Docemus

Industry Approved Provider:

Specialist: Compliance

Training

We deliver a variety of in-house food training courses and the majority of our courses are certificated by Highfield Awarding Body for Compliance. All training can be provided on site by a team of highly experienced and qualified training providers. Topics include:

  • Allergens/Integrity
  • Food Safety and Traceability
  • HACCP
  • Sensory Evaluation
  • TACCP/VACCP and Supplier Assurance
  • Prevention and Control of Infection (including Covid-10)
  • Problem Solving
  • Specialist foundation technical modules

If we don’t have a specific module to meet your needs we will design a bespoke programme for you.

Consultancy

HACCP – we can help you with BRC, Retailer or SALSA HACCP.  We can follow your existing system or provide you with updated templates.  We will review your current system and then work with your site team to develop a robust and practical HACCP system which is easy to manage.

Internal Audits – We offer help and support to implement and internal audit programme that we can manage for you.  Audits can be carried out monthly or quarterly over the duration of the year. This will ensure that your food safety management systems are effective and you meet the requirements of BRCGS.

Supplier Approval and Monitoring – We offer assistance with approving suppliers and can support you from desktop approval through to full supplier audits.  We can also help you manage ongoing approval and monitoring of your suppliers base and design supplier and raw material risk assessments.

Docemus


Courses we offer

Allergen Awareness Course

This food allergenscourse is designed for anyone working with food. This could be people working in catering, retail or manufacturing.

Allergen Management

For those at Supervisory level and above who are involved in food production

Food Information for Consumers

Technical and QA Managers, HACCP Team Leader

Food Safety Culture

Site based management teams

Food Safety for Engineer

Site based Engineers

Food Science for beginners

Technical, QA, Production personnel

Food Technology for Non Food Technologists

Technical, QA, Production personne

HACCP Level 3

HACCP team members with the exception of the HACCP Team Leader

HACCP Level 4

Technical and QA Managers, HACCP
Team Leader
Prerequisite to hold Level 3 certificate

Highfield Level 2 Award in the Prevention and Control of Infection for the Workplace

This qualification is aimed at anyone working in any industry needing to develop their underpinning knowledge of how to prevent and control the spread of infection in their workplace.

Highfield Level 3 Award in Effective Auditing and Inspection

This qualification is aimed at supervisors, team leaders, chefs, QA staff and managers working in a variety of industries where verification, auditing (including internal auditing and supplier auditing) or inspection is undertaken.

Integrity

Technical/production supervisory and management personnel

Internal Auditing

All internal auditors on site

Introduction to New Product Development

Junior NPD team members, Technical, QA, Production personnel who are willing to understand more about NPD processes

Lead Auditor

Personnel employed in Technical/Quality Assurance roles who are already experienced internal auditors

Level 2 Award in HACCP for Food Manufacturing

HACCP team members with the exception of the HACCP Team Leader

Level 2 Food Hygiene and 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.

Level 3 Food Safety Supervision for Manufacturing

QA, Trainers, Engineering and Production Supervisors

Level 4 Food Safety

Technical, QA, Factory and General ManagersPrerequisite to hold Level 3 certificate

Principles of Raw Materials and Storage

Raw Material team, Technical, QA, Intake personnel

Problem Solving

Technical/production supervisory and management personnel

Root Cause Analysis

All site based personnel involved in the investigation of product which does not meet customer specification

Sensory Evaluation

All personnel who participate in Taste Panels or on line organoleptic testing

Supplier Assurance Training

Personnel employed in Technical/Quality Assurance roles who are already experienced internal auditors.

TACCP/VACCP

All TACCP team members

Traceability

All site based personnel who need to carry out traceability checks

Train the Trainer

Anyone who has responsibility to train others

Understanding Microbiolog

Technical and Quality Assurance personnel