Although UK food hygiene law doesn’t require food businesses to have independent food hygiene audits by a food hygiene auditor, your business will time and again be inspected by an enforcement officer from your local environmental health department to evaluate your food hygiene standards. Therefore, to avoid costly legal charges, it is important that you maintain high-quality standards and good hygiene within your restaurant, bar, café, hotel or pub. For this, internal auditing is essential.

Join our food hygiene audit and training program to learn how to conduct internal auditing and optimise in-house food safety systems. By maintaining a high level of food safety standards, you can comply with the law, avoid penalties and build a growing customer base. This is because when you serve good-tasting and hygienic food, it wins the customers' trust, making them come back for more, and choose your restaurant to dine at every time.  

Our food safety and hygiene audit training program are designed to keep you compliant with current UK and EU legislation so that you can breathe a sigh of relief knowing that you’re better protected against fines and costly litigation.

 

Our Courses

 

Our food hygiene audit and training program is designed to help your team learn how to audit all food relevant areas like storage, preparation, production, and cleaning areas at Le Grand Chef.

In collaboration with the Elas group Food safety, we provide you with the following courses:

1. Food safety in catering or manufacture levels 2 to 4

2. HACCP levels 2 to 4

3. Level 2 award in identifying & controlling food allergy risks

4. Level 1 and 2 in healthier food & special diets

5. Level 2 Award in Health & Safety in the workplace

6. Food Safety Audits

7. Writing down policies & safe operating procedures for food safety or health & safety. By law, organisations have to have a health and safety policy and organisations that employ 5 or more people have a written Health & safety policy.

8. Health & Safety risk assessments

9. Advise organisations how to remain compliant

10. Prepare HACCP plans for events

11. Writing safe systems of work, SOPs and HACCP plan for high-risk food processes.

12. Providing up-to-date information on food safety changes in legislation Food Information Regulations EU1169/2011 (FIR Regs), including how these changes affect your food business and what you need to do to remain compliant.

13. Carrying out full allergen identification

14. Supporting businesses that need help to increase their food hygiene ratings

15. Writing customised food safety management systems for individual businesses

16. Carrying out food complaint investigations.