Food Safety

Harrow Council’s Training Academy is a Centre of Excellence that offers a range of food safety courses suitable for anyone from food handlers up to those managing / running food businesses. They cover everything from good hygiene practices to implementing a food safety management system in a practical, interactive manner.

Pest Control Officer

Have you considered the link between food preparation and pests?

Contact the Harrow Council’s Pest Control Service for help.

Find out more about Pest Control
Caterers

Food Hygiene for caterers (Level 2)

A one day externally accredited Food Hygiene course developed to be an effective guide to enable compliance with current food legislation in respect of mandatory training requirements for those that prepare and handle food commercially.

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Washing Vegetables

Supervising Food Safety (Level 3)

A three day externally accredited course designed for supervisors/managers who have direct responsibilities for managing staff to provide safe food.

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Manager

Managing Food Safety (Level 4)

A five day externally accredited course designed for production managers, trainers, owners of food premises, auditors and supervisors who have direct responsibilities for managing staff to provide safe food.

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Preparing a burger

Food Hygiene and Safety

A one day bespoke Food hygiene and safety course developed to be an effective guide to the Food Hygiene legislative requirements and an ideal training aid to ensure that any individual working with food receives suitable and adequate training in respect of good food safety and personal hygiene practices.

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Healthy Food

Nutrition and Health (Level 2)

A two day course; this qualification is useful as induction training in catering environments, for employees who are involved in the selection of menus, recipes and ingredients. It is equally relevant for the hospitality, leisure, education, health and community care sectors.

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HACCP (Level 2 and 3)

Courses providing qualifications and a thorough understanding of the food safety systems that must be in place for all food premises.

Level 2 provides a foundation in the for all employees to understand their role as well for managers and supervisors.

Level 3 provides more in-depth understanding, including how to set up, monitor and review a food safety management system.

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Restaurant Kitchen