This will save you up to £200 per person when booking courses covering food safety, allergens and HACCP (Hazard Analysis and Critical Control Point), meaning you can ensure your staff are up-to-date with their legislative training, resulting in safer catering standards across your institution.
The free courses are offered online to full and associate members, however face-to-face in-person courses are also available on request for full members only. For the in-person courses, there are no additional charges such as trainer accommodation and travel costs – so the training is 100% free of charge (subject to the number of learners on the course).
The free-of-charge training courses on offer are:
- Level 2, 3, 4 Food Safety:
Delegates gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. These courses are accredited and have been developed to protect customers, brand reputation and profits. Qualifications are assessed by multiple choice examination (and short answers for the Level 4).
- Level 2, 3 Food Allergen Management in Catering:
These courses are aimed at catering staff, managers and supervisors, to ensure they receive a thorough understanding of food safety including the latest on allergens and threats to food safety. Delegates will discuss procedures relating to the communication of ingredient information from supplier to consumer, understand the importance of implementing controls to prevent contamination from allergenic ingredients and learn methods for managing ingredient controls and procedures.
- Level 2, 3 HACCP:
HACCP for Caterers is aimed at managers and supervisors to ensure they receive a thorough understanding of food safety, and HACCP systems so they can complete regular reviews of the Food Safety Management System. HACCP (Hazard Analysis and Critical Control Point) helps food businesses review and improve how they handle food. It is a proven system that ensures that the food you produce is safe to eat. If your business serves food, you’re required by law to have a food safety management system in place based on HACCP. This is to ensure that major food risks are controlled along every step of the production line, providing assurance to consumers that public health protection is front-of-mind at all times.
For online sessions, you can book directly following the link below. For all face-to-face requests please get in touch below.
For more information on upcoming courses visit www.tuco.ac.uk/academy or email [email protected].
