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Some of the training courses available from Food Hygiene Services
  
 

Training Courses

Whilst we are able to offer the full consultancy package with production of documentation, we believe that your business should ultimately take up the reins and be capable of maintaining an effective food safety management system with the appropriate expertise in-house. This is achieved through training of personnel at all levels from operators through to senior managers and HACCP team leaders.

Courses may be run at your premises or at designated venues. Courses may also be customised to suit your business.
 

HACCP Courses

Hazard Analysis and Critical Control Points courses available from Food Hygiene Services Ltd.
 

Foundation Certificate in HACCP - Level 2

The Foundation Certificate in HACCP is appropriate for all persons employed in food and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.

Holders of this qualification will have knowledge of the concept of HACCP and an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.

This short programme is usually delivered over one day, and assessment is by a 30 minute examination consisting of 20 multiple-choice questions.
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HACCP for Food Manufacturing - Level 3

This qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

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.

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.
The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.

This programme is usually delivered over three days and assessment is by a 90 minute examination consisting of 45 multiple-choice questions.
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HACCP Management for Food Manufacturing - Level 4

This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail. This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (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 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.
This programme is usually delivered over a week and assessment is by a synoptic examination set by RSPH. The examination will consist of two papers; paper one will consist of six questions from a choice of eight, which have to be answered in 90 minutes; paper two will consist of a case study to be completed in one hour.
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Nutrition Courses

Courses in nutrition offered by Food Hygiene Services Ltd.
 

Healthier Food and Special Diets - Level 2

This qualification is aimed at those involved in catering, food and health-related occupations, and also to carers, community workers, fitness trainers and other individuals that have a role in the promotion of health. It would also be appropriate as part of lifestyle education for people of all ages, and especially for young people.

Holders of this qualification will have a good understanding of the basic principles of nutrition which underpin the production of healthy food and preparation of special diets, and the key role of nutrition in health.

This short course is usually delivered over one day, and will be assessed by a 30 minute examination, consisting of twenty multiple choice questions.
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Healthier Food and Special Diets - Level 2

This qualification is aimed at those involved in catering, food and health-related occupations, and also to carers, community workers, fitness trainers and other individuals that have a role in the promotion of health. It would also be appropriate as part of lifestyle education for people of all ages, and especially for young people.

Holders of this qualification will have a good understanding of the basic principles of nutrition which underpin the production of healthy food and preparation of special diets, and the key role of nutrition in health.

This short course is usually delivered over one day, and will be assessed by a 30 minute examination, consisting of twenty multiple choice questions.
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Healthier Food and Special Diets - Level 3

This qualification is suitable for people working in catering and others who are in a position to promote healthy nutrition. It is relevant for employees of health-related companies, and for people working in the health, caring or teaching professions that might have a role in the promotion of healthy eating or the preparation of meals, menus and diets.

Holders of this qualification will have a good understanding of the importance of balanced diets, the nutrient composition of food, nutritional needs of individuals and the preparation, presentation and promotion of healthy meals and diets.

This programme is usually delivered over four to five days, and is assessed by a two hour examination, consisting of forty multiple choice questions.
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Certificate in Nutrition and Health - Level 3

This examination is designed for anyone (including the general public) interested in the practical application of the principles of nutrition and healthy eating. The Certificate is a particularly useful qualification for those working in the following areas: hotel and catering industries; caring professions; retail food trades; health and beauty industries; and food manufacturing.

It is suitable for those in a position to promote healthy nutrition, and is relevant for employees of health-related companies, and for people working in the health, caring or teaching professions that might have a role in the promotion of healthy eating or the preparation of meals, menus and diets.
Holders of this qualification will have an understanding of the factors affecting food intake and choice, sources and functions of nutrients, nutritional requirements of different groups, the development of disease, changes in the food and catering industries affecting the British diets and the promotion of health eating.

This programme is usually delivered over 4 to 5 day and assessment consists of one written examination paper lasting two and a half hours.
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Food Hygiene Courses

Food Hygiene Courses available from Food Hygiene Services Ltd
 

Foundation Certificate in Food Hygiene - Level 2

This qualification is designed principally for those who are, or intend to be, food handlers. A food handler is any person, in any type of food business, who handles food, whether open or packaged (food includes drinks and ice). This qualification may also be appropriate for people whose work requires them to enter food premises, e.g. equipment maintenance engineers, off-site business owners/managers and delivery personnel. The aim of this qualification is to provide a basic knowledge of food hygiene.

Holders of this qualification will have knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. This is important to understanding and maintaining good practice in the handling, processing and preparation of safe food.

This is a short programme usually delivered over one day with a 45 minute “multiple choice” exam at the end.
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Supervising Food Safety in Catering - Level 3

This Level 3 qualification is designed principally for those who are, or intend to be, supervisors of food handlers within the catering and hospitality industry. Holders will gain a broad knowledge of food safety and food hygiene, enabling them to identify problem areas and recommend solutions.

Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice.

This course is usually delivered over three days, and assessment is by a one a half hour examination of 45 multiple-choice questions.
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Food Safety Supervision for Manufacturing Level 3

This Level 3 qualification is designed for those who are, or intend to be, supervisors in any part of the food and drink manufacturing sector. It will provide a knowledge and understanding of food safety principles and practices, and will enable candidates to identify problem areas and to recommend solutions.

The aim of this qualification is to provide a broad knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice. This course is usually delivered over three days, and assessment is by a one a half hour examination of 45 multiple-choice questions.
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Food Safety Supervision for Retail - Level 3

This qualification is designed for those who are, or intend to be, supervisors within the retail sector. The qualification is applicable to those who may supervise staff who handle or prepare wrapped or unwrapped foods, including foods subject to temperature controls.

The aim of this qualification is to provide a broad knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice.

This course is usually delivered over three days, and assessment is by a one a half hour examination of 45 multiple-choice questions.
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Managing Food Safety in Catering - Level 4

This qualification is principally designed for senior staff and those who are managers of food handlers in a food business within the catering and hospitality industry. It covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge. It concentrates on the need for programmes and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation.

The aim of this qualification is to provide an in-depth knowledge of food safety and food hygiene principles and practices. Holders of this qualification will have the appropriate knowledge and understanding of food safety to develop and implement food safety management systems
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Food Safety Management for Manufacturing - Level 4

This qualification is designed for those who are, or intend to be, managers in any part of the food and drink manufacturing sector. It covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge. It concentrates on the need for programmes and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation.

The aim of this qualification is to provide an in-depth knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding of food safety to develop and implement food safety management systems.
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