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Training

CIEH Food Safety Training

As a registered provider of CIEH food safety training courses, our aim is to assist you in meeting your food safety responsibilities and obligations. We provide a suite of courses that meet the demand for various skill levels within your organisation as part of your staff development programme:

Introductory Food Safety Course (Food Hygiene Level 1) 
This course covers the basics of food safety and raises awareness of key food safety issues. It provides a starting point for individuals not working in food, new employees with minimal or no prior food safety knowledge handling low-risk or wrapped food, front-of-house employees (e.g. waiting or checkout staff), or back-of-house employees (e.g. kitchen porters or warehouse staff).

Foundation Food Safety Course (Food Hygiene Level 2) 
This course equips food industry workers (in catering, manufacturing or retail) to prepare and serve safe food while safeguarding the health of consumers. It is aimed at food handlers preparing or cooking food for consumers, anyone wishing to refresh previously learned skills and knowledge and self-employed food-based small business owners.

Intermediate Food Safety Course (Food Hygiene Level 3) 
This course is for managers and supervisors who need a broad understanding of food safety control and who have responsibility for developing and maintaining a food safety management system. It equips learners to lead on food safety initiatives designed to mitigate any food related hazards that pose a risk to consumers, as well as identify potential problems and recommend solutions.

Course materials are provided and following each food safety course, participants take an examination to assess their knowledge and understanding. Those who achieve the pass mark receive a certificate.

Basic Nutrition & Food Service Awareness Training

This short 5 – 6 hour course has been specifically developed to equip ward housekeepers, catering and food service staff with all the dietetic-related food service knowledge and best practice they require for their role, enabling them to provide a robust, customer/patient-centred food service that is compliant with relevant standards and legislation such as:

  • The Hospital Food Standards (including the BDA Nutrition & Hydration Digest);
  • The EU Food Information for Consumers Regulation (EU FIC) Allergen and Labelling laws;
  • The Care Quality Commission (CQC) Outcome 5 (Nutrition standards);
  • The HCA Healthcare Food and Beverage Service Standards.

This course can be customised to suit your sector (e.g. healthcare, hospitality) and course materials and certificates of attendance are provided.