Homepage About ABSG Care in the Community Community Education Licensed Retail Contact Food Hygiene Health & Safety Accident Investigation Food HygieneFood Hygiene Food Hygiene Level 2 Food Hygiene Level 2 Food Hygiene Level 2 Excellence through Education Catering Manufacturing Retail The Food Business Operator in any type of food business has a legal obligation to ensure that staff are supervised and instructed and/or trained in food hygiene matters to a level necessary for the type of activity they are carrying out. The most effective way of complying with this legal requirement is to obtain an appropriate, accredited qualification in food safety and ensure the knowledge gained is implemented in the workplace The aim of the Food Safety in Catering qualification is to provide candidates with knowledge of the basic food safety practices that are essential in the catering industry. This includes the hazards and risks to food safety presented by food operations and personnel together with cost-effective, practical control measures The aim of the Food Safety for Retail qualification is to provide candidates with knowledge of the basic food safety practices which are essential in a retail environment. The hazards and controls in this type of environment will differ from those found in catering, but are no less important. The qualification is designed principally for those who work in, or intend to work in, a retail environment where both packaged and/or open foods are available. It is also appropriate for persons providing services, such as delivery drivers and home delivery employees Food handlers achieving the Food Safety for Manufacturing will have the necessary information to ensure food safety in any size or type of food manufacturing environment.The qualification is designed for people who are, or intend to be, involved in food or drink production. In addition to the fundamentals of food safety, candidates will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacture. Protecting your Business It is essential to food safety that all food handlers are aware of the hazards ands controls associated with the types of food they produce. Every year, millions of people are made ill and several vulnerable people die as a result of eating contaminated food. Food businesses have a legal and moral obligation to ensure they are not contributing to these statistics. Whatever the type of food being produced, controls must be put in place to ensure all types of contamination and temperature abuse are either eliminated completely or controlled to ensure safety. Further qualifications: > Manual Handling > First Aid (EFAW) Level 2 > Health & Safety Levels 1 & 2 > Risk Assessment Levels 2 & 3 > Infection Control Level 2 > Accident Investigation in the Workplace > Team Building In Arduis Fidelis (Faithful in Adversity) Atlantian Business Solutions Group To see all content, you will need the current version of Adobe Flash Player to view it. |