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
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.Learn more
A 2-day Level 3 HACCP training course leading to the RSPH Level 3 Award in Understanding How to Develop a HACCP Plan.
This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study.