Food and alcohol – eLearning

This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.

• Food Hygiene Ratings – An Introduction
• Scoring Criteria
• Appeals 70
• Safer Food Better Business (SFBB)
• E.Coli
• Good Hygiene Structure and Cleaning

The alcohol licensing laws of the United Kingdom regulate the sale and consumption of alcohol. Any organisation, business or individual who wishes to sell alcohol must have a licence. This is obtained from a Licensing Authority.

• Introduction
• Premises Licences
• Personal Licences and Club Premises Certificates
• Dealing With Licensing Authorities
• Types of Businesses Selling Alcohol
• Representations and Mandatory Conditions
• Licensing Authority Powers
• Children and Under 18s
• Responsibility in Alcohol Retailing

This course covers general allergies, food allergies and food intolerances and explain the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.

• Food Intolerance and Allergens: the Basics
• Food Intolerances – Causes and Symptoms
• Allergies – Causes and Symptoms
• Allergen Facts
• Food Allergens and the Law
• Food Allergens – Practical Steps Allergen Information
• for Consumers
• Internal Monitoring and Review
• External Monitoring and Review

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.

• Key Definitions
  Microbiological Hazards and Controls
• Chemical Hazards and Controls
• Allergens and Avoiding Cross-Contamination
• Physical Hazards and Controls
• Prerequisite Programmes
• Implementation of HACCP
• The 7 Principles of Hazard Control in Practice

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

• Food Safety Legislation
• Hazards from Delivery to Service
• Risk Control (Prevention of Contamination)
• Pests, Premises and People

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

• Food Safety Legislation
• Hazards from Delivery to Service
• Risk Control (Prevention of Contamination)
• Pests, Premises and People

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

• Food Safety Legislation
• Hazards from Delivery to Service
• Risk Control (Prevention of Contamination)
• Pests, Premises and People

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

• Food Safety Legislation
• Hazards from Delivery to Service
• Risk Control (Prevention of Contamination)
• Pests, Premises and People

Anyone working in licensed premises. This course could be included as part of the induction process or used to further enhance existing staff’s understanding of their responsibilities.

• Introduction
• Premises Licences
• Personal Licences and Club Premises Certificates
• Dealing With Licensing Authorities
• Types of Businesses Selling Alcohol
• Representations and Mandatory Conditions
• Licensing Authority Powers
• Children and Under 18s
• Responsibility in Alcohol Retailing

This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.

• Introduction to Food Safety
• Food Poisoning, Spoilage & Preservation
• Microbiology
• Microbiological Hazards & Controls
• Chemical Hazards, Controls & Prevention
• Allergen Hazards & Controls
• Physical Hazards & Controls
• Personal Hygiene
• Design and Use of Food Premises and Equipment
• Cleaning & Disinfection
• Pests & Pest Management
• HACCP & FSMS
• Implementation of HACCP
• 7 Principles of Hazard Control
• Food Safety Legislation & Enforcement
• Final Test