Food Allergen Awareness for Schools

This award aims to provide learners with an understanding of business enterprise principles applied to the successful development of a profitable food offering within food/drink service settings. This includes understanding sector trends and customer groups, designing appropriate menus, calculating costs and profits, marketing and optimising food sales within the business. This unit is appropriate for the owners or managers of pubs in the UK, and is equally relevant to independent restaurants, licensed cafes, coffee shops, and any other food or drink service environment wishing to develop or improve a food-based offer within the business.

This course provides learners with an introductory awareness level understanding of fire safety in the workplace. It equips candidates with the knowledge to identify fire hazards, understand basic fire prevention measures, respond safely in the event of a fire, and follow evacuation procedures confidently and effectively.

The Food Service Safety for Healthcare and Care unit provides a practical understanding of safe food handling within health and care environments, where individuals may be vulnerable and reliant on others to keep food safe. Learners explore how food can cause harm, including food poisoning, contamination and allergenic risks, and how these risks are increased in care settings. The unit explains how harmful bacteria grow, how contamination occurs, and how everyday actions influence food safety outcomes.

Level 1 Food Handler (Food Hygiene Certificate) mapped against established recognised Level 1 industry syllabi. This unit aims to provide learners with introductory knowledge of principles of food safety. It is intended primarily for use as an introductory course for front-of-house, temporary and part-time food handler staff working in the catering and hospitality industries.

Level 2 Allergy Awareness training for general catering workers including those working in an Early Years setting. Mapped against nationally recognised Level 2 syllabus. This unit aims to provide candidates with a basic awareness and basic understanding of a range of food allergies and how the issue of food allergies can be handled safely during food production and service in a commercial catering environment.

Level 2 Food Handler for catering workers including those working in Schools and Early Years settings. This course, formerly known as the Basic Food Hygiene Certificate, is mapped against the nationally recognised syllabus approved by all UK EHOs. This award aims to provide learners with an understanding of food safety and the food safety related operational knowledge to perform the role of food handler in the catering and hospitality industry. The award follows professional guidelines including Environmental Health Officer (EHO) and Food Standards Agency (FSA) requirements.

Level 2 Health & Safety in the Workplace for catering, hospitality and general office environments. This award features a specially adapted version of the nationally recognised level 2 Health & Safety in the Workplace syllabus focussing on likely health, safety and welfare issues in the environments described. This includes any role involving working in a commercial kitchen, food or hospitality service, and general office environment. This unit is not suitable for major threat industrial settings including those that feature significant fall risks or jobs involving working underground.

Level 2 Health & Safety in the Workplace awareness training for those working in an Early Years setting. A specially adapted version of the nationally recognised Level 2 Health and Safety in the workplace syllabus featuring additional risks a young child may be exposed to in a commercial or volunteer Early Years setting. It focuses on safe operational practices when caring for young children including infants within such a setting as well as H&S welfare of Early Years Practitioners and visitors to childcare settings. Endorsed by the NDNA National Day Nurseries Association.

Introduction to HACCP Principles including Food Safety Management Systems. This unit features an adapted version of nationally recognised level 2 HACCP Principles syllabi, mapping the most important core safety and practical application elements. This award aims to provide learners with a basic understanding of HACCP (Hazard Analysis and Critical Control Points) principles and their function within a simple effective documented Food Safety Management System. This unit also covers the design of a simple FSMS incorporating HACCP principles.

Also known as the Safer Nutrition Awareness course, this unit maps the core elements of established recognised industry syllabi in nutritional awareness and menu planning for special diets. This award aims to provide candidates with an awareness of what constitutes appropriate well-balanced nutrition for a range of age groups. It includes approaches to developing and planning healthier meals in a professional catering environment for a range of dietary requirements including those dictated by faith, lifestyle, and health condition.

(Polish language translation available)&nbsp,This award aims to provide learners with an understanding of food safety and food safety related operational knowledge to perform the role of food handler in the food manufacturing industry. The award follows the nationally recognised level 2 Syllabus focusing on food production and covers professional guidelines including EHO and FSA requirements. Relevant settings include all premises producing (manufacturing) food for wholesale or retail distribution. This course is also available as a Polish Language Translation.&nbsp,&nbsp,

Following on from Level 2 Food Allergy Awareness, this course provides leaders, managers, supervisors and chefs with the tools, skills, and forms/paperwork to assess food allergen risk within their own work environment including helping create suitable allergen policies, processes and communication tools to establish and enforce safe methods of practice within their workplace.

Level 3 Supervising Food Safety mapped against established recognised Level 3 industry syllabi. The aim of this unit is to enable learners to gain a supervisory understanding of how food business operators can gain compliance with food safety legislation, how good hygiene practices and processes can be applied to maintain or improve safety, and how appropriate supervision of food handlers influences the safe production of food in a commercial catering environment.

This unit aims to provide candidates with an understanding of Health & Safety considerations for babies and young children being cared for in a professional Early Years environment. It is focused on risk assessment, safe operational practices and compliance with EYFS standards. when caring for young children including infants within such a setting. Relevant settings include early years centres (day nurseries), child-minders, and any other context where young children are cared for by a third party outside the home.

The First Aid Awareness CPD unit provides an introductory, awareness-level understanding of first aid principles and emergency response suitable for a wide range of workplace and community settings. The course is designed to equip candidates with the knowledge, confidence, and practical awareness needed to respond safely and appropriately in the event of an accident or sudden illness. Candidates will explore the DRAB principles (Danger, Response, Airway, Breathing), the importance of calling for professional help, and basic awareness-level techniques for CPR and recovery positioning. Also supporting casualties with bleeding, choking, shock, and minor injuries, emphasising legal responsibilities, and recognising personal limits.

The Health, Safety, and Welfare for Home Workers introductory course is designed for individuals working remotely from home who need to ensure their workspace and practices align with health, safety, and welfare standards. The course covers key health and safety principles, including ergonomic workstation setup, risk identification, and strategies to mitigate common physical and mental health risks such as musculoskeletal disorders, stress, and isolation.

The Safer Food Group Level 2 Food Hygiene Certificate for Food Handlers working in the UK food industry.

This level 2 award aims to provide learners with an understanding of the principles and basic application of COSHH (Control of Substances Hazardous (to) Health) in the UK workplace. It is intended for application by all learners whose job may involve contact with a range of potentially hazardous substances used in the workplace. This includes people working in catering, hospitality, care and Early Years sectors, manufacturing, cleaning, transport, office environments and the voluntary sector. It provides learners with the knowledge and skills to recognise the risks associated with a range of hazardous substances and how to limit or control exposure to levels considered safe.

This award aims to provide learners with an understanding of safeguarding for children and young people (5-18yrs) in the UK today, exploring its meaning, implications, associated terms, and legal context in the UK workplace and volunteer settings today. It also seeks to explore the ways that abuse (physical, emotional, sexual and neglect) can manifest themselves, considering when to report an incident or allegation, what to report and how to report it. This unit follows latest legal and governmental guidance and is appropriate for anyone working (paid or voluntary) with children and young people 5-18yrs of age.

This Understanding Listeria course introduces staff working in care and healthcare settings to the essential knowledge required to prevent Listeria contamination and protect vulnerable people. It explains how Listeria behaves, how outbreaks occur, and why routine daily tasks such as temperature checking, cleaning, and safe food handling are critical. Learners explore environmental risks within a premises, food based risks, and their own responsibilities in supporting safe practice. The final module supports learners in reflecting on their own workplace behaviours through a practical self assessment checklist.