This updated course covers General Food Safety Training relevant to the requirements of the Food Act 2014 & Food Regulations 2015.

This course has been created by me specifically for those who prepare and/or serve food to vulnerable people.

Typically this will include residential care homes where residents include those who are immune compromised, have chronic/debilitating illnesses or are otherwise frail.

But it is also suitable for any situation where food is served to vulnerable people which is why it is called the ‘CARE’ programme.

CARE is an acronym for vulnerable people namely:  Children (particularly the very young); Aged (not just those in rest homes or other institutions but those who are aged and frail at home); Recovering (includes those with with compromised immunity through illness or their treatment to recover); Expectant mothers (these days referred to more as pregnant people but using an acronym using P instead of E would lead to some humorous if somewhat inappropriate words!)

The course is totally on-line (no classes to attend!), so you can learn at work, home whenever or wherever suits.

Each lesson has a short quiz.  There is no time limit on the quizzes and you make as many attempts as you need to pass.

The certificates issued acknowledge the achievement earned and when signed by the certificate holder it conveys to that person and to their customers a sense of continuing pride and commitment in providing a high standard of food safety. 

This signing by the certificate holder also reflects and supports the MPI template and National Programme guides on both Knowing AND Doing.

The course also covers the risk management focus on food safety as legally required in the Food Act 2014 and Food Regulations 2015 which are based on HACCP.

This is critically important as the Food Act 2014 states that one of its main purposes is to achieve the safety and suitability of food for sale and the way this is achieved is based on the risk management principles of HACCP.

This course really goes a long way to help food businesses and their staff to achieve this fundamental legal purpose. but just as importantly foster a sense of pride and commitment by staff when preparing food