Introduction
• Aims of the Course
• Benefits of Good Food Safety
• Costs of Poor Food Safety
• HACCP

Section 1 – Food Safety Hazards
• Understanding the four types of hazards: Physical, Chemical, Allergenic and Biological
• Where bacteria are found
• The main reason for food poisoning
• Food poisoning symptoms
• Vulnerable groups
• Different types of food poisoning bacteria
• What is an allergen
• The 14 defined allergens
• Cross Contamination

Section 2 – Personal Hygiene
• Protective clothing
• Entering and working in a food preparation area
• Hand washing
• Cross contamination

Section 3 – Other Essential Good Practices
• Temperature Control
• Different Stages of Cleaning
• Understanding the different cleaning chemicals
• Food pests & pest control
• Traceability
• Food factory golden rules


Duration: 30 Minutes

Section 1 – Why do we label food?
• Legislation requirement
• Customer expectations

Section 2 – Labelling requirements
• Types of foods that require labelling
• Information required on a label
• Information not required of a label

Section 3 – Specific rules
• Specific rules for some products
• Ingredient lists and quantities

Section 4 – Warnings
• Food and drink warnings
• Nutrition health claims and supplements
• Organic food

Section 5 – Standards
• Organic certification
• BRCGS Requirements

Duration: 1.5 Hours   

Lesson 1 – Introduction
• The reason for food safety
• Food handlers legal obligation

Lesson 2 – PPE and changing room procedure
• PPE
• Entering food production area
• Hand washing
• Cross contamination

Lesson 3 – Legislation
• Food Safety Act
• Other relevant legislation
• Due diligence
• Enforcement officers and their powers
• Penalties for non compliance

Lesson 4 – HACCP
• HACCP principles
• What causes food poisoning
• Symptoms of food poisoning
• Vulnerable groups
• Different types of food safety hazards
• Food spoilage
• Allergens

Lesson 5 – Food pests
• What is a food pest
• Different types of food pests
• Good pest control

Lesson 6 – Storage and traceability
• Different types of storage
• Ambient, chilled and frozen storage requirements
• Stock rotation
• Used by and best before dates
• What is traceability
• Tracing product

Lesson 7 – Temperature
• Temperature control
• Temperature checking
• Calibration
• How temperature gauges are calibrated

Lesson 8 – Cooking and temperature preservation
• Cooking temperatures
• How food can be contaminated by bacteria
• Hot process preservation
• Other types of preservation

Lesson 9 – Cleaning
• Introduction to cleaning
• Different stages of cleaning
• Cleaning chemicals
• Cleaning Schedules
• Waste control

Lesson 10 – Factory layout and management system documentation
• Factory layout
• Factory maintenance
• Management system documentation

Duration: 3-5 Hours

Lesson 1 – Definitions and history
• Course aims
• Definitions
• History of HACCP

Lesson 2 – Introduction
• Benefits of implementing HACCP
• Hazard types

Lesson 3 – HACCP scope
• The HACCP food safety team
• Prerequisites programme
• Describing the product
• Identifying intended use

Lesson 4 – Flow diagram
• Construct a process flow diagram
• Verify flow diagram

Lesson 5 – Hazards and critical control points
• Hazard analysis
• Determining critical control points
• Establishing critical control limits

Lesson 6 – Monitoring and corrective action
• Establish monitoring system
• Corrective action plan
• Verification procedures

Lesson 7 – Records and review
• HACCP documentation and record keeping
• HACCP review

Lesson 8 – Legislation
• Legislation
• Due diligence

Duration: 3-5 Hours

Section 1 – Introduction

Section 2 – Welcome to Pest Awareness

Section 3 – Main types of pests
• Details the different types of pests found in a food production area

Section 4 – Stored product insects
Example of stored insects and associated pests

Section 5 – Pest issues
• Biological
• Physical
• Food wastage
• Food spoilage

Section 6 – Pest habitats
• Security
• Shelter
• Food & Water

Section 7 – Signs of pests
• Live animals
• Dead animals
• Droppings
• Damage
• Smell
• Smears
• Holes in fabrication
• Larvae/pupae
• Eggs
• Debris

Section 8 – Why do we need pest control
• Legislation
• Good manufacturing practice
• Food fit for human consumption

Section 9 – Pest prevention
• Denial of access
• Denial of food and shelter

Section 10 – Control of pests
• Physical control
• Chemical control

Section 11 – Monitoring
• Understanding raw materials
• Inspections
• Working with staff

Section 12 – Reporting
• External pest control reports
• Staff reporting procedure

Duration: 1.5 Hours

Section 1 – Introduction
• Root cause analysis definitions
• Different root cause analysis techniques available to the food industry

Section 2 – Key elements of a root cause analysis techniques
Overview of root cause analysis principles covering:
• Symptoms
• Root cause
• Contributing factors

Section 3 – Root cause analysis procedure
Developing a root cause analysis procedure detaining:
• Steps to be taken to undertake a root cause analysis techniques
• Records to be maintained

Section 4 – 5 whys technique
• Overview of 5 whys principle
• How to undertake a 5 whys analysis
• 5 Whys worked example

Section 5 – Fishbone technique
• Overview of fishbone principle
• How to undertake a fishbone Analysis
• Fishbone worked example

Section 6 – Pareto analysis
• Overview of Pareto principle
• How to undertake a Pareto analysis
• Pareto worked example

Duration: 4 Hours