Health & safety in
commercial kitchens

Everyone working in or around a commercial kitchen — chefs, kitchen porters, waiting staff crossing the pass, and the managers responsible for all of them. It works well alongside HACCP training as part of induction.

Same legal foundations, completely different room. General courses spend their time on workstation posture and fire doors; this one spends it on fryers, wet tile, blades and the 7pm rush — the things that actually put kitchen staff in the accident book. If your team is desk-based, our Health & Safety at Work course is the better fit.

About 70 minutes, and you don't have to do it in one go. Your progress saves automatically, so you can stop and pick up where you left off on any device.

No — and that's deliberate. Lessons unlock in order, and each video has to be watched through before the next opens. It's still self-paced: stop, resume and rewatch whenever suits. But nobody can skip to the assessment, which is exactly why the certificate is worth accepting.

You retake it, free. There's no charge for additional attempts — we'd rather you knew the material than paid us twice.

The moment you pass. It's issued instantly in your name with a unique ID and QR code, ready to download, print or send on. It's valid for three years.

Then you get your money back. If your employer doesn't accept your certificate within 60 days of issue, we'll refund you in full on production of a letter confirming it. Terms and conditions apply.

Yes, and there's no minimum spend. Buy seats, add your team, and manage everyone's progress and certificates from your dashboard — from your very first seat. Seat pricing drops at 2, 5, 20 and 50 seats.