PHR Training - Effective Flexible Affordable

Developing a food safety culture in your business starts with effective training.

• Level 1Staff must be trained commensurate with their work responsibilities to ensure food is safe to eat.

  A half day course suitable for new staff with little or no previous food handling experience. Also suitable for those whose main responsibility is not food handling such as those who work in a pre-school setting, care workers, nurses, house-keeping staff, front of house staff, kitchen porters, warehouse staff and childminders. also priests

• Level 2Ensure your staff are trained in all aspects of food safety to ensure staff are aware of their responsibilities and contribute to the creation and maintenance of a food safety culture

  A 1 day course, suitable for those preparing, cooking, handling, serving, selling or distributing food in a catering, retail or manufacturing environment.

  Pubs, clubs, bars, restaurants, cafe's, hotels, B&B, resorts, take-away outlets, sandwich shops, mobile caterers.

  Supermarket and retail outlets.

  Manufacturers of food & drink.

• Level 3Train supervisors to be diligent in monitoring hazards, training staff and verifying the effectiveness of the food safty management system

  A 3 day course suitable for those working in a supervisory role where food is prepared, handled, cooked, served, sold or distributed.

  Pubs, clubs, bars, restaurants, cafe's, hotels, B&B, resorts, take-away outlets, sandwich shops, mobile caterers.

  Supermarket and retail outlets.

  Manufacturers of food & drink

• Level 4An effective food safety management system is implemented from the top down. Training for Managers who want to lead by example and manage through effective policies and proceedures.

  A 5 day course suitable for those Managing, implementing, monitoring and auditing the Food Safety Management System in a, catering, retail or manufacturing environment.

  Owners & Managers

  Head Chef

  Hospitality Services Manager

  Shift Manager

  Hygiene Manager

  Supervisors and Sous Chefs

  Production Line Managers

  Trainers

  Members of the HACCP Team