FAQ

Yes, we run half-day workshops to show you how to comply with the allergens regulations. We also suggest your supervisor attends the new Level 3 Award in Allergen Management, a one-day course for compliance for caterers. The regulations apply to all food sold loose, in cafes and restaurants as well as pre-packed food, and Level 2 Allergen Awareness for staff in catering.

Yes, we have a comprehensive package available to you to help you achieve top score in all three strands of the hygiene ratings scores. The FSA Hygiene Ratings Scheme has reached most of England and Wales (we are preparing for its arrival in the New Forest District Council area in March 2013) and if you want to be well prepared before your inspection, please contact us. Very reasonable consultancy rates apply.aff in catering.

Yes – It is required that food handlers are supervised, instructed and/or trained to do their job…it is generally recognised that high risk food handlers must be trained to at least Level 2 Certificate in Food Hygiene (or equivalent) within three months of starting work. It is good practice that Managers and Supervisors are trained toat least Level 3 in Food Hygiene.”

Yes – “EC852/2004 requires that every food business should have a documented food safety management system in place.

Yes – food safety and HACCP training qualifications are internationally recognised and we have trained candidates from all over the world and we can give you detailed advice on what you will need when travelling to England for your course.

There’s not much difference! As the names of the regulations change, so do the names of the qualifications as well, so you may see Food Safety and Hygiene more often. This is probably because the Food Safety and Hygiene (England) Regulations 2013 revoke and re-enact with some minor changes the Food Hygiene (England) Regulations 2006 (S.I. 2006/14) and certain provisions of the General Food Regulations 2004 (S.I. 2004/3279) as they apply in relation to England.

HACCP is science-based and uses a systematic approach to identifying specific hazards and measures for their control or prevention to ensure food safety. A HACCP-based food safety management system is a legal requirement for food businesses in UK.

Codex Alimentarius Commission (“Codex”, for short), means “Food Code” and was established by FAO and the World Health Organization in 1963 The Codex Commission’s main goals are to protect the health of consumers and ensure fair practices in the international food trade.

Aaron Scott and Black

We want you to enjoy your learning! So we make sure that our courses are very well organised, and that your own experiences are drawn on in class to make your training sessions (and that of your peers) interesting, relevant to you and interactive! Our courses include

Aaron Scott and Black

HACCP Training courses: Level 2, 3 and 4 for manufacturing and catering

Food Safety Training Courses for manufacturing and food safety – Level 1, 2, 3 and 4

Health and Safety courses

Train the Trainer courses

Award in Auditing training courses

ISO Internal Auditing courses

BRC Internal Auditing courses

Allergens Training Courses

Nutrition training courses

Food Labelling – giving information for consumers – specialist training course

Aaron Scott and Black

Get in touch about accredited training, workshops, consulting and auditing: