All our training is offered on an 'in-house' or 'on-site' basis, ie, we come to you, to train a number of people (usually between 6 and 12 people per group).
In house training is more cost-effective than sending people on 'public' or 'open' courses and gives you far greater value for money as we prepare each course to make it relevant to your company. (e.g. for haccp courses, practical exercises are based on your own process.
If you have a training requirement but not sure what to do next........ Call or e-mail now.
Level 1,2,3 & 4 Awards in Food Safety & Haccp Courses
● Level 1 Food Hygiene Awareness
● Level 2 (Basic) Award in Food Safety for Manufacturing (RSPH & HABC)
● Level 2 (Basic) Award in Food Safety in Catering (RSPH & HABC)
● Level 2 (Basic) Award in Food Safety for Retail (RSPH & HABC)
● Fundamentals of Food Hygiene (RSPH equivalent to level 2)
● Level 3 (intermediate) Supervising Food Safety in Manufacturing (RSPH & HABC)
● Level 3 (intermediate) Supervising Food Safety in Catering (RSPH & HABC)
● Level 3 (intermediate) Award in Food Safety Supervision for Retail (RSPH & HABC)
● Level 4 (Advanced) Award in Food Safety Management for Manufacturing (RSPH & HABC)
● Level 4 (Advanced) Award in Managing Food Safety in Catering (RSPH & HABC)
● Level 2 Foundation Certificate in Haccp
● Level 3 (Intermediate) Award in HACCP for Food Manufacturing (Also applicable to Catering RSPH & HABC)
● Level 3 (Intermediate) Award in Supervising HACCP for Catering (HABC)
● Level 4 (Advanced) Award in HACCP Management for Food Manufacturing (Also applicable to Catering) (RSPH)
For information about each course just click on the bars below
For ISO 22000 training see ISO 22000 Lead Auditor Training
Benefits of On Site Training
● We prepare each course to make it relevant to your company e.g. for haccp courses, practical exercises are based on your own process.
● Courses can include reference to your quality management system such as BRC Global Food Standard & ISO 22000.
● We come to you to deliver the course on your site.
● Courses can include practical exercises in your own factory, kitchen, retail premises
● Examples from outside your industry are also included to ensure the wider understanding of food safety & Haccp.
● The course is run by a food technologist and food safety advisor with practical experience of food safety & haccp implementation in manufacturing, catering & retail operations.
● Reduced hotel and travel costs when compared to sending staff on external courses.
● Technical support can be provided in addition to the training.
Level 1,2,3 or 4?
Level 2 (Basic) courses are aimed at those in the workplace who participate in activities related to the subject area (formerly foundation level). The guided learning learning hours are 9, usually over 1 day.
Level 3 (Intermediate) courses are aimed at those in the workplace who participate in activities related to the subject area and who also have a related supervisory role (formerly intermediate level). The guided learning hours are 20 - 25, usually over 3 days. Courses of a shorter period are advertised e.g. A one day Haccp course which has one day of formal lectures and 16 hours of private study and project work or a 2 day Haccp course which has 8 hours of private study prior to the course.
Level 4 (Advanced) courses are aimed at those in the workplace who participate in activities related to the subject area and who also have a related management role or wish to deliver training (formerly advanced level). The guided learning learning hours are 40, usually over 5 days.
The 'Fundamentals' courses are equivalent in content to the 'Level 2' courses but do not require the pre-registration of candidates.
Fundamentals of Food Hygiene for the Food Industry
This qualification is designed
principally at those working in all sectors of
the food processing and manufacturing industries.
The qualification provides the basic knowledge
for candidates to be safe food operatives and to
be able to play an effective role in a food
business operator’s food safety management
system.
The
'Fundamentals'
courses are
equivalent in content to the 'Level 2' courses
but do not require the pre-registration of
candidates.
Holders
of this qualification will be able to describe
the importance of food hygiene, outline the
nature of food hazards and describe good
hygiene controls.
This short programme is usually delivered over
one day, and assessment is by a multiple-choice
examination of 40 minutes consisting of 30
questions.
Download qualifications fact sheet:
Syllabus: Fundamentals of Food
Hygiene for the Food Industry
Fundamentals of Food Hygiene
The 'Fundamentals' courses are equivalent in content to the 'Level 2' courses but do not require the pre-registration of candidates.
The course provides the basic knowledge for candidates to be safe food handlers and to be able to play an effective role in a food business operator’s food safety management system.
Holders of this qualification will be able to describe the importance of food hygiene, outline the nature of food hazards and describe good hygiene controls.
This short programme is usually delivered over one day, and assessment is by a multiple-choice examination of 40 minutes consisting of 30 questions.
Download qualifications fact sheet: Syllabus: Fundamentals of Food Hygiene
Level 1 Food Hygiene Awareness
This qualification is designed
principally for those who are, or intend to be,
food handlers. A food handler is any person, in
any type of food business, who handles food,
whether open or packaged (food includes drinks
and ice). This qualification may also be
appropriate for people whose work requires them
to enter food premises, e.g. equipment
maintenance engineers, off-site business
owners/managers and delivery personnel.
The course and qualification may be taken as a
stand-alone certificate, or as part of a wider
course of training.
It should be noted that in this qualification
has been superseded in the UK Qualifications
and Credit Framework by the RSPH Level 2 Award
in Food Safety in Catering and the equivalent
qualifications pertaining to Manufacturing and
Retail.
Holders of this qualification will have
knowledge and understanding of the importance
of food hygiene, associated food hazards, good
hygiene practice and controls based upon an
awareness of food safety management systems.
This is important to understanding and
maintaining good practice in the handling,
processing and preparation of safe food.
This qualification is usually delivered over
one day and assessment is by a 45 minute
multiple-choice examination consisting of 30
questions.
Download qualifications fact sheet:
Syllabus: Certificate in Food Hygiene
Awareness
Level 2 (Basic) Award in Food Safety for Manufacturing
This qualification is designed
for those who work in all areas of the food and
drink manufacturing sectors. As well as those
directly involved in the handling, production or
processing of food or drink items, the
qualification may also be suitable for those
whose work requires them to enter the workplace
e.g. equipment maintenance engineers and delivery
personnel. It is valuable as a free-standing
qualification or as an addition for people
following other training programmes.
Holders of qualifications based on this
specification will have a knowledge and
understanding of: the importance of food
hygiene, associated food hazards, good hygiene
practice and controls based upon an awareness
of food safety management systems. These topics
are regarded by the Food Standards Agency as
being important to understanding and
maintaining good practice in the handling,
processing and preparation of safe food.
This short programme is usually delivered over
one day, and assessment will be by a
multiple-choice examination consisting of 30
questions and lasting 45 minutes.
Download
qualifications fact sheet:
Syllabus: Level 2 Award in Food Safety for
Manufacturing
Level 2 (Basic) Award in Food Safety in Catering
Holders of this qualification will have knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. This is important to understanding and maintaining good practice in the handling, processing and preparation of safe food.
This is a short programme usually delivered over one day with a 45 minute “multiple choice” exam at the end of the day.
Download qualifications fact sheet: Syllabus: Level 2 Award in Food Safety in Catering
Level 2 (Basic) Award in Food Safety for Retail
Applicable job roles would include those working in food storage areas, in-store bakeries, hot food preparation and service areas. Other job roles could include those working on the fish, meat, or fresh produce of delicatessen counters within the retail environment.
Holders of qualifications based on this specification will have a knowledge and understanding of: the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food.
This is a short programme usually delivered over one day with a 45 minute “multiple choice” exam at the end of the day.
Download
qualifications fact sheet:
Syllabus: Level 2 Award in Food
Safety for Retail
Level 3 (Intermediate) Award in Food Safety Supervision for Manufacturing
This Level 3 qualification is
designed for those who are, or intend to be,
supervisors in any part of the food and drink
manufacturing sector. It will provide a knowledge
and understanding of food safety principles and
practices, and will enable candidates to identify
problem areas and to recommend solutions.
The aim of this qualification is to provide a
broad knowledge of food safety and food
hygiene. Holders of this qualification will
have the appropriate knowledge and
understanding to be able to take responsibility
for food safety monitoring procedures, to
identify hazards to food safety, take
appropriate action in the light of these
hazards and contribute to improvements in food
safety practice.
The qualification is firmly based on the
National Occupational Standards developed by
Improve, the Sector Skills Council for the food
and drink manufacturing industry, and conforms
to the qualification template developed by RSPH
and other awarding bodies under the guidance of
Improve.
It is an ideal link between the “Level 2 Award
in Food Safety for Manufacturing” qualification
and the more advanced “Level 4 Award in Food
Safety Management for Manufacturing”.
This programme is usually delivered over three
days, and is assessed by a 2 hour
examination consisting of 40 multiple-choice
questions.
Download qualifications fact sheet:
Syllabus: Level 3 Award in Food Safety
Supervision for Manufacturing
Level 3 (Intermediate) Award in Supervising Food Safety in Catering
Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice.
The qualification is firmly based on the Level Three National Occupational Standards developed by People 1st, the Sector Skills Council for the hospitality industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of People 1st.
This qualification is an ideal link between the “Level 2 Award in Food Safety in Catering” qualification and the more advanced “Level 4 Award in Managing Food Safety in Catering”.
This programme is usually delivered over three days and assessment is by a 2 hour examination consisting of 40 multiple-choice questions.
Download qualifications fact sheet: Syllabus: Level 3 Award in Supervising Food Safety in Catering
Level 3 (Intermediate) Award in Food Safety Supervision for Retail
The aim of this qualification is to provide a broad knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice.
It is firmly based on the National Occupational Standards developed by Skillsmart Retail, the Sector Skills Council (SSC) for the retail industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of the SSC.
It is ideal for individuals wishing to progress from the “Level 2 Award in Food Safety for Retail” qualification.
This course is usually delivered over three days, and assessment is by a 2 hour examination of 40 multiple-choice questions.
Download qualifications fact sheet: Syllabus: Level 3 Award in Food Safety Supervision for Retail
Level 4 (Advanced) Award in Food Safety in Manufacturing
The aim of this qualification is to provide an in-depth knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding of food safety to develop and implement food safety management systems.
The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of Improve.
This programme is usually delivered over one week, and assessment is by a synoptic examination set by the RSPH. The examination will consist of two papers; paper one will consist of five questions which have to be answered in 90 minutes; paper two will consist of a case study to be completed in one hour.
Download qualifications fact sheet: Syllabus: Level 4 Award in Food Safety Management for Manufacturing
Level 4 (Advanced) Award in Managing Food Safety in Catering
This qualification is
principally designed for senior staff and those
who are managers of food handlers in a food
business within the catering and hospitality
industry. It covers all of the necessary aspects
of food hygiene and safety in depth, providing
candidates with a thorough knowledge. It
concentrates on the need for programmes and
procedures to be properly drawn up, introduced
and monitored to ensure full compliance with the
legislation.
The aim of this qualification is to provide an
in-depth knowledge of food safety and food
hygiene principles and practices. Holders of
this qualification will have the appropriate
knowledge and understanding of food safety to
develop and implement food safety management
systems.
The qualification is firmly based on the Level
Four National Occupational Standards developed
by People 1st, the Sector Skills Council for
the hospitality industry, and conforms to the
qualification template developed by RSPH and
other awarding bodies under the guidance of
People 1st.
This programme is usually delivered over a
week, and assessment is by a synoptic
examination set by RSPH. The examination
will consist of two papers; paper one will
consist of five questions which have to be
answered in 90 minutes; paper two will consist
of a case study to be completed in one hour.
Download qualifications fact sheet:
Syllabus: Level 4 Award in Managing Food Safety
in Catering
Level 2 Foundation Certificate in HACCP
The Foundation Certificate in
HACCP is appropriate for all persons employed in
food and food related businesses who need to have
an understanding of HACCP. It is particularly
useful for those involved in the implementation
and maintenance of HACCP and individuals who are,
or intend to become, members of HACCP teams.
Holders of this qualification will have
knowledge of the concept of HACCP and an
understanding of and the ability to apply HACCP
principles practically in food and food related
businesses in order to ensure effective food
safety.
This short programme is usually delivered over
one day, and assessment is by a 30 minute
examination consisting of 20 multiple-choice
questions.
Download qualifications fact
sheet: Syllabus: Foundation Certificate
in HACCP
Level 3 Award in HACCP for Food Manufacturing
This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures.
Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.
The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.
This programme is usually delivered over three days and assessment is by a 2 hour examination consisting of 40 multiple-choice questions.
Download qualifications fact sheet: Syllabus: Level 3 Award in HACCP for Food Manufacturing
Level 4 Award in HACCP Management for Food Manufacturing
The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.
The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment.
This programme is usually delivered over a week and assessment is by a synoptic examination set by RSPH. The examination will consist of two papers; paper one will consist of six questions from a choice of eight, which have to be answered in 90 minutes; paper two will consist of a case study to be completed in one hour.
Download qualifications fact sheet: Syllabus: Level 4 Award in HACCP Management for Food Manufacturing
For more information
● Have responsibility for contracting, managing, designing or monitoring food manufacturing or catering operations
AND:
● Need to develop, implement or improve food safety management programs
● Need food safety, food manufacturing or catering expertise to investigate food safety or food quality issues
● Need to consider food safety in the design of new facilities
● Require monitoring of existing suppliers or subcontractors
● Need to assess the status off current suppliers or subcontractors
● Need a technical evaluation of tenders or potential subcontractors
● Need to organise Food Safety or Haccp training
Call or e-mail now for more information