RAM Risk Consultants have been delivering accredited Food hygiene training for over 10 years to many food businesses both locally and across the UK.
DurationRAM Risk Consultants have been delivering accredited Food hygiene training for over 10 years to many food businesses both locally and across the UK.
Training offered is pitched at level 2 and level 3 suitable for food handlers and managers respectively. Training is a legal requirement and having a level 2 or 3 qualification is one important way of complying with the law.
We can also produce and deliver bespoke H&S training, which may include; Coshh, DSE, PPE, Risk Assessment, Noise, Vibration, Health surveillance etc.
We are different to other Consultancies in that you will not be swamped with mountains of paperwork that are either difficult or boring to read. Instead you will get slick reports that are down to earth, free of jargon, uncluttered and straight to the point.
Simply, we will tell you what you need to know in order to fully comply and achieve best practice. The records that we produce are bespoke to your business, so no “off the shelf” records and we will work closely with you to ensure you are completely satisfied.
The Level 4 International Award in Managing HACCP for Catering is aimed at learners who are working at a management level in a catering business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals.
These qualifications have been developed to raise awareness of key food safety issues and to provide employees with an induction to food hygiene, prior to undertaking the Level 2 Award in Food Safety.
This training course aims to give trainees knowledge and understanding in food safety and allows trainees to view realistic scenes and be tested on their knowledge retention.
This course is designed for people working in the food industry who from 2006 will need to introduce control procedures based on HACCP principles.
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.
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