Select Page

There are more than 500,000 cases of food poisoning in the UK each year with Campylobacter being considered as responsible for more than half of those, in turn leading to more than 100 deaths a year.

About four in five cases of Campylobacter poisoning in the UK come from contaminated poultry but it can also be found in red meat, unpasteurised milk and untreated water. Although it does not normally grow in food, it spreads easily and has a low infective dose so only a few bacteria in a piece of undercooked chicken, or bacteria transferred from raw chicken onto other ready-to-eat foods, can cause illness.

EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. However, having a good understanding of food safety practices is not only a legal requirement, it is also essential in protecting the health of both consumers and food handlers.

Our Level 3 Award in Food Safety in Catering (QCF) course is accredited by Qualsafe Awards, one of the largest Ofqual recognised Awarding Organisations in the UK, and is aimed at those working, or planning to work, in the food and catering industry.

Over this one day course, through a variety of training methods, participants will gain a strong understanding of the importance of food safety, including correct food handling practices and measures to reduce the risk of contamination.

Our lead food safety trainer, Nigel Braybrooke, is passionate about anything to do with food or food safety. He served as a Petty Officer (Catering) with the Royal Fleet Auxiliary before moving into hospitality management. He also spent some time as Food Production Manager at Southmead Hospital, Bristol.

Nigel became involved in further education as an Assistant College Lecturer in Food Safety and is well versed in making food safety training enjoyable as well as informative.