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Online Training Courses & Certification in Health and Safety, Food Hygiene & Business

Food Hygiene Courses

Online Food Hygiene Courses are the simplest and most cost effective way for you or your business to satisfy the UK/EU legal requirement of training staff in the correct food handling procedures.

Train4Academy's Food Hygiene Courses are Accredited by the Chartered Institute of Environmental Health (CIEH) and are checked regularly to keep them up-to date with legislative amendments.

Allergen Awareness

Allergen Awareness

All who are involved with preparing food must understand the dangers of allergens and the importance of correct handling. They must be aware of the 14 main allergens and where they may be used in food. This course is most important and addresses the need for all to be trained in this important topic.

CIEH Approved

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Allergen Awareness – Manufacturing

Allergen Awareness – Manufacturing

There are between 20 – 30 deaths from anaphylaxis (a serious allergic reaction) in the UK each year, and 6% of children suffer with food allergies. Therefore, it is essential that anyone who works within the food manufacturing industry has a good working knowledge and understanding of these food hazards. This course covers how to handle these foods safely in the production, delivery, storage, preparation, dispatch and sales of food.

CIEH Approved

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Cleaning in the Food Industry

Cleaning in the Food Industry

Effective cleaning is a prerequisite for any HACCP system. “Housekeeping and cleaning systems shall be in place which ensure standards of hygiene are maintained at all times and that risk of contamination is minimised”. – Salsa prerequisite controls. This course states clearly the cleaning systems, colour coding, disinfection and other essentials to ensure cleaning is effective.

CIEH Approved

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CoSHH in the Food Industry

COSHH in the Food Industry

It is not only strong chemicals that can cause health issues, in the food industry many substances can cause irritation, asthma and worse. All supervisors need an awareness of COSHH (Control of Substances Hazardous to Health) issues and may be required to write a COSHH risk assessment.

CIEH Approved

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Understanding E.coli O157

E.coli O157:H7 (Understanding)

E.coli O157:H7 is an extremely toxic pathogenic bacteria found naturally in the guts of all animals. However, if it contaminates the food we eat it can cause severe illness, even acute haemorrhagic diarrhoea which may lead to death. To prevent this, staff must understand the bacteria, how it can contaminate food and how to prevent it making us ill. A vital course for all who prepare food or organise the preparation of food.

CIEH Approved

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Food Hygiene Business Startup and Induction Package

Food Hygiene Business Start-up and Induction Package

The start-up and induction package is perfect for people entering a career in food or who are starting a food business. This package consists of any Level 2 Food Hygiene Certificate in Catering, Manufacturing or Retail, Health and Safety for Food Workers and Cleaning in the Food Industry online courses.

CIEH Approved

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Food Hygiene Managers and Supervisors Package

Food Hygiene Managers & Supervisors Package

The managers and supervisors package from Train4academy gives you access to the essential courses you need to be a successful supervisor or manager. The package consists of any Level 2 food hygiene certificate in Catering, Manufacturing or Retail, Level 3 Supervising Food Safety, Level 3 Managing HACCP (CPD Certificated), COSHH in the Food Industry, Health and Safety for Food Workers and our Managing Disinfection and Hygiene courses.

CIEH Approved

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Food Safety Level 1 in Catering

Food Safety Awareness in Catering (Level 1)

There are many roles in a catering or hospitality business that do not involve complex food preparation for example waiters, bar or front of house workers. These people require food safety training and this level 1 course is ideal. It can also be used as a starter course for those intending to progress to level 2 or beyond.

CIEH Approved

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Level 1 Food Safety Awareness for Manufacturing

Food Safety Awareness in Manufacturing (Level 1)

This course can either be used as a starter course for those intending to move on to the level 2 course, or for staff who only handle low risk or packaged goods. It is simple in delivery but covers the basic requirements of hygiene, food safety, and the importance of following procedures. An excellent induction course. (Available in English, Polish and Hungarian)

CIEH Approved

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Level 1 Food Safety Awareness for Retail

Food Safety Awareness in Retail (Level 1)

Not only grocery stores sell food and drink products. Many other outlets now do so, for example, garages and kiosks. These products are usually pre-packed or wrapped, but there is still the same requirement for the staff to be trained. This course is ideal for anyone handling low risk or wrapped foods.

CIEH Approved

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Food Safety Level 2 in Catering

Food Safety in Catering (Level 2)

Catering, arguably the most diverse from of food handing is constant in its fundamentals, that is, the use of quality ingredients, cooked thoroughly, and protected once cooked. Simple in principle, in fact this is complex, and requires effective training for all staff enabling them to understand and follow the many directives required by internal systems and legislation. This level 2 food hygiene course will meet all legislative and audit requirements, fulfilling your due diligence needs.

CIEH Approved

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Food Safety Level 2 in Manufacturing

Food Safety in Manufacturing (Level 2)

Available in English, Polish, Russian, Hungarian and Romanian. Producing good food which creates profit is the essential ingredient for all successful food manufacturing companies and to achieve this, staff must understand quality systems and the importance of food safety. This is the standard training requirement for all key staff, and most retailers require this training as the basic legal starting point when purchasing from a producer.

CIEH Approved

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Food Safety Level 2 in Retail

Food Safety in Retail (Level 2)

Today’s shoppers are savvy creatures, with less loyalty to brands. To use a business they need a clean, inviting shopping environment with safe food. Training for food retail staff is vital, both to cover mandatory obligations, but also to ensure staff follow best practice through their understanding of what is needed. The level 2 course will meet your requirements for due diligence, whilst covering all the demands of an audit.

CIEH Approved

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Level 3 Supervising Food Safety

Food Safety Supervising (Level 3)

In any food producing situation, the role of the supervisor is critical. These key staff must be very well trained to establish the very best principles of food safety in a company, instruct their own staff in the correct practical methods, and oversee the required monitoring and recording systems. This level 3 course, written to the highest standards, is entertaining and engaging which helps to make complex subject more accessible. This an invaluable course for all supervisors, managers and staff aspiring to these positions.

CIEH Approved

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HACCP Awareness

HACCP Awareness

The term HACCP, familiar now to all managers and supervisors in the food industry, is not a familiar term to new starters or many workers. The correct implementation of HACCP principles is however, fundamental to the provision of safe food and to avoid loss of profit or worse. This course will help food workers understand what HACCP is and the role they play in the HACCP system and why their role, perhaps taking readings and temperatures, is so important.

CIEH Approved

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Understanding HACCP

HACCP (Understanding)

It is a legal requirement that all food businesses have a food safety management system in place, based on HACCP principles. Although a HACCP plan, is usually developed by owners, managers and supervisors, its effectiveness is wholly dependent on the staff who operate, monitor and record the system. It is critical that all staff understand HACCP, and the importance of their roles within HACCP. The course will enable this complex topic to be understood and therefore help necessary tasks to be performed correctly.

CIEH Approved

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Managing HACCP in Catering Level 3

Managing HACCP in Catering (Level 3)

Food business operators have a legal duty to implement a food safety management system based on HACCP principles. In smaller businesses that may be the owner, or in larger companies, there may be a HACCP team. Anyone involved in implementing HACCP MUST understand what they must do to be compliant.

CIEH Approved

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Managing HACCP in Manufacturing and Retail Level 3

Managing HACCP in Manufacturing & Retail (Level 3)

The creation of a HACCP plan for all businesses and companies is the responsibility of owners, managers, and supervisors. To create and keep up to date plan, the complex subject of HACCP must be understood. This level 3 course aims to enable this subject to be understood, in simple steps. The course has full voice over and engaging graphics to make the course enjoyable. Students work at their own pace, making huge savings on long costly classroom courses.

CIEH Approved

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HACCP Plan Template

HACCP Plan Template

The simple way to create your HACCP plan for small to medium sized businesses. Legally, all food businesses need an up to date current HACCP plan but this complex topic is confusing. This template provides a step by step toolkit, containing all the basic blank forms required. Simply follow the instructions, fill in the forms, file then with a brief description of your company, and you have your own HACCP plan.

CIEH Approved

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A great Hand Hygiene technique is ideal for those working with food

Hand Hygiene for Food Workers

Modern science accepts that hands are the most common way by which disease-causing micro-organisms are transmitted and cause infection. It is reported that 67% of people do not practice good hand hygiene (Infection Control Today). This course helps ensure that food workers gain a high level of knowledge relating to good hygienic practices, in particular, effective handwashing, to keep food safe for the consumer.

CIEH Approved

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Health and Safety for Food Workers

Health & Safety for Food Workers

The food industry is recognised as one of the most hazardous working environments and has its own risks which cause injury. For example, slips on wet or oily floors, burns from ovens and hot fat and cuts from knives. This health and safety course is written to focus on the hazards of the industry and will meet your legal requirements to train all employees in health and safety. (Available in English and Russian.)

CIEH Approved

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Understanding Legionella

Legionnaires Disease (Understanding)

Legionellosis is a collective name for many bacteria, the most serious form of which causes legionnaires disease, a potentially fatal form of pneumonia. The bacteria can live in all natural water sources but thrives where temperatures are warm. For this reason, it can pose a threat to water systems in hotels, schools, care establishments, cooling towers etc. It is now a legal requirement that all landlords understand the dangers of legionella, making this training essential.

CIEH Approved

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Managing Disinfection and Hygiene

Managing Disinfection & Hygiene

It is impossible to produce food safely unless the premises, equipment and utensils are clean and possibly disinfected. This is very important because it is a basic prerequisite for HACCP systems. Owners, managers and supervisors are responsible for ensuring the cleanliness of food production areas. This course covers the science of cleaning and assessing cleanliness. This is a vital course for all who are responsible for food safety in any food company.

CIEH Approved

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Pest Awareness

Pest Awareness

Many pests, such as mice, flies, cockroaches etc. pose a health risk by spreading diseases like Salmonella. This is particularly important where food is present, as food must be free of any kind of contamination. This course has been designed to give a basic level of understanding about how insects and some animals can become food safety hazards, especially important in food premises.

CIEH Approved

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