Food Safety & Hygiene Training

At Food Safety Pro, we understand the critical importance of proper food safety and hygiene practices in the food industry. Our ​comprehensive training programs are designed to equip your staff with the knowledge and skills necessary to maintain the highest ​standards of food safety, ensuring compliance with regulatory requirements and safeguarding your reputation.

What we provide

We offer a range of tailored training programs that cater to ​various roles and levels within your organization:

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Invest in the safety and quality of your food operations with Food Safety ​Pro's comprehensive training solutions. Contact us today to discuss your ​training needs or schedule a consultation with one of our experts.

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RSPH Level 1 Award in Food Hygiene ​Awareness

The RSPH Level 1 Award in Food Hygiene Awareness is designed to provide individuals with a foundational understanding of food ​safety principles. This qualification is ideal for those about to enter employment or who have recently started work, especially in roles ​involving low-risk food handling tasks. It is also suitable for young people preparing for work experience.

Course Content

  1. The Need for Food Hygiene
    • Understanding the incidence, symptoms, and causes of food poisoning.
    • Legal responsibilities of food handlers.
    • Definitions of safe food and food hygiene terminologies.
  2. Food Poisoning Bacteria
    • The nature and effects of food poisoning bacteria.
    • Growth requirements and the temperature danger zone.
    • High-risk foods and sources of bacterial contamination.
  3. Food Safety Hazards:
    • Identifying and controlling physical, chemical, and allergenic hazards.
    • Reporting arrangements for hazards identified by food handlers.
  4. Hygiene Procedures:
    • Importance of personal hygiene, hand washing, and appropriate clothing.
    • Methods to prevent food contamination.
    • Cleaning procedures and use of cleaning and disinfection chemicals.
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Factory workers in white lab coats being trained at work in a factory
a worker washing their hands in a sink

Training Delivery

  • Duration - The guided learning time for this course is 4 hours.
  • Method - The training will be conducted through interactive sessions, which ​include lectures, discussions, and practical activities to reinforce learning ​outcomes.

Assessment

  • The assessment consists of a multiple-choice examination with 16 ​questions.
  • To pass, candidates must score at least 12 out of 16.
  • The exam duration is 20 minutes, and it assesses the candidate's ​understanding of the course content.

Who Should Attend

  • Individuals entering or new to employment in the food industry.
  • Those performing low-risk tasks such as serving food, clearing tables, and ​maintaining stores.
  • Young people preparing for work experience in food-related roles.
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a Food Safety Training provider standing in front of a group of students who happen to be food handlers/ chefs/ supervisors in food factories in a classroom, conducting food safety training
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RSPH Level 2 Award in Food Safety and ​Hygiene

The RSPH Level 2 Award in Food Safety and Hygiene is an essential qualification for food handlers working in catering or retail ​environments. This course is suitable for anyone involved in food preparation or handling, including those in vocational training or ​employment. It aims to provide learners with the knowledge and understanding necessary to maintain good food hygiene practices ​and manage food safety hazards effectively.

Course Content

  1. Understanding Food Safety Hazards:
    • Biological, chemical, physical, and allergenic hazards;
    • How contamination can cause illness or injury, understanding food poisoning, its ​causes, symptoms, and high-risk foods.
    • Importance of personal hygiene, protective clothing, hand washing, and reporting ​illnesses and injuries.
    • Food safety legislation, responsibilities of food handlers and business operators, and ​the importance of compliance with regulations.
  2. Controlling Food Safety Hazards:
    • Safe Food Handling Practices, preventing cross-contamination, temperature ​control, handling stock and deliveries, and maintaining clean work areas.
    • Introduction to Food Safety Management Systems, like HACCP, Safer Food Better ​Business.
    • Specific Control Measures, including pest prevention, dealing with food spoilage ​and waste, and maintaining hygiene standards in food handling areas.

Training Delivery

  • Duration - The course comprises 7 hours of guided learning
  • Method - Training is conducted through interactive sessions that include lectures, ​discussions, practical activities, and use of visual resources to reinforce key concepts.

Assessment

  • The course is assessed via a multiple-choice examination consisting of 30 questions.
  • Candidates must achieve a score of at least 20 out of 30 to pass.
  • The exam duration is 40 minutes, covering the entire scope of the course content.

Who Should Attend

  • Food handlers working in catering, retail, or other food-based environments.
  • Individuals aged 14 and upwards, including those new to the food industry or engaged in ​vocational training.
  • Employees in roles requiring a solid foundation in food hygiene practices.
a Food Safety Training provider standing in front of a group of students who happen to be food handlers/ chefs/ supervisors in food factories in a classroom, conducting food safety training
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RSPH Level 2 Award in Food Safety for ​Food Manufacturing

The RSPH Level 2 Award in Food Safety for Food Manufacturing is designed to provide comprehensive training on the principles of food ​hygiene and safety for individuals working in food manufacturing environments. This qualification is essential for anyone involved in the ​handling, processing, or manufacturing of food products, ensuring they understand the importance of food safety and hygiene.

Course Content

  1. Food Safety Hazards
    • Understanding contamination and cross-contamination hazards.
    • The impact of food contamination on health.
    • Importance of personal hygiene and behavior.
    • Legal responsibilities of food operatives and business operators.
  2. Controlling Food Safety Hazards
    • Safe food handling practices.
    • Separation of raw and processed food.
    • Temperature control.
    • Proper management of raw materials and finished products.
    • Maintaining cleanliness in the work area and equipment.
    • Identifying and managing food spoilage and waste.
    • Pest control measures.

Training Delivery

  • Duration - The course consists of 7 guided learning hours, typically ​completed in one day.
  • Method - Training is delivered through a mix of interactive lectures, ​practical demonstrations, and group activities to ensure a ​comprehensive understanding of the material

Assessment

  • Candidates will be assessed through a multiple-choice examination ​provided by RSPH. The exam consists of 30 questions, with a passing ​score of 20 out of 30. The duration of the examination is 40 minutes.

Who Should Attend

  • Food handlers in the manufacturing sector.
  • Individuals seeking to enhance their knowledge of food safety.
  • Employees involved in the production, processing, and packaging of food.
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Two individuals in aprons standing in front of a conveyor belt
a food safety co-ordinator giving food safety training to the factory workers in a classroom environment.
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RSPH Level 2 Award in Health and ​Safety in the Workplace

The RSPH Level 2 Award in Health and Safety in the Workplace is designed to educate individuals on the essential principles of health ​and safety at work. This course aims to enhance awareness and understanding of health and safety procedures, risk management, and ​the importance of maintaining a safe working environment. Participants will learn to identify potential hazards, implement risk ​controls, and handle accidents and emergencies effectively.

Course Content

  1. Roles and Responsibilities:
    • Understanding the duties of employers and employees under health and safety ​legislation, Exploring the consequences of non-compliance, the importance of ​training and competence and effective communication of health and safety ​information.
  2. Risk Assessments:
    • Definitions of 'hazard' and 'risk'. The process and importance of conducting risk ​assessments. Importance of risk assessments in reducing workplace accidents ​and ill-health.
  3. Common Workplace Hazards:
    • Identifying hazards such as slips, trips, manual handling, machinery use, and ​hazardous substances.
    • Understanding the impact of hazards on people, processes, and the ​environment.
  4. Accident and Incident Procedures:
    • Common causes of workplace accidents and ill-health. the immediate and ​follow-up actions after an incident.
    • Emergency arrangements, first aid requirements and the significance of ​recording incidents and accidents.

Training Delivery

  • Duration - The course consists of 7 guided learning hours, typically completed in ​one day.
  • Method - The training will be conducted through interactive sessions, combining ​theoretical instruction with practical examples. Participants will engage in group ​discussions, case studies, and hands-on exercises to reinforce their learning. The ​course will conclude with a multiple-choice examination to assess the knowledge ​gained

Assessment

  • The course assessment is a multiple-choice examination provided by RSPH, ​consisting of 25 questions. Candidates must score at least 16 out of 25 to pass. The ​exam duration is 40 minutes.

Who Should Attend

  • This qualification is ideal for anyone currently in employment or starting a new ​job. It is particularly beneficial for all employees and specially supervisors to help ​them understand the fundamentals of health and safety in the workplace.
Health & Safety trainer, helping three factory workers who work in warehouse about the importance of health and safety at work.
health and safety at work
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Health & Safety Trainer at work, giving the new worker training in manual handling at work.
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a group of employees wearing safety vests in a warehouse, celebrating successful completion of their health & safety training at work.
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RSPH Level 3 Award in Food Safety for ​Food Manufacturing

The RSPH Level 3 Award in Food Safety for Food Manufacturing is designed to provide a comprehensive understanding of food safety ​and hygiene, specifically for individuals working within the food manufacturing sector. This qualification aims to equip candidates with ​the knowledge and skills necessary to identify and address food safety hazards, implement effective food safety management ​procedures, and promote a culture of food safety within their organization.

Course Content

  1. Understanding Food Safety Hazards:
    • Risks to food safety from biological, chemical, physical, and allergenic hazards.
    • Consequences of food safety hazards, including contamination and cross-​contamination.
  2. Food Safety Management Procedures:
    • Compliance with food safety legislation.
    • Application and supervision of good hygiene practices, including personal ​hygiene, temperature control, pest and waste control, cleaning, and disinfection.
    • Implementation of food safety management systems, including HACCP principles.
  3. Role of the Supervisor:
    • Responsibilities of supervisors in ensuring food safety.
    • Requirements for induction and ongoing training of staff.
    • Promoting a food safety culture within the workplace.

Training Delivery

  • The training is delivered over 26 guided learning hours, with a total qualification ​time of 32 hours. This includes a combination of lectures, practical exercises, and ​interactive discussions to ensure a thorough understanding of the material. The ​course is designed to be engaging and informative, with opportunities for ​candidates to apply their knowledge in real-world scenarios.

Assessment

  • Candidates will be assessed through a 90-minute multiple-choice examination ​consisting of 45 questions. The exam is designed to test the candidate's ​understanding of the key concepts and their ability to apply this knowledge in ​practical situations. The qualification is graded as either Pass or Distinction, with a ​Pass requiring a minimum score of 67% and a Distinction requiring at least 85%.

Who Should Attend

  • This qualification is ideal for individuals who are looking to advance their careers ​in the food manufacturing industry, particularly those who are moving into ​supervisory or management roles. It is also suitable for those who have completed ​the RSPH Level 2 Award in Food Safety for Food Manufacturing and wish to ​deepen their knowledge and skills.
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Food safety trainer is giving a presentation to a group of factory workers, in relation to food safety for food manufacturers.
Food factory Supervisor/ manager standing in a white coat in the food factory.
Food Safety auditors in white lab coats standing in front of a machine and making their food safety related observations.
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