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The dates shown are only examples of courses planned to run in the Council's training centres. The Council reserves the right to amend, postpone, cancel or change the example dates of the courses advertised.
Extra dates may be scheduled during the year. In the case of overbooking a waiting list is maintained.
The Council reserves the right to cancel, postpone, or re-schedule the courses. In addition it holds the right to offer the examinations set by any of the awarding bodies at the equivalent levels where qualifications and syllabuses hold equal status. Examination bodies may change the titles of their qualifications.
If you have an enquiry about additional courses, or would like a course running in-house for eight to 15 people please telephone 020 7341 5606, 020 7341 5652, or 020 7361 3002.
If you employ less than eight people various courses may be run in your premises but you will be charged for a minimum of eight. In house courses are run subject to provision of specific audio visual equipment by you.
To help you decide on the most appropriate courses before the each of the main headings for health and safety and food safety course dates there are summaries of the courses provided.
If you have an enquiry about additional courses, or would like a course running in your premises for 8–15 people please telephone 020 7341 5606.
To book on open or advertised courses please telephone: 020 7341 5652 or 020 7361 3002 or email hygienesafety.training@rbkc.gov.uk.
The course enables employees to contribute to the development of safer manual handling methods and tasks. Introduces candidates to the hazards and risks involved in manual handling and outlines what to expect from a manual handling assessment. It will enable employees to develop safer manual handling techniques in the workplace.
This prepares employees to contribute to the safer use of hazardous substances (such as cleaning chemicals). This qualification is designed for those who use substances hazardous to health at work.
It introduces candidates to substances, the risks and controls available, and outlines what to expect from a control of substances hazardous to health (COSHH) assessment. The qualification will prepare employees to contribute to the safer use of hazardous substances in their workplaces.
This provides employees with an introduction to hygiene hazards and how to control them. The Department of Health has drawn up a code of practice acknowledging that everyone involved in care provision needs training to tackle the risk of Health Care Acquired Infection (HCAI).
This qualification is designed as an introduction to hygiene and ensures that vulnerable people are not exposed to unnecessary risks. It will help everyone, including those in the private and voluntary healthcare sectors, to play their part in maintaining a clean and safe environment.
A one day course that all employees with a general health and safety understanding. It can be tailored to business and individual needs to make the learning experience relevant and fit for purpose.
This is a useful introduction to the issue of work-related stress. This qualification raises awareness of the likely sources of work-related stress.
It is aimed at general workers and also serves as an introduction to the issue for more senior staff. The qualification will enable employees to contribute to strategies which combat work-related stress.
A three day course which looks at health and safety from a supervisory perspective. This qualification will enable managers and supervisors to improve the health and safety culture of their organisation, whatever its size or activity.
A course suitable for managers and would be health and safety trainers who need to know how to manage workplace health and safety systems and staff in their premises to ensure sound health and safety practices.
Open courses: 11 April, 7 July, 10 November.
6 March, 12 June, 13 November.
11 April, 14 November.
14 May; 12 November.
These cover cleaning, cooking, chilling and cross-contamination or food allergens and controls. They provide informative overviews or refresher sessions for voluntary and health, child and social sector organisations and for food handlers in a wide range of food businesses. These courses are not accredited.
Suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff (suitable for all new catering or retail staff).
This covers the fundamental principles of food hygiene. Suitable for those who handle high risk or open food in premises where food is stored, prepared or cooked.
This is an introductory course about Hazard Analysis Critical Control Points (HACCP) and how to use this food safety management system in catering premises.
This covers a balanced diet, special diets, menu planning and healthy eating.
A three day course designed for supervisors and managers with responsibilities for food safety and supervision of food handlers within food businesses.
This is a course that examines systems such as Hazard Analysis Critical Control Points (HACCP) and food safety management toolkits such as Safer Food Better Business. A Level 3 Award in Supervising Food Safety in Catering will help candidates with this course.
A course suitable for managers and would be food safety trainers who need to know how to manage food safety systems and food handlers in their premises to ensure sound food safety practices.
16 May, 18 November.
By arrangement in house only.
29 February; 11 June; 11 September; 11 December.
13 May, 16 September.
19 March, 16 June, 17 September, 8 December.
9 April, 19 June, 11 November
By arrangement.
The Council can run half-day Safer Food Better Business workshops for business managers either in-house or open (depending upon availability of rooms) for 8 to 15 people.
These are ideally suited for small catering business or small retail food business owners and their managers. Courses can be run on-site for 2–7 people but the charge will be the same as for 8 people. This is currently under review.
A three day course that encourages a flexible approach to training delivery which takes into account recent advances in accelerated learning and neuro-linguistic programming (NLP).
Successful candidates will be able to structure, design and deliver interesting and stimulating training.
Level 1: For those new to food hygiene and health and safety with no previous knowledge
Level 2: For those who handle high risk open food or employed in a business (formerly basic or foundation certificate)
Level 3: For supervisors (formerly intermediate certificate)
Level 4: For managers (formerly advanced certificate)
The Council will keep waiting lists for each course where there is a demand.
For more information about the cost of these courses visit our Course fees (standard and concessionary) page.
Please note: The fees listed are subject to change from 1 April 2008. Advertised fees are subject to change.
Candidates will not be offered any other examination dates other than those shown above which are linked to the courses they have been booked on to.
One hundred per cent attendance of the Level 1 and Level 2 and Professional Trainers Certificate courses is required if the examinations/assessments are to be taken.
For Level 3 and Level 4 examinations or assessments at least 80 per cent attendance of the specific course is required. An alternative date will only be given on the production of a medical certificate.
For specific details about the qualifications and awarding examination bodies please visit:
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