Sudni Training


Training can be split to fit in with your team and delivered in your premises at times suitable to you. Hannah has a friendly, relaxed training manner offering extra help to those who need it, assessing the needs of each candidate before training starts to make sure everyone can meet their potential. The course will combine CIEH powerpoint presentations, practical work, group work, props and pictures to make the training as understandable and interesting as possible.

Sudni Training also delivers training in other areas including working with volunteers, bespoke induction training and training in customer service. All these training courses are customised to the specific needs of the business and draw on 15 years experience in customer facing roles.

"We at the National Trust expect high standards from our catering staff and as Hannah, Consultant at Sudni Training & Heritage, has worked for us we knew she understood the level of training we required. We were not disappointed, the staff members that she has trained for us not only enjoyed and learned a lot from the training, they also all achieved a Merit in the final exam. I would not hesitate in recommending Sudni Training & Heritage for their level 3 Food Safety training course."
Kathryn Wilson, National Trust Visitor Operations Manager


Accredited CIEH Training

Sudni training offer Chartered Institute of Environmental Health accredited training. We can offer training to suit your needs, in your workplace or a central location. Sudni Training sessions include a mixture of traditional slide presentation, group work, relaxed discussion and visual aids, to create a beneficial learning environment.

CIEH Level 2 Award in Food Safety in Catering

It is a legal requirement for all people who handle food to undertake training in Food Safety. This one day course provides a firm foundation. This course covers the following areas:

  • Introduction to Food Safety. Understanding terminology associated with Food Safety and the benefits of good Food Safety practice.
  • The Law - This section examines the role, and powers, of enforcement officers; penalties for non-compliance and food handler requirements. We will examine what is meant by 'due diligence' and why it is important to food handlers and food businesses.
  • Food Safety Hazards - Looking at the different types of contamination, causes of food poisoning and how bacteria multiply and get out the furry germs! We look at which foods are classed as high risk and how to avoid cross contamination.
  • Temperatures - Covering hot holding, cooking and chilling, including best practice in each area and the importance of record keeping.
  • Food Handlers - We discuss personal hygiene practices and hand washing.
  • Principles of Safe Storage - This section covers preservation of foods; date marking; safe food handling and storage conditions, and allergies
  • Cleaning - We look at definitions of cleaning, cleaning schedules and why we need them.
  • Food Premises and Equipment - The final session looks at the need for suitable equipment and layout in a commercial kitchen as well as learning about the different types of food pests and how to avoid them.

The day concludes with a 60 minute multiple choice exam.

CIEH Level 3 Award in Food Safety Supervision in Catering

This qualification has been developed to benefit anyone who works in a supervisory position in a catering establishment. This course is more in depth and builds on level 2 with 18 hours of teaching time (generally over 3 days)

At the end of the course the supervisor should be competent in:

  • Terminology used in respect to supervising food safety procedures
  • Supervisor's role in ensuring compliance with UK and European food safety legislation
  • Concept of contamination and the risks it imposes on food safety
  • Knowledge of food-borne illnesses and how they are transmitted
  • Role temperature plays in the control of food safety
  • Importance of good workplace and equipment design to ensure food safety
  • Importance of supervising high standards of cleanliness and maintenance with a commercial kitchen
  • Importance of good pest control practice
  • Need for high standards of personal hygiene
  • Importance of being able to contribute to staff training
  • Principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system
  • Importance of auditing procedures

At the end of 18 hours teaching, the course concludes with a 2 hour multiple choice exam. To sit a CIEH Exam candidates will require photographic identification. On passing the exam, candidates will receive a CIEH accredited certificate.

CIEH Level 2 Award in Food Allergen Awareness

Under the Food Information Regulations 2014, food business operators have a legal responsibility to provide complete and correct food allergen information to customers. These regulations apply to all catering and retail businesses that serve or sell loose foods.
You can find a basic short course here
However, it is recommended that food handlers study for an additional qualification
The CIEH Level 2 Award in Food Allergen Awareness has been designed to help food handlers to:

  • understand the impact of food allergy and intolerance
  • identify, manage and control the risks associated with food allergens
  • apply the principles of practical allergen management to develop good practice in the workplace
  • provide allergen information with confidence.
  • This short half day course covers all the essentials of allergy awareness and concludes with a 45 minute multiple choice exam.