Management

There is a legal responsibility for all food handlers to ensure that food provided and sold to consumers is safe for them to eat.  This is even more so important when it comes to the subject of food allergies; where food handlers are required to have knowledge of allergens and provide accurate allergen information for all food that they sell. This course covers allthe requirements of the Food Labelling Regulations 1996 and the European Provision of Food Information to Consumers Regulation 2o11.

The Level 2 Food Hygiene Course is essential for anybody who works with food in your setting. The law states that food handlers must be able to demonstrate appropriate food hygiene training. Our Interactive course follows the UK and EU syllabus & contains ten easy to follow modules.

All employees that use social media either for personal or corporate use have a duty to keep the company Information secure regards to new products, sales figures or when discussing information from unreliable sources about your employer or any competitors.

The law requires all businesses to “adequately control exposure to materials in the workplace that cause ill health”. This means that they will have to identify which harmful substances may be present in the workplace; decide how workers might be exposed to them and be harmed; look at what measures are already in place and decide whether they are enough; and provide information, instruction and training.

Our cellar management course is designed to provide the neccessary knowledge for the effective storage, preparation and servicing of ales and beers covering aspects such as line cleaning and how to change a barrel. This course has a focus on reducing waste whilst maintaining the highest quality of beer and ale to be served to the customer. This course is suitable for all staff working behind a bar and/or serving drinks.

A designated premises supervisor (DPS) is the person who has day-to-day responsibility for the running of the business. All businesses and organisations selling or supplying alcohol, except members clubs and certain community premises must have a designated premises supervisor.