NCASS Level 2 Food Hygiene

This course will support independent food businesses with the legal requirements and practices to manage food allergens. It provides vital information on the 14 specified allergens and defines the differences between food allergies and intolerances. It outlines how to identity the presence of allergens in food, methods of communicating this information to customers, how to manage cross contamination and ensure allergens are effectively managed within food preparation areas. The course consists of 3 modules and an end of course assessment (20 multiple choice questions). NCASS training courses are expertly designed and receive assurance through the Primary Authority Partnership Scheme.

This course provides a comprehensive grounding in health and safety matters, with a focus on hazards likely to be found in workplaces used by independent hospitality businesses. It includes an introduction to Health and Safety law, Risk Assessment, Fire Safety, Electrical & Gas Safety, Chemical Safety, Welfare Facilities, First Aid and Accident Reporting, Stress, Lone working and Violence at Work, Work Equipment, Ergonomics, Manual Handling, Personal Protective Equipment, Working at Height, Noise and Vibration and Workplace Transport. The course consists of 17 succinct modules, exercises throughout to aid memory retention and an end of course assessment consisting of multiple-choice questions.

The course provides an overview of basic food safety matters and is a starting point for anyone who wants to work in catering or who needs to refresh their food hygiene knowledge. It will help them to carry out their tasks more safely and to recognize food safety hazards. It covers the basic principles of food contamination, food poisoning, temperature control, personal hygiene etc and consists of 8 short modules and an end of course assessment (20 multiple choice questions). NCASS training courses are expertly designed, reviewed by regulatory experts and receive assurance through the Primary Authority Partnership Scheme.

This course is essential for anyone working with or assessing the suitability of mobile Liquified Petroleum Gas (LPG) setups. It outlines the key safety rules, suitable LPG appliances and cylinders, safe transportation, siting and handling of cylinders and fire reduction measures. It will enable catering businesses to undertake LPG related tasks safely with confidence and help those tasked with assessing the safety and suitability of mobile business to understand the correct practices. It has been designed to be practical and easy to follow. The course consists of 7 modules and an end of course assessment consisting of multiple-choice questions.