Food Safety and HACCP Training Courses

Everyone involved in food production and preparation has a moral and legal duty to know the principles and practices of food safety.Through our range of food safety and HACCP courses, AF Associates can deliver the right knowledge to the right people at every level in the organisation.

Our training courses help Food Business Operators to meet the legislative requirements for training of Food Handlers, Supervisors and Managers.We offer a full range of classroom-based food safety and HACCP courses, to suit all levels of personnel.

All our courses are nationally recognised by leading awarding bodies and are delivered by experienced industry professionals and tutors.Please select from the courses below to find out more about the Food Safety and HACCP courses available.

Please select from the courses below to find out more about the Food Safety and HACCP courses available.

Food Hygiene Awareness

Food Hygiene Awareness
For: Anyone in contact with food service or production performing ‘low risk’ tasks. An ideal induction / refresher.

Aim: To provide a basic understanding of the importance of good hygiene practice and individual responsibilities.

Time: Two hours including a 15 question multi choice test.

Certification: AF Associates Certificate of Attendance.

Level 1 Award in Food Safety

For: Suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff.

Aim: To show candidates how to work in a hygienic manner and ensure they are familiar with key aspects of current legislation, good practice and current food safety issues. The training programme covers the following topics:

  • Food Safety (food hygiene, hazards, responsibilities)
  • Personal Hygiene
  • Cleaning
  • Contamination

Time: Three hours including a 15 question multi choice exam.

Certification: Level 1 Award in Food Safety

Level 2 Award in Food Safety

For: European Regulation 852/2004 requires that all food handlers must receive appropriate supervision, instruction and/or training in food hygiene. Government approved industry guides indicate that staff handling open high risk foods should receive training to Level 2 (formerly known as Basic or Foundation Food Hygiene).

Aim: The Course covers a defined syllabus aimed at giving first tier workers an appreciation of the fundamentals of good food safety practice. The course is delivered to meet the needs of different industry sectors, in catering, retailing and manufacturing. The qualifications cover the following topics:

  • Legislation
  • Food safety hazards
  • Temperature control
  • Refrigeration, chilling and cold holding
  • Cooking, hot holding and reheating
  • Food handling
  • Principles of safe food storage
  • Cleaning
  • Food premises and equipment

Time: 1 day including a 30 question multi choice exam.

Certification:  Level 2 Award in Food Safety

This course is also available online

Fundamental Certificate in HACCP

For: All food operatives/production staff involved in the day-to-day running of the business.

Aim: To introduce the key principles and benefits of a HACCP system and explain the operatives’ role in the day-to-day running of the HACCP system.

Time: 1 day including a 30 question multi choice exam.  Distance & E-learning option available – start at any time and learn at your own pace.

Certification:  Fundamental Certificate in HACCP

Level 3 Award in Supervising Food Safety

For: The Course is aimed at supervisors, team leaders and anyone needing a broad understanding of food safety as part of their work.

The course is ideal for personnel with responsibility for the following jobs and functions:-

Quality assurance;

One to one or on the job instruction/training;

Customer complaint investigation;

Raw materials buying;

Owners and managers of small to medium sized organisations.

The course is delivered to meet the needs of different industry sectors, in catering, retailing and manufacturing.

Aim: Expands on basic knowledge and gives a good understanding of food hygiene and safety issues and the prevention of food safety problems. The qualification covers the following topics:

  • Legislation
  • Supervisory management
  • Temperature control (chilling, cooking)
  • Cleaning
  • Contamination control
  • Applying and monitoring good hygiene practices
  • Implementing good food safety procedures
  • Contributing to the safety training of others

Successful completion of the course and examination will enable candidates to:-

  • play an active part in monitoring food hygiene standards in the workplace;
  • be involved with in-house training activities;
  • be equipped to effectively supervise food handlers on food hygiene issues;
  • be able to carry out hygiene audits
  • be able to assist in HACCP programmes;
  • help in the formulation and writing of hygiene policies/procedures etc.

Time: 3 days including end of course multi choice exam.

Certification: Level 3 Award in Supervising Food Safety

This course is also available online

TACCP - Vulnerability Assessment

For:  This practical one-day training course will introduce TACCP as a tool to use to identify risks to products by the use of horizon scanning and other data sources.

The course enables the business to implement systems and procedures to comply with the requirements of Clause 5.4 of BRC Version 7, and is ideal for personnel with responsibility for the following jobs and functions:-

General management with overall responsibility for product safety;

Food Safety Team Leaders/Members;

Customer complaint investigation;

QA/Technical personnel who audit the Food Safety Management System;

Supplier Auditors who wish to assess biosecurity at vendor sites;

Certification Auditors.

Aims and Outcomes  On successful completion of this training course, delegates should be able to:

  • Understand the various forms of threat to a Food Business Operation
  • Understand the TACCP process and how a TACCP study is undertaken
  • Understand how to identify the threat and assess the risk
  • Identify control measures for security, premises, personnel, materials and processes
  • Establish contingency plans for recovery from attack
  • Audit and review food defence procedures

Course Programme:-

Introduction;

Biovigilance, Biodefence, Bioterrorism Food Fraud;

Introduction to PAS 96:2010;

Case study example of malicious attack on FBOs

TACCP Process and how to conduct a TACCP study;

Threats to a food business operation, threat categorisation and risk assessment;

Measures for assuring personnel security;

Controlling access to premises;

Controlling Access of services;

Secure storage of transport vehicles;

Controlling access to materials/process;

Contingency planning for recovery from attack;

Auditing and review food defence procedures;

Time: 1 day: 9.30 am – 4.30 pm. Courses run in-house at your workplace, contact us now for a competitive quote.

 

This course is also available online

Level 4 Award in Managing Food Safety in the Workplace

For: This Course is aimed at managers with food safety responsibility, hygiene auditors and those wishing to train others in food safety. The course is ideal for personnel with responsibility for the following jobs and functions:-

  • Quality assurance;
  • Production managers;
  • Owners or managers of food businesses;
  • Supervisors with intermediate food hygiene knowledge;
  • Hygiene auditors;
  • Trainers wishing to deliver formal food hygiene qualifications.

Aim: To give a comprehensive understanding of food safety and the management of food safety within the business. The qualifications cover the following topics:

  • Bacteriology
  • Food-borne illnesses
  • Physical contamination of food
  • Food storage, temperature control and preservation
  • Design and construction of food premises and equipment
  • Cleaning and disinfection
  • Pest control
  • Personal hygiene
  • Training strategies
  • Legislation
  • Management control techniques

Successful completion of the course and examination will enable candidates to:-

  • Guide and advise on the management of food hygiene in a food business;
  • Contribute to the management of hygiene in a wide variety of food businesses;
  • Determine further training requirements;
  • Identify areas for legal compliance;
  • Determine good practice;
  • Understand the relevance of HACCP in improving food safety;
  • Promote and encourage good standards of food safety;
  • Liaise with enforcement officers;
  • Deliver food hygiene training (with appropriate training skills).

Time: Five days and written examination.

 

Certification: Level 4 Award in Managing Food Safety

How to Audit HACCP

For: To provide Internal, Supplier and Third Party Auditors, Consultants and Enforcers with the necessary skills and awareness to accurately test the effectiveness of an existing HACCP system.

Aim: To equip candidates with a knowledge and understanding of the key elements of auditing a HACCP system, and the practicalities of carrying out HACCP audits.

Time: One Day

Certification: AF Associates Certificate of Attendance

Food Safety Auditing

For: To provide Internal, Supplier and Third Party Auditors, Consultants and Enforcers with the necessary skills and awareness to Carry out Food Safety Audits

Aim: To equip candidates with a knowledge and understanding of how to carry out food safety audits at their own and other premises.

Time: One day

Certification: AF Associates Certificate of Attendance

ISO 22000:2005 Awareness

Knowledge of the requirements of the ISO 22000:2005 Standard Series is essential to the effectiveness and continual improvement of a Food Safety Management System and its associated processes.  This comprehensive course provides hands on training to ensure that all personnel thoroughly understand the requirements of the Standard and aquire the expertise needed to implement it effectively.

Who Should Attend?

  • Food Professionals with experience in implementation of quality management systems in manufacturing, service and public sector organisations
  • Top and Middle Managers
  • HACCP/Food Safety Team Members
  • Enforcement and Regulatory Body Personnel
  • Consultants

The Benefits of Attending

  • Gain the knowledge and skills to understand and effectively apply the requirements of the ISO 22000:2005 Standard Series.
  • Understand the benefits to the business of implementing ISO 22000:2005
  • Understand the issues associated with Certification and Registration

Course Content

  • Background to ISO 22000:2005
  • ISO 22000:2005 Structure and General Principles
  • The Requirements of ISO 22000:2005
  • The Relationship of ISO 22000:2005 With Other Managment Systems
  • Developing and Implemeting a Food Safety Management System
  • Certification/Registration Issues

Level 3 Award in HACCP for Food Manufacturing

For: A level 3 qualification for anyone involved in the implementation of modern food safety management systems and in particular: HACCP Team Members, Supervisors and Managers in all aspects of the food industry.  Hazard Analysis and Critical Control Point (HACCP) is a well established system of food safety management. This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures. The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry.

Aim:The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

Time:  3 days plus exam consisting of 20 multi choice questions & case study.

Certification: Level 3 Award in HACCP for Food Manufacturing

Level 4 Award in HACCP Management for Food Manufacturing

For: HACCP Team Leaders, Technical Managers and Enforcers in all aspects of food industry.  This Level 4 qualification covers the importance of HACCP-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures. The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry.

Aim:The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment.

Time:4 days plus exams

Certification:Award in HACCP Management for Food Manufacturing

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