The NCASS Winter Toolkit is full of useful resources to help you navigate the winter season. It includes inspiration for your quieter months and can act as a checklist of activities to make sure you are ready for the spring – whether you have a food truck, gazebo set up, trailer, horsebox or anything in between, our toolkit has you covered.  

We have put together a range of practical resources so that you can review your processes and paperwork and plan ahead. We’ve got checklists, videos, podcasts and inspiration galore for you and your team to work through during the quiet times over winter, so please, take advantage of them and use any down time to get things sorted for the year ahead. 

It’s a privilege for us to be able to support our members and we are always here to do that. Thank you for choosing NCASS, we are proud to be part of the industry and work alongside you to create opportunity and growth for our members.

Section One

Section 1 - Training

Training underpins everything   

Whether you learnt your trade as a chef or you started your career in a totally different industry, one thing never changes – we are all learning all of the time.   

When it comes to protecting your business, training is key especially during busy seasons such as the summer months and Christmas when you might take on additional staff to cope with the demands of increased events or bookings.   

We are experts in small and micro businesses like yours and create our training courses in-house so why go anywhere else?  

NCASS membership comes with discounted training as standard and what’s more, the sight of an NCASS Training certificate in your business will put a smile on your EHOs face, and that’s good news for your hygiene rating too.   

Our training covers: 3 levels of food hygiene training, Health & Safety, Allergen management, HACCP, LPG safety and more.   

We recommend that business owners, chefs and manager are trained to level 3 food hygiene, you ensure temporary staff are trained in food hygiene as a minimum and that anyone handling LPG takes the LPG safety course. It is key that we all understand HACCP, H&S and allergen management is a non-negotiable – we should all be knowledgeable in this aspect of F&B operations.   

Quieter periods such as the winter months (discounting Christmas of course) are the perfect time to schedule in your staff training and to top up your own. 

Level 1 Food Hygiene Training

A – Z Training Course

Making sure your staff has the right training

Investing in Training

Allergen Management

Gas Safety: Ensuring the Safe Use of LPG

We are always looking for feedback from you so please get in touch if you have any ideas for resources you haven’t seen on our website, on your member dashboard or in the NCASS Safety Management System.