Your staff will understand their "cog in the wheel" involvement in a range of activities in the work place, by being more aware of potential hazards before they happen. Practising the clean as you go method will allow all staff to improve productivity, quality and therefore turnover & profit.

Level 1 - Basic induction training for new employees with minimal food safety knowledge, employees handling low risk or wrapped food, front of house employees including bar staff, waiting and check-out staff, back of house employees including porters, warehouse staff, kitchen assistants and other non-food handlers.

Level 2 - The qualification for any person working in a catering or retail setting where food is prepared, cooked and handled. Covers all the separate activities within a kitchen environment which need to be considered to ensure all food handlers follow safe working practice.

Level 3 - The qualification for supervisors and managers in small medium or large catering or retail businesses to enable them to implement and supervise a suitable food safety management system.

Full coverage of the 'Due Dilligence' requirements in the 2006 legislation.