The essentials of food safety and is suitable for all workers who handle, prepare and serve food.

This free course unlocks invaluable insights into the food hygiene rating scheme, revealing the three key areas examined by an EHO.

The essential principles of Food Safety; it is designed for workers who do not handle or prepare food, but who work in an environment where food is prepared, served or sold.

This Level 3 course has been developed for those in a supervisory or management role in a food environment.

This version of Level 2 Food Allergy course looks at allergenic ingredients, their effects on the human body, and how to minimise the risks caused by allergens.

This course provides leaders, managers, supervisors and chefs with the tools and skills to assess food allergen risk within their own work environment.

Developed alongside a PhD Nutritional Specialist, advisor and author, this course provides in-depth understanding of human nutrition.

A Food Safety Management System such as HACCP is a legal requirement in any commercial food production setting.