Food Hygiene Bureau

Other Certificate Courses

A food allergy results in a person having an atypical response to a particular food. To avoid individuals suffering from these responses, it is essential for all those responsible for the purchase, delivery, production and serving of food in the catering industry to have an excellent knowledge of allergens and their control.


There is an increasing requirement to employ individuals with knowledge and skills linked to audits and inspections, especially in the field of food safety. This is largely as a result of several high-profile food-borne disease outbreaks where the business causing the outbreak had recently passed an audit. This course is ideal for those currently working, or looking to work, in auditing and inspection in a variety of industries, including all sectors of the food industry, consumer products, hospitals, laboratories, pharmaceuticals, warehousing and retail.


The importance of the Control of Substances Hazardous to Health (COSHH) Regulations cannot be overlooked, nor the importance of an employee holding a COSHH qualification. Every year thousands of individuals are made ill each year as a direct result of substances that are hazardous to health.

This training is ideal for those working in manufacturing, cleaning, healthcare, transport and utilities. Employees will be provided with the skills to be able to recognise the risks associated with hazardous substances, how to control them, how to risk assess and contribute to the safe use of hazardous substances, and the precautions and procedures necessary to ensure that risks are properly controlled.


The law requires that all food handlers need to be trained according to their food handling work activities. Our level 2-level 4 food safety qualification, will assist food business operators in proving that they have displayed due diligence. Individuals that have successfully completed a food hygiene course will have the confidence and expertise to deliver quality food safely to customers, supervise the team and ensure procedures and policies in place.  Typical environments may include hotels, restaurants, retail, factories, contract catering, fast-food outlets, hospitals, care and nursing homes, schools, prisons and the armed forces.


HACCP stands for hazard analysis and critical control point, which is a systematic, preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. It also involves implementing measures to reduce these risks to a safe level. It is essential that all food sector organisations implement a food-safety management system based on the codex principles of HACCP. Although HACCP was originally designed for manufacturing, it is now also applicable to the catering and retail industries.


Employees have a duty to protect their workers through having safe systems of work, ensuring staff are trained into health and safety procedures; to ensure a healthy and safe working environment for employees and any other people who may be affected by their business activities. This certificate course will ensure your staff are competent in knowledge of the law and how to work safely. It is due diligent to your business assurance.


Risk assessment is an essential step in helping to protect employees and businesses, identify potential risks and determine control in place to minimise risks.

This practical workshop will equip your team with the knowledge and skills of conducting a risk assessment, developing the checklist and how to risk rate a potential hazard ensuring control.


Controlling the spread of infection is vital in a wide variety of workplaces including hospitals, care homes, schools and nurseries, in fact anywhere people live and work together. It is therefore important that staff operating in high-risk workplaces have some knowledge of the control of infection.

Protecting Consumer Health