Food Safety Courses

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Introduction This Understanding and Implementing Threat Assessment & Critical Control Points (TACCP) and Vulnerability Assessment & Critical Control Points (VACCP) one day course is based on the requirements of PAS 96:2017 ‘Guide to protecting and defending food and drink from deliberate attack’. The purpose of PAS 96:2017 is to guide food business managers through approaches and procedures intended to improve the resilience of supply chains to fraud or other forms of attack. These include economically motivated adulteration, malicious contamination, extortion and counterfeiting. It aims to assure the authenticity and safety of food by minimizing the chance of an attack and mitigating the consequences of a successful attack. This course covers TACCP as a framework which can be applied to assess both threats from ideologically motivated actors (TACCP) or food fraud (vulnerability of raw materials) from economically motivated attacks (VACCP) Duration 1 Day, 09.00 – 16.30 Who should attend? Senior Management and their representatives Technical and Quality Managers Those considering implementing a Global Food Safety Initiative (GFSI) approved FSMS in their organisation Auditors Trainers and Consultants Course content PAS 96:2017 & TACCP – Terms & Definitions The difference between threat and vulnerability assessments Introduction to Vulnerability and Threat Assessment Critical Control Point (TACCP) How Threat Assessment tools can be used for Vulnerability Assessment Conducting a TACCP Study Conducting the Threat Assessment The different requirements contained within GFSI recognised standards What are the benefits Delegates will learn the tools and techniques needed to assess hazards and risks to business, process and product. TACCP provides a process for the identification, evaluation and mitigation of threats that are faced on and off the manufacturer’s site. Upon successful completion of this course, participants should be able to: Understand the difference between HACCP / TACCP / VACCP Recognise the different types of threats Classify the different types of aggressors Develop a TACCP / VACCP system In-House Courses Offering better value for money, they can be designed to closely match your specific requirements. Style of Delivery and Course Leaders Our course tutors are approved training providers for many awarding body organisations. They are qualified and experienced with extensive practical knowledge across a wide range of sectors including food manufacturing, catering and retail. Certification All delegates will be awarded a certificate verifying attendance and completion of the course.

Introduction Increasing numbers of individuals suffer adverse reactions every year from the ingestion of allergens in food. This number could be greatly reduced if more people involved in the production, preparation and serving of food were aware of the risks to people from food allergens and how to control these risks Learners will gain an understanding of why food allergens need to be controlled and strategies for control, such as keeping and making available information about allergen ingredients, reducing cross contamination, improving communication and providing advice to consumers. Duration 1 Day, 09.00 – 16.00 Who should attend? This course is recommended for all relevant personnel dealing with allergens during the production, preparation and serving of food. Course objectives This course aims to provide an understanding of Allergens and their effects. Course content Understand why food allergens need to be controlled: Identify symptoms produced by ingestion of allergens in food Outline why Food Business Operators need to identify and control food allergens Identify foods that commonly cause adverse reactions Understand how to protect people with food allergies and intolerances from adverse reactions: Identify food allergens in dishes and products Identify routes of food allergen cross contamination and methods of control Understand how communication can reduce the risk of adverse reactions What are the benefits Equips those involved with the production, preparation and serving of food with the knowledge of risks and mitigations of allergens in food. In-House Courses Offering better value for money, they can be designed to closely match your specific requirements. Style of Delivery and Course Leaders Our course tutors have substantial experience in the field of allergen management and control. They are qualified and experienced with extensive practical knowledge across all areas of the food industry. Certification All delegates will be awarded a certificate verifying attendance and completion of the course.

Introduction The new course covers changes introduced to Food Labelling requirements by the 2011 European Directive on the provision of food information. It explains the transitional arrangements on the new rules. These new requirements will have a major impact upon the information provided on food labels for consumers. The course is designed to provide candidates with the knowledge of the changes to help food manufacturers prepare for and comply with the law. Duration 1 Day, 09.00 – 17.00 Who should attend? The course is intended for Quality/Technical Managers and personnel as well as Label Designers and Food Marketing staff. Course objectives This course explains the New Food Labelling Legislation in force from December 2014. Course content Introduction to Food Labelling Current Legislation Food labelling Regulations Key changes Labels – current & New rules Origin labelling Responsibilities – Food Business Operators Understand how communication can reduce the risk of adverse reactions. What are the benefits On successful completion, delegates will have improved understanding the new Food Labelling Legislation. Delegates will also be able to identify any current weaknesses in their labelling systems and update these in line with the new laws. In-House Courses Offering better value for money, they can be designed to closely match your specific requirements. Style of Delivery and Course Leaders Our course tutors have substantial experience in the field of Food Law. They are qualified and experienced with extensive Food Law experience across a wide range of sectors including manufacturing and retail. Certification All delegates will be awarded a certificate verifying attendance and completion of the course.

Introduction This two-day approved CQI and IRCA Certified training course is designed to transition existing registered auditors of ISO 22000 certified businesses to the new ISO 22000:2018 international standard. The course is also relevant to food safety management system auditors or organisations which are transitioning to the new standard. *Please Note: Those delegates who have previously attended the Annex SL Module as part of their ISO 9001, ISO 14001 or ISO 45001 training, need only attend Day 2 of this course. Duration 1 Day, 08:30 – 17:00, Day 2 08:30 – 17:00 Who should attend This course is essential for those who: An existing IRCA registered first, second or third party food safety management systems auditor A first, second or third party food safety management systems auditor wishing to keep their auditing skills and techniques up to date A first, second or third party food safety management systems auditor wanting to learn about ISO 22000:2018 and how this new standard affects you A second or third party auditor working for an organisation that is certified to ISO 22000 and is transitioning to the 2018 revision of the standard Course objectives The key learning objective of this course is to equip delegates with the skills, knowledge and awareness required to audit a food safety management system against the requirements of ISO 22000:2018. Course content The structure of a generic management system based on Annex SL Appendix 2 and the implications of this from an audit perspective The purpose of ISO 22000:2018, the revised structure and terminology used in this standard. An understanding of the requirements of each section of ISO 22000:2018, the changes and evidence required to determine conformity. How to adapt your auditing technique to accommodate the new and amended requirements in ISO 22000:2018 What are the benefits This course offers the most effective way to equip delegates with the skills and knowledge to audit against the revised standard. Delegates will also find the interactive nature of the course and it’s challenging content stimulating and surprisingly enjoyable. In-House Courses Offering better value for money, they can be designed to closely match your specific requirements. Style of Delivery and Course Leaders Our course leaders are professional practitioners in the food sector, as well as being qualified, registered and experienced auditors. They have extensive knowledge across a wide variety of food industry organisations such as primary food processing, food manufacturing, retailing and catering. They have cut their teeth within high profile organisations, and fully understand the range of technical, legislative and people challenges that face those with a responsibility for delivering robust food safety management systems and customer confidence. Certification Delegates successfully completing the 22000 element of the course on day two will be awarded a CQI and IRCA certified training accredited certificate (2341) Delegate’s successfully completing days 1 and 2 of this course will be awarded CQI and IRCA certified training accredited certificates. (2358 & 2341)

Introduction This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment. 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. Duration 5 Days, 08.30 – 18.00 (Days 1 to 4) 08.30 – 16:00 (Day 5) Who should attend? This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment. Prior knowledge There are no prerequisites for this qualification, although it is recommended that learners already hold a Level 3 Award in Food Safety Manufacturing or equivalent, have knowledge of food safety hazards and their controls and have a minimum of Level 2 in literacy/English or equivalent. Recommended reading Codex Alimentarius. Codex Alimentarius Commission www.codexalimentarius.net Course objectives The objective of this qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is primarily aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls. However, it will also be of benefit to caterers and retailers. Course content Determining Critical limits HACCP Monitoring Corrective actions Verification and validation HACCP Documentation HACCP Review Determining Critical control Points Introduction to HACCP Prerequisite programs Describing the product Intended use of products Process flow diagrams Hazard analysis What are the benefits On successful completion, delegates will have a good awareness of HACCP legislation and principles and will: Understand the importance of HACCP based food safety management procedures Understand the preliminary processes for HACCP based procedures Understand how to develop and implement HACCP based food safety management procedures Understand how to verify HACCP based procedures In-House Courses Offering better value for money, they can be designed to closely match your specific requirements. Style of Delivery and Course Leaders Our course tutors have substantial experience in the understanding of HACCP and related legislation. They are qualified and experienced with extensive practical knowledge across a wide range of sectors in manufacturing, catering and retail. Certification Delegates successfully completing the Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) course and examination will be awarded a Highfield Qualifications certificate. Qualification Number: 603/2231/7 The RQF is a qualification framework regulated by Ofqual. It is also suitable for delivery in Wales and is regulated by Qualifications Wales.

Introduction Based on the leading global food safety standard, this highly interactive two-day training programme is designed for those people who require a sound understanding of the techniques and principles of food safety auditing. It also covers the role of the food safety auditor in the development and improvement of an effective food safety management system. This course is essential for those who will undertake internal food safety audits, or who will be required to plan, manage and implement internal audit programmes. Duration 2 Days, 09.00 – 17.15 Who should attend? This course is ideal for food industry personnel intending to become involved in the internal audit process for the maintenance and improvement of their food safety programmes including those: Involved in auditing the site HACCP program or external suppliers Intending to become involved in the internal audit process for the maintenance and improvement of their site’s food safety management system. Typical roles include Quality Assurance Managers, Supervisors and internal audit team members. The audit principles and techniques developed in this course can be applied to any food safety management standard. Course objectives To enable delegates to effectively plan, perform, evaluate and report the results of internal environmental audits with confidence. To help delegates understand the key attributes of an efficient and effective environmental management system and the role of the internal auditor in its continual improvement and development. Prior knowledge It is an IRCA recommendation that all delegates have the following prior knowledge: A basic knowledge of the concepts of food safety management including prerequisite programmes and HACCP principles Understand commonly used food safety terms and definitions An understanding of the requirements of ISO 22000 or GFSI schemes such as FSSC 22000, BRC, SQF or IFS. Understand the Plan-Do-Check-Act (PDCA) cycle Course objectives To understand the audit process and be able to plan, perform and report the results of internal food safety audits with the aim of developing and improving the food safety management system of an organisation. To help delegates to understanding best practice for ensuring successful internal audits. Course content Introduction to auditing food safety management systems This course is based on ISO 22000, BRCGS and other GFSI recognised standards Audit preparation including audit scheduling, audit planning and audit checklists Performing the audit including opening meetings,non-verbal communications, question techniques, resolving conflict and gathering objective evidence. Presentation of audit findings including the evaluation of audit findings, non-conformity classification, corrective action requests, developing an audit report, closing meeting and root cause analysis. Follow up activities Key to successful internal audits What are the benefits Upon successful completion of the course delegates will be equipped with the technical skills and knowledge required to plan, conduct and report internal food safety audits. Delegates will also find the interactive nature of the course, it’s challenging content and extensive use of team-based exercises stimulating and surprisingly enjoyable. The knowledge and skills developed in the course can be applied to internal audits of any food safety management standard. Delegates can apply for certification as a CQI and IRCA Certified Internal Auditor if they have also completed an FSMS Foundation Course or can prove equivalent knowledge when applying. In-House Courses Offering better value for money, they can be designed to closely match your specific requirements. Style of Delivery and Course Leaders Our course leaders have unrivalled management systems design and improvement experience. They are qualified and experienced auditors with extensive practical management experience across a wide range of sectors including manufacturing, finance, pharmaceuticals, local and national government. We have extensive experience working across cultural boundaries, through our work in Europe, Africa, the Middle East, Asia and the Americas Certification Delegates successfully completing the course will be awarded a CQI and IRCA Certified training accredited certificate. (2340)

Introduction The Highfield Level 4 award course is designed to allow the learner to understand the importance of how to develop, implement and evaluate CODEX based HACCP food safety management procedures. Duration 5 Days, 09.00 – 17.15 Who should attend? This course is aimed at learners who are working at management level within food manufacturing and catering environments, quality assurance staff or members of the HACCP team. This qualification would also be useful for trainers, auditors, enforcers and other food safety professionals. Prior knowledge There are no prerequisites for this qualification, although it is recommended that learners already hold a Level 4 Award in Food Safety qualification and/or a Level 3 HACCP qualification or before undertaking this qualification. Consultation between the learner and trainer may be required to ensure that the level of microbiology knowledge and other food safety matters is sufficient to undertake this qualification. It is also recommended that learners have a minimum of Level 2 in literacy/English or equivalent. Recommended reading Codex Alimentarius. Codex Alimentarius Commission www.codexalimentarius.net Course objectives The objective of the qualification is to give delegates the skills to lead in the development and implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place. Course content HACCP and Legislation Preparing for HACCP Pre-requisite Programmes The 7 Codex HACCP Principles HACCP Documentation Critical Control Points Critical Limits Monitoring Corrective Action Maintaining HACCP The HACCP Team Hazard Analysis ImplementationVerification & ValidationReview What are the benefits On successful completion, delegates will have a good awareness of HACCP legislation and principles and will understand: The Importance of HACCP based food safety management procedures How to manage the implementation of HACCP based food safety management procedures How to develop and evaluate HACCP based food safety management procedures In-House Courses Offering better value for money, they can be designed to closely match your specific requirements. Style of Delivery and Course Leaders Our course tutors have substantial experience in the understanding of HACCP and related legislation. They are qualified and experienced with extensive practical knowledge across a wide range of sectors in manufacturing, catering and retail. Certification Delegates successfully completing the HABC Level 4 Award in HACCP for Management (CODEX Principles) (RQF) course and examination will be awarded a Highfield Qualifications certificate. Qualification Number: 603/2731/5 The RQF is a qualification framework regulated by Ofqual. It is also suitable for delivery in Wales and is regulated by Qualifications Wales.

Introduction Aimed at all organisations in the food and feed industries, regardless of size or sector ISO 22000:2018 translates Food Safety Management into a continuously improving process. It takes a precautionary approach to food safety by helping to identify, prevent and reduce foodborne hazards in the food and feed chains. The 2018 version brings clarity of understanding and offers a dynamic control of food safety hazards combining the following generally recognised key elements: interactive communication, systems management, Prerequisite Programmes (PRPs) and the principles of Hazard Analysis and Critical Control Points (HACCP). This intensive, challenging and highly interactive CQI and IRCA Certified training program is for those people who require an in-depth understanding of the knowledge and skills required to perform first, second and third-party audits of Food Safety Management Systems (FSMS) against ISO 22000. Many of the skills acquired on this course can be applied to auditing other Food Safety Management Systems. Duration 5 Days, 08:30 – 17:00 (Days 1 to 4) 08:30 – 15:30 (Day 5) Who should attend? This course satisfies the training requirements for those who wish to register as a food safety system lead auditor with the CQI and IRCA Certified training under the food safety auditor scheme Food safety professionals with a responsibility to design, implement and manage a Food Safety Management System that meets the requirements of ISO 22000 Food safety auditors who have been looking to enhance their auditing knowledge and skills or looking to achieve formal recognition for the skills and knowledge that they possess. Auditors, from any organisation in the food chain, who need to lead audits and audit teams, both in their own organisation and in others, such as suppliers, where there is a requirement to audit Food Safety Management Systems against ISO 22000 Prior Knowledge Those attending this course are expected to have prior knowledge of the following: Knowledge of the principles of food safety management including pre-requisite programs and HACCP The Plan, Do, Check, Act (PDCA) cycle The relationship between food safety management and the provision of safe food Awareness of common examples of relevant national and local FSMS legislation (in the food sector and country relevant to the delegate) Knowledge of the requirements of ISO 22000 and the commonly used food safety management terms and definitions. Course content PDCA cycle and its use within an FSMS Terms and definition used in ISO 22000 pre-requisite standards Maintaining and retaining documented information The relationship between ISO 22000 & ISO 22002 series of pre-requisite standards 1st, 2nd and 3rd party audits Benefits of third party accredited certification The audit processes Auditor responsibilities Planning and conducting an audit Auditing Food Safety Management System requirements Generating audit findings Reporting and following up the audit Discuss the content and relationship of FSSC with ISO 22000 Discuss the broadened pre-requisites of ISO 22000 and the additional requirements to meet GFSI recognised certification What are the benefits This course is designed not only to help people perform food safety audits, but also to develop delegates’ wider understanding of food safety management systems design and implementation. It will help delegates understand how HACCP can be embedded into the Food Safety Management System of an organisation. Successful completion of the course and the achievement of the 70% pass mark will satisfy the formal training requirements for those wishing to register as an Auditor, Lead Auditor or Principal Auditor with CQI and IRCA Certified training under the food safety auditor scheme. In-House Courses Offering better value for money, they can be designed to closely match your specific requirements. Style of Delivery and Course Leaders Our course leaders are professional practitioners in the food sector, as well as being qualified, registered and experienced auditors. They have extensive knowledge across a wide variety of food industry organisations such as primary food processing, food manufacturing, retailing and catering. They have cut their teeth within high profile organisations, and fully understand the range of technical, legislative and people challenges that face those with a responsibility for delivering robust food safety management systems and customer confidence. Certification Delegates successfully completing the course, including the examination will be awarded a CQI and IRCA training accredited certificate. (2339)

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