Hospitality Courses

Course Description

The alcohol licensing laws of the United Kingdom regulate the sale and consumption of alcohol. Any organisation, business or individual who wishes to sell alcohol must have a licence. This is obtained from a Licensing Authority.

• This course starts with an overview of UK alcohol licensing laws and the importance of promoting the four key licensing objectives.
• The three main types of licence are covered, including applications, conditions, representations, and reviews.
• You will learn about the legal duties of personal licence holders, and how to deal with Licensing Authorities, along with information relating to objections, fees and hearings.
• The course will also discuss issues surrounding Temporary Event Notices, and mandatory conditions, which are compulsory for all licensed premises.
• It will also look in detail at the major issue of age verification – and you will learn about the licensing laws and best practices as they apply to children and under 18s.
• Finally, it outlines the responsibilities involved in alcohol retailing including drinking guidelines and how to avoid and reduce conflict.

Target Audience

Anyone working in, or wanting a career in the hospitality industry who wants to open up promotion opportunities or to move into a role that requires a personal licence.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by several EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:

• New employees with minimal or no prior food safety knowledge
• Employees handling low-risk or wrapped foods (category A)
• Front of house employees, such as waiting or check out staff
• Back of house employees, such as kitchen porters or warehouse staff.

In December 2008, the Food Standards Agency agreed a National Food Hygiene Rating Scheme. It is now running in all areas of Wales, Northern Ireland and in 99% of England.

In practice the rating scheme is designed to ensure that businesses that are broadly compliant with food law and are managing food safety risks will receive a rating of three … and those who are managing the risk well will receive a rating of four or five. However, significant lapses in any of the scoring criteria can also have a significant effect on the rating.

This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Typical environments may include:

• Pubs, hotels, restaurants
• Supermarkets and retail environments
• Food and drink manufacturers
• Hospitals
• Care homes
• Schools

Course Description

Allergies occur when the body’s immune system reacts to a usually harmless substance as though it is harmful. Why this happens, is not clear. However, most sufferers come from families that have a history of allergies, or related problems. Every year, the number of people with allergies is increasing so having an awareness of potential allergens and why they can be harmful is becoming more important, particularly if you work in the service industry.

This course covers general allergies, food allergies and food intolerances and explain the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and what steps can be taken both internally and externally to monitor the control measures.

Target Audience

This course is aimed at anyone working within the food industry and can be sold to individuals or pitched to businesses who might want to put all of their staff through the training.

Advantages

• Allergic reactions can have serious consequences so knowing which substances can cause them and how to avoid cross contamination is vital to anyone working in the food industry.
• CPD approval means that this course can be used by those that need to prove they are continually developing themselves.

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.

Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing.

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.