Achieving Food Hygiene Rating Level 5
What you'll learn
Food Hygiene Ratings – An Introduction
Scoring Criteria
Appeals
Safer Food Better Business (SFBB)
E.Coli
Good Hygiene Structure and Cleaning
Alcohol Personal Licence Holder
What you'll learn
Introduction
Content
The Law
Licences
The Designated Premises Supervisor (DPS)
Premises Licences
Immigration Enforcement
Representation
Review of a Premises Licence
Duties and Licence Conditions
Personal Licences and Club Premises Certificates
Personal licences
Club premises certificates
How do I change my licence or club certificate?
Dealing With Licensing Authorities
Licencing Authorities and the Law
Fees and Applications
Types of Businesses Selling Alcohol
Late Night Refreshment
Representations and Mandatory Conditions
Making Representations
Mandatory Licensing Conditions
Licensing Authority Powers
Powers Under the Licencing Act
GDPR
Children and Under 18s
Legal Implications
Proof of Age Policy
Recording Refusals
Responsibility in Alcohol Retailing
The strength of alcoholic drinks
Promoting Low Risks Drinking
Assessment
Anti-Harassment and Bullying
What you'll learn
Policy Commitments, Harassment And Bullying
Informal Steps, Raising A Formal Complaint and Investigations
Action Following Investigations
Case Studies
Basic Fire Safety Awareness
What you'll learn
Chemistry of Fire
Common Causes of Fire
Basic Safety Features in Buildings
Introduction to Fire Extinguishers
What to do in Cases of Fire?
Drug & Alcohol Awareness
What you'll learn
Statistics and Signs of Misuse
Introduction
Illegal Drugs
Drug misuse: findings from the 2018 to 2019 CSE
Signs of Misuse
Illegal Drugs Part 1
Amphetamines, Ecstasy, LSD and Magic Mushrooms
Illegal Drugs Part 2
New Psychoactive Substances
Other Substances and Temporary Class Drugs
List of drugs and their categories
Alcohol Misuse
Statistics
The 4-step approach
Alcohol Abuse and Its Effects on Children
Talking drugs - The signs
Company Best Practice Part 1
Introduction to Best Practice
The Legal Position
Company Best Practice Part 2
Drugs Policies
Taking Action
Company Best Practice Part 3
Drug Screening and Testing
Drug Treatment Services and Further Support
Drug Treatment Services
Further Support
Other Organisations
Fire Extinguisher
What you'll learn
Fire Extinguishers
Pre-Engagement Action
Using a Fire Extinguisher
Fire Marshal
What you'll learn
Chemistry of Fire
The Fire Triangle
The 4 Ways Fire can Spread
How Smoke Spreads
Common Causes of Fire
Introduction to the Common Causes of Fire
Electricity
Smoking
Safety in the Workplace
Conclusion
Basic Safety Features in Buildings
Introduction to Safety Features
Smoke Detectors
Exit Signs
Emergency Lighting
Introduction to Fire Extinguishers
Water
CO2
Foam
Dry Powder
Wet Chemical
Conclusion
What to do in Cases of Fire?
If you Discover a Fire
Fire Statistics
Current Fire Safety Legislation
Fire Risk
Preventative Measures
Safety Features within Buildings
Role of the Fire Marshal
Action on Fire Discovery
Fire Drills and Evacuation
Fire Extinguishers
Pre-Engagement Action
Using a Fire Extinguisher
Leadership Skills
What you'll learn
Leadership and Management
Research and Theories
Leadership Theories
Theories in Practice
Team Development and Leadership
Individuals Within Teams
Belbin Team Role Profiles
Thinking Characters
The Doing people
Communicating One-to-One with Individuals
Communicating well to develop individuals within your team
Giving Negative Feedback
Introducing Feedback FRANK
Putting it into Practice
Moving Forward Together
SMART Goals
Level 1 Food Safety – Catering
What you'll learn
Module 1: Food Safety Legislation
Introduction
1:09
What is Food Safety?
Food Safety Legislation
Corporate Liability and Due Diligence Defense
HACCP Principles
Pre-requisites
Premises Hygiene Standards
Personal Hygiene
Cross Contamination and Reporting
Food Safety Enforcement Action
Module 2: Hazards from Delivery to Service
Hazards from delivery to service
Contamination hazards
Micro-organisms
Foodborne diseases, causes, symptoms and illnesses
Food poisoning sources, causes, symptoms and illnesses
Food packaging and containment
Food poisoning – its control and prevention
Delivery
Principles of safe storage
Preservation methods
Temperature control
Cooking, hot holding and re-heating
Food premises and equipment
Safe storage and use of chemicals
Safe cleaning and disinfection
Food Pests
Premises
Personal hygiene
Level 1 Food Safety – Manufacturing
What you'll learn
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
Level 1 Food Safety – Retail
What you'll learn
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
Level 2 Food Safety – Catering
What you'll learn
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
Level 2 Food Safety – Manufacturing
What you'll learn
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
Level 2 Food Safety – Retail
What you'll learn
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
Licensed Premises Staff Training – Accredited Course
What you'll learn
Introduction
Premises Licences
Personal Licences and Club Premises Certificates
Dealing With Licensing Authorities
Types of Businesses Selling Alcohol
Representations and Mandatory Conditions
Licensing Authority Powers
Children and Under 18s
Responsibility in Alcohol Retailing
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