Navitas Safety Level 1 Introduction to Food Safety in Catering

The Allergy Awareness course has been created to cover the requirements of the Food Safety Allergen guidelines that were implemented on the 13th December 2014. This focuses on the change in laws on Allergens, as well as managing their threats within your workplace.

The Health and Safety in Catering course is suitable for anyone working within a catering environment. It covers the essentials of health and safety including, the basics of the law, Accidents and Ill Health, Workplace Hazards, Intro to Hazardous substances, basic manual handling and fire safety and workplace procedures.

The Food Safety in Catering course is suitable for anyone working within a catering environment where food is handled, served or cooked. The course covers the basics of food handling and is the replacement for the former Basic Food Hygiene course. The programme of study instils knowledge of the control of Food Safety risks and provides the expertise to safely deliver quality food to your customers. The course covers the essential topics within Food Safety, such as HACCP, Cleaning, the Prevention of Food Poisoning and Personal Hygiene.

The Health and Safety in Catering course has been designed to train any person that shall be working within a catering environment. The course covers the basics of Health & Safety in a kitchen and the prevention of accidents whilst working. Upon completion of the programme of study, the student shall be aware of their own safety, as well as the safety of customers, contractors and the public. The course covers topics such as Manual Handling, Fire Safety and P.P.E to ensure that your behaviour within the kitchen is conducive to good practice.

The Managing Food Safety course offers a comprehensive account of Food Safety within a kitchen environment. The course ensures that any person working within a supervisory position in a food business has the required knowledge to implement a Food Safety Management system. The programme of study has been designed for Managers or Supervisors, as they are not only responsible but also accountable for Food Safety. The aim is to provide the knowledge and confidence to your Managers and Supervisors, so that they can perform their job effectively.

The Managing Health and Safety course offers a comprehensive account of Health and Safety within a catering environment. The course ensures that any person working within a supervisory position, in a food business, has the required knowledge to monitor staff and the suitable controls for preventing accidents. The programme of study has been designed for Managers or Supervisors, as they are not only responsible but also accountable for Health and Safety. The aim is to provide the knowledge and confidence to your Managers and Supervisors, so that they can perform their job effectively.

Short course to tell the story and importance of Natasha’s Law and what it means to the catering industry and their clients.