Blog

Food Safety Courses are a legal requirement for all Retailers

Food retail training in the UK

Food Safety Courses are a legal requirement for all Retailers and Retail Outlets in the United Kingdom and Europe, and must be taken by all involved staff. It is the responsibility of all businesses, that includes the business owner and the administering team, to make sure that all staff are trained to the level required for the job role they hold.



The Level 1 Food Safety Course for Retail is designed to enhance the Food Safety knowledge and skills of all staff working in the Food Retailing Industry.

The course covers the basic principles of Food Safety within the Food Retailing Industry and how to apply the knowledge, once gained, thereby, helping to prevent food poisoning, reduce food complaints and fulfill your legal and moral obligations under UK and European Law.

A Level 1 Food Safety Certificate in Retail should be taken by an individual where the following can describe the persons role:

Examples of those that work within the Retail Sector who should have a Level 1 Food Safety Certificate are as follows:-

  • Those who are working in a supermarket or smaller retail setting.
  • Those who only serve hot or cold drinks
  • Utility staff and cleaners working in the retail industry
  • Those who are handling low risk foods without preparation.

The Local authorities food safety team is in charge for the inspection of food retailers and providers in the locality. They ensure that the food hygiene and quality being ready available in premises meets legal requirements. It is also responsible for ensuring food is correctly labeled and compositional standards are met.



All premises registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be carried out and advice given. They also deal with any health and safety issues in food premises.

Food safety legislation places an obligation on food business operators to ensure that all their activities are carried out in a hygienic way. It makes it an offence to supply food which is unsafe or harmful to human health.

Food safety training in the UK and in Europe is a legal requirement, therefore, having completed this Level 1 Food Safety Course for the Food Retail Industry and obtaining your Royal Society for the Prevention of Accidents (RoSPA) course content approved certificate, show and as evidence to employers that you are legally and morally committed to ensuring a safe and hygienic environment.

VISIT OUR WEBSITE NOW!

 

 

Food Preparation in a Catering

Food safety CateringProper eating habit is important for healthy living. Simple variation to recipes and menu choices can make a big difference to the healthiness of the food being served at an occasion, function, cafeteria, school or workplace.

Proper catering is a good way to encourage healthy eating whether it is at an occasion, function, cafeteria, school or workplace. Doing little changes to your recipes can make a big difference to the overall health food being served.



Recipe modification could incorporate increasing the number of healthy choices served, adding in more fruit, vegetable or whole grain to your dish or substituting certain ingredients for healthier options.

To assist caterers serve improved healthy food, the Heart Foundation has a series of resources for a variety of settings including community events and functions, BBQs, sporting events, schools, meetings, conferences, seminars, schools and workplaces.

How do caterer keep their food safe

A caterer is in charge for keeping control of and ensuring the safety of the food from receiving to service.

 

Member of staff who handles food is supervised and instructed and or trained in food hygiene in a way that is appropriate for the work they do. The people in charge for developing and maintaining your business’s food safety management procedures must have received adequate training to enable them to do this. There is no legal requirement to attend a formal training course or get a qualification, although many businesses may want their staff to do so. The necessary skills could also be obtained in other ways, such as through on-the-job training, self-study or relevant prior experience.

When food is being set for a catering event, the following has the tendency to increase the risk of a foodborne sickness outbreak:

  • Contaminated equipment
  • Food from unsafe sources
  • Poor health and hygiene of employee
  • Wrong cooking temperatures and times
  • Wrong hot and cold holding temperatures and times

Control measures to minimise the risk of a foodborne sickness outbreak are:

  • Do not allow ill employees, clean hands properly by washing, and avoid bare hand touching with food.
  • Cook raw animal foods to the minimum temperatures and times.
  • Check food sources and evaluate received foods for temperature abuse, cross-contamination and labeling.
  • Make sure to store food and wash, rinse, and sanitize food-contact surfaces.
  • Avoid the temperature danger zone (between 41°F and 140°F).



The Aegis4training website provides more information about the requirements, such as employee personal hygiene, temperature and time requirements for foods, serving locally grown produce in food facilities, cooling potentially hazardous foods, and safe operation of a food establishment.

Food handlers level 1 training

food handling training level 1

Food business owners are mandated by law, to make sure that food handlers will have appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely.

 

If you are responsible for developing and maintaining a business’s food safety management procedures, you must have received adequate training to enable you to do this.

In UK, food handlers don’t have to hold a food hygiene certificate to prepare or sell food, although many food businesses will prefer that they do. The necessary skills may be obtained through on-the-job training, self-study or relevant prior experience.



Level 1 Food Hygiene and Safety course is designed as an introduction to food safety in order to give people who work alongside low-risk food with a basic knowledge of general food safety controls and procedures.

The course is solely for staff who do not have a direct role in preparing or handling food but who need to have a basic knowledge of food hygiene in order to ensure that they are able to work safely.

This is for workers who are not involved in the preparation or handling of high-risk food, or who only handle wrapped or pre-packaged food. This includes, but is not limited to:

  • Waiter in a restaurants
  • Front of house employees
  • Checkout staff
  • Bar workers
  • Kitchen porters.

If your task involves directly handling or preparing high-risk foods, then you will need to take our Level 2 Food Hygiene and Safety course in order to comply with food handlers’ legal obligations.

UK food hygiene certificates don’t have an expiry date. It is left to the discretion of the food business owner or environmental health officer to decide whether a refresher course is needed. This may be a result of changes to legislation or technological developments in food hygiene.



Upon the completion of the course you will be given a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

This course is also accredited by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.

Awareness Food Hygiene Certificate for Manufacturing

Food Safety Training in the UK

Excellent manufacturing processes are important to the production of healthy food. Employees, whatever their role must understand why they are being asked to achieve certain standards and perform to a high level. Without understanding what is being demanded no one will perform consistently. In today’s food manufacturing environment, even a small chance of failure is too high.
Awareness of food hygiene for manufacturing, whether it involves preparing, cooking, packing or processing food, you must ensure that the food you handle is free from contamination and safe for the final consumer to eat.
This is a legal requirement, and this Level 2 Food Hygiene Certificate for Manufacturing course will ensure you fully understand you obligation and responsibilities in order to abide the law, deal with food safety hazards and keep your manufacturing workplace clean and free from pests.
This on line course is intended for all food handlers in the manufacturing sector to suit their legal obligation to undertake training. The course is intended for food handlers working in the food and drink manufacturing industry and is suited to anyone working in food storage, packing, processing or assembly.
Trainee will gain a knowledge of good hygiene and safety issues. The course covers food industry regulations, with reference to employees preparing, cooking and handling food in manufacturing based settings.
The content of the course includes:
• Pest Control
• Personal Hygiene
• Cleaning & Disinfection
• Food Poisoning
• Bacteriology
• Prevention of Contamination
• The Law
• Manufacturing Premises and Equipment
By the end of this course learners will:
• Learn the importance of personal hygiene.
• Learn the best food handling practice.
• Learn the importance of keeping manufacturing equipment clean and maintained.
• Learn how to prevent cross contamination and keep the customer safe from food poisoning.
• Learn how to apply food safety controls to achieve higher standards of food hygiene.
• Learn to be able to help keep the workplace clean and hygienic and free from pests.
Upon completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.
This course is also accredited by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.

BUY OUR ONLINE FOOD SAFETY TRAINING VIDEO NOW!

safety training first aid

Will you risk your business without fire extinguisher in the UK?

fire extinguisher training in the UK

Running a business without fire extinguisher is like swimming in the ocean without a life jacket.

Anything can happen and your are putting your life at risk.

Here in UK, you are legally required to provide and maintain suitable fire alarms & fire

extinguishers on the premises if you run a business.

Portable fire extinguishers play an incredibly important role in maintaining the health and safety

of you and your employees, as well as providing protection for your building. In most cases,

small fires which break out at work can be easily treated and extinguished by a trained and

competent staff member with a portable fire extinguisher, without the need to call emergency

services. The importance of fire extinguishers for business can not be overlooked. Having

suitable extinguishers on your premises combined with providing fire safety training for your

staff can improve staff morale as well as helping you to avoid unforeseen costs in the future.

It is necessary to remember that not all fires are the same, and you must be aware of what fire

risks are present within your business, i.e. electrical, chemical, cooking oils etc. A range of

different fire extinguishers are available to target specific types of fires.

The different classes of fires are:

Class A: Fires involving flammable solid (generally organic) materials such as wood, furniture

Class B: Fires involving liquids or liquifiable solids, e.g. petrol, oil and paint

Class C: Fires involving flammable gases, e.g. hydrogen, butane, propane

Class D: Fires involving metals, e.g. sodium, magnesium and potassium

Class E: Fires involving electrical appliances

Class F: Fires involving cooking fats and oils

If you will risk your business without a fire extinguisher, you might lost everything that you

invested. You have to look for an experienced, qualified and accredited fire safety services

provider will be able to provide you with a risk assessment of your business in order to

determine what fire risks are present, and which types of fire extinguishers are most suitable. At

Aegis4training, we are fully qualified to advise you on fire safety for your business. We will

install and maintain all fire extinguishers, test regularly to ensure they meet required standards,

and provide you with advice on how to keep your fire extinguishers at their best condition. We

also install Fire Alarms and Emergency Lighting. This way you can rest assured in the

knowledge that your business is suitably ready to deal with fire risks, should they ever occur.

Don’t risk your business without a fire extinguisher because It is your responsibility as an

employer to ensure that all staff are familiar with your fire safety policy, as well as the location

of fire extinguishers and emergency exits and evacuation plans. Staff should receive training in

this at least once per year, and you should appoint at least one fire safety officer who will

oversee training, drills and emergency situations. Aegis4training are also pleased to provide Fire

Safety Training services for your business.

Buy our online training course for fire extinguisher!

What is the Purpose of E learning Training services?

e learning training UK

There are purpose in which e learning has transformed the landscape of learning and

development. When compared to the traditional mode of classroom learning, there is clear

evidence that e learning brings:

Faster Learning. At a time when change is faster than ever, a key advantage of elearning is that

it has quicker delivery cycle times than traditional classroom-based instruction. In fact, research[1-

2] indicates that elearning reduces learning time by at least 25 to 60 percent when compared to

traditional learning. Elearning cuts down on the training time required because:

ï‚· no travel time is needed to get to and from training events

ï‚· learners set their own pace, rather than the pace of the group

ï‚· it does not take as long to start and wrap up a learning session

ï‚· learners can focus on elements of a programme they need to learn and can skip what they

already know

These factors, there is also a practical limitation on how quickly learning can be rolled out with

classroom-based instruction, as the capacity to deliver is limited by the number of available

classrooms and trainers. Our Aegis4training on the other hand, has enabled organisations to

create and roll out training programmes within weeks, or even days.

Lower Costs. -Because of fast and ease in which elearning is delivered, the costs of learning and

development for an organisation are drastically decrease.

There are cost-effective gains of elearning in terms of reducing training time as well as cost-

effective savings in terms of trainers, course materials, travel and accommodation. However, it is

equally important to highlight that elearning, when done right, can also improve an

organisation’s profitability.

More Effective E learning. Our case studies show time and again that elearning courses can

have a positive and direct impact on an organisation’s profitability by making it easy to learn and

digest information.

Studies on elearning have made it increasingly clear that elearning has the following positive

benefits for learners:

ï‚· better long-term retention of information

ï‚· better attitude toward the elearning format and training in general

ï‚· improved scores on tests, certifications or other evaluations

 increase in number of learners who achieve ‘mastery’ level and / or ‘pass’ exams

ï‚· greater ability to apply the new knowledge or processes on the job

Lower Environmental Impact. By providing an alternative to the book-based learning and

examination of traditional classrooms, elearning is an effective way for organisations to

significantly reduce their carbon footprint.

The key areas in which elearning lowers an organisations’ environmental impact are as follows:

ï‚· cuts down on the travel and accommodation costs associated with undertaking a course

ï‚· reduces the need for a campus site and the accompanying costs of maintaining the facility

and equipment

ï‚· eliminates the need for paper, thus saving trees

 

For more info visit our site!

How to Use a Fire Extinguisher

Fire extinguisher

There is always a chance of your encountering an out-of-control fire at least once in your life, so

learning how to use a fire extinguisher is an important skill to be able to resort to. This article

explains the process of using a fire extinguisher in an emergency.

Before using your potable fire extinguisher, take time to read the instruction manual before it’s

too late. Although there are many different types of fire extinguishers, all of them operate in a

A typical fire extinguisher contains 10 seconds of extinguishing power. This could be lesser if it

has already been partially discharged. Always read the instructions that come with the fire

extinguisher beforehand and become familiarized with its parts. It is highly recommended by fire

prevention experts that you get hands-on training before operating a fire extinguisher. Most local

fire departments offer this service.

Fire Extinguishers can be heavy, so it’s a good idea to practice picking up and holding an

extinguisher to get an idea of the weight and feel.

Practice releasing the discharge hose or horn and aiming it at the base of an imagined fire. Do

not pull the pin or squeeze the lever. This will break the extinguisher seal and cause it to lose

Once the fire is out, don’t walk away! Watch the area for a few minutes in case it re-ignites.

Recharge the extinguisher immediately after use.

Use this acronym as a quick reference (it is a good idea to print this reference and pin it next to

your fire extinguisher):

P A S S

Pull the Pin on top of the fire extinguisher. The pin

releases a locking mechanism and will allow you to

discharge the extinguisher.

Aim at the base of the fire. This is necessary – in order to put out the fire.

Squeeze the lever slowly. This will release the extinguishing agent in the extinguisher. If the

handle is released, the discharge will stop.

Sweep from side to side. Using a sweeping motion, move the fire extinguisher back and forth

until the fire is completely out. Operate the extinguisher from a safe distance, several feet away,

and then move towards the fire once it starts to diminish. Be sure to read the instructions on your

fire extinguisher – different fire extinguishers recommend operating them from different

distances. Remember: Aim at the base of the fire, not at the flames!!!!

VISIT FIRE EXTINGUISHER ONLINE TRAINING PAGE!

How to Control Fire in the House

Fire training courseHouse fires are serious business. if you’re facing a real fire that starts to damage your property,

Calling 911 is the smartest thing to do and let them do their job. Still, when it comes to house

fires, some quick action on your part can mean the difference between a little flame and a lot of

That’s why it’s wise to:

Get a home fire extinguisher. -They’re a must-have item, and a great way to either stop a fire

before it gets out of hand or control it while you escape. But before you face a potential fire, go

ahead and read the directions. Because more important than just having a fire extinguisher is

actually knowing how and when to use it! Most extinguishers in your average hardware store are

rated Type A:B:C, which means they’re good to use on just about any kind of fire. But read the

directions on your extinguisher, know which type it is, and know how to use it.

Know how to put out different types of house fires.

 Small electrical fires – Don’t use water! Switch off the power to whatever started the

fire, and smother it with a clean, non-flammable blanket. You can also use a Type C fire

extinguisher. (Your average Type A:B:C extinguisher is ok too.)

 Small cooking fires  – If a grease fire starts in your kitchen, never try to put it out with

water! Calmly turn the heat off to the pan and try to cover it with a metal lid. If you can’t

do that, smother the flames with baking soda (a lot of baking soda!) or use a Type A:B:C

fire extinguisher.

 Small gas fires – If your home uses gas, you should know how to put out a small gas

fire. Immediately shut off the gas supply. You can smother the fire with a thick rug, put it

out with cool water, or use a Type B extinguisher. (Again, Type A:B:C extinguishers will

Something to remember though, whenever (and we mean whenever!) you see smoke or fire, call

911. It’s good to know how to control a small fire, but never leave it to chance. Get yourself,

your loved ones, and guests out of the house, call the fire department, and leave it to the experts.

 

Visit our online fire awareness training site!

Fire Extinguisher Training for Employees

Fire extinguisherYou may have fire extinguishers around your workplace, used to control or extinguish fires that

are small or have just begun. But did you know that the local authorities prohibits employees

from using this tool unless they’ve had training?

When the employer has provided portable fire extinguishers for employee use in the workplace,

the employer shall also provide an educational program to familiarize employees with the

general principles of fire extinguisher use and the hazards involved with incipient stage

firefighting.”

In other words, workers must be trained to:

ï‚· Know when to use a portable fire extinguisher.

ï‚· Operate the fire extinguisher correctly.

Employer are required to provide this training when employees are first hired and annually

thereafter. Employers are also advised to establish a policy clarifying who is qualified to use fire

extinguishers, the situations when they can and should be used, and the proper procedures for

their use.

Responding to a Fire

Before trying to control a fire with a portable extinguisher, the worker who discovers the fire

should activate the alarm, enabling others to evacuate to a safe area, OSHA advised. The fire

department should be called at this time.

General procedures for responding to a small, incipient-stage fire are as follows:

ï‚· Identify a safe evacuation path before approaching the fire.

ï‚· Do not allow the fire, heat or smoke to come between you and your evacuation path.

ï‚· Use the PASS technique from a safe distance: PULL the pin; AIM low, pointing the

extinguisher nozzle at the base of the fire; SQUEEZE the handle, to release the

extinguishing agent; SWEEP from side to side at the base of the fire until it appears to be

out.

ï‚· Evacuate if the extinguisher runs out of fluid and the fire is not out.

ï‚· Evacuate if the fire progresses beyond the incipient stage.

If your facility has a sprinkler system, evacuate, letting the sprinklers run.

Visit our Fire Extinguisher Page!

Give time to learn First aid courses for your employee

first aid safety courses in UKWhether it is an office or a construction site workplace, it has two common traits — valuable employees who may be injured or become ill and the need to protect them with adequate first aid.

The good health and resulting productivity of employees is one area that is often overlooked as a means of improving a company’s profitability.

Whether employees work in a high-hazard or low-hazard environment, they face a variety of risks. Shock, bleeding, poisonings, burns, temperature extremes, musculoskeletal injuries, bites and stings, medical emergencies and distressed employees in confined spaces are just a sampling of the first aid emergencies which might be encountered in your business. These risks are compounded when employees don’t feel well. Their lack of concentration can result in costly injuries.

If your employees aren’t prepared to handle these types of injuries on all shifts and their coworkers are left untreated until an ambulance arrives, a victim’s condition may worsen and injuries can become far more debilitating, which leads to greater medical costs and lost productivity.

It makes good business sense to provide first aid and appropriate training to all your employees. By making such a minimal investment in keeping your employees safe and well-trained, you could net big returns, along with a competitive advantage. Moreover, it’s the law.

Safety always begins with prevention, not every work-related injury can be prevented. Your primary first aid training goal should be to give employees the necessary tools and information they need to care for an ill or injured person, if necessary, until advanced help arrives.

“Properly administered first aid care can mean the difference between life and death, rapid vs. prolonged recovery, and temporary vs. permanent disability.” Proper training varies with the industry, number of employees and proximity to emergency care.

This new and detailed curriculum identifies the skill training that makes a workplace first aid responder competent to provide care.

While starting a first aid program can be simple and inexpensive, it involves several essential steps:

  • Assess the location and availability of a medical facility to your workplace.
  • On-site safety inspections, review of hazards and emergency dispatch, assessment, implementation, escape and treatment should be discussed in your training program.
  • Recognize that it is your responsibility as an employer to determine the requirements for your first aid program.
  • Make sure you have suitable first aid supplies readily available at all times.

PURCHASE FIRST AID ONLINE COURSE NOW!

safety training first aid