This course helps catering professionals cut food waste, boost efficiency, and meet UK rules. It covers the waste hierarchy, key laws, and storage, handling, and record practices, giving strategies for prevention, redistribution, and compliance.
This course provides catering professionals with practical guidance on reducing food waste, improving efficiency, and meeting legal obligations. Covering environmental, financial, and ethical dimensions, it explores the UK’s evolving food waste laws, the waste hierarchy, and best practices for storage, handling, and documentation. Learners will gain actionable strategies for prevention, redistribution, and compliance, while fostering a culture of sustainability and social responsibility in their kitchens.
The aim of this course is to equip catering professionals with knowledge and skills to reduce food waste and promote compliance with UK food waste legislation and best practices.
By the end of this course, learners will:
Roles, training & culture
10 Assessments
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QUALITY ASSURED: Our courses are researched and developed around the UK food and health and safety guidelines.
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