A 4-day course certificated by FDQ FDQ
Learn to lead and manage an audit with confidence from planning and opening meeting through to reporting and follow up.
It provides delegates with the skills necessary to audit a complete management system internally and externally, and to carry out audits or pre- audits against the ISO series of standards, BRC standards or customer and supplier audits.
This 1-day course is the minimum requirement for all food handlers employed in the food industry. It focuses on the importance of food hygiene, associated food safety hazards, good hygiene practice and controls based upon awareness of food safety management systems.
Food handlers include:
Any person who handles food whether open or packaged
Any person who enters food premises – maintenance engineers, delivery personnel etc
Candidates can choose whether to take an exam focusing on Food Safety for Manufacturing, Catering or Retailing.
This qualification is designed primarily for learners who wish to develop intermediate occupational skills and knowledge in a wide range of automated or semi-automated food processing techniques, or food service/retail skills to confirm occupational competence in specific job roles.Learn more
This qualification enables learners to be able to work and train in project teams to develop the critical skills and knowledge to deliver business improvement and sustainable growth. The Level 2 qualification is most suitable for operatives who are working in businesses that are undergoing improvement, and who want to develop basic skills in change management.Learn more
The course is designed to give participants a good introduction to the concept, principles and terminology of HACCP. A mix of tutor presentations and short exercises to meet this objective. The course is very suitable for non-core HACCP team members and staff needing an overview of HACCP. It is also very useful as a refresher for more experienced personnel. In addition, delegates have the opportunity to achieve a nationally recognised Foundation Level (2) qualification in HACCP.
A previous knowledge of basic food safety is desirable.
Food operations need to ensure that their HACCP team members have the required knowledge and understanding of the HACCP principles. Refresher training in HACCP would help food operations demonstrate to external and third party auditors that the team's knowledge and understanding has been maintained.
This course is designed to give previously trained participants an update on developments in HACCP and to provide an opportunity to discuss issues regarding HACCP with an experienced HACCP specialist. To achieve this the course has a mix of tutor presentations and discussion sessions, exercises are included to promote participant involvement. The course is suitable for participants that have been previously trained at the Intermediate (Level 3) or Advanced (Level 4) levels.
The broad content of this course ensures supervisors and skilled workers receive a good standard of food hygiene knowledge and training leading to a widely recognised qualification. This course has been carefully designed to enable potential managers to move towards the Level 4 qualification.
Candidates can choose whether to take an exam focusing on Food Safety for Manufacturing, Catering or Retailing
This qualification is designed primarily for learners who wish to develop advanced occupational skills and knowledge in a wide range of supervisory and monitoring skills in food processing, food service and retail to confirm occupational competence in specific job roles.Learn more