Food HACCP (Level 3) Training is offered by Health Safety Fire (Praesidium Safety Management Ltd). Health and safety training educates employees on preventing workplace accidents, injuries, and illnesses.
DurationFood HACCP (Level 3) Training is offered by Health Safety Fire (Praesidium Safety Management Ltd). Our blended approach to health and safety training ensures maximum flexibility whilst maintaining full compliance to ensure the safety of employees and prevent accidents and injuries.
Health and safety training educates employees on preventing workplace accidents, injuries, and illnesses. Training promotes a safer culture, empowers employees, and ensures compliance with regulations.
If you’re an existing business that requires an independent expert to measure your current performance and improve it, or if you’re a new business that wants to establish a robust Health and Safety management system right from the very start, we’ll become your trusted partner and support you in providing a safer and healthier place of work.
Why choose us:
Maintain compliance with the latest health and safety legislation.
Practical and pragmatic approach
Fixed cost solutions
Bespoke packages for more complex clients
Peace of mind from a proven and trusted partner
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 1 course is about minimising the level of potential hazards in a food catering setting.
A healthy balanced diet is essential to protect our overall health and well-being. This course has been designed to provide delegates with a basic understanding of nutrition and what makes up a balanced diet.
Managing food safely will minimise the prevalence of people being poisoned and a food management system, based on HACCP (Hazard Analysis Critical Control Points), is necessary to be able to achieve this effectively.
This Food Safety Level 2 course is for anyone working in catering, food retailing, food processing, care and related food handling areas.
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.
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