CPD & Institute of Hospitality Approved

In December 2008 the Food Standards Agency agreed a National Food Hygiene Rating Scheme. It is now running in all areas of Wales, Northern Ireland and in 99% of England.

In practice the rating scheme is designed to ensure that businesses that are broadly compliant with food law and are managing food safety risks will receive a rating of three … and those who are managing the risk well will receive a rating of four or five. However, significant lapses in any of the scoring criteria can also have a significant effect on the rating.

This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.

Learning Objectives

By the end of this course, you will be able to:

• Identify Food Hygiene ratings and understand what they mean.

• Define the scoring criteria and how decisions on the final score are made.

• State how scores can be appealed.

• Apply Safer Food, Better Business to ensure compliance with legal obligations.

• Create and evaluate good Hygiene and cleaning structures for your business.

Course Module Number Module Name Pass % Required

Achieving Food Hygiene Rating Level 5 1 Food Hygiene Ratings – An Introduction 70

Achieving Food Hygiene Rating Level 5 2 Scoring Criteria 70

Achieving Food Hygiene Rating Level 5 3 Appeals 70

Achieving Food Hygiene Rating Level 5 4 Safer Food Better Business (SFBB) 70

Achieving Food Hygiene Rating Level 5 5 E.Coli 70

Achieving Food Hygiene Rating Level 5 6 Good Hygiene Structure and Cleaning 70

Recommended System Requirements

•  Browser: Up to date web browser

•  Video: Up to date video drivers

•  Memory: 1Gb+ RAM

•  Download Speed: Broadband (3Mb+)

Duration: 50 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Course Description

Allergies occur when the body’s immune system reacts to a usually harmless substance as though it is harmful. Why this happens, isn’t clear. However, most sufferers come from families that have a history of allergies, or related problems. Every year, the number of people with allergies is increasing so having an awareness of potential allergens and why they can be harmful is becoming more important, particularly if you work in the service industry.

This course covers general allergies, food allergies and food intolerances and explain the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.

Target Audience

This course is aimed at anyone working within the food industry and can be sold to individuals or pitched to businesses who might want to put all of their staff through the training.

Advantages

Allergic reactions can have serious consequences so knowing which substances can cause them and how to avoid cross contamination is vital to anyone working in the food industry

CPD approval means that this course can be used by those that need to prove they are continually developing themselves.

Online training is flexible, efficient and cost effective meaning the candidate can progress through the modules at their own pace and in their own time, so they can fit the training in around their work and personal life.

Further Progression

Our Food Safety level 2 courses go hand in hand with Allergen Awareness as they provide detailed information on food safety and hygiene practices. They are industry specific so more relevant than generic courses and should be completed by anyone who is handling food.

For supervisors and managers in the food industry our Introduction to HACCP Level 2 course provides an in depth introduction to Hazard Analysis and managing critical control points so that food remains safe for consumption from farm to fork.

As with many of our Health and Safety courses if candidates are undertaking this training it is likely that other subjects such as Fire Safety or Slips Trips and Falls will also be relevant to them.

Course Module Number Module Name Pass % Required

Allergen Awareness 1 Food Intolerance and Allergens: the Basics 70

Allergen Awareness 2 Food Intolerances - Causes and Symptoms 70

Allergen Awareness 3 Allergies - Causes and Symptoms 70

Allergen Awareness 4 Allergen Facts 70

Allergen Awareness 5 Food Allergens and the Law 70

Allergen Awareness 6 Food Allergens - Practical Steps 70

Allergen Awareness 7 Allergen Information for Consumers 70

Allergen Awareness 8 Internal Monitoring and Review 70

Allergen Awareness 9 External Monitoring and Review 70

Recommended System Requirements

•  Browser: Up to date web browser

•  Video: Up to date video drivers

•  Memory: 1Gb+ RAM

•  Download Speed: Broadband (3Mb+)

Duration: 100 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD Approved

Customer service is the act of taking care of the customer’s needs by providing and delivering professional, helpful, high quality service and assistance before, during, and after the customer's requirements are met.

But how is this done?

How do you ensure it’s consistent across your business? What are the benefits of delivering great customer service?

This course will start by making it very clear exactly what we mean by customer service, and why it’s so vital. It then goes into detail about the goals of great customer service, communication skills both verbal and non-verbal, discovering and understanding customer needs and much more.

Course Module Number Module Name Pass % Required

Customer Service 1 About the Course 70

Customer Service 2 What is Customer Service 70

Customer Service 3 The Goals of Great Customer Service 70

Customer Service 4 Discovering and Understanding Customer Needs 70

Customer Service 5 Delivering Maximum Levels of Customer Service 70

Customer Service 6 Making Customers Feel Great From the Start 70

Customer Service 7 Communication Skills 70

Customer Service 8 Non-verbal Communication and Body Language 70

Customer Service 9 Dealing with Customer Complaints 70

Recommended System Requirements

•     Browser: Up to date web browser

•     Video: Up to date video drivers

•     Memory: 1Gb+ RAM

•     Download Speed: Broadband (3Mb+)

Duration: 75 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD & Institute of Hospitality Approved

Course Description

This course is aimed at managers and staff in all industries who play a role in reducing drug, alcohol and substance misuse in the UK.

The course starts with official statistics to illustrate the scale of drug and alcohol abuse in the UK. You'll learn in detail about commonly used drugs, including cannabis, cocaine, heroin, LSD, ecstasy and some new designer drugs.

Turning to alcohol abuse, the course will show you how to introduce a 4-stage plan to deal with any problems - including how to write an effective Drug and Alcohol Policy. Beyond this the course will explore best business practice in terms of HR, legislation, spotting signs of drug misuse and the implementation of workplace solutions.

The course also explains how the Advisory, Conciliation and Arbitration Service (ACAS) can help with effective alcohol and drugs policies and the development of related management skills.

Finally, it looks at current drug treatments and the options for outside support available to individuals and organisations.

Learning Objectives

By the end of this course, you will be able to:

• Understand the scale of drug and alcohol abuse and recognise the signs of misuse leading to effects on the employee and the workplace.

• Recognise your legal positions and recognise an effective policy will help to address employees with an addiction problem.

• Define best practice in an effective policy to address your company position on drug and alcohol abuse and what help is available.

• Identify the 4-step process in regards to dealing with individuals with alcohol issues.

Target Audience

This course is aimed at managers and staff in all industries who have a critical role to play in reducing drug, alcohol and substance misuse in the UK.

Advantages

Online training is flexible, efficient and cost-effective, so candidates can progress through the modules at their own pace, in their own time, making it easy to fit the training around their work and personal life.

Further Progression

Other courses that would be useful for candidates taking this one include Conflict Management, and Leadership skills.

Course Module Number Module Name Pass % Required

Drug and Alcohol Awareness 1 Statistics and Signs of Misuse 70

Drug and Alcohol Awareness 2 Illegal Drugs Part 1 70

Drug and Alcohol Awareness 3 Illegal Drugs Part 2 70

Drug and Alcohol Awareness 4 Alcohol Misuse 70

Drug and Alcohol Awareness 5 Company Best Practice Part 1 70

Drug and Alcohol Awareness 6 Company Best Practice Part 2 70

Drug and Alcohol Awareness 7 Company Best Practice Part 3 70

Drug and Alcohol Awareness 8 Drug Treatment Services and Further Support 70

Recommended System Requirements

•  Browser: Up to date web browser

•  Video: Up to date video drivers

•  Memory: 1Gb+ RAM

•  Download Speed: Broadband (3Mb+)

Duration: 80 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.

Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing.

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached.

Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.

Course

Module Number

Module Name

Pass % Required

Introduction to HACCP Level 2

1

Key Definitions

70

Introduction to HACCP Level 2

2

Microbiological Hazards and Controls

70

Introduction to HACCP Level 2

3

Chemical Hazards and Controls

70

Introduction to HACCP Level 2

4

Allergens and Avoiding Cross-Contamination

70

Introduction to HACCP Level 2

5

Physical Hazards and Controls

70

Introduction to HACCP Level 2

6

Prerequisite Programmes

70

Introduction to HACCP Level 2

7

Implementation of HACCP

70

Introduction to HACCP Level 2

8

The 7 Principles of Hazard Control in Practice

70

Recommended System Requirements

•  Browser: Up to date web browser

•  Video: Up to date video drivers

•  Memory: 1Gb+ RAM

•  Download Speed: Broadband (3Mb+)

Duration: 80 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

 CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:

•  New employees with minimal or no prior food safety knowledge;

•  Employees handling low-risk or wrapped foods (category A);

•  Front of house employees, such as waiting or check out staff;

•  Back of house employees, such as kitchen porters or warehouse staff.

Learning Objectives

By the end of this course, you will be able to:

Identify the key legislation involved with food safety and its application to the workplace.

Recognise hazards that can occur during delivery through to service of food and how to contain them.

Understand the nature of microorganisms and their link for food borne illnesses and food poisoning.

State the safety procedures and how they assist with controlling risk in the catering environment.

Demonstrate the importance of effective pest control.

Course Module Number Module Name Pass % Required

Level 1 Food Safety - Catering 1 Food Safety Legislation 75

Level 1 Food Safety - Catering 2 Hazards from Delivery to Service 75

Level 1 Food Safety - Catering 3 Risk Control (Prevention of Contamination) 75

Level 1 Food Safety - Catering 4 Pests, Premises and People 75

Recommended System Requirements

•  Browser: Up to date web browser

•  Video: Up to date video drivers

•  Memory: 1Gb+ RAM

•  Download Speed: Broadband (3Mb+)

Duration: 50 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

 CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:

• New employees with minimal or no prior food safety knowledge;

• Employees handling low-risk or wrapped foods (category A);

• Front of house employees, such as waiting or check out staff;

• Back of house employees, such as kitchen porters or warehouse staff.

Learning Objectives

By the end of this course, you will be able to:

Identify the key legislation involved with food safety and its application to the food manufacturing workplace.

Recognise hazards that can occur during delivery through to service of food and how to contain them.

Understand the nature of micro-organisms and their link for food borne illnesses and food poisoning.

State the safety procedures and how they assist with controlling risk in the work environment.

Demonstrate the importance of effective pest control.

Course Module Number Module Name Pass % Required

Level 1 Food Safety - Manufacturing 1 Food Safety Legislation 75

Level 1 Food Safety - Manufacturing 2 Hazards from Delivery to Service 75

Level 1 Food Safety - Manufacturing 3 Risk Control (Prevention of Contamination) 75

Level 1 Food Safety - Manufacturing 4 Pests, Premises and People 75

Recommended System Requirements

Browser: Up to date web browser

Video: Up to date video drivers

Memory: 1Gb+ RAM

Download Speed: Broadband (3Mb+)

Duration: 50 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:

• New employees with minimal or no prior food safety knowledge;

• Employees handling low-risk or wrapped foods (category A);

• Front of house employees, such as waiting or check out staff;

• Back of house employees, such as kitchen porters or warehouse staff.

Learning Objectives

By the end of this course, you will be able to:

• Identify the key legislation involved with food safety and its application to the retail environment.

• Recognise hazards that can occur during delivery through to service of food and how to contain them.

• Understand the nature of microorganisms and their link for food borne illnesses and food poisoning.

• State the safety procedures and how they assist with controlling risk in the work environment.

• Demonstrate the importance of effective pest control.

Course Module Number Module Name Pass % Required

Level 1 Food Safety - Retail 1 Food Safety Legislation 75

Level 1 Food Safety - Retail 2 Hazards from Delivery to Service 75

Level 1 Food Safety - Retail 3 Risk Control (Prevention of Contamination) 75

Level 1 Food Safety - Retail 4 Pests, Premises and People 75

Recommended System Requirements

Browser: Up to date web browser

Video: Up to date video drivers

Memory: 1Gb+ RAM

Download Speed: Broadband (3Mb+)

Duration: 50 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Typical environments may include:

• Pubs, hotels, restaurants;

• Supermarkets and retail environments;

• Food and drink manufacturers;

• Hospitals;

• Care homes;

• Schools;

Course Module Number Module Name Pass % Required

Level 2 Food Safety - Catering 1 Food Safety Legislation 75

Level 2 Food Safety - Catering 2 Hazards from Delivery to Service 75

Level 2 Food Safety - Catering 3 Risk Control (Prevention of Contamination) 75

Level 2 Food Safety - Catering 4 Pests, Premises and People 75

Recommended System Requirements

Browser: Up to date web browser

Video: Up to date video drivers

Memory: 1Gb+ RAM

Download Speed: Broadband (3Mb+)

Duration: 75 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Typical environments may include:

• Pubs, hotels, restaurants;

• Supermarkets and retail environments;

• Food and drink manufacturers;

• Hospitals;

• Care homes;

• Schools;

Course Module Number Module Name Pass % Required

Level 2 Food Safety - Manufacturing 1 Food Safety Legislation 75

Level 2 Food Safety - Manufacturing 2 Hazards from Delivery to Service 75

Level 2 Food Safety - Manufacturing 3 Risk Control (Prevention of Contamination) 75

Level 2 Food Safety - Manufacturing 4 Pests, Premises and People 75

Recommended System Requirements

Browser: Up to date web browser

Video: Up to date video drivers

Memory: 1Gb+ RAM

Download Speed: Broadband (3Mb+)

Duration: 75 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Typical environments may include:

• Pubs, hotels, restaurants;

• Supermarkets and retail environments;

• Food and drink manufacturers;

• Hospitals;

• Care homes;

• Schools;

Course Module Number Module Name Pass % Required

Level 2 Food Safety - Retail 1 Food Safety Legislation 75

Level 2 Food Safety - Retail 2 Hazards from Delivery to Service 75

Level 2 Food Safety - Retail 3 Risk Control (Prevention of Contamination) 75

Level 2 Food Safety - Retail 4 Pests, Premises and People 75

Recommended System Requirements

Browser: Up to date web browser

Video: Up to date video drivers

Memory: 1Gb+ RAM

Download Speed: Broadband (3Mb+)

Duration: 75 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD & Institute of Hospitality Approved

Course Description

The alcohol licensing laws of the United Kingdom regulate the sale and consumption of alcohol. It is important for anyone working in licensed premises to have a basic understanding of these laws and how they apply to them.

This course starts with an overview of UK alcohol licensing laws and the importance of the four key licensing objectives.

The course will also discuss mandatory conditions, which are compulsory for all licensed premises and looks in detail at the major issue of age verification.

Finally, it outlines the responsibilities involved in alcohol retailing including drinking guidelines and how to avoid and reduce conflict.

Learning Objectives

By the end of this course, you will be able to:

• Identify the key legislation involved with the supply of alcohol and its extended link to crime prevention and effects on the public.

• Understand the different licences involved, their key objectives and identify the roles of responsibilities invoked from the licences.

• Recognise the mandatory conditions placed on premises who receive their licences and your duties to comply.

• Understand the role and responsibility of the Licensing Authority.

Target Audience

Anyone working in licensed premises. This course could be included as part of the induction process or used to further enhance existing staff’s understanding of their responsibilities.

Advantages

Online training is flexible, efficient and cost-effective, so candidates can progress through the modules at their own pace, in their own time, making it easy to fit the training around their work and personal life.

Further Progression

Other courses that would be useful for candidates taking this one include Drug Awareness and Conflict Management.

Course Module Number Module Name Pass % Required

Licensed Premises Staff Training 1 Introduction 70

Licensed Premises Staff Training 2 Premises Licences 70

Licensed Premises Staff Training 3 Personal Licences and Club Premises Certificates 70

Licensed Premises Staff Training 4 Dealing With Licensing Authorities 70

Licensed Premises Staff Training 5 Types of Businesses Selling Alcohol 70

Licensed Premises Staff Training 6 Representations and Mandatory Conditions 70

Licensed Premises Staff Training 7 Licensing Authority Powers 70

Licensed Premises Staff Training 8 Children and Under 18s 70

Licensed Premises Staff Training 9 Responsibility in Alcohol Retailing 70

Recommended System Requirements

Browser: Up to date web browser

Video: Up to date video drivers

Memory: 1Gb+ RAM

Download Speed: Broadband (3Mb+)

Duration: 60 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Course Description

This course is designed for managers and supervisors to help them understand their essential day- to-day responsibilities.

When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically.

This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system.

There's a wide range of topics because maintaining food safety and food hygiene is vital if you're to reduce the risk of food poisoning. The correct Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.

Learning Objectives

By the end of this course, you will be able to:

• Identify and explain the key pieces of Food Safety legislation and its application to the workplace.

• Understand the importance of the implementation of HACCP.

• Explain the importance of workplace design and use in regard to Food Safety.

• Define the issues surrounding Food poisoning, spoilage and preservation.

• Identify numerous hazards and control procedures with regards to Microbe, Chemical, Allergen and Physical hazards.

• Understand the importance of Personal Hygiene, workplace cleaning and pest control.

Target Audience

This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.

Advantages

Food business owners, supervisors and managers have legal duties in UK and EU law to ensure that they and their staff work and prepare food safely and in compliance with good practice.

Online training is flexible, efficient and cost-effective, so candidates can progress through the modules at their own pace, in their own time, making it easy to fit the training around their work and personal life.

Further Progression

We offer a wide range of health and safety courses that would be appropriate for people working in the food industry.

Course Module Number Module Name Pass % Required

Supervising Food Safety - Level 3 1 Introduction to Food Safety 70

Supervising Food Safety - Level 3 2 Food Poisoning, Spoilage & Preservation 70

Supervising Food Safety - Level 3 3 Microbiology 70

Supervising Food Safety - Level 3 4 Microbiological Hazards & Controls 70

Supervising Food Safety - Level 3 5 Chemical Hazards, Controls & Prevention 70

Supervising Food Safety - Level 3 6 Allergen Hazards & Controls 70

Supervising Food Safety - Level 3 7 Physical Hazards & Controls 70

Supervising Food Safety - Level 3 8 Personal Hygiene 70

Supervising Food Safety - Level 3 9 Design and Use of Food Premises and Equipment 70

Supervising Food Safety - Level 3 10 Cleaning & Disinfection 70

Supervising Food Safety - Level 3 11 Pests & Pest Management 70

Supervising Food Safety - Level 3 12 HACCP & FSMS 70

Supervising Food Safety - Level 3 13 Implementation of HACCP 70

Supervising Food Safety - Level 3 14 7 Principles of Hazard Control 70

Supervising Food Safety - Level 3 15 Food Safety Legislation & Enforcement 70

Supervising Food Safety - Level 3 16 Final Test 70

Recommended System Requirements

Browser: Up to date web browser

Video: Up to date video drivers

Memory: 1Gb+ RAM

Download Speed: Broadband (3Mb+)

Duration: 260 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

CPD Approved

Course Description

In the UK, the private security industry provides manned, physical and technical systems to help protect people, premises and property. It can also help prevent and detect crimes and any activities that could be considered unauthorised as well as offering expertise in monitoring and responding to safety risks.

This course is an introduction to the private security industry, and the main services it covers. It discusses the body which regulates the industry, highlights the standards of behaviour expected from security operatives, and the law as it relates to the industry.

It includes an in-depth look at health and safety issues, the concept of duty of care and examines a range of emergency situations which security operatives might be involved with. The course also covers communication skills, including tips for effective radio communication and instructions on how to use the phonetic alphabet.

Target Audience

People wanting to start a career in the Private Security Industry, or those in the early stages of their career that want to broaden their knowledge of the industry.

Advantages

This course covers a wide range of roles in the Private Security Industry, their various responsibilities and how these are affected by the law. It also includes a wide overview of the health and safety concerns that should be considered by those working in the industry.

CPD approval means that this course can be used by those that need to prove they are continually developing themselves.

Further Progression

Other courses that could compliment this one are:

• Emergency First Aid, as first aid is a useful skill for security operatives to have.

• Fire Marshal Training, in emergency situations people will look to security operatives for guidance on what to do, so having a higher level of training in this area may prove useful.

Course Module Number Module Name Pass % Required

Working Within the Private Security Industry 1 Working in the Private Security Industry 70

Working Within the Private Security Industry 2 Civil and Criminal Law 70

Working Within the Private Security Industry 3 Health and Safety 70

Working Within the Private Security Industry 4 Fire Procedures 70

Working Within the Private Security Industry 5 Emergencies 70

Working Within the Private Security Industry 6 Communication Skills and Customer Service 70

Recommended System Requirements

Browser: Up to date web browser

Video: Up to date video drivers

Memory: 1Gb+ RAM

Download Speed: Broadband (3Mb+)

Duration: 90 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).