Food Handling A

Course Overview

A 2–3 hour course in accordance with L.N 178 of 2001, ideal for people who do not handle food items directly.

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Food Handling B

Course Overview

An 8-hour course ideal for people who come into direct contact with food items. This course can be tailor-made for individual workplaces.

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Infection prevention & control certification

Course Overview

Hotels are responsible for providing clean and safe rooms to their clients. By doing so they are contributing to the Public Health efforts and bettering their reputation and clientele`s trust.

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Cleaning & Hygiene Applied Training – Validation & Verification

Course Overview

Effective and consistent cleaning training. Lab-based validation is carried out to ensure effectiveness. HACCP verification.

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Microbiological Criteria of Food

Course Overview

Based on microbiological criteria as per the latest EU regulation 2073 of 2005. Participants will learn lab result implementation for continuous improvement.

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Labelling & Other Information

Course Overview

Based on a number of EU regulations and local L.Ns. Participants will learn how to prepare a label without falling into the trap of misinforming the end user.

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Allergens & Other Problem-Inducing Ingredients

Course Overview

This course delves into the 4 major groups of hazards encountered in food including allergens and food reactions.

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Listeria & Its Risks – Carrying out a Risk Assessment & Its Validation

Course Overview

Participants will be taught how to evaluate the risks related to Listeria and carry out effective preventative measures.

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Water Safety

Course Overview

This course deals with water treatment, storage and its care. It is intended for those who are responsible for water monitoring and the active participation in a Water Safety Team.

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Traceability and EU 178 of 2002

Course Overview

This is an applied course on how to implement traceability as required in EU regulation 178 of 2002.

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HACCP Courses

Introduction to HACCP

Course Overview

This course is based on a Level 1 Course from the Royal Society of Public Health, but can be tailored to specific work environments.

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Implementation of HACCP – Validation & Verification

Course Overview

This course is based on E.U regulation 852 of 2004, it can be tailored for specific work areas. Based on a Level 3 course of the Royal Society of Public Health.

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Microbiology for Non-Biologists 

Course Overview

Aimed for people who work in an environment where microbes are actively involved. This is a hands-on 5-day course, where participants are introduced to different types of microorganisms, study their properties, mode of control, counting and identification.

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Training the Trainer

Course Overview

This course trains potential trainers on how to deliver important skills. This course includes subjects like information delivery, understanding participants, identifying your trainees’ learning style and competency testing.

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Introduction to TQM (Total Quality Management) As a tool of Improving efficiency & effectiveness

Course Overview

This is a one-day workshop,  seminar and course created for workers of all levels. It is designed to change the perspective of everyone in the organisation to make them love their work and thus contribute to continual improvement.

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Health and Safety

Course Overview

This course covers the requirements of the law for safety officers and safety representatives. It offers a clearer outlook for our employees. This course is delivered by a qualified H&S officer approved by the OHSA.

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First Aid

Course Overview

This is a 2-day course, delivered by a qualified nurse. It covers both the practical and theoretical work of First Aid.

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Customer Care

Course Overview

This course is designed for restaurant workers. Delivered by a trainer who has 20 years of experience in Silver Service Hospitality.

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Writing an Effective Quality Manual

Course Overview

Designed to teach participants how to write an effective manual, be it ISO:9001, BRC, IFS or ISO:14001. Created for leaders within the company.

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