working knowledge of HACCP
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued) | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

BRCGS Food Safety Issue 9 - For Sites (2 Days)

<div data-css="tve-u-1728a2ec9ea" id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><h3 data-css="tve-u-1728a2eca75" style="color: rgb(144, 144, 144) !important; box-sizing: border-box;" fr-original-style=" color: rgb(144, 144, 144) !important;">Food Safety, Social Care and Education Training Courses</h3></div><div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><h1 data-css="tve-u-1728a2eca74" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">What You Need To Know Food Intolerances</h1></div><div data-css="tve-u-176287b056f" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">&nbsp;CPD Accredited, Interactive&nbsp;Short Course<hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">2 hr session</li><li fr-original-style="" style="box-sizing: border-box;">Do you serve food, or have people with known food intolerances in your school or on your team?</li><li fr-original-style="" style="box-sizing: border-box;">In this interactive course we will explain what food intolerances are, and why it is vital for you to understandhow food intolerances affect people</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:<ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food intolerance</li><li fr-original-style="" style="box-sizing: border-box;">Different types of food intolerances</li><li fr-original-style="" style="box-sizing: border-box;">The Digestive System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Intolerances</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">More than <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a> in industrialized countries suffer from food intolerance or food allergy</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">About <a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a> live with a diagnosed food allergy in the UK, and <a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;">This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</div></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;">600,000 people in the UK have coeliac disease </div></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"> </div>

Food Safety, Social Care and Education Training Courses
Introduction to Food Intolerances
 CPD Accredited, Interactive Short Course



2 hr session
Do you serve food, or have people with known food intolerances in your school or on your team?
In this interactive course we will explain what food intolerances are, and why it is vital for you to understand how food intolerances affect people



Course Contents:
What is a food intolerance
Different types of food intolerances
The Digestive System
Consequences of Food Intolerances
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death
600,000 people in the UK have coeliac disease






Pochat Training

Food Allergy

Accredited Food Hygiene

Food Allergen

Accredited Food Safety

Introduction to Food Intolerances

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:<ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2>Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a>. This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2592/6<hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">

QA Level 2 Award In Food Safety For Manufacturing (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)



Course Contents:
The Importance of Food Safety
Food Safety Laws
Legal Responsibilities of Food Handlers
Types of Contamination and the Associated Risks
Bacteriology
Food Poisoning
Foodborne Illnesses
An Introduction to Hazard Analysis and Critical Control Points (HACCP)
Personal Hygiene
Work Flow, Work Surfaces and Equipment
Cleaning and Disinfection
Waste Disposal
Pest Control
Safe Food Handling Practices including Time and Temperature Controls
Preparation
Cooking and Reheating
Chilling
Cooling
Thawing
Hot holding
Displaying food
Core temperatures
Food Preservation
Storage
Stock Control Procedures
Benefits of this course:
Businesses have a duty to their customers to produce food that is safe for consumption.
There are one million cases of food poisoning in the UK each year.
More than 6,000 are admitted to hospital.
In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.
Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.
EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties.
The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’.
Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.



Accredited, Ofqual regulated qualification:

Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards.

This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.

The Ofqual Register number for this course is 603/2592/6






Manufacturing

Food Standards Agency (FSA)

Food Safety for Manufacturing, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Food Safety, Education and Social Care Training Courses&nbsp;</h2><h2 fr-original-style="" style="box-sizing: border-box;">What You Need To Know About Food Allergies</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h2 fr-original-style="" style="box-sizing: border-box;">CPD Accredited, Interactive Short Course</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">2 hr session</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">Do you serve food, or have people with known allergies in your school or on your team?</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food allergy&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">The 14 Allergens</li><li fr-original-style="" style="box-sizing: border-box;">The Immune System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Allergies</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">More than&nbsp;<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a>&nbsp;in industrialized countries suffer from food intolerance or food allergy</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div>About&nbsp;<a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a>&nbsp;live with a diagnosed food allergy in the UK, and&nbsp;<a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div>600,000 people in the UK have coeliac disease</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a354a7b" fr-original-style="" style="box-sizing: border-box;"></div>This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</li></ul> <hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">

Food Safety, Education and Social Care Training Courses 
What You Need To Know About Food Allergies



CPD Accredited, Interactive Short Course



2 hr session
Do you serve food, or have people with known allergies in your school or on your team?
In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved






Course Contents:
What is a food allergy
The 14 Allergens
The Immune System
Consequences of Food Allergies
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
600,000 people in the UK have coeliac disease
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death








Allergens

Allergen Awareness

Allergy & Immunology

Allergy

Introduction to Food Allergies

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Retail (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c1774ce" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</li></ul> <img src="https://images.cademy.co.uk/pochat-training/eaa46c26-880e-478a-ac05-5928b91c6d1e/original.png" style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

QA Level 2 Award In Food Safety For Retail (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½ hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)






Course Contents:
The Importance of Food Safety
Food Safety Laws
Legal Responsibilities of Food Handlers
Types of Contamination and the Associated Risks
Bacteriology
Food Poisoning
Foodborne Illnesses
An Introduction to Hazard Analysis and Critical Control Points (HACCP)
Personal Hygiene
Work Flow, Work Surfaces and Equipment
Cleaning and Disinfection
Waste Disposal
Pest Control
Safe Food Handling Practices including Time and Temperature Controls
Preparation
Cooking and Reheating
Chilling
Cooling
Thawing
Hot holding
Displaying food
Core temperatures
Food Preservation
Storage
Stock Control Procedures
Benefits of this course:
Businesses have a duty to their customers to produce food that is safe for consumption.
There are one million cases of food poisoning in the UK each year.
More than 6,000 are admitted to hospital.
In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.
Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.
EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties.
The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’.
Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.




Retail

Health & Hygiene

Retail Management

Food & Drinks

Food & Hygiene

Food Safety for Retail, Level 2

24-Hour Flash Sale! Prices Reduced Like Never Before!! Food Safety: Food Science &amp; Technology Diploma Admission Gifts FREE PDF &amp; Hard Copy Certificate| PDF Transcripts| FREE Student ID| Assessment| Lifetime Access| Enrolment LetterEvery day, every meal that we have is not just a feast for the senses but a testament to safety, innovation, and wellness. In the UK alone, the food industry is a rumbling arena, with over 4 million people engaged in bringing delightful, nutritious, and safe food to tables. The Food Safety: Food Science &amp; Technology Diploma" is your gateway to mastering this intricate dance of science and artistry. Whether it's the precision of food safety, the adventure of gastronomy, or the delicate balance of nutrition, this bundle holds the key to unlocking your potential in the expansive world of food science.This bundle features courses that span from Supervising Food Safety to the nuances of Food Microbiology, Biotechnology, and beyond. Get to know the relationship between Food and Mood, discover the secrets to Boosting Immunity Through Diet, and explore the world through culinary arts from Italian Cooking to Bread Making. With a focus on innovative skills like Vacuum Packing and understanding Food Labeling Regulations, the course is designed to not only educate but also empower.Courses Are Included In this Bundle:<ul><li> Course 01: Advanced Diploma in Supervising Food Safety at QLS Level 3</li><li> Course 02: Food Science and Technology Diploma Level 3</li><li> Course 03: Food Microbiology</li><li> Course 04: Biotechnology</li><li> Course 05: Food Hygiene Level 3</li><li> Course 06: Nutrition and Hydration</li><li> Course 07: Food and Mood: Improving Mental Health Through Diet and Nutrition</li><li> Course 08: Immunity Boosting Food</li><li> Course 09: Food Allergy Awareness</li><li> Course 10: Vacuum Packing Training</li><li> Course 11: UK Cooking and Gastronomy Technician Course</li><li> Course 12: Healthy Kids Cooking</li><li> Course 13: Italian Cooking</li><li> Course 14: Cookery: Bread Making &amp; Baking</li><li> Course 15: Cookery: Chocolate Making &amp; Baking</li><li> Course 16: Kitchen Manager</li><li> Course 17: Meal Planning for a Perfect Diet</li><li> Course 18: Ketogenic Diet: Lose Weight &amp; Feel Amazing</li><li> Course 19: Weight Loss - Intermittent Fasting</li><li> Course 20: Nutrition: 60+ Foods For Health, Fitness &amp; Dieting</li><li> Course 21: Food Labelling Regulations Training</li><li> Course 22: Quality Assurance Manager</li><li> Course 23: Diploma in Waiter Training</li><li> Course 24: Cleaning Diploma</li><li> Course 25: Oven Cleaning Training Course</li><li> Course 26: Food and Beverage Manager</li><li> Course 27: How to Improve Your Food Hygiene Rating</li><li> Course 28: Diploma of Catering Management &amp; Cooking Culinary (Online)</li><li> Course 29: Herbalism: Herbs and Foods for Long-term Health</li><li> Course 30: Food Photography</li></ul>The "Food Safety: Food Science &amp; Technology Diploma" is not just a series of courses; it's an invitation to transform your fascination with food into a fulfilling career that celebrates health, innovation, and culinary excellence. If you're ready to step into a world where food is more than just sustenance, where every bite tells a story of science, safety, and satisfaction, then this bundle is your first step towards that future.Learning Outcomes of this Bundle:<ul><li>Master advanced food safety principles and apply them in various settings.</li><li>Deepen your understanding of the science behind food production and preservation.</li><li>Navigate the complexities of nutrition and its impact on health and wellness.</li><li>Learn the art and science of cooking across a variety of cuisines.</li><li>Implement effective kitchen and catering management techniques.</li><li>Stay aware of food regulations and ensure compliance with culinary practices.</li></ul>But that's not all. When you enrol in Food Science Online Training, you'll receive 25 CPD-Accredited PDF Certificates, Hard Copy Certificates, and our exclusive student ID card, all absolutely free.Why buy this Course?<ul><li>Free CPD Accredited Certificate upon completion of Food Science</li><li>Get a free student ID card with Food Science</li><li>Lifetime access to the Food Science course materials</li><li>Get instant access to this Food Science course</li><li>Learn Food Science from anywhere in the world</li><li>24/7 tutor support with the Food Science course.</li></ul>Don't let this opportunity pass by you. Enrol in Food Science today and take the first step towards achieving your goals and dreams! Start your learning journey straight away! Course Curriculum Course 01: Advanced Diploma in Supervising Food Safety at QLS Level 3<ul><li>Module 01: Introduction to Supervising Food Safety</li><li>Module 02: Food Safety Legislation</li><li>Module 03: Food Contamination</li><li>Module 04: Controlling Contamination</li><li>Module 05: Microorganisms</li><li>Module 06: Food Poisoning and Foodborne Diseases</li><li>Module 07: Non-bacterial Food Poisoning</li><li>Module 08: Temperature Control</li><li>Module 09: Checking, Verifying and Recording Temperatures</li><li>Module 10: Food Preservation</li><li>Module 11: Premises and Equipment Design</li><li>Module 12: Waste, Cleaning and Disinfection</li><li>Module 13: Pest Control</li><li>Module 14: Personal Hygiene</li><li>Module 15: Training Staff</li><li>Module 16: Implementing a Food Safety Management System</li><li>Module 17: Food Safety Management Tools</li></ul> Course 02: Food Science &amp; Technology Diploma Level 3<ul><li>Module 01: Food Safety Legislation</li><li>Module 02: Food Contamination</li><li>Module 03: Controlling Contamination</li><li>Module 04: Microorganisms</li><li>Module 05: Food Poisoning and Foodborne Diseases</li><li>Module 06: Non-bacterial Food Poisoning</li><li>Module 07: Temperature Control</li><li>Module 08: Checking, Verifying, and Recording Temperatures</li><li>Module 09: Food Preservation</li><li>Module 10: Premises and Equipment Design</li><li>Module 11: Pest Control</li><li>Module 12: Food Safety Management Tools</li><li>Module 13: Nutrients for Life Ã¢â¬' Nutrients for Life Macronutrients</li><li>Module 14: Nutrients for Life Ã¢â¬' Micronutrients</li><li>Module 15: Nutrition Requirements from Pregnancy to Teenage</li><li>Module 16: Nutrition Requirements for Adults and Various Groups</li><li>Module 17: Allergen Guidance for Food Businesses</li><li>Module 18: Allergic Reactions and Treatments</li></ul> Course 03: Food Microbiology<ul><li>Module 01: Introduction to Food Microbiology</li><li>Module 02: Predominant Microorganisms in Food</li><li>Module 03: Food Preservation by Microorganisms</li><li>Module 04: Food Fermentation by Microorganisms</li><li>Module 05: Food Spoilage</li><li>Module 06: Foodborne Diseases by Microorganisms</li><li>Module 07: Food Microbiologists</li></ul>=========&gt;&gt;&gt;&gt;&gt; And 27 More Courses &lt;&lt;&lt;&lt;&lt;=========How will I get my Certificate?After successfully completing the course, you will be able to order your Certificates as proof of your achievement.<ul><li>PDF Certificate: Free (Previously it was £12.99*30 = £390)</li><li>CPD Hard Copy Certificate: Free (For The First Course: Previously it was £29.99)</li><li>QLS Endorsed Hard Copy Certificate: Free (For The Title Course: Previously it was £89)</li></ul> <h2>
 
 <div>CPD</div>
 </h2>

 <div id="cpd">
 <div>
 <div>
 <div>
 410 CPD hours / points
 </div>
 <div>
 Accredited by CPD Quality Standards
 </div>
 </div>
 </div>
 </div> <h2>
 
 <div>Who is this course for?</div>
 </h2>

 <div id="who_is_this_course_for">
 Anyone interested in learning more about the topic is advised to take this bundle. This bundle is ideal for:<ul><li>Food enthusiasts</li><li>Aspiring chefs</li><li>Nutritionists</li><li>Food scientists</li><li>Kitchen managers</li><li>Culinary students</li></ul>
 </div> <h2>
 
 <div>Requirements</div>
 </h2>

 <div id="requirements">
 You will not need any prior background or expertise to enrol in this course.
 </div> <h2>
 
 <div>Career path</div>
 </h2>

 <div id="career_path">
 After completing this bundle, you are to start your career or begin the next phase of your career.<ul><li>Food Safety Officer - £25,000 to £40,000</li><li>Nutritionist - £20,000 to £35,000</li><li>Quality Assurance Manager - £30,000 to £50,000</li><li>Food and Beverage Manager - £25,000 to £45,000</li><li>Catering Manager - £22,000 to £35,000</li><li>Food Scientist - £25,000 to £45,000</li></ul>
 </div> <h2>
 
 <div>Certificates</div>
 </h2>

 <div id="optional_extras">
 <h4>Advanced Diploma in Supervising Food Safety at QLS Level 3</h4>
 
 Hard copy certificate -
 Included
 
 <div>Please note that International students have to pay an additional £10 as a shipment fee.</div>
 <h4>CPD Accredited Digital Certificate</h4>
 
 Digital certificate -
 Included
 
 <div>Upon passing the Course, you need to order a Digital Certificate for each of the courses inside this bundle as proof of your new skills that are accredited by CPD QS for Free.</div>
 <h4>CPD Accredited Hard Copy Certificate</h4>
 
 Hard copy certificate -
 Included
 
 <div>If you are an international student, then you have to pay an additional 10 GBP for each certificate as an international delivery charge.</div>

 </div>

24-Hour Flash Sale! Prices Reduced Like Never Before!! 

 Food Safety: Food Science & Technology Diploma Admission Gifts 

 FREE PDF & Hard Copy Certificate| PDF Transcripts| FREE Student ID| Assessment| Lifetime Access| Enrolment Letter
Every day, every meal that we have is not just a feast for the senses but a testament to safety, innovation, and wellness. In the UK alone, the food industry is a rumbling arena, with over 4 million people engaged in bringing delightful, nutritious, and safe food to tables. The Food Safety: Food Science & Technology Diploma" is your gateway to mastering this intricate dance of science and artistry. Whether it's the precision of food safety, the adventure of gastronomy, or the delicate balance of nutrition, this bundle holds the key to unlocking your potential in the expansive world of food science.
This bundle features courses that span from Supervising Food Safety to the nuances of Food Microbiology, Biotechnology, and beyond. Get to know the relationship between Food and Mood, discover the secrets to Boosting Immunity Through Diet, and explore the world through culinary arts from Italian Cooking to Bread Making. With a focus on innovative skills like Vacuum Packing and understanding Food Labeling Regulations, the course is designed to not only educate but also empower.
Courses Are Included In this Bundle:
Course 01: Advanced Diploma in Supervising Food Safety at QLS Level 3
Course 02: Food Science and Technology Diploma Level 3
Course 03: Food Microbiology
Course 04: Biotechnology
Course 05: Food Hygiene Level 3
Course 06: Nutrition and Hydration
Course 07: Food and Mood: Improving Mental Health Through Diet and Nutrition
Course 08: Immunity Boosting Food
Course 09: Food Allergy Awareness
Course 10: Vacuum Packing Training
Course 11: UK Cooking and Gastronomy Technician Course
Course 12: Healthy Kids Cooking
Course 13: Italian Cooking
Course 14: Cookery: Bread Making & Baking
Course 15: Cookery: Chocolate Making & Baking
Course 16: Kitchen Manager
Course 17: Meal Planning for a Perfect Diet
Course 18: Ketogenic Diet: Lose Weight & Feel Amazing
Course 19: Weight Loss - Intermittent Fasting
Course 20: Nutrition: 60+ Foods For Health, Fitness & Dieting
Course 21: Food Labelling Regulations Training
Course 22: Quality Assurance Manager
Course 23: Diploma in Waiter Training
Course 24: Cleaning Diploma
Course 25: Oven Cleaning Training Course
Course 26: Food and Beverage Manager
Course 27: How to Improve Your Food Hygiene Rating
Course 28: Diploma of Catering Management & Cooking Culinary (Online)
Course 29: Herbalism: Herbs and Foods for Long-term Health
Course 30: Food Photography
The "Food Safety: Food Science & Technology Diploma" is not just a series of courses; it's an invitation to transform your fascination with food into a fulfilling career that celebrates health, innovation, and culinary excellence. If you're ready to step into a world where food is more than just sustenance, where every bite tells a story of science, safety, and satisfaction, then this bundle is your first step towards that future.
Learning Outcomes of this Bundle:
Master advanced food safety principles and apply them in various settings.
Deepen your understanding of the science behind food production and preservation.
Navigate the complexities of nutrition and its impact on health and wellness.
Learn the art and science of cooking across a variety of cuisines.
Implement effective kitchen and catering management techniques.
Stay aware of food regulations and ensure compliance with culinary practices.
But that's not all. When you enrol in Food Science Online Training, you'll receive 25 CPD-Accredited PDF Certificates, Hard Copy Certificates, and our exclusive student ID card, all absolutely free.
Why buy this Course?
Free CPD Accredited Certificate upon completion of Food Science
Get a free student ID card with Food Science
Lifetime access to the Food Science course materials
Get instant access to this Food Science course
Learn Food Science from anywhere in the world
24/7 tutor support with the Food Science course.
Don't let this opportunity pass by you. Enrol in Food Science today and take the first step towards achieving your goals and dreams!
Start your learning journey straight away!
 Course Curriculum 
 Course 01: Advanced Diploma in Supervising Food Safety at QLS Level 3
Module 01: Introduction to Supervising Food Safety
Module 02: Food Safety Legislation
Module 03: Food Contamination
Module 04: Controlling Contamination
Module 05: Microorganisms
Module 06: Food Poisoning and Foodborne Diseases
Module 07: Non-bacterial Food Poisoning
Module 08: Temperature Control
Module 09: Checking, Verifying and Recording Temperatures
Module 10: Food Preservation
Module 11: Premises and Equipment Design
Module 12: Waste, Cleaning and Disinfection
Module 13: Pest Control
Module 14: Personal Hygiene
Module 15: Training Staff
Module 16: Implementing a Food Safety Management System
Module 17: Food Safety Management Tools
 Course 02: Food Science & Technology Diploma Level 3
Module 01: Food Safety Legislation
Module 02: Food Contamination
Module 03: Controlling Contamination
Module 04: Microorganisms
Module 05: Food Poisoning and Foodborne Diseases
Module 06: Non-bacterial Food Poisoning
Module 07: Temperature Control
Module 08: Checking, Verifying, and Recording Temperatures
Module 09: Food Preservation
Module 10: Premises and Equipment Design
Module 11: Pest Control
Module 12: Food Safety Management Tools
Module 13: Nutrients for Life Ã¢â¬' Nutrients for Life Macronutrients
Module 14: Nutrients for Life Ã¢â¬' Micronutrients
Module 15: Nutrition Requirements from Pregnancy to Teenage
Module 16: Nutrition Requirements for Adults and Various Groups
Module 17: Allergen Guidance for Food Businesses
Module 18: Allergic Reactions and Treatments
 Course 03: Food Microbiology
Module 01: Introduction to Food Microbiology
Module 02: Predominant Microorganisms in Food
Module 03: Food Preservation by Microorganisms
Module 04: Food Fermentation by Microorganisms
Module 05: Food Spoilage
Module 06: Foodborne Diseases by Microorganisms
Module 07: Food Microbiologists
=========>>>>> And 27 More Courses <<<<<=========
How will I get my Certificate?
After successfully completing the course, you will be able to order your Certificates as proof of your achievement.
PDF Certificate: Free (Previously it was £12.99*30 = £390)
CPD Hard Copy Certificate: Free (For The First Course: Previously it was £29.99)
QLS Endorsed Hard Copy Certificate: Free (For The Title Course: Previously it was £89)
 CPD 
410 CPD hours / points Accredited by CPD Quality Standards
 Who is this course for? 
Anyone interested in learning more about the topic is advised to take this bundle. This bundle is ideal for:
Food enthusiasts
Aspiring chefs
Nutritionists
Food scientists
Kitchen managers
Culinary students
 Requirements 
You will not need any prior background or expertise to enrol in this course.
 Career path 
After completing this bundle, you are to start your career or begin the next phase of your career.
Food Safety Officer - £25,000 to £40,000
Nutritionist - £20,000 to £35,000
Quality Assurance Manager - £30,000 to £50,000
Food and Beverage Manager - £25,000 to £45,000
Catering Manager - £22,000 to £35,000
Food Scientist - £25,000 to £45,000
 Certificates 
Advanced Diploma in Supervising Food Safety at QLS Level 3
 Hard copy certificate - Included 
Please note that International students have to pay an additional £10 as a shipment fee.
CPD Accredited Digital Certificate
 Digital certificate - Included 
Upon passing the Course, you need to order a Digital Certificate for each of the courses inside this bundle as proof of your new skills that are accredited by CPD QS for Free.
CPD Accredited Hard Copy Certificate
 Hard copy certificate - Included 
If you are an international student, then you have to pay an additional 10 GBP for each certificate as an international delivery charge.

Academy for Health and Fitness

Food & Nutrition

Food Technology

Food Science

Nutrition Science

Food Safety: Food Science & Technology Diploma - CPD Certified

<h3 data-mce-fragment="1" style="color: rgb(var(--color-foreground)); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color-foreground));">Food Safety level 2</h3>Course OverviewFood businesses are placed under a legal obligation to provide food hygiene training for their staff to a level &lsquo;commensurate to their work activities&rsquo;.In practice, this means that food handlers working in a variety of catering or retail outlets must be trained to level 2 in food safety/hygiene. Level 2 food safety training is the equivalent of the old basic food hygiene certificate.<h3 data-mce-fragment="1" style="color: rgb(var(--color-foreground)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color-foreground));">Food Safety level 3</h3><h3 style="color: rgb(var(--color-foreground)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color-foreground));">Highfield Level 3 Award in Food Safety for Catering (RQF)</h3>Who is this qualification for?This qualification is aimed at those working in the catering industry&nbsp;who are at, or wish to progress to, a higher or supervisory level.How long will it take?To complete this qualification learners should expect to undertake a minimum of 20 hours of learning.&nbsp;Topics&nbsp;covered.These include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and&nbsp;the application and monitoring of good practice regarding contamination, microbiology and temperature control.

Food Safety level 2
Course Overview
Food businesses are placed under a legal obligation to provide food hygiene training for their staff to a level ‘commensurate to their work activities’.
In practice, this means that food handlers working in a variety of catering or retail outlets must be trained to level 2 in food safety/hygiene. Level 2 food safety training is the equivalent of the old basic food hygiene certificate.
Food Safety level 3
Highfield Level 3 Award in Food Safety for Catering (RQF)
Who is this qualification for?
This qualification is aimed at those working in the catering industry who are at, or wish to progress to, a higher or supervisory level.
How long will it take?
To complete this qualification learners should expect to undertake a minimum of 20 hours of learning. 
Topics covered.
These include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.

Knight Training (UK) Ltd

Health & Safety

Compliance with food safety legislation is today a mandatory task for any business within the hospitality sector. 

Take a look at this Food Safety Course at Knight Training, and it's online!
https://knight.training/products/food-safety

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