This training course has been designed with supervisors and management in mind. It is intended to equip persons with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. It is also necessary for anyone wishing to deliver hygiene training to their own staff. The industry guides to good hygiene practice indicate that supervisors/managers and people running their own business where high risk foods are handled should be educated to this level.
The flexibility of this training course will be of benefit to people working in a diverse range of catering backgrounds from school caterers and those working in the care sector to restaurant and hotel staff. It would also be suitable for GCSE students taking relevant food and health subjects.
A list of all the training courses that Doncaster SaFE Team provide for members of the public.
This course is suitable for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Anyone who has taken the Level 2 Award in Food Safety training course is recommended to take a refresher course three years after completion. This course has been designed to give an appreciation of the fundamentals of good safe practice. It maybe available to individual candidates or can be customised to meet an organisation's specific needs for a group of employees.
This training course is suitable for anyone who works in the food industry and should be the minimum level of knowledge for food handlers who have contact with unwrapped, high risk food. It has been designed to give an appreciation of the fundamentals of good safe practice. The training is available to individual candidates or can be customised to meet an organisation’s specific needs.
The food hygiene rating scheme is a local authority/Food Standards Agency partnership initiative.
This training course has been designed with supervisors and middle management in mind. It is intended to equip persons in a supervisory position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. The industry guides to good hygiene practice indicate that supervisors and people running their own business where high risk foods are handled should be educated to this level.
The Safety and Food Education (SaFE) Team provide nationally accredited training courses in a range of topics including:
This guidance is not legally binding but provides advice on the design of catering premises taking into consideration current legislative requirements. Any alternative standards being considered should be discussed with and approved by a relevant officer from this department prior to being adopted.
This training course will benefit anyone working where there is food. The programme focuses on the information that employees will need to know before they start work in a food environment or as part of induction.