Food Safety & HACCP

FOOD SAFETY & HACCP

What is food safety?

Food Safety refers to all measures taken while handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. Food safety is the responsibility of all the members of the food safety chain.

Why food safety training is important?

The objective of this trainings is to prepare learners for employment in a food business, or to support a current position within their job role, where there is an element of food handling or managing food safety to protect your customers from food poisoning, allergic reactions and other health risks that could occur from eating contaminated food.

Who can attend this qualification?

If you are working in any food related business or if are you handling food at any levels of your work. This could include basic levels trainings for waiting staff, health care workers, kitchen porters and stock/store room staff and also higher levels of trainings for managers and potential managers employed in a catering or retail business.

What are the different qualifications available?

Level 1 Award in Food Safety for Catering/Manufacturing
Level 2 Award in Food Safety for Catering/Manufacturing
Level 3 Award in Developing a Positive Food Safety Culture
Level 3 Award in Food Safety for Catering/Manufacturing
Level 4 Award in Managing Food Safety for Catering
Level 4 Award in Food Safety Management for Manufacturing
Level 5 Award in Advanced Food Safety Management

How does food safety trainings help in your business?

Protects your customers from food poisoning or injuries
Improve quality and food standards.
Prevents contamination of the food
Improve reputation and brand image.
Comply with the legal requirements.

HACCP TRAINING

HACCP (hazard Analysis Critical Control Point) is a food safety management system that will help you ensure that the food sold by your business is safe to be eaten by your consumers.

It is a systematic and preventive approach to food safety. It is a requirement for international trade and achievement of this qualification gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.

Why HACCP training is important?

It plays a key role in identifying and controlling hazards from farm to table.

HACCP will help the business to;

Identify the potential hazard
Developing control measures
Identify the critical steps and
Monitoring and verification of the HACCP plan

Who can attend this qualification?

Any personnel who are part of HACCP team, handling food, maintaining HACCP or working at management level with in catering.

What are the different qualifications available?

What are the different qualifications available?
1. HACCP Awareness
2. Level 2 Award in HACCP for Catering / Manufacturing
3. Level 3 Award in HACCP for Catering / Manufacturing
4. Level 4 Award in HACCP Management for Catering

How does HACCP helps?

Increase you brand reputation
Ensure distribution of high quality foods
Prevents food poisoning and other health risk
Controls all potential hazards

ALLERGENS TRAININGS

Food allergen training provides more depth understanding of food allergens, food intolerance and anaphylaxis. This course teaches important information on managing food allergens in your work activities.

What is Food Allergen?

Food allergens are substances usually proteins, that cause the body’s immune system to respond by producing antibodies, results in a person having anaphylactic response. To avoid individuals suffering from these responses, it is essential for all those responsible for the purchase, delivery, production and serving of food in the catering industry to have an excellent knowledge of allergens and their control.

Who can attend this qualification?

Allergen course will benefit personnel responsible for the purchase, delivery, production and serving of food in the catering industry. It is also particularly suited to those who own or manage a small catering business.

Level 2 Award in food allergen awareness and control in catering
Level 3 Award in Food Allergen Management

4. NUTRITION AND HEALTH TRAINING

Nutrition and Health training gives basic knowledge of nutrition and the requirements of special diets,

Why Nutrition and Health Trainings?

Nutrition and Health training gives basic knowledge of nutrition and the requirements of special diets,

Who can attend this qualification?

Nutrition and Health course can be done by anyone who prepares and serves food, as it provides learners with a basic understanding of nutrition and it helps in planning of well-balanced meals that will have a positive impact on health.

What are the different qualifications available?

Level 2 Award in Nutrition and Health

6. LEGIONELLA AWARENESS TRAINING

Legionella is a bacterium that thrives in stagnant water. Legionnaires’ disease is a severe respiratory disease caused by the Legionella bacteria. The disease is acquired through inhalation of aerosolised water contaminated with the bacteria. This course would help you to understand the risk factor, symptoms and treatments associated with legionnaires’ and current legislation and practices for control and prevention of the disease.

Who can attend this qualification?

Individuals who work in environments where legionella growth is a risk. The Legionella awareness training course is designed for companies that deal with water and soil ecosystems where Legionella occurs naturally. It aims to raise awareness to prevent waterborne disease caused by legionella bacteria, specifically the risks associated with hot and cold water systems.

What are the different qualifications available?

Level 2 Award in Legionella Awareness (Hot and Cold water system) RQF
Level 3 Award in Legionella control for Responsible Persons (RQF)

Take an Assessment

Food Safety & HACCP

This assessment evaluates your knowledge of food safety and HACCP principles, including hygiene practices, contamination control, hazard analysis, and critical control points. It ensures you are prepared to maintain high standards in food safety management.

1 / 20

1. The presence of harmful or objectionable matter in food best describes

a. Multiplication

b. Contamination

c. Germination

d. Spoilage

2 / 20

2. Where should raw meat be stored in a refrigerator?

a. At the top

b. In the middle

c. At the bottom, below all other food

d. Above raw vegetables

3 / 20

3. What is the ideal temperature for the growth of pathogens?

10 degrees

37 degrees

55 degrees

90 degrees

4 / 20

4. It is most important to wash your hands after handling

Fruit and vegetables

Cooked meat

Raw poultry

Dry goods

5 / 20

5. The use of pesticides in a food room is most likely to result in which type of hazard

Physical

Chemical

Biological

Allergenic

6 / 20

6. Poor food hygiene is most likely to result in

Cheaper food

Food waste

Fewer customer complaints

Lower training costs

7 / 20

7. What is the best way to prevent pest infestations?

Remove spillages promptly

Store boxed food on floor

Keep bins open

Empty bins once in a week

8 / 20

8. How often should you clean?

At the end of each food service

When you feel like it

As you go

Every hour

9 / 20

9. If you feel unwell, you should

Report your symptoms to your supervisor

Get on with your job

Stay at home

Tell your supervisor at the end of your shift

10 / 20

10. How many times can you reheat leftovers?

As many times as you like

Twice

Four times

Once

11 / 20

11. Which of the following is true about bacteria?

Bacteria multiplies and grow faster in warm environments

Bacteria needs air to survive

Every type of bacteria can give people food poisoning

By freezing food you can kill bacteria

12 / 20

12. Which of these are common signs of food poisoning?

Dizziness, itchy scalp, loss of hearing

Vomiting, diarrhoea, nausea

Bleeding gums, nausea, dilated pulps

Palpitation, loss of vision, insomnia

13 / 20

13. What are the three types of food safety hazards?

Animal hair, Pesticides and salmonella

Physical, chemical and Microbiological

Chemical, Microbiological and dust

Garbage, Chemical and Pest

14 / 20

14. What is the recommended delivery temperature of chilled food?

Below -5⁰C

Below 5⁰C

Below 12⁰C

Below 20⁰C

15 / 20

15. Food handlers must notify their supervisors if suffering from

Asthma

Septic cuts

Headaches

Depression

16 / 20

16. In a HACCP system monitoring is used to:

Set critical limits at CCPs

Verify the HACCP plan

Confirm the process is controlled

determine critical control points

17 / 20

17. Supervisors can help food business maintain high food safety standards by:

keeping holiday records

checking product quality

training staff

checking only records

18 / 20

18. High risk food is used to describe:

food containing bacterial pathogens

raw foods contaminated by viruses

unwashed food covered with soil and dirt

ready-to-eat food supporting bacterial growth

19 / 20

19. Which is not included in 7 principles of HACCP?

Determine the critical control point

Establish monitoring procedure

Conduct hazard analysis

Review the HACCP plan.

20 / 20

20. What does disinfection do ?

Remove dirt and grease

Kills bacteria

Remove dirt, grease and kills bacteria

Reduces bacteria to safe level

Your score is

The average score is 70%

Verify Certificate