ELEARNMENT LTD T/A Good Food Hygiene

The supervisory-level food safety course, written for the people who run a kitchen rather than only work in one: head chefs, kitchen managers, supervisors, team leaders and owners of small food businesses. Thirteen teaching lessons cover supervisory responsibilities and the law; advanced microbiology and the pathogens behind UK outbreaks; contamination hazards and controls; temperature control; the seven principles of HACCP; the supply chain from goods-in to service; premises, equipment and workflow; cleaning, pest control and people; building a competent team; running the system day to day; training, supervising and auditing; the inspection and the Food Hygiene Rating; and what to do when something goes wrong. The emphasis is on the supervisor's job: setting a standard, checking it is met, keeping the records that prove it, and correcting practice when it slips. Each lesson ends with its own assessment, and the course closes with a final exam and a verifiable certificate.

A practical HACCP course for the people who run food safety day to day in a catering kitchen or a retail food business: chefs, supervisors, managers and owners who have to build a food safety management system and then keep it working. Eight teaching lessons cover what HACCP is and why it exists; food safety hazards and their control; prerequisite programmes as the foundation beneath the principles; the preliminary steps of assembling a team, describing the product and drawing the flow diagram; the seven principles in turn, from hazard analysis and critical control points through critical limits, monitoring and corrective actions to verification and documentation; and implementing and maintaining the system in a real business. The emphasis throughout is on a system someone can actually run and evidence. Each lesson ends with its own assessment, and the course closes with a final exam and an instantly issued, verifiable certificate.

The standard food hygiene course for anyone who handles open food: chefs, cooks, kitchen assistants, bakers, butchers, baristas, care and school catering staff, and anyone preparing or serving unwrapped food. It is the level most UK employers and Environmental Health Officers expect a food handler to hold. Eight lessons cover food safety and the law; microbiological hazards and the bacteria behind food poisoning; contamination and cross-contamination control; personal hygiene and fitness to work; temperature control across cooking, chilling, hot-holding and reheating; storage, deliveries and stock rotation; cleaning, disinfection and waste; and pests, premises and food safety management based on HACCP. Each lesson is broken into short topics with an interactive practice game, and ends with a randomised assessment. A final exam and an instantly issued, verifiable certificate complete the course. Content is written to Food Standards Agency guidance and current UK food law.

A food allergy course for everyone who handles or serves food: chefs, kitchen staff, front-of-house, baristas, delivery and takeaway staff, retail and school catering, and the supervisors responsible for them. Six teaching lessons cover the science - what separates an allergy from an intolerance, and where coeliac disease fits; the 14 major allergens and where each one hides; Natasha's Law and the labelling rules for food prepacked for direct sale; the supply chain and the conversation between customer, server and kitchen where most mistakes happen; controlling cross-contact in a real kitchen; and recognising anaphylaxis and acting on it. The emphasis is on the moments where things actually go wrong: a changed recipe nobody was told about, an allergen in an unexpected ingredient, a verbal order that never reached the chef. Each lesson ends with its own assessment, and the course closes with a final exam and an instantly issued, verifiable certificate.

A COSHH course for anyone who uses or stores hazardous substances at work: cleaners, kitchen and catering staff, care and retail workers, caretakers and maintenance staff, and the supervisors responsible for them. Six teaching lessons cover what COSHH covers and what it deliberately leaves out; how to identify a hazardous substance, including the ones people stop noticing such as oven cleaner, sanitiser and flour dust; reading the CLP hazard pictograms, signal words and hazard statements; the four routes of entry into the body and the difference between an acute and a chronic effect; where the information comes from - product labels and the sixteen sections of a Safety Data Sheet - and how a COSHH assessment is built from it; and the hierarchy of control, ending with why PPE is the last resort rather than the first answer. Each lesson ends with its own assessment, and the course closes with a final exam and an instantly issued, verifiable certificate.

A manual handling course for anyone whose job involves lifting, lowering, carrying, pushing or pulling: warehouse and delivery staff, kitchen and retail workers, care and cleaning staff, and the supervisors responsible for them. Six teaching lessons cover how the spine and muscles are injured by handling, and why damage builds up rather than happening in one moment; the legal framework, including what the Manual Handling Operations Regulations 1992 require of an employer and section 7 of the Health and Safety at Work Act of an employee; the T.I.L.E. risk assessment - task, individual, load, environment; ergonomics and pushing and pulling; the mechanics of a safe lift; and real scenarios such as team lifts and restricted spaces. The emphasis is the order the Regulations set out: avoid the handling where possible, assess what cannot be avoided, reduce the risk of the rest. Each lesson ends with an assessment, and the course closes with a final exam and a certificate.

A workplace health and safety course for the people responsible for keeping a team safe day to day: supervisors, managers, team leaders and owners of small businesses, and anyone who has to carry out a risk assessment and then act on what it finds. Eight teaching lessons cover health and safety law and who is responsible for what; risk assessment and how hazards are actually controlled; common workplace hazards and the working environment, from slips and trips to temperature, noise and work at height; manual handling and musculoskeletal health; hazardous substances under COSHH; fire safety; PPE, display screen equipment and work equipment; and accidents, first aid, RIDDOR reporting and wellbeing at work. The emphasis throughout is on what a supervisor must actually do and record, rather than on reciting law. Each lesson ends with its own assessment, and the course closes with a final exam and an instantly issued, verifiable certificate.

An online awareness course for people who are new to working in or around food: waiting, bar and front-of-house staff, checkout and shelf-stacking staff, kitchen porters and cleaners, delivery and warehouse workers, hosts, volunteers and brand-new starters in catering or retail. No prior experience is assumed. Six short lessons cover what food safety means and who is most at risk; personal hygiene and hand-washing; contamination and keeping raw and ready-to-eat food apart, including allergens; temperature, storage, stock rotation and date labels; cleaning, clean-as-you-go and the safe use of cleaning chemicals; and the learner's own legal responsibilities, reporting illness, spotting pests and raising problems. Each lesson is broken into short topics with a practice game, and ends with a randomised assessment. A final exam and an instantly issued, verifiable certificate complete the course. Content is written to Food Standards Agency guidance and current UK food law.

An emergency first aid awareness course for people who may be first on the scene at work: kitchen and hospitality staff, retail and warehouse workers, supervisors, and anyone who wants to know what to do in the minutes before an ambulance arrives. Six teaching lessons cover the role and limits of a first aider; managing an emergency incident, including the primary survey and when to call 999; the unresponsive casualty who is breathing, and the recovery position; the unresponsive casualty who is not breathing, covering CPR and defibrillators; wounds and severe bleeding; and shock and fainting. It follows Resuscitation Council UK guidelines and St John Ambulance guidance, and is honest about what it is: awareness training that teaches recognition and immediate action. It does not make anyone a qualified workplace first aider. Each lesson ends with its own assessment, and the course closes with a final exam and an instantly issued, verifiable certificate.

An equality, diversity and inclusion course for anyone working in or running a team: supervisors, managers, business owners, and staff at every level who want to understand their rights and their responsibilities at work. Six teaching lessons cover what equality, diversity and inclusion each mean and why the three are not interchangeable; the Equality Act 2010 - the nine protected characteristics, the forms discrimination takes, and the duty to make reasonable adjustments; how bias forms, and why it is addressed through systems rather than good intentions; microaggressions and practical allyship; inclusive leadership, policy, and the employer duty to prevent sexual harassment introduced by the Worker Protection Act 2023; and everyday steps that change how a workplace feels. It is written to the legislation and to Equality and Human Rights Commission and Acas guidance. Each lesson ends with an assessment, and the course closes with a final exam and a certificate.