CS Wales - Food Hygiene Training Courses

HQ Level 3 HACCP (Hazard Analysis & Critical Control Points)

OSD — Thu, 05 Nov 2020 10:36:59 +0000

COURSE INTRODUCTION

The qualification is suitable for those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study. The qualification is intended predominantly for learners already working in manufacturing, with a sound knowledge of food safety hazards and controls. It covers the importance of a business having HACCP-based food safety management procedures in place, the processes involved such as prerequisites, process flow diagrams and determining critical control points, as well as how to draw all this information together in order to develop and implement HACCP-based food safety management procedures in a business.

COURSE TOPICS

Hazards
Prerequisite programs
Legal requirements & HACCP principles
Preparing for the implementation of HACCP
Flow diagrams
Hazard analysis
Control measures
Critical control points
Critical limits, target levels and tolerances
Monitoring
Corrective action
Verification
Documentation

COURSE BENEFITS

The Level 3 Award in HACCP for Food Manufacturing is aimed at those responsible for assisting in the development and maintenance of the HACCP systems. Holders of the qualification will have the knowledge necessary to be an integral part of a HACCP team in the manufacturing and other related industries, for example, those involved with the distribution and storage.

ASSESSMENT METHOD

Multiple-Choice Examination

COURSE DURATION

1 Day

QUALIFICATION EXPIRY

Lifelong

The post HQ Level 3 HACCP (Hazard Analysis & Critical Control Points) appeared first on Health & Safety Consultancy and Training.

HQ Level 4 HACCP (Hazard Analysis & Critical Control Points)

OSD — Thu, 05 Nov 2020 10:27:58 +0000

COURSE INTRODUCTION

The qualification is suitable for those owning and/or managing food businesses to give them the underpinning knowledge to develop a HACCP study. The qualification is intended predominantly for learners already working in manufacturing or catering, with a sound knowledge of food safety hazards and controls. It covers the importance of a business having HACCP-based food safety management procedures in place, the processes involved such as prerequisites, process flow diagrams and determining critical control points, as well as how to draw all this information together in order to develop and implement HACCP-based food safety management procedures in a business.

COURSE TOPICS

Introductory review
HACCP and legislation
Preparing for HACCP
Prerequisite programmes
Principles of HACCP
Step 1 The HACCP team
Codex steps 2-5
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Implementation
Verification, Validation and review
HACCP documentation
Maintaining HACCP

COURSE BENEFITS

The Level 4 Award in HACCP for Food Manufacturing and catering is aimed at those responsible for assisting in the development and maintenance of the HACCP systems. Holders of the qualification will have the knowledge necessary to be an integral part of a HACCP team in the manufacturing and other related industries, for example those involved with the distribution and storage.

ASSESSMENT METHOD

Multiple-Choice Written Examination

COURSE DURATION

1 Day

QUALIFICATION EXPIRY

3 Years

The post HQ Level 4 HACCP (Hazard Analysis & Critical Control Points) appeared first on Health & Safety Consultancy and Training.

HQ Level 2 HACCP (Hazard Analysis & Critical Control Points)

OSD — Thu, 05 Nov 2020 10:08:29 +0000

COURSE INTRODUCTION

In the food workplaces of today, HACCP (Hazard Analysis and Critical Control Points) has become a major factor in adhering the standards set out by the FSA. Whoever is made responsible for HACCP in their workplace must be trained in the subject. This course is designed to impart to the students all the basics of HACCP and is ideal for those working in a small to medium business.

COURSE TOPICS

Food Safety Management
Hazards of Food Safety
What is HACCP
Benefits of a HACCP system
Adverse consequences of not having HACCP
Prerequisite for HACCP
Role of Employers & Employees
Law relating to HACCP
Implementation of HACCP

COURSE BENEFITS

For employers within the catering and food manufacturing industries, this is a great course to enrol employees on to demonstrate a commitment towards food hygiene. This course will highlight any key areas within processes where foo is at an increased risk of contamination and how to manage the risk.

ASSESSMENT METHOD

Multiple-Choice Examination

COURSE DURATION

1 Day

QUALIFICATION EXPIRY

3 Years

The post HQ Level 2 HACCP (Hazard Analysis & Critical Control Points) appeared first on Health & Safety Consultancy and Training.

HQ Level 4 Food Safety

OSD — Thu, 05 Nov 2020 09:56:09 +0000

COURSE INTRODUCTION

Managing food safety in any environment can be challenging. Those in a management role in the food sector need to be equipped with the knowledge to communicate safe standards to employees confidently.

??The Level 4 HABC food safety qualification ensures that managers are aware of the procedures and standards required to make sure that safe food is served at all times and that due diligence is taken.

COURSE PRE-REQUISITES

It is advised that learners already hold the Level 3 Award in Food Safety in Catering, or equivalent. It is also advised that learners have a minimum of Level 2 in literacy or numeracy or equivalent.

COURSE TOPICS

Introduction to food safety
Microbiological Contamination and controls
Physical contamination and controls
Chemical contamination and controls
Allergenic contamination and controls
Microbiology
Foodborne illness
Personal hygiene and training
Design and use of food equipment and premises
Food spoilage and preservation
Cleaning and disinfection
Pest management
Introduction to HACCP and food safety management systems
Food hazards and controls from purchase to service
Food safety management systems and HACCP
Legislation
Role of the manager

COURSE BENEFITS

This qualification takes account of the fact that the catering environment is dynamic and ever-changing, requiring a management style capable of dealing with many different situations. The sound theoretical knowledge gained through the qualification allows realistic and safe solutions to be delivered in any catering environment, from choosing safe suppliers to the service of safe food.

ASSESSMENT METHOD

30 Question Multiple-Choice Written Examination (learners choose from 4 of 6 questions)

COURSE DURATION

1 Day

QUALIFICATION EXPIRY

Lifelong

The post HQ Level 4 Food Safety appeared first on Health & Safety Consultancy and Training.

HQ Level 3 Food Safety

OSD — Thu, 05 Nov 2020 09:50:30 +0000

COURSE INTRODUCTION

Most food poisoning outbreaks can be traced back to the failure of those responsible for communicating and implementing hygiene standards. This qualification ensures that supervisors are aware of their roles and responsibilities regarding food safety, and have the appropriate level of food safety knowledge to fulfil those duties. Course delivery is aimed at a level for supervisors, team leaders, line managers and owners of small catering businesses.

COURSE PRE-REQUISITES

There are no prerequisites for this qualification however it is strongly advised that learners already hold the Level 2 Award in Food Safety for Manufacturing, or equivalent.

COURSE TOPICS

Introduction to food safety
Microbiology
Contamination hazards and controls
Food poisoning
Personal hygiene
Premises & equipment
Cleaning & disinfection
Pest management
HACCP
Supervisory management
Legislation/enforcement

COURSE BENEFITS

The qualification will be recognised by enforcement officers, auditors and customers who need evidence that the manufacturer has trained staff to an appropriate level.

ASSESSMENT METHOD

Multiple choice examination.

COURSE DURATION

1 Day

QUALIFICATION EXPIRY

3 Years

The post HQ Level 3 Food Safety appeared first on Health & Safety Consultancy and Training.

HQ Level 1 Food Safety

OSD — Thu, 05 Nov 2020 09:41:43 +0000

COURSE INTRODUCTION

The Level 1 Food Safety course is designed as a very basic induction for employees who may find themselves working as food servers in the workplace. It provides them with the information necessary to help minimise the contamination of any food.

This course is an ideal starting point for those who wish to progress onto the Level 2 Food Safety course.

COURSE TOPICS

An introduction to food safety
Food safety hazards and controls
Personal hygiene
Pests
Cleaning
Safe handling and storage of food
Summary

COURSE BENEFITS

This course is ideal for employers wishing to demonstrate their meeting of legislative requirements for staff training in the catering industry. The course is aimed at waiters/waitresses and bar staff, not directly involved in the preparation of food.

ASSESSMENT METHOD

Multiple choice examination.

COURSE DURATION

Half Day

QUALIFICATION EXPIRY

1 Year

The post HQ Level 1 Food Safety appeared first on Health & Safety Consultancy and Training.

HQ Level 3 Allergen Management for Caterers

OSD — Thu, 05 Nov 2020 09:35:18 +0000

COURSE INTRODUCTION

The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at all those responsible for the purchase, delivery, production and serving of food in the catering industry.

The qualification is also suitable for those owning/managing a smaller catering business.

COURSE TOPICS

The Allergens
Legislation and Guidance
Prerequisites of Good Hygiene Practice and Allergen Control
Practical Control Measures from Supplier to Consumer
Staff Training
Allergen Policies and Verification Methods

COURSE BENEFITS

Learners gaining this qualification will know and be able to apply the knowledge relating to the control of food ingredients, including allergens, at all stages of food purchase and production. They will understand the process for ensuring that accurate ingredient information is available for consumers at point of sale and service and the importance of communication at all stages.

ASSESSMENT METHOD

Open Response Workbook.

COURSE DURATION

1 Day

QUALIFICATION EXPIRY

Lifelong

The post HQ Level 3 Allergen Management for Caterers appeared first on Health & Safety Consultancy and Training.

HQ Food Allergens Awareness

OSD — Thu, 05 Nov 2020 09:30:31 +0000

COURSE INTRODUCTION

Endorsed by Highfield Awarding body for Compliance (HABC), this e-learning course is suitable for those learners requiring an insight into food allergens and the importance of managing them effectively. It is ideal for anyone in a role that involves the production, storage or service of food. This course is available through the Highfield Learning Management System and gives managers the knowledge needed to monitor, manage and record training activities.

COURSE TOPICS

Characteristics and consequences of food allergies and intolerances
Identifying and controlling contamination from allergenic ingredients
Accurate communication of allergen information to consumers
Assessment

COURSE BENEFITS

Learners gaining this qualification will know and be able to apply the knowledge relating to the control of food ingredients, including allergens, at all stages of food purchase and production. They will understand the process for ensuring that accurate ingredient information is available for consumers at the point of sale and service and the importance of communication at all stages.

ASSESSMENT METHOD

Multiple Choice Exam.

COURSE DURATION

Half Day

QUALIFICATION EXPIRY

1 Year

The post HQ Food Allergens Awareness appeared first on Health & Safety Consultancy and Training.