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AD Training Solutions
Specialist training and consultancy in First Aid, EATs, Delivery of training, Auditing, HACCP, Food Safety ,VACCP and TACCP, Food safety culture and Health and Safety in the workplace, COSHH ,Risk assessment and asbestos awareness.
All courses are available in Polish at no extra cost.

Food Hygiene/Safety, Food safety culture, Allergen and VACCP& Food defence Courses

For customers who would like us to train on their site/premises, we offer prices negotiated to accommodate everyone.

Training Enquiries

Please contact Dale Slinger to discuss your requirements on 07754580868
or email
adtrainingsolutions@yahoo.com

Food safety training at Level 2; Level 3 and Level 4

The Food safety training we deliver is interactive and interesting as well as informative. I use books, scenarios, information sheets, gap-fill exercises, videos and games to inform build and assess food safety knowledge and legislation.

As learners progress from Level 2 to Level 3 the teaching becomes more challenging and analytical progressively becoming more analytical and scenario focused learning and assessment at Level 4.

Allergen training at Level 2 and Level 3

The allergen training unpacks allergies in such a way that changes are easier to put in place and system changes are based on analysis rather than a knee jerk reaction to legislation or a complaint.

The training and assessment contribute to an altogether more compliant and diligent approach to Food Safety.

Food safety culture

Introduction to the concept of food safety culture

• Describe the benefits of promoting a food safety culture within a food business

• Describe the relationship between food safety management systems and food safety culture

• Identify features of both a positive and negative food safety culture

Components and composition of a food safety culture

• Explain the role of food safety leadership

• Explain the role of communication in establishing a positive food safety culture • Identify role of training and competence of staff in establishing a positive food safety culture

• Identify the importance of commitment by the business in terms of visible and tangible organisation, facilities, structures and processes in promoting a food safety culture

Developing and promoting a food safety culture

• Describe methods of improving the food safety culture within a business

• Outline methods of communicating and motivation of staff to establish a positive food safety culture

• Explain the importance of ongoing review of food safety culture within a business

Course Type Training Hours Cost per Delegate
inc. exam fees
Book Cost Remote Invigilation Cost Paper Based Exam Cost  
Webinar interactive workshop 0 £0
Food Safety Culture in the workplace Webinar interactive workshop 6 £200
HABC Environmental Awareness Online 4 £20
HABC Level 3 Award in Food Allergen Management (RQF) Rotherham Centre Based max 3 people 7 £130
Highfield Level 3 Award Food Safety for Catering or Manufacture Rotherham Centre Based max 3 people 12 £295
Highfield Level 3 Award in Food Safety Supervision for Catering, Manufacture (RQF) Rotherham Centre Based max 3 people 12 £295
Highfield Level 4 Award in Food Safety Management for Catering or Manufacture interactive webinar & remotely invigilated exam 30 £699
Highfield Level 4 Award in Food Safety Management for Food Catering or Manufacturing (RQF) Rotherham Centre Based max 3 people 30 £699

Contact us for our early settlement discount and special rates for Group/bespoke training needs delivered on your premises.

View our Training Calendar for all upcoming courses.

News and alerts

Why a burger isn't like a steak

Harmful bacteria can be carried on the surface of whole cuts of meat. When a rare steak is seared these bacteria are killed, making the steak safe to eat.

When meat is minced to produce burgers, any harmful bacteria from the surface of the raw meat spread throughout the burger. Unless the burger is cooked right through, these bacteria can remain alive on the inside. This applies to all burgers, including burgers made from good quality or expensive meat.

That's why a burger needs to be served well done, while a steak can be served rare.

high risk food
Open Quote Image Dale delivered a day's food hygiene training for quite a large group of us at our own premises. His energy and enthusiasm for the subject kept the whole group engaged. He tailored the content and the timing of the training as much as possible to our needs. The group had a very positive experience. I have attended a number of food hygiene training sessions over the years as part of my job and this was certainly the best.Close Quote Image
Resource Centre Manager, Rotherham Mind

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