Food Safety

• Level 2 Award in Food Safety in Catering, Manufacturing or Retail

  This one day course is designed for all first tier food handlers. The aim of the course is to provide food handlers with an understanding of the fundamentals of food hygiene practice and to equip them with the practical skills necessary to work safely with food.

  .By the end of the course, you will be able to:
  · Explain the symptoms and main causes of food poisoning

  · Understand the characteristics of bacteria and their potential to cause disease and spoil food

  · Understand methods of preventing food poisoning

  · Understand the need for high personal hygiene for food handlers

  · Recognise the need for high standards of hygiene in food premises and the ways of achieving them

  · Understand the need for and methods of achieving high standards of cleanliness in food premises

  · Understand the basic requirements of the relevant food safety legislation

  The course ends with a short multi-choice test paper.

• Level 3 Award in Supervising Food Safety

  This three day level 3 Award in Supervising Food Safety course is available for Catering or Manufacturing and will give supervisors, managers and others with key roles in food production the knowledge, understanding and practical expertise to implement, maintain and monitor good food hygiene procedures on a day to day basis.

  Course content includes:

  · General introduction to food hygiene and the costs of food poisoning
  · Bacteriology, food poisoning and food borne disease
  · Hazard analysis & HACCP
  · Microbiological, chemical, physical and allergenic contamination and control
  · Personal hygiene
  · Food storage, preparation, temperature control
  · Food preservation (manufacturing syllabus)
  · Design and construction of food premises and equipment
  · Cleaning and disinfection, waste control
  · Pest control
  · Legislation and supervisory management

  The course ends with a multi choice test paper.

• Level 4 Award in Managing Food Safety

  This is a five day course emphasises the managerial responsibilities and the course is intended to equip persons with the knowledge to ensure food businesses are managed and operated safely and legally.

  Course content:
  · Introduction to Food Safety
  · Contamination hazards and control (microbiological, chemical, physical, allergenic)
  · Bacteriology
  · Food poisoning and food borne disease and its control
  · Non-bacterial food poisoning and its control (chemical, metal, fish, poisonous plants)
  · Personal hygiene controls and management
  · Pest control
  · Education and training of food handlers
  · HACCP and controls from purchase to service
  · Management control techniques and developing a food safety culture
  · Overview of food safety legislation

  This is a Nationally Accredited Award assessed via two examinations, a 30 question multi choice paper and a short answer, essay type question paper.

• Level 2 Award in HACCP

  This one day course will enable candidates to understand the key principles and benefits of a HACCP system and explain the operatives’ role in the day-to-day running of the HACCP system It will enable delegates to gain knowledge to identify, control and monitor hazards at points critical to food safety within their business. Candidates will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.

  Course content includes:

  · Food safety management
  · Hazards
  · Benefits of HACCP
  · Pre-requisites for HACCP
  · Implementation
  · Monitoring
  · Definitions
  The course ends with a short multi-choice test paper.

• Level 3 Award in HACCP

  This is a 2 day course designed for owners, managers, supervisors and HACCP team members within manufacturing, processing, catering and retail food organizations. It is also appropriate for all who inspect or audit food premises.

  By the end of the course you will be able to:

  · Outline the role of HACCP in food production
  · Know Legal obligations relating to HACCP
  · List and describe the principles of HACCP
  · Describe how to logically develop of a HACCP study
  · Explain Hazard analysis methodology and terminology
  · Identify critical control points and critical limits
  · Understand Monitoring procedures
  · Describe corrective action actions
  · Explain suitable verification and validation of HACCP system
  · Know how to Manage a HACCP system

  The course ends with a multi choice examination paper of 60 questions.

• Level 4 Award in Managing HACCP

  New Updated Course Available from October 2012
  HABC, one of the Awarding bodies is to offer the Level 4 Award in HACCP Management for Food Manufacturing (QCF) and the Level 4 International Award in Managing HACCP for Catering has a newly designed course which will equip persons with adequate knowledge to ensure that companies are able to develop and implement accurate HACCP plans. It will also be useful for those wishing to teach HACCP .

  HACCP team leaders, core HACCP team members, technical managers, and trainers will all benefit from this course.

  Course Content:
  Explain the importance of HACCP based food safety management systems by being able to:

  Discuss the management and implementation of HACCP based procedures by being able to:
  Review the development of HACCP based procedures by being able to:
  Evaluate HACCP based procedures by being able to:
  Assessment: By a critical review of a supplier HACCP plan under examination conditions

• L3 Award in Effective Auditing & Inspection Skills

  The one day course focuses on practical audit and inspection techniques in the workplace, whilst also covering stages of audit and documentation. Those who would benefit include: internal, second and third party auditors, enforcement officers and those responsible for verifying HACCP systems within a food business.

  The course aims to improve the competency of auditors and inspectors and to assist those who are verifying food safety management systems and to assist managers to ensure that their business is capable of producing safe food.

  Course content includes the following:

  · Purpose of inspection process
  · A basis for inspection
  · Planning and preparation
  · Knowledge and skills of inspectors
  · Modelling
  · The inspection process
  · Analysis and interpretation
  · The report
  Assessment is by 30 multi-choice questions

  This course can be expanded to a two day course to include onsite practical auditing practice and report writing.

• Allergen Control in Catering

  Delegates who complete this course will have a greater appreciation of how to implement practical controls regarding allergens and have the skills required to formulate an allergen policy within their business

  Course content:

  · What are food allergens and why are they important?

  · Identifying allergen hazards and evaluating the risk

  · Prevention/avoidance of contamination

  · HACCP for food allergens

  · Practical food allergen controls

  · Menu development and customer information

  · Legislative requirements for labelling food allergens

  · Formulation of allergen policy.

• Training Skills and Practice

  This three day course is designed for learners. existing and new trainers who wish to train others within their own organisation and to have more theoretical knowledge and practical experience of delivering practical training.

  The qualification is an essential requirement for those wishing to register to deliver Level 2 training along with the necessary technical qualification. The focus of this award is on excellence in delivery and it looks at how to create and deliver exciting and interesting training courses which motivate teachers, trainers and learners. The course involves a significant amount of hands-on activity with additional work outside the sessions to develop the content and materials for assessment
  Course content:

  · Role, responsibilities and boundaries in teaching

  · Learning approaches

  · Session planning

  · Delivering motivational learning

  Assessment method is by tutor assessment and centre moderation. The maximum number.