FAQ's
FAQ's
When will I receive my certificate?
Up to three weeks to a month after the course date
What level of course is best for me?
The Induction food hygiene and Health & Safety Programme is aimed at new starters in the food industry and meeting the Industry Guides recommendations for the level of training required within the first 4 weeks of employment. As an employer, if you have a high turnover of staff this is a good low cost option to provide the necessary training during the employees probationary period a choice of ten language examination papers are available.
The Level 2 - Food Safety in Catering replacing (Foundation/Basic)
Food hygiene is the recommended level of training required by ALL food handlers within 3 months of employment. This training should also be refreshed every 3 years. This course meets the new Level 2 syllabus requirements for caterers and manufacturers.
Level 3 - Supervising Food Safety in Catering replacing (Intermediate)
Food Safety is the level of training required by food handlers who have supervisory responsibilities in catering for example unit managers, unit supervisors, chef manager, bar or pub managers, chef, operations or general managers and owner/operators of home catering or mobile catering business.
In a manufacturing environment, this course would be suitable for production supervisors, team leaders, line leaders, production managers, QA staff.
Is there an age limit for the courses and exams?
All the courses are written in plain English, the Induction, Foundation (Level 2) Food Hygiene, HACCP and H&S courses are suitable for anyone from secondary school age upwards.
The Level 3 qualifications are aimed at owners, managers and supervisors.
How do I book a course?
Just complete the contact us sheet or call us on 01900 824783
What if I fail my exam?
If you have worked through the course materials this should not happen, but if you do fail, you can simply re-sit your examination. There is a re-sit examination fee payable.
Do I need a hygiene certificate?
All food handlers must have training before they handle food. However it is not a legal requirement to undertake a formal food hygiene course but it is recognition that training to a nationally recognised standard has been achieved.
Which hygiene course should I do?
If you:
- Are a new employee = Level 2
- Have a foundation/basic certificate, you need to undertake our refresher training
- Are a supervisor/manager/owner = Level 3
- Only handling low risk food = Level 1
Can I just do the level 2 course?
For many employees this is a suitable level, however it is recommended for supervisors and more senior staff that the Level 3 award course is achieved
How long does my certificate last?
Certificates last for three years, then it is recommended that refresher training takes place
Are Cumbria Pest/Hygiene & Training Services a licensed waste carrier?
Yes
Can you meet all washroom requirements?
Yes. We can provide all related washroom service and janitorial products, for small and large businesses across all sectors.
How long will my contract be for?
Our standard term is 36 months