• Overview of facts and figures relating to allergens
• The difference between Allergies and Intolerances
• Different type of allergy symptoms
• Different type of allergy symptoms
• Common allergic reactions children and adults
•The big 8
• Legislation requirements
• Allergenic ingredients
• Segregation
• Production planning
• Production practices
• Control of equipment • People
• Procedures
• Training of personnel
• Verifying cleaning activities
• Non-specific
• Allergen testing
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
Compliance food safety package
• Overview of facts and figures relating to allergens
• The difference between Allergies and Intolerances
• Different type of allergy symptoms
• Different type of allergy symptoms
• Common allergic reactions children and adults
•The big 8
• Legislation requirements
• Allergenic ingredients
• Segregation
• Production planning
• Production practices
• Control of equipment • People
• Procedures
• Training of personnel
• Verifying cleaning activities
• Non-specific
• Allergen testing
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 – 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
Additional food safety courses
Section 1 – What are micro – organisms?
• History of Microbiology
• Understanding bacteria, Fungi, viruses and toxins
• Why microbiology is important
• Naming of micro-organisms
Section 2 – Growth and control of micro-organisms
• What is growth?
• Effect of temperature on growth of micro-organisms
• Chill and frozen storage
• Effect of water activity on growth of micro-organisms
Section 3 – Micro-organisms by food type
• Typical micro-organisms of concern by food type
• Which foods are prone to which pathogens and why
• Food types and mayor micro – organisms of concern for food safety
Section 4 – Testing micro-organism
• Legal requirements
• Selecting the right test
• Deciding on critical limits when testing
• Interpreting test reports
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
Section 1 – Understanding food safety culture
• What is food safety culture
• Understanding behaviours, vales, beliefs and attitudes.
• Measuring food safety culture
• Understanding 4C cultural surveys and one to one interviews.
Health and safety courses
Section 1 – Introduction
• Legislation relevant to COSHH
• Types of hazardous substances
• Routes of entry
Section 2 – Risk
• Effects of hazardous substances
• Identifying hazardous substances
• COSHH Risk assessment
Section 3 – Identification
• Labelling legislation
• Safety data sheets
Section 4 – Storage and handling
• Handling, storage & transport
• Control of hazardous substances
Duration: 1.5 Hours
Course objectives
• Undertake a DSE Risk assessment
• Recognise common risks
• Understand the consequences of the risks
• Set up your workstation
Introduction
• What is ergonomics?
• DSEA Checklist
Module 1 – Workstation
• Assessing your workstation
• Monitor distance
• Wrist position
• Whats touching your chair?
• Look at your feet
• Wheres your head?
Module 2 – Risks
• Common risks
• Posture
• Repetition
• Contact stress
• Visual fatigue
Module 3 – Setting up workstation
• Ego smart workstation
• Adjusting your monitor
Duration: 1.5 Hours
Section 1 – Aims and objectives
• The reason why a fire starts
• Main fire hazards in your workplace
• What measure can be taken to reduce the risk of fire
• Fire control measures
• Fire procedures
• Legislation
Section 2 – Fire Procedure
• 6 steps required for a fire procedure
Section 3 – Statistics
• National statistics
• Fires per year
• Fires in commercial premises
• Fatalities
Section 4 – How does fire start
• Heat, Fuel and Oxygen
• Common causes of fire
• Sources of ignition
• Sources of Fuel
Section 5 – How does fire spread
• Local objects
• Surfaces
• Fire doors not closed
Section 6 – Preventing fire
• Permit to work for Hot working
• Smoking restricted to certain areas
• Good housekeeping
• Well maintained electrical equipment
Section 6 – Controlling and managing fires
• Risk assessment
• Fire Extinguishers
• Evacuation procedures
• Fire Safety Policy
Duration: 1-2 Hours
Lesson 1 – Why do we need Health & Safety
• What is Health and Safety?
• How poor Health & Safety affects people
• Cost of poor Health & Safety
• Benefits
Lesson 2 – Common hazards
• Slips trips and falls
• Moving vehicle
• Falls
• Falling objects
• Manual handling
• Moving machinery
Lesson 3 – Workplace illness
• Common diseases
• Costs
Lesson 4 –
• Risk assessment
Lesson 5 –
• Identification
• Maintenance
• Continual improvement
• Legal requirements
Lesson 6 – Legislation
• Key points
• The Health & Safety at Work Act 1974
• Enforcement
Lesson 7 – Legislation
• Common health hazards
• Occupational health professional
• Reporting
Lesson 8 – Accidents
• Riddor 2013
• Accident investigation
• Slips, trips & Falls – Causes
• Slips, trips & Falls – Causes
• Electric hazards
• Fire hazards
• Fire fighting
Lesson 9 – Welfare
• Welfare facilities
• Smoking
• Alcohol & Drugs
• Workplace violence
• Bullying in the workplace
• Stress
• First aid
Lesson 10 – Workplace specific Health & Safety
• Workplace environment
• Risk assessment
• Manual handling
• Hazardous substances
• Ergonomics & Workstation design
• Working at heights
• Transport & vehicles
• Noise & vibration
• Personal Protective Equipment
Duration: 3-4 Hours
Section 1 – Introduction
• What is manual handling?
• Risks
• Reasons for good manual handling
• Manual handling accidents
Section 2 – The size of the problem
• Types of injuries
• Causes of injuries
• Manual handling injuries
Section 3 – Anatomy
•The spine
Section 4 – Elements of human movement
• Levers
• Crane
• Bad lift
• Problem poads
• Lifting
• Team handling
• Mechanical aids
Section 5 – Manual Handling Regulation
• Employeers responsibilities
• Employees responsibility
Section 6 – Risk Assessment
• Risk assessment
• Ergonomic assessment
• MAC assessment
• Sequence Drag and Drop
Section 6 – Controls
• Control measures
Duration: 2 Hours
Section 1 – Introduction
• What is Noise?
• Noise levels
• Noise effect
• Symptoms of Hearing Loss
Section 2 – Noise control
• Managing noise
• Protecting your hearing
• Ear Plugs
Section 3 – Noise sources
• Mechanical handling
• Use of tools
• Noise levels
• How long is too long?
• Noise awareness
Duration: 1 Hour
Section 1 – Introduction
• Causes of accidents
• Risk assessment / Planning
• Choosing equipment
• Fragile roof
Section 2 – Ladders
• Selecting ladders
• Ladders do’s and dont’s
Section 3 – Elevated platforms
• Considerations for elevated platforms
• Elevated platforms do’s and dont’s
Section 4 – Mobile platforms
• Considerations for mobile platforms
• Mobile platforms do’s and dont’s
Section 5 – Fixed scaffolding
• Considerations for fixed scaffolding
• Fixed scaffolding do’s and dont’s
Section 6 – Overview
• What have we learnt
Duration: 2 hours
Business essentials courses
Course Title: Equality and Diversity
Section 1 – Introduction
• What is equality and diversity?
• Why is it important
Section 2 – Legislation
• The law
• The protected characteristics
• Disability
• Positive action
• Exemptions
Section 3 – Discrimination
• What is discrimination?
• Direct discrimination
• Indirect discrimination
• What is harassment?
Section 4 – Putting into practice
• Flexibility
• Developing a diverse workforce
• Opportunities for disabled people
• Overcoming the skill shortage
• Creating a better workspace
Duration: 2 Hours
Course content
• What is GDPR
• Why GDPR has been introduced
• What happens if you breach GDPR
• The 6 principles
• What is personnel data?
• The 6 legal grounds to process data
• What areas of the business will be affected
Section 1 – Introduction
• What is GDPR?
• Why GDPR?
• Definitions
Section 2 – Rights for individuals
• Stronger rights for individuals
• What happens if you breach it?
Section 3 – Personal data
• The 6 principles
• What is personal data
• The 6 legal grounds
• What areas of a company’s business will be affected
Section 4 – Data evaluation
• How to evaluate your data
• Marketing
• Your web site
• Your Privacy Policy
Duration: 1.5 Hours
Section 1 – Responsibility of Managers
• What is responsibility
• What are your responsibilities
• High work loads
Section 2 – Financial performance
• What is a budget
• How do I contribute to an annual budget
• Monitoring budget variance
• The budget process
• Budget reports
Section 3 – Achieving organisational goals and objectives
• Reviewing budget performance
Section 4 – Plan Do Check Act
• The Principles of PDCA
Section 5 – Motivating people and teams
• The elements of motivation
• Relationship between effort and performance
Section 6 – Managing Change in the workplace
• Why change?
• Understanding the change process
• How do we un freeze
• The transition process
• Resistance
Section 7 – Communication
• Communication process
• Body language
• The three S’s
• Question types
Section 8 – Disciplinary procedures
• Disciplinary policy
• Why do we need disciplinary procedures?
Section 9 – Equality & Diversity
• Overview of quality & diversity
• Legislation
Section 10 – Customer care
• Customer care overview
• Customer care examples
Section 11 – Dealing with difficult employees
• Difficult employees
• How to handle a difficult employee
• Helping the difficult employee to get back on track
Section 12 – Time management
• Time management introduction
• What is time management?
• Benefits of time management
• Types of time management
• Techniques
Section 13 – Planning and monitoring work
• Resource planning
Section 14 – Effective meetings
• Preparing for meeting
• Conduct a meeting
• Following up after a meeting
• Meeting etiquette
Duration: 6 Hours
Translated courses
• Overview of facts and figures relating to allergens
• The difference between Allergies and Intolerances
• Different type of allergy symptoms
• Different type of allergy symptoms
• Common allergic reactions children and adults
•The big 8
• Legislation requirements
• Allergenic ingredients
• Segregation
• Production planning
• Production practices
• Control of equipment • People
• Procedures
• Training of personnel
• Verifying cleaning activities
• Non-specific
• Allergen testing
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
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