How Your Business Will Benefit From Training In Food Hygiene?

A high level of training in food hygiene is essential for any business that manages, manufactures or sells food products. If you do not ensure that all staff members have impeccable knowledge of health, safety and hygiene standards, your Environmental Health Officer (EHO) may grant you a zero food hygiene rating, which will damage your business

Irreproachable food hygiene is based on the control of harmful bacteria that have the potential to cause serious illness to others. From courses for food handling and preparation of staff, such as Level 2 food hygiene training, to courses for managers and business owners, such as Food Hygiene Level 3 online Course for Catering With Certificate, good knowledge of food hygiene also depends of environmental factors such as LPG Gas Safety and Hazard Analysis and Critical Control Points (HACCP) covered in our health and safety training courses. Whether your food business is a takeaway restaurant, street food or fish and chips store, food hygiene training among your team is not negotiable.

Food Hygiene Level 3 online Course

However, owning and managing a food business is a function that involves many responsibilities, and stay updated with relevant training can be a challenge. This is where online training on food hygiene comes in.

1. Online training is a cost-effective and greener way to train and educate your staff on important topics.

2. It is an alternative pedagogy to traditional classroom-based learning and does not require as much organization as face-to-face training.

3. In addition, it also gives you the option to stop and go, to match your busy schedule.

The benefits of online food hygiene training

Manage and monitor the progress of your staff

The intelle learn Online Training Panel allows you to continuously track the progress of each staff member, allowing you to see the level they are in and the modules they have not yet completed. With all this information in a database, there is no need for outdated and disorganized files and you can keep up with the level of food hygiene training your team needs.

It is ecological and profitable

Traditional classroom training often entails many costs, as trainers cost money, along with room rentals, employee switching and much more. Online training is more frequent than a single charge and can be used repeatedly, at no additional cost. Intelle learn also offers an automatic discount when you buy bulk training schemes, which saves even more money. As online training is based on an electronic format, there is a substantial reduction in paper-based learning, which helps save the environment.

Everything is in one place

With the new Intelle Learn board, you will find everything related to training your business in one place. This digital format means that there is no need to buy stationery items such as an archiving system, pens and paper, or find a space to archive it. Along with this, your purchase history and course codes can be sent to your employees consistently, eliminating another responsibility from your busy schedule.

Intelle Learn has been training, developing and supporting the mobile catering industry. For more information on Health and safety level 3 online courses, feel free to call 03300417268or get in touch.

Source Url: https://medium.com/@intellelearn/how-your-business-will-benefit-from-training-in-food-hygiene-3a006ced747d

THE TIMES THEY ARE A CHANGING!

The hospitality sector is huge! In 2018/19 the sector’s turnover was £130bn as measured by the ONS. As identified in the 2019 Future Shock Report: “Hospitality’s turnover has reached £130bn a year- making it bigger than the pharma, automotive and aeronautics industries put together. It’s Compound Annual Growth Rate (CAGR) of around 5.5% is better than any other industry over the last 8 years and nearly double of that of the economy as a whole”. Now those figures are pretty spectacular!

The spending habits of customers has been slowly but surely changing regarding the consumption of alcohol. For various reasons, people are selecting a Low or No alcohol option. In 2017, the proportion of adults who said that they did not drink alcohol at all, claiming to be teetotal, was 20.4%. This equates to approximately 10.4 million people in the population of Great Britain. According to the CGA Future Shock Report, the average person eats out once per week. That is a lot of people eating out but craving a Low or No option.

The big question is ‘whether this market is being fully catered for’? Let’s just take a minute to think through what is happening. There is a shit load of people eating out at least once a week and either drinking water with a ‘zero margin’, or a sugary drink that simply does not enhance the food they are eating nor the customer experience! Simply think through the economics of selling one drink to the tap water drinker or upselling to the ‘coke’ drinker. Simply think through the improved customer experience and ‘instagramability’ of a well matched quality non-alcoholic drink that is specifically paired to a meal: “61% of premium soft drinks consumers state that the quality of drinks on offer is an important factor when eating out. As lifestyle changes continue to drive premiumisation trends, it is crucial that brands and retailers optimise their drink offerings to meet the needs of their guests.” (CGA Benchmark, Oct 2018) 

So why are companies failing to take advantage of this increasing market? There are undoubtedly several reasons for this:

Click here: Online Bar tending Courses

1. The restaurant/bar owners are resistant to offer the No-Lo alcohol drinks ‘space in the fridge’. Granted, there has been an explosion in the quantity and quality of drinks in the last 5 years with new and exciting products being released daily. It really is a difficult task for owners and managers to decide upon what they stock in their limited cool space. All too often, the decision is made to stock the ‘perceived’ higher margin alcoholic drinks. Therefore, in many cases, the actual No-Lo product list is not available to the customer.

2. The lack of research from the total restaurant team into what non-alcoholic drink actually pairs a certain dish. It is easy for the waiter/waitress to suggest the traditional wine offering for a specific meal. In fact, in most food places, there is a distinct lack of research and the common formulae of wine-to-food is followed. It is understandable this is the case with the intense time pressures within the sector. So it is with little surprise that establishments are failing to discover the best No-Lo drink that will enhance the food being served. 

3. Even in the restaurants and pubs that have the ‘knowledge’ of what No-Lo pairs well with a certain dish, there is a major need to train the people who are taking the orders. The development of Lo-No alcohol drinks has been dramatic and the science has gone way beyond lemonade or soda! Without product knowledge, it is inevitable a server will fail to be able to sell to an unknowing customer. As a result, the customer is left reading a menu with a variety of options that they might not be familiar with. Lack of knowledge about the drinks leaves the customer ordering a glass of zero margin tap water.

The question is whether the potential income is sufficient to justify the outlay of: 

- expanding the percentage of fridge space for Lo-No alcohol drinks

- overall research into what drinks pair with the dishes being offered 

- the perennial discussion around the training of people in a highly transient industry

However, as discussed earlier, the market for Lo-No alcohol drinks is not only massive, but is growing at a faster rate than any other element of the market and is particular growing for the Millennials. As stated by Kamilla Laura Sitwell: “We are talking about an entire generation of people who don’t want to drink alcohol but will spend £5 on a special iced coffee, even more, if it comes in all colours of the rainbow. Yet, restaurants are struggling to sell them a £2 soft drink to enhance their £15 meal.” 

Click here: Online Keeping and Serving Beer Course 

What are owners and managers doing with the promotion of the Lo-No drink offering? This is essential with products relatively unknown by the customer. Words are wonderful; images are essential! We live in the ‘instagramable’ era where pictures sell. People actually want and, indeed hunt, experiences they can share that ever so slightly improves their ‘social media value. Basically, they long to be sold a drink they can photograph and bang on their social media so why not discover or develop the drinks that not only enhance the meal, but looks great with it? But more importantly, drinks that restaurants and bars can actually sell at a premium.

There are a multitude of ways to market the No-Lo drinks from the simple table tent cards, glossy table pamphlets to the t-shirt promoting server. But come on, it is essential for all the participants at the table to understand what is on offer and ‘how it will seriously enhance the overall experience’ of the meal. That goes for both the customer and the server themselves.

The training of hospitality staff is one of the most hotly discussed topics within the sector. Far too many owners and managers fail to deliver the training needs of their employees for various reasons. This includes the transience nature of the workforce but, arguably, the lack of investment in the people is a key reason people move on. According to CGA Future Shock Report, “the UK hospitality industry has an annual staff retention rate of just 70%”. But when it comes to the ability of the server to up-sell, it is essential the people receive the necessary training from both a ‘customer service’ perspective and even more so on the actual products. How else can a server tempt a consumer to purchase a premium non-alcoholic drink rather than a glass of tap water?

So ‘the times they are a changing’. And it will provide great opportunities for the organisations who can not only see the potential but more importantly, act in order to exploit the changes. The number of people dining out in the UK who have chosen to drink a No-Lo alcohol option is increasing year on year. To fail to identify and then market to this growing number of people will be the difference between success and failure within the hospitality sector going forward.

Source Link: https://redhoptraining.com/blog/f/the-times-they-are-a-changing

Level 3 Food Hygiene for Catering

Level 3 Food Hygiene for Catering- Fully Accredited Course for Just £55.00 plus VAT

We are so confident in our course we guaranteeit! If you don't pass, we will give you your money back.

Our course leads to a recognised and approved Level 3 qualification and is not just an online certificate. This Local Authority Approved Food Hygiene Level 3 course is essential for anybody wanting to advance their career in the catering and hospitality sectors. The course is also ideal for people running their own business and wanting to operate legally and safely.

The course has 17 easy to follow modules that are all 'bite-sized' so you can learn at your own pace. Each module has a helpful 'knowledge checker' at the end and the course includes a Final Test that is unlocked once the modules are complete.

• Introduction to Supervising Food Safety
• Food Safety Legislation
• Food Contamination
• Controlling Contamination
• Micro-Organisms
• Food Poisoning and Food-Borne Illness
• Non-Bacterial Food Poisoning
• Temperature Control
• Checking, Verifying and Recording Temperatures
• Food Preservation
• Premises and Equipment Design
• Waste, Cleaning and Disinfection
• Pest Control
• Personal Hygiene
• Training Staff
• Implementing a Food Safety Management System
• Food Safety Management Tools

Aims of the Training

By the end of this course learners will:

• Categorise food into four distinct food groups
• Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk
• Limit allergens from contaminating food
• Understand the basics of personal hygiene and why it is important
• Identify what is required from a food premises in order for it to be food safe
• Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination
• Explain the basics of a HACCP food safety management system and recognize the tools that can be used to do so
• Understand different ways in which food can be cooked, reheated or held
• Have awareness of the relevant food safety legislation and how it can be complied with

Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings
Know what the law requires in regards to personal hygiene when working in a food catering business

All Intellelearn courses include great content and the most advanced e-learn technology. This Food Hygiene course includes:

• Local Authority Approved
• Stop-Start technology so you learn at your convenience
• All device compliant meaning you can use laptop-tablet-smartphone
• Matches RSPH and CIEH level 3 syllabus
• Accredited by both the CPD and by iirsm
• On completion, certificate is instantly downloadable
• Just £55.00 plus VAT

Who Should Take This Course?

This course is essential for any person looking to develop their career in catering or hospitality. The course is also ideal for people running their own business and wanting to operate legally and safely.

Duration

It is estimated that this Food Hygiene Level 3 course will take approximately 2-3 hours to complete.

Certification

On successful completion of the course you will be able to download and print a quality assured certificate.

All of our courses are accredited by the CPD Certification Service.

This course is also accredited by IIRSM, the International Institute for Risk and Safety Management.

Test

The online test is taken on completion of the course. You will be asked multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

Support:

We are dedicated to helping you succeed. Our course includes dedicated tutor support and they are available to provide you with unlimited online email support to help answer any questions that you may have whilst you are studying the course. Remember: your success is our success!

Guarantee

Quite simple: if you don't pass it; you don't pay for it! We will reimburse you your full money if you do not pass this Food Hygiene Level 3 course.

Source Url: https://www.intellelearn.com/courses/food-and-hygiene/level-3-supervising-food-safety-catering