The National Centre for Food Manufacturing is now offering a selection of short courses online. Our e-Learning programmes offers flexibility, allowing you to choose when to sit the modules online. Our e-Learning courses include: Food Safety; Health and Safety; Hazard Analysis Critical Control Point; and Introduction to Allergens.
e-Learning is an online platform which allows you to access a course via an electronic device such as a laptop, computer, or iPad. These courses offers flexibility, allowing you to choose when to sit the online modules at a time convenient for you. Courses are accessible 24/7 and can be completed at your own pace. Online learning can be cost effective, save time, remove travel costs, and can increase workplace productivity.
Upon booking, you will receive a log in to our e-Learning system. Learners will work their way through the online course, along with scenarios relevant to their area of learning. Each module concludes with a series of multiple-choice questions.
This course offers awareness of compliance in terms of knowledge of allergens and their control. This course is ideal for businesses looking to ensure they and their staff are compliant with the 2014 legislation, this includes anyone responsible for the purchase, delivery, production, and serving of food in the catering industry.
This course aims to provide a thorough understanding of health and safety emphasising the importance of monitoring staff and controls. It also details the need for a structured management approach to health and safety and the key factors in implementing health and safety policy.
Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly known system is the HACCP system (Hazard Analysis Critical Control Point). The aim of this course is to provide knowledge and understanding of the basic concepts and methodology of HACCP.
This course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This course may also be beneficial to caterers and retailers and those responsible for implementing, contributing, or reviewing HACCP systems.