TACCP and VACCP Level 2

Allergen awareness is important. Anyone handling or dealing with food during any of the food production stages must have a high standard of food safety and hygiene and possess the necessary knowledge about allergens. This course covers what food allergies are and symptoms of food allergies, the 14 allergenic ingredients that must be highlighted on food packaging, labelling for food products and Natasha’s Law, and how to avoid cross-contamination.

GDPR stands for General Data Protection Regulations and is a legal framework that sets out the guidelines for the collecting and processing of personal information, It ultimately aims to standardise and strengthen data protection policies to keep people’s personal information safe and secure, This course covers data protection and both UK and EU GDPR, the 7 key principles of GDPR, the rights of data subjects and how to demonstrate compliance with GDPR and ensure data security,

Fires are unpredictable and can be deadly, however, most fires are preventable. In the workplace it is everyone’s responsibility to keep each other safe by preventing fires from starting, identifying and minimising fire hazards, and ensuring fire safety procedures are in place. This course will cover how fires start and spread, different classifications of fire due to their fuel material, fire prevention methods, and the importance of having suitable fire detection and warning systems suitable to the type of building and work carried out on the premises.

Fire can be a major hazard in many workplaces. The law requires employers and those in charge of premises to take measures to reduce the risk of fires occurring and ensure there are sufficient means of escape if a fire does happen. Many employers will appoint fire wardens to assist in preventing and managing fires. This course will provide the theoretical knowledge a fire warden needs. Modules will cover the basics of fire safety, the role of a fire warden, fire safety practices, fire risk assessments, managing fire risks and fighting small fires safely.

Accidents, injuries and illnesses can happen at any time, and knowing basic first aid skills and procedures can save lives or prevent conditions from worsening until medical help arrives. This course is designed to introduce you to first aid at work, including how to perform the primary and secondary surveys, and how to identify and treat common types of injuries and illnesses. However, it is important to note that this is not a replacement for in-person training and does not qualify you as a first-aider.

Food production and manufacturing premises are required to protect the food they produce from food safety hazards and contamination. This ensures the food produced is safe to consume and abides by the law. This course covers the importance of food safety and hygiene in the manufacturing industry and the crucial information on how to keep food safe, including HACCP, understanding and preventing food safety hazards, and the importance of temperature control, good premises design and layout, and cleaning.

Retail environments where food is sold are required to protect food from contamination and food safety hazards that can occur in the premises. This ensures the food produced is safe to consume and protects consumers, the businesses’ reputation, and abides by the law. This course covers the importance of food safety and hygiene in the retail industry and the crucial information on how to keep food safe, including food safety hazards, the importance of temperature control, stock rotation and cleaning.

Food businesses and food production premises are required to protect food from contamination and food safety hazards during all stages of food production This ensures the food produced is safe to consume and protects consumers, businesses’ reputations, and abides by the law This course covers the importance of food safety and hygiene in the catering industry and the crucial information on how to keep food safe, including food safety management systems, understanding and preventing food contamination, and the importance of temperature control and cleaning

HACCP (Hazard Analysis and Critical Control Points) is a food safety procedure used to protect food from any potential or encountered hazards during all stages of food production. HACCP is internationally recognised and a legal requirement to safeguard consumers from illness or injury. While it is used in all food businesses, the type of HACCP system required will depend on the size and nature of the food business. This course is focused on those working in catering and retail industries to provide them with an understanding of HACCP and the 12 steps involved in an effective food safety management system.

HACCP (Hazard Analysis and Critical Control Points) is a food safety procedure used to protect food from any potential or encountered hazards during all stages of food production. HACCP is internationally recognised and a legal requirement to safeguard consumers from illness or injury. While it is used in all food businesses, the type of HACCP system required will depend on the size and nature of the food business. This course is focused on those working in manufacturing industries to provide them with an understanding of HACCP and the 12 steps involved in an effective food safety management system.

Health and safety is keeping employees, contractors, visitors and members of the public free from injury or illness. It is a legal requirement underpinned by several important pieces of legislation, and all individuals and businesses should prioritise health, safety and wellbeing. This course will cover why health and safety is important, common workplace hazards and the risks associated with them, and how to prevent injury and ill health and support positive wellbeing.

Legionnaires’ disease is a lung infection caused by legionella bacteria, and can be found in both natural water sources and man-made water systems. Almost all premises that we use on a daily basis have water supplies and storage systems where legionella can potentially be present, given the right conditions. This awareness course will cover what Legionnaires’ disease is, legal responsibilities of duty holders, legionella risk assessments and the main control measures to reduce risks.

Manual handling refers to the act of moving or supporting a load of any size, weight and shape by hand. Whether it’s a common occurrence or an occasional task, manual handling is common in most workplaces and even at home. This course will explain more about what manual handling is, how employers can perform a suitable risk assessment using TILE and safe manual handling techniques to avoid the risk of injury.

Those who sell and serve alcohol in England and Wales must adhere to the Licensing Act 2003 and meet the four licensing objectives, prevention of crime and disorder, public safety, prevention of public nuisance, and protection of children and young people from harm. All premises selling alcohol must have a premises licence, a designated premises supervisor and anyone who authorises the sale of alcohol must have a personal licence. This course covers the responsibilities for team members and managers who sell or serve alcohol to ensure mandatory licence conditions and alcohol guidelines are met.

Those who sell and serve alcohol in Scotland must adhere to the Licensing Act (Scotland) 2005 and meet the five licensing objectives. Additionally in order to meet the legal requirements for training staff under the Act, staff must be trained for a minimum of two hours by a Personal Licence Holder and this course can be used by Personal Licence Holders to assist in the delivery of the training. This course covers the 16 mandatory training points and the responsibilities for team members and managers to ensure the safe sale and service of alcohol.

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that food businesses use to protect food from unintentional hazards. HACCP is internationally recognised and a legal requirement to safeguard consumers from illness or injury. While it is used in all food businesses, the type of HACCP system required will depend on the size and nature of the food business. This course is suitable for supervisors or managers working in catering and retail to provide them with a more in-depth understanding of HACCP and what is involved in creating an effective food safety management system.

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that food businesses use to protect food from unintentional hazards. HACCP is internationally recognised and a legal requirement to safeguard consumers from illness or injury. While it is used in all food businesses, the type of HACCP system required will depend on the size and nature of the food business. This course is suitable for supervisors or managers working in manufacturing settings to provide them with a more in-depth understanding of HACCP and what is involved in creating an effective food safety management system.

Catering, manufacturing and retail food businesses are legally required to protect food from contamination and food safety hazards during all stages of food production carried out on their premises. This ensures the food produced is safe to consume. This course is aimed at managers and supervisors of food production premises, and covers the importance of food safety and hygiene in the food industry, temperature control and HACCP, and the role supervisors play in ensuring it.