The APLH exam is a 40-question multiple-choice paper with a 70% pass mark — very passable with a day’s proper preparation. Here’s the format, the topics that trip candidates up, and a study plan that gets most people through first time.
Failed the APLH? You’re not alone and it costs you days, not months: there’s no limit on attempts and no waiting period — just a resit fee and a smarter revision plan. Here’s exactly what to do between attempts.
Every licensing decision in England and Wales is tested against four objectives: preventing crime and disorder, public safety, preventing public nuisance, and protecting children from harm. Here’s what each means day-to-day — with the examples exam papers and licensing committees actually use.
One underage sale can cost staff a £90 fine, the business up to £20,000 and the premises its licence. Here’s how Challenge 25 works in practice, which IDs count, how to refuse without a scene — and how to train and evidence it properly.
Same island, two very different licensing regimes. From the SCPLH refresher deadline to minimum unit pricing and the ban on multi-buy promotions, here are the seven differences every cross-border operator and area manager needs to know.
A Temporary Event Notice lets you sell alcohol at a one-off event for £21 — no premises licence needed. But the limits are strict: 499 people, 168 hours, tight annual quotas and a 10-working-day deadline. Here’s how to get it right.
Up to a pint in every gallon can be lost to poor cellar practice. Here are the fundamentals — 11–13°C temperature control, weekly line cleaning, CO₂ safety and stock rotation — that protect both your beer quality and your margins.
Serve so much as a bar snack and allergen law applies to you. Here’s what pubs and bars must do: the 14 allergens, Natasha’s Law labelling for pre-packed items, verbal information rules for menu food — and the training that evidences due diligence.
The rule of thumb: everyone who handles food needs Level 2; whoever runs the kitchen and owns the food safety system needs Level 3. Here’s exactly what each level covers, who inspectors expect to hold them, and how they protect your hygiene rating.
Crowds, alcohol, cooking equipment and candles make licensed premises a fire-safety priority — and the law puts the duty squarely on the ‘responsible person’. Here’s what your fire risk assessment must cover and why a trained fire warden on every shift is the standard to hit.