Food Safety Training and Providers
Food business operators must make sure that food handlers are supervised and receive appropriate food hygiene training. During a food hygiene inspection, our officers will routinely question and observe food handlers to make sure they have had adequate training and are competent in their role.
We currently offer e-learning courses which allow learners to complete the courses on a computer or mobile device. All e-learning course fees are £25.50.
Once you have paid for the course, a member of our team will enrol you on the requested training and you will receive login details through by email.
Please be aware this can take up to two days. If you have any questions about the e-learning training we provide, please get in touch by emailing foodsafety@thurrock.gov.uk
Courses
Food Safety Level 1
Exploring the most effective methods for controlling and preventing food contamination and food poisoning, learners will discover the role they play in ensuring food safety and will practise implementing these key actions. Perfect for front-of-house or occasional food handlers.
Key Course Content:
- Health and hygiene in a food environment.
- Food contamination and the illnesses it can cause.
- Controls that can prevent food contamination from occurring.
Food Safety Level 2
This resource will enable learners to follow the food journey. They will learn how to spot the safety risks and the causes of food contamination and food poisoning while also practising what they can do to control it. Additionally, they will brush up on prevention and cleaning techniques to help keep their kitchens clean and safe. Perfect for anyone involved in preparing, cooking and storing food.
Key Course Content:
- Health and hygiene in a food environment.
- Risks and how to mitigate them throughout the entire food journey.
- Best practices in preventing food contamination and the illnesses it can cause.
Food Allergens
Food business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law.
This means that food business operators must:
- provide allergen information to the consumer for both prepacked and non-prepacked food and drink
- handle and manage food allergens effectively in food preparation.
This course will help learners discover the best ways to keep their customers safe. They will learn the seriousness of having the all-important conversation about allergens with their customers and the necessary steps to be taken in the kitchen.
Key Course Content:
- Allergen ingredient information and best practice for pre-packed foods.
- Preventing cross-contact and minimising the risk of allergic reactions.
- Responding to the signs of allergic reactions.
Working in a Kitchen
This course will equip the learner with the basic skills and knowledge required to work effectively in a kitchen. They will outline how a basic kitchen is structured, practise the safest methods of working in a kitchen and handling different types of knives and describe the different types of cuts they may come across in a kitchen.
Key Course Content:
- The key areas and people involved in a commercial kitchen.
- Kitchen equipment and knives.
- Basic food and ingredient knowledge.