Hotel and Restaurant Health and Safety Training and Seminars

Food, Restaurants, Hotels and Hospitality

Hotel and Restaurant Health and Safety Training Classes Health and safety in hotels and restaurants
Some important terms: health, safety, hospitality, osha, hotel, restaurant culinary, food prep, hospitality, hotel and restaurant.
Hotel and Restaurant Health and Safety Training Seminars and Classes
From Hospitality Education Services
ServSafe Food Safety & Sanitation Training and Exam Administration instructor led traininggroup study and discussionDVDbook This 2 Day ServSafe food safety and sanitation class meets the NC requirements to qualify for the 2 point food safety training bonus on food service health inspections. NC currently requires 12 class contact hours and passsing of the ServSafe exam. Pre-registration and a ServSafe Essentials 5th Edition book & exam answer sheet is required. The class runs from 8: 30am - 5: 00pm both days. The  more...
ServSafe Exam Proctor instructor led training In addition to teaching ServSafe and ServSafe Alcohol classes, Hospitality Education Services is also available to proctor your ServSafe exam. This service is available by either by attending one of our regularly scheduled classes or by scheduling a private proctoring session. We can provide the pen and paper exam or the online version of the exam. Please contact us for prices and availability.  more...
ServSafe Food Safety Class - 4 day instructor led trainingbook This 4 Day ServSafe food safety and sanitation class meets the NC requirements to qualify for the 2 point food safety training bonus on food service health inspections. NC currently requires 12 class contact hours and passsing of the ServSafe exam. Pre-registration and a ServSafe Essentials 5th Edition book & exam answer sheet is required. The class runs from 4pm - 8pm each days. The exam is  more...
From ULearn College
Food hygiene Can you satisfy environmental that you and your food handlers are aware of the food and hygiene standards expected of them. The aim of this course is to provide students with training in food safety and provide a nationally recognised food hygiene qualification. Includes exam accredited with the Royal Society for Public Health  more...
From Www.foodsafety.org.uk
Level 3 Award in Food Safety in Catering instructor led trainingworkshop / seminar Persons successfully completing this qualification will be able to apply the knowledge relating to supervisor role at all stages of food production including: purchase, delivery, preparation, cooking, service and handling of food. They will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating to food production. All  more...
From Safer Food Scores
Level 2 Award in Managing Fire Safety in the Catering Industry Whoa ™s it for? This one day qualification is aimed at anyone involved in the management of fire safety in any workplace, this includes supervisors, team leaders, fire wardens (marshalls) and staff working in any areas where there is a potential risk of fire. There are no pre-requisites for this qualification but it is advised that candidates have a minimum of Level 1 in literacy or numeracy  more...
Level 1 Award in Fire Safety Awareness Training for the Catering Industry Whoa ™s it for? This half-day qualification is aimed at all staff, particularly new starters in any workplace or those who intend to move on to further fire-safety training. There are no pre-requisites for this qualification but it is advised that candidates have a minimum of Level 1 in literacy or numeracy or equivalent. Arrangements are in place for special needs.  more...
Level 3 Award in Training Skills and Practice for the Catering Industry Whoa ™s it for? This qualification is intended for anyone new to training who needs to understand the basics of training practice and trainers working in the private sector delivering in-house training and/ or work-based learning who want to achieve an accredited qualification and/ or to register to deliver CIEH qualifications  more...
Level 3 Award in PTLLS - Preparing to Teach in the Lifelong Learning Sector Whoa ™s it for? This five day qualification is intended for those entering teaching or training roles, those already in service who need the minimum threshold status as a teacher or trainer within a further education college, adult and community learning centre, or work-based learning or training provider organisation, those wishing to register to deliver CIEH vocationally-related  more...
3 day first aid at work course Whoa ™s it for? This qualification is aimed at aimed at those who wish to become a First Aider in the workplace for the purposes of the Health and Safety (First Aid) Regulations 1981. It is intended for candidates already working or preparing to work in industry. There are no pre-requisites for this qualification but it is advised that candidates have a minimum of Level 1 in literacy or  more...
Level 2 Award in Principles in Risk Assessment Whoa ™s it for? The Level 2 Award in Principles in Risk Assessment a one-day course aimed at all employees. It is intended for candidates already in workplaces and those who are preparing to start or return to work. It is also very useful for young people to raise their ability to identify and understand hazards when preparing for work experience and into employment. There are no  more...
Level 3 Award in Supervising Health and Safety in the Workplace The Level 3 Award in Supervising Health and Safety in the Workplace is a three day course aimed at supervisors and managers. It is intended for candidates already working in this capacity and those preparing to do so. There are no pre-requisites for this qualification. However it is advised that candidates already possess a qualification in Health and Safety at Level 2 and a minimum of level 2 in  more...
Level 2 Award in Health and Safety for Catering Whoa ™s it for? The Level 2 Award in Health and Safety in the Workplace is a one-day course aimed at all employees. It is intended for candidates already in workplaces and those who are preparing to start or return to work. It is also very useful for young people to raise their ability to identify and understand hazards when preparing for work experience and into employment. There are no  more...
Level 1 Award in Health and Safety for Catering Whoa ™s it for? This qualification is intended for candidates working in catering and those who are preparing to work in the industry. It is ideal as part of a company health and safety induction programme, but could also form part of ongoing refresher training designed to improve the health and safety culture in a workplace. There are no pre-requisites for this qualification but it is  more...
Level 3 Award in Effective Auditing and Inspection Skills Whata ™s it about? The Level 3 Award in Effective Auditing and Inspection Skills covers: Types of Audits and Inspection The Inspection Process Analysis and Report Writing How is it assessed? There is a one hour 30 question multiple-choice test at the end of the day and you need 20 out of 30 to pass (or 24 out of 30 for a merit). Following the course you will be sent a Level 3  more...
Level 2 Award in Food Safety in Catering instructor led training Whoa ™s it for? Designed principally for food handlers, this foundation food hygiene training course is also suitable for those providing services to caterers e. g. pest control operators, maintenance engineers, cleaners, laundry and delivery drivers. There are no pre-requisites for the foundation food hygiene training qualification and arrangements are in place for special needs. Whata  more...
Level 3 Award in Supervising Food Safety in Catering instructor led training Whoa ™s it for? This qualification is aimed at supervisors, team leaders, line managers working in catering (and other related industries e. g. those providing food in the care industry). The qualification is also suitable for those owning/ managing smaller catering businesses. There are no pre-requisites for the intermediate food hygiene qualification. However it is a good idea for you to  more...
Level 4 Award in Managing Food Safety in Catering Whoa ™s it for? The qualification is aimed at managers working in a food or drink catering environment. It is also one of the qualifying criteria for those who wish to train others at foundation food hygiene level. Ideally you should already have an intermediate (level 3) food hygiene certificate and a good level of literacy and numeracy. Arrangements are in place for special needs.  more...
Level 2 Award in HACCP for Catering instructor led training Whoa ™s it for? This qualification is especially useful if youa ™re involved in maintaining HACCP systems or are part of a HACCP team. It can also act as excellent refresher training if your foundation (level 2) food hygiene certificate is more than three years old a and saves you re-doing the course! There are no pre-requisites for the Catering HACCP qualification. However it is a  more...
Scores on the doors workshop instructor led training Whoa ™s it for? The half-day scores on the doors training course has been devised by Safer Food Scores to keep catering managers up-to-date with the latest food safety developments that will affect their business. Whata ™s it about? The scores on the doors training course covers: Food hygiene regulations a facts and myths Scores on the doors schemes The Food Standards  more...
From MinervA Training Asia
Level 2 Award in Food Safety Training Food Hygiene Training instructor led traininggroup study and discussionbookworkshop / seminar The course aims to introduce the essentials of food hygiene awareness, and the causes and prevention of food poisoning. Ensuring candidates meet the requirements of current UK legislation (Food Safety Act 1990 and the Food Safety Regulations 1995. requiring all food handlers are trained to a level commensurate with their work activity. The course is essential for all individuals who prepare and  more...
From Compliance4all
Webinar on Knowing the Requirements and Available Options to Achieve Compliance Overview: Unlike packaged foods that are labelled with nutrition information, foods in restaurants, for the most part, do not have nutrition information that is readily available when ordered. Hence, the need for FDA nutrition - disclosure rules for restaurants to enable consumers make healthier food choices. The compliance date for the new rule is December 1, 2015. This 90-minute webinar will  more...
Webinar on Verification or Validation of Methods in Food Microbiology Although method validation and method verification are related terms, they have very different analytical and statistical requirements particularly for compliance with ISO/ IEC 17025: 2005. Unfortunately, the terms are often incorrectly used interchangeably, resulting in confusion and the application of inappropriate or inadequate analytical evaluations.  more...
Conference about DMAIC Autism A Sample Size of One This is an interactive overview of how DMAIC can be utilized in a home environment to improve the quality of life for a child diagnosed as being on the Autism Spectrum. The discussion takes the participants through how DMAIC was successfully used to make viable differences with live metrics and results.  more...
Conference about SOPs for Clinical Trials - Regulatory Requirement and Key to Effective Management Since the year 2000 there has been an increasing trend of registered clinical studies from approximately 4, 000 in 2000 to 160, 000 in 2014. In 2014 Forbes Magazine reported that the FDA had approved 44 drugs the highest in 18 years.  more...
Conference about Foodservice Sanitation Foodservice sanitation is the maintenance of clean conditions in food production, preparation, and serving areas as well as the practice of proper personal cleanliness and hygienic practices. As the foodservice industry has grown, methods of food production, processing, distribution, and preparation have changed. Major changes have included increased prepackaged food as partially or fully prepared  more...
From Professional Server Certification Corp.
Food Safety Certification for Managers Food Manager Certification is quickly becoming the preferred way for the person in charge to demonstrate knowledge of the food code, and most importantly, foodborne illness. This comprehensive course covers all aspects of the FDA Food Code and prepares food mangers for any of the ANSI/CFP approved exams. We perform this training via interactive computer courses, using our proprietary training  more...
From B-Skill Ltd
BICSc FPCC group study and discussion BICSc (British Institute of Cleaning Science) FPCC (Food Premises Cleaning Certificate) Commercial costed, nationally recognised, sector specific short course For those working within a cleaning role in an environment that is surrounded by food/ food preparation, this qualification can show you the national standards required, set by the sector, for the sector. The course can be  more...
From The Training Experts Ltd
Food Safety This NCFE accredited interactive e-learning programme is the ideal way to obtain the relevant training and certification to meet today's stringent European directives and covers the required areas from bacterial growth and food contamination through to storing, preparing, cooking and serving food safely. Designed by training professionals, it uses a combination of fun interactive games and  more...
From Essential 6 business Training Ltd
CIEH Level 2 in Food safety This course gives fundamental food hygiene knowledge for all food handlers. The course is recommended for anyone who is working in the catering and hospitality industries, food retail or manufacturing . Course Certification: All those that pass the multiple choice assessment receive a certificate endorsed by the CIEH to prove they have participated in a training programme and successfully  more...
From Medical Tourism Training, Inc
Are Medical Tourism Guests The Right Choice for your Hotel or Resort instructor led trainingworkshop / seminar This presentation is designed for senior hospitality management teams that are considering expanding services for medical tourists and their accompanying guests. It addresses the planning and management issues vital to creating and tailoring services for the medical tourism market. Find out if creating a program for medical tourists and their guests is a smart move for your hotel or resort.  more...
From Help2train
Food Safety Training Day The aim of this training is to ensure that everyone who handles food does so with the knowledge as how to do this safely. This is a level 2 qualification day which is recognised and respected by Environmental Health Officers and a very cost effective way of training yourself or your staff members in safe food handling. Understandable, enjoyable, and real life practical training arranged  more...
From Marriner Business Support
Level 2 Award in Principles of HACCP This qualification is designed to provide learning which is relevant to all food business environments and meets the National Occupational Standards, providing an Award which will be recognised by any business operator, in Scotland, North East Engalnd and throughout the United Kingdom. Delivery of this award is within a flexible syllabus which enables Marriner Business Support to tailor content to  more...
From International Center for Etudes
Establishing Cost Control & Purchasing Standards group study and discussionbookworkshop / seminarcomputer lab Training Description: Managing a hospitality operation, whether small or large, is challenging for many reasons. For one, service involves both manufacturing and service related operations that demand of the Director or Manager not only technical knowledge and skills but also business knowledge and people skills. The Director or Manager must know how a product is manufactured, how it is marketed  more...
Advance Cost Control and purchasing Standards in Hospitality Management group study and discussionworkshop / seminarcomputer lab Managing a hospitality operation, whether small or large, is challenging for many reasons. For one, service involves both manufacturing and service related operations that demand of the Director or Manager not only technical knowledge and skills but also business knowledge and people skills. The Director or Manager must know how a product is manufactured, how it is marketed to the consumer, and  more...
From Centro Culturale Giacomo Puccini
Italian Culinary Arts for Professionals This course is an introduction to professional Italian cooking with 5 meetings per week.  more...
From Making It Happen, LLC
ServSafe Managers Food Safety Certification instructor led traininggroup study and discussionbookworkshop / seminar Required in Baltimore County, Baltimore City, Howard County, Annapolis City, Montgomery County and Prince Georges County Maryland. Geared toward managers and key employees. Taught at your location. Both a one-day "re-certification" option and a two-day certification option are available. Minimum number of participants applies. Call us at 888-803-4226 or email info@mihmanagement. com.  more...
From Diako (UK) Ltd
PROMOTIONAL OFFERS instructor led traininggroup study and discussionworkshop / seminartrain the trainer . . . EVERYONE S TALKING ABOUT IT !. . . During the following months Diako are running a variety of introductory courses at a promotional rate. . .for more details visit http://www.diako.co.uk and request information via email.  more...
From Harold Lloyd Presents
In Search of Freshness instructor led trainingworkshop / seminar This seminar is applicable to grocery stores, delis, bakeries, anyone in the food retailing industry interested in increasing sales by offering better, fresher products.  more...
From TheTrainingMarket.com
Licence Controller Course (LCC) on-line e-learning cbt (computer based)coursewareself directedcd romDVDVirtual Coach The course is a highly visual, well presented, innovative learning tool... that will provide all the learning material you need to get your Manager's Certificate (the LCQ - Licence Controller Qualification). Who is it for? * This course covers all the content required for the new Licence Controller Qualification. The course has been purpose designed for new or existing managers of licensed  more...
From Orga-Naqsis
IMPLEMENTING FOOD SAFETY MANAGEMENT SYSTEM (FSMS) ISO 22000-2005 instructor led traininggroup study and discussionworkshop / seminar Learning Outcomes Understand the global standard requirements and related regulation in order to implement a Food Safety Management Systems witch takes into account the principles of the Codex Alimentarius. Interpretation -within the company framework and its specificity within the food industry, food supply chain or services sector - the requirements that must be undertaken to comply with a  more...
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) FOR FOOD SAFETY SYSTEM instructor led traininggroup study and discussionworkshop / seminar Learning Outcomes * Fulfil the current legislative requirements of the agri-food industry * Increase awareness of the industry and/or services staff regarding the detection of potential risks * Provide tools and methods of implementation, assessment, and prevention according to the HACCP approach * Ensure continuous monitoring of the entire implementation processes * Create standard documentation  more...
From All Training Matters
CIEH Level 2 Award in Food Safety in Catering The Level 2 in Food Safety is ideal for all those requiring food hygiene training for industry. It is a one-day course designed to cover the minimum requirement for anyone involved in, or connected with, the handling of food and beverages. a Introduction to food safety a The law a Basic Microbiology a Food safety hazards a Taking temperatures a Refrigeration, chilling and  more...
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