Food Hygiene Training
We issue a food safety hygiene certificate to those attending our courses, which are organized into three levels of training:
    Level 1: Courses intended for low risk food handlers, who do not come into direct contact with food (e.g. bar staff, servers, kitchen porters)
    Level 2: Courses intended for high risk food handlers, who do come into contact with food, or those with responsibility for a critical control point– as highlighted within your company’s Hazard Analysis Critical Control Point (HACCP) scheme
    Level 3: Courses intended for those in a supervisory or management position, who are responsible for food handlers