​accredited & approved food safety & hygiene E-Learning Courses

At Nurtured Training, we provide a wide range of e-learning courses from food hygiene to health and safety training. We are able to serve everyone from large organisations right through to individual learners.

​All our food safety and hygiene courses are accredited and approved. These include CPD, RoSPA, IIRSM

​To learn more about the course you're most interested in, click through on the gold button for a further breakdown of the course.

food safety training

Level 1 Food Hygiene and Safety

Duration: 1-2 hours

​​Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 1 course is about minimising the level of potential hazards in a food catering setting and other environments where food is being served.


​Level 1 Food Safety - Manufacturing

Duration: 1-2 hours

​​Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 1 course is about minimising the level of potential hazards in a food manufacturing setting.


​Level 1 Food Safety - Retail

Duration: 1-2 hours

​​Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 1 course is about minimising the level of potential hazards in a food retail setting


Level 3 Award in Supervising Food Safety

​Level 2 Food Safety - Catering

Duration: 2 hours

​Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food catering setting.


​Level 2 Food Safety - Manufacturing

Duration: 2 hours

​​Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food manufacturing setting.


​​Level 2 Food Safety - Retail

Duration: ​2 hours

​Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food retail setting.


Level 3 Award in Supervising Food Safety

Level 3 Award In Supervising Food Safety

Duration: 2 hours

​​This course is ideal for Supervisors, Line Managers, Potential Managers and owners of small businesses who need an in-depth knowledge of food hygiene and safety. The course expands on basic knowledge and gives a good understanding of food hygiene and safety issues and the prevention of food safety problems.


Allergen Awareness

Duration: 2-3 hours

​This course covers general allergies, food allergies and food intolerances and explains the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions.

It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.


Achieving Food Hygiene Rating Level 5

Duration: 1 hour

​This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.


Introduction to HACCP Level 2

Duration: 2 hours

​​​This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It'll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem if a critical limit is breached.