Food Safety Courses

/Food Safety Courses
Food Safety Courses 2017-09-20T09:22:01+00:00
Level 2 Award in Food Safety in Catering

This course is recommended for those candidates working in a catering environment handling and cooking open food on a daily basis.

Food hygiene and safety training providers have identified a growing need to make food safety learning more relevant to specific business environments to increase effectiveness. Reflecting sector-specific needs these food safety qualifications are required to address new National Occupational Standards. In line with this demand, the Level 2 Awards in Food Safety have been designed to address the food safety and hygiene needs of the catering and manufacturing sectors.

This course has the flexibility to enable the training to meet specific needs. Overall, it enables candidates to:

Take personal responsibility for following food safety procedures

  • Understand the importance of personal hygiene
  • Receive and store food safely
  • Prepare, cook and hold food safely
  • To carry out assigned tasks in a safe and efficient manner

The course covers the following subjects:

  • Introduction to food safety
  • Legislation
  • Food safety and hygiene hazards
  • Temperature control
  • Refrigeration, chilling and cold holding of foods
  • Cooking, hot holding and reheating of foods
  • Food handling
  • Principles of safe food storage
  • Cleaning
  • Food premises and equipment

This qualification will enable successful candidates to understand:

  • Causes of food poisoning and reasons for their increase
  • Major causes of food poisoning and food-borne infections
  • Main sources of bacterial contamination
  • How food handlers can infect food
  • How to store food correctly to prevent contamination
  • The principles of cleaning
  • The differences between cleaning, disinfection and sterilisation
  • Names, characteristics and requirements for bacterial growth
  • Their main responsibilities under Food Hygiene Regulation
  • Awarding Body: HABC
  • Course Duration: 1 day programme
  • Assessment: 1 hour, 30 question, multiple choice exam at the end of the course (+20 correct answers to achieve a pass)
  • Prerequisite: None

Refreshment of this course is recommended every 3 years

Level 2 Award in Food Safety in Catering

4th October @ 9:15 am - 5:00 pm

Level 2 Award in Food Safety in Catering

17th October @ 9:15 am - 5:00 pm

Level 2 Award in Food Safety in Catering

6th November @ 9:15 am - 5:00 pm

Level 2 Award in Food Safety in Catering

29th November @ 9:15 am - 5:00 pm

Level 2 Award in Food Safety in Catering

4th December @ 9:15 am - 5:00 pm

Level 2 Award in Food Safety in Catering

Level 2 Award in Food Safety for Manufacturing

This course is recommended for those candidates working in a manufacturing environment handling and cooking open food on a daily basis.

Food hygiene and safety training providers have identified a growing need to make food safety learning more relevant to specific business environments to increase effectiveness. Reflecting sector-specific needs these food safety qualifications are required to address new National Occupational Standards. In line with this demand, the Level 2 Awards in Food Safety have been designed to address the food safety and hygiene needs of the catering and manufacturing sectors.

This course has the flexibility to enable the training to meet specific needs. Overall, it enables candidates to:

Take personal responsibility for following food safety procedures

  • Understand the importance of personal hygiene
  • Receive and store food safely
  • Prepare, cook and hold food safely
  • To carry out assigned tasks in a safe and efficient manner

The course covers the following subjects:

  • Introduction to food safety
  • Legislation
  • Food safety and hygiene hazards
  • Temperature control
  • Refrigeration, chilling and cold holding of foods
  • Cooking, hot holding and reheating of foods
  • Food handling
  • Principles of safe food storage
  • Cleaning
  • Food premises and equipment

This qualification will enable successful candidates to understand:

  • Causes of food poisoning and reasons for their increase
  • Major causes of food poisoning and food-borne infections
  • Main sources of bacterial contamination
  • How food handlers can infect food
  • How to store food correctly to prevent contamination
  • The principles of cleaning
  • The differences between cleaning, disinfection and sterilisation
  • Names, characteristics and requirements for bacterial growth
  • Their main responsibilities under Food Hygiene Regulation
  • Awarding Body: HABC
  • Course Duration: 1 day programme
  • Assessment: 1 hour, 30 question, multiple choice exam at the end of the course (+20 correct answers to achieve a pass)
  • Prerequisite: None

Refreshment of this course is recommended every 3 years

Level 2 Award in Food Safety for Manufacturing

Level 3 Award in Supervising in Food Safety in Catering

Suitable for Managers and supervisors in catering, providing the candidate with the knowledge and confidence to deliver their job effectively. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

This course is designed to ensure all managers and supervisory staff gain the confidence to deliver quality food safely to their customers.

The qualification covers the following subjects:

  • Legislation
  • Supervisory management
  • Temperature control (chilling, cooking)
  • Cleaning, disinfection and sterilising procedures
  • Contamination control
  • Applying and monitoring good hygiene practices
  • Implementing good food safety procedures
  • Contributing to the safety training of others

The overall objective is to enable managers and supervisors to be able to implement and supervise a food safety management system.

Specifically:

  • Conduct food safety procedures
  • Supervise others to maintain safety standards
  • Ensure safe receipt and storage of food
  • Ensure safe preparation, cooking, holding and serving of food
  • Understand the terminology with respect to supervising food safety
  • Implement the techniques involved in controlling and monitoring food safety
  • Understand the concept of food hazards and the risks associated with them
  • Identify which micro-organisms have the potential to cause harm
  • Educate others on the role temperature plays in the control of food safety
  • Understand the importance of supervising high standards of cleanliness in the food premises
  • Awarding Body: CIEH or HABC
  • Course Duration: 3 day programme
  • Assessment: 2 hour, 60 question, multiple choice exam at the end of the course  (+40 correct answers to achieve a pass)
  • Prerequisite: It is recommended that candidates have already gained basic food safety knowledge. Preferably, Level 2 Food Safety in the past 3 years

Refreshment of this course is recommended every 3 years

Level 3 Award in Supervising in Food Safety in Catering

Level 4 Award in Managing Food Safety in Catering

From food business owners, managers and supervisors to trainers, production managers and hygiene personnel and auditors who require an in-depth theoretical and practical knowledge together with an industry approved qualification and external accreditation to satisfy their business strategy.

Beyond being accountable, it is important for everyone in a managing or supervising position to have mastered the principles of good practice in food safety, thus gaining the ability to guide colleagues on the management of food hygiene in a food business. The Level 4 Award in Food Safety has been designed as a five-day programme to provide an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff.

It is an industry requirement that everyone involved in food production and delivery, from manufacturers and retailers to caterers, has a moral and legal duty to know the principles and practices of food safety. This course will equip those personnel who own a business or work at a senior level in the food industry the confidence to provide guidance and advice on the management of food hygiene in a food-related business.

The qualification covers the following subjects:

  • Bacteriology
  • Food-borne illnesses
  • Non-bacterial Food Poisoning
  • Food storage, temperature control and preservation
  • Design and construction of food premises and equipment
  • Food Preservation
  • Design and Construction of Food Premises
  • Cleaning & Disinfection
  • Pest Control
  • Personal Hygiene
  • Training Strategies
  • Legislation
  • Management control techniques

Successful candidates will be able to:

  • Guide and advise on the management of food hygiene in a food business
  • Contribute to the management of hygiene in a wide variety of food businesses
  • Identify further technical knowledge necessary in complex processes
  • Determine further training requirements
  • Identify areas of legal compliance
  • Determine good practice
  • Design an improvement plan
  • Outline a HACCP type study
  • Promote and encourage good standards of food safety
  • Liaise with enforcement officers
  • Deliver level 2 food hygiene training (with appropriate training skills)
  • Awarding Body:  HABC
  • Course Duration: 5 day programme
  • Assessment: 30 multiple choice questions plus written examination (2.5 hours)
  • OFQCAL Accredited: Yes
  • Prerequisite: Prior knowledge to the Level 3 Supervising Food Safety in Catering

Please note:  ½ day examination takes place on a separate date, usually two weeks later

Level 4 Award in Managing Food Safety in Catering

Level 4 Award in Managing Food Safety in Manufacturing

This qualification is aimed at managers working in a food or drink manufacturing environment.  The qualification is intended for learners already working in manufacturing, or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety.  Learners are likely to have management responsibilities for an operational team.  This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; the focus is on the importance developing, implementing and monitoring food safety procedures

Beyond being accountable, it is important for everyone in a managing or supervising position to have mastered the principles of good practice in food safety, thus gaining the ability to guide colleagues on the management of food hygiene in a food business. The Level 4 Award in Food Safety has been designed as a five-day programme to provide an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff.

It is an industry requirement that everyone involved in food production and delivery, from manufacturers and retailers to caterers, has a moral and legal duty to know the principles and practices of food safety. This course will equip those personnel who own a business or work at a senior level in the food industry the confidence to provide guidance and advice on the management of food hygiene in a food-related business.

The qualification covers the following subjects:

  • Bacteriology
  • Food-borne illnesses
  • Non-bacterial Food Poisoning
  • Food storage, temperature control and preservation
  • Design and construction of food premises and equipment
  • Food Preservation
  • Design and Construction of Food Premises
  • Cleaning & Disinfection
  • Pest Control
  • Personal Hygiene
  • Training Strategies
  • Legislation
  • Management control techniques

Successful candidates will be able to:

  • Guide and advise on the management of food hygiene in a food business
  • Contribute to the management of hygiene in a wide variety of food businesses
  • Identify further technical knowledge necessary in complex processes
  • Determine further training requirements
  • Identify areas of legal compliance
  • Determine good practice
  • Design an improvement plan
  • Outline a HACCP type study
  • Promote and encourage good standards of food safety
  • Liaise with enforcement officers
  • Deliver level 2 food hygiene training (with appropriate training skills)
  • Awarding Body:  HABC
  • Course Duration: 5 day programme
  • Assessment: 30 multiple choice questions plus written examination (2.5 hours)
  • OFQCAL Accredited: Yes
  • Prerequisite: Prior knowledge to the Level 3 Supervising Food Safety in Catering

Please note:  ½ day examination takes place on a separate date, usually two weeks later

Level 4 Award in Managing Food Safety in Manufacturing