Courses

Course content?

Answering and controlling the call Questioning Techniques Creating a good verbal image Handling complaints

Who or why you should attend

Whoever answers the phone in your organisation has the responsibility of creating the right impression. This one day workshop will enhance skills and reduce the risk of your customers getting the wrong impression about your organisation.

Course Overview

This course is designed to ensure the staff on the front line answering the phone can always answer in a professional way and therefore demonstrate that the service the company provides is very much as professional as the person answering the phone, giving the wrong impression could mean lost business. This course will take a lot of the hardship away when handling difficult customers.

Course content?

Understanding Hazard Analysis Critical Control Point (HACCP) Understand the role of Hazard Analysis and Critical Control Point (HACCP) within food safety management systems, regulations and legislation. And get a detailed overview of the programme’s seven principles in our Understanding HACCP for Food Safety training course.

Who or why you should attend

Those involved in implementing or managing HACCP or food safety Those new to food safety management and HACCP Food safety managers, auditors and consultants What will I learn? Understand the principles of HACCP Know how to apply the principles of HACCP Draw links between HACCP and food safety regulations Integrate HACCP into food safety management systems How will I benefit? Greater understanding of food safety across your organization Achieve or maintain ISO 22000 and legal compliance Integrate food safety, HACCP and other management systems

Course Overview

You’ll discover how HACCP provides the foundation for achieving effective risk control when manufacturing both food products and non-food goods. And our HACCP experts will guide you through every aspect of the programme, giving you the knowledge to integrate HACCP into your organization, supply chain or food safety management system.

Course content?

This allergen awareness e learning course provides delegates with an understanding food allergens and food labelling, in line with the new legislation. Topics include the 14 allergens, allergenic reactions, food labelling, hygiene precautions and first aid.

Who or why you should attend

Suitable for anyone who prepares, serves or sells food in any organisation this allergen awareness e learning course provides delegates with an understanding food allergens and food labelling, in line with the new legislation. Topics include the 14 allergens, allergenic reactions, food labelling, hygiene precautions and first aid.

Course content?

General Introduction Bacteriology Bacterial Food Poisoning Food Borne Infections Non-Bacterial Food Poisoning Food Contamination and it's Prevention Personal Hygiene Food Storage and Temperature Control Food Preservation Design, Construction and Maintenance of Food Premises Design, Construction and Maintenance of Equipment & Utensils Cleaning and Disinfection Pest Control Management Control Techniques Hazard Analysis Critical Control Points The Training and Education of Food Handlers Legislation

Who or why you should attend

Those in senior levels within catering industry

Course Overview

Upon successful completion, all delegates will receive a diploma in food safety and hygiene. This Diploma is recognised nationally and internationally

Course content?

Upon successful completion, all delegates will receive a certificate in food safety and hygiene. Depending on which level of course had been undertaken

Who or why you should attend

If you are involved in food preparation this course is suitable for anyone who prepares, or instructs other staff to prepare food for human consumption

Course Overview

Attendees are required to achieve a 75% pass mark, and, if necessary, may attempt the test twice at no extra cost, having revisited the training material. If learners have not achieved the 75% pass mark, further attempts may be given by contacting our training department team for further information

Course content?

________________________________________ 1.0 PRINCIPALS of FOOD HYGIENE : Explain the terms: food hygiene, 2.0 BACTERIA Explain what bacteria are, their shape and size and where they may be found. Explain that not all bacteria are harmful. Explain how bacteria multiply and how time and temperature affect multiplication. 3. CAUSES OF FOOD POISONING Explain how food poisoning may be caused. Describe the main sources of food poisoning and physical contaminants, including allergens. Describe the symptoms of food poisoning. 4.0 PREVENTING FOOD POISONING Protecting food from the risk of contamination Preventing bacteria from multiplying Destroying bacteria in food 5.0 PERSONAL HYGIENE Explain what bacteria are, their shape and size and where they may be found. Explain that not all bacteria are harmful. Explain how bacteria multiply and how time and temperature affect multiplication 3 3.0 CAUSES OF FOOD POISONING Describe the main sources of food poisoning and physical contaminants, including allergens. Describe the symptoms of food poisoning. Describe the common kinds of physical/chemical contamination. 4.0 PREVENTING FOOD POISONING Protecting food from the risk of contamination Preventing bacteria from multiplying Destroying bacteria in food 5.0 PERSONAL HYGIENE Explain when food handlers should wash their hands and describe acceptable methods of hand washing. Explain the need for detectable waterproof dressings to cover cuts and sores. Explain the need for clean protective clothing. Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food. Explain that problems can occur with the wearing of jewellery and nail varnish. Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound. 6.0 SAFE FOOD PRODUCTION Explain the need to avoid unnecessary handling of food. Describe safe systems for the preparation, storage and handling of food by: Avoiding unnecessary handling of food Not preparing food too far in advance of serving Keeping perishable food either refrigerated or piping hot Keeping raw and cooked food strictly separate Properly reheating food Cleaning as you go Effective cleaning and disinfection Safe disposal of refuse and waste food Awareness of the signs of pests found in food premises

Who or why you should attend

This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required.

Course content?

1.0 WHAT IS FOOD HYGIENE : 1.1 Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination. 2.0 BACTERIA 2.1 Explain what bacteria are, their shape and size and where they may be found. 2.2 Explain that not all bacteria are harmful. 2.3 Explain how bacteria multiply and how time and temperature affect multiplication. CAUSES OF FOOD POISONING 3.1 Explain how food poisoning may be caused. 3.2 Describe the main sources of food poisoning and physical contaminants, including allergens. 3.3 Describe the symptoms of food poisoning. 3.4 Describe the common kinds of physical/chemical contamination. 4.0 PREVENTING FOOD POISONING 4.1 Describe simple measures to control hazards and prevent food poisoning by: a. Protecting food from the risk of contamination b. Preventing bacteria from multiplying c. Destroying bacteria in food 5.0 PERSONAL HYGIENE 2.1 Explain what bacteria are, their shape and size and where they may be found. 2.2 Explain that not all bacteria are harmful. 2.3 Explain how bacteria multiply and how time and temperature affect multiplication 3 3.0 CAUSES OF FOOD POISONING 3.1 Explain how food poisoning may be caused. 3.2 Describe the main sources of food poisoning and physical contaminants, including allergens. 3.3 Describe the symptoms of food poisoning. 3.4 Describe the common kinds of physical/chemical contamination. 4.0 PREVENTING FOOD POISONING 4.1 Describe simple measures to control hazards and prevent food poisoning by: a. Protecting food from the risk of contamination b. Preventing bacteria from multiplying c. Destroying bacteria in food 5.0 PERSONAL HYGIENE 5.1 Explain how high standards of personal hygiene for food handlers can be achieved. 5.2 Explain when food handlers should wash their hands and describe acceptable methods of hand washing. 5.3 Explain the need for detectable waterproof dressings to cover cuts and sores. 5.4 Explain the need for clean protective clothing. 5.5 Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food. 5.6 Explain that problems can occur with the wearing of jewellery and nail varnish. 5.7 Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound. 6.0 SAFE FOOD PRODUCTION 6.1 Explain the need to avoid unnecessary handling of food. 6.2 Describe safe systems for the preparation, storage and handling of food by: a. Avoiding unnecessary handling of food b. Not preparing food too far in advance of serving c. Keeping perishable food either refrigerated or piping hot d. Keeping raw and cooked food strictly separate e. Properly reheating food f. Cleaning as you go g. Effective cleaning and disinfection h. Safe disposal of refuse and waste food i. Awareness of the signs of pests found in food premises

Who or why you should attend

This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required.

Course Overview

Learn the basics of Food Hygiene covering over 5 criteria.

Course content?

1.0 WHAT IS FOOD HYGIENE : 1.1 Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination. 2.0 BACTERIA 2.1 Explain what bacteria are, their shape and size and where they may be found. 2.2 Explain that not all bacteria are harmful. 2.3 Explain how bacteria multiply and how time and temperature affect multiplication. CAUSES OF FOOD POISONING 3.1 Explain how food poisoning may be caused. 3.2 Describe the main sources of food poisoning and physical contaminants, including allergens. 3.3 Describe the symptoms of food poisoning. 3.4 Describe the common kinds of physical/chemical contamination. 4.0 PREVENTING FOOD POISONING 4.1 Describe simple measures to control hazards and prevent food poisoning by: a. Protecting food from the risk of contamination b. Preventing bacteria from multiplying c. Destroying bacteria in food 5.0 PERSONAL HYGIENE 2.1 Explain what bacteria are, their shape and size and where they may be found. 2.2 Explain that not all bacteria are harmful. 2.3 Explain how bacteria multiply and how time and temperature affect multiplication 3 3.0 CAUSES OF FOOD POISONING 3.1 Explain how food poisoning may be caused. 3.2 Describe the main sources of food poisoning and physical contaminants, including allergens. 3.3 Describe the symptoms of food poisoning. 3.4 Describe the common kinds of physical/chemical contamination. 4.0 PREVENTING FOOD POISONING 4.1 Describe simple measures to control hazards and prevent food poisoning by: a. Protecting food from the risk of contamination b. Preventing bacteria from multiplying c. Destroying bacteria in food 5.0 PERSONAL HYGIENE 5.1 Explain how high standards of personal hygiene for food handlers can be achieved. 5.2 Explain when food handlers should wash their hands and describe acceptable methods of hand washing. 5.3 Explain the need for detectable waterproof dressings to cover cuts and sores. 5.4 Explain the need for clean protective clothing. 5.5 Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food. 5.6 Explain that problems can occur with the wearing of jewellery and nail varnish. 5.7 Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound. Explain that this is a legal requirement. 4 6.0 SAFE FOOD PRODUCTION 6.1 Explain the need to avoid unnecessary handling of food. 6.2 Describe safe systems for the preparation, storage and handling of food by: a. Avoiding unnecessary handling of food b. Not preparing food too far in advance of serving c. Keeping perishable food either refrigerated or piping hot d. Keeping raw and cooked food strictly separate e. Properly reheating food f. Cleaning as you go g. Effective cleaning and disinfection h. Safe disposal of refuse and waste food i. Awareness of the signs of pests found in food premises 7.0 THE SUPERVISOR’S RÔLE 7.1 Describe briefly the rôle of the supervisor. 7.2 Explain that if something is wrong, that the supervisor should be told. 7.3 Follow any food safety instructions provided by your employer, the food manufacturer or your supervisor. 7.4 Describe typical problems which should be reported to the supervisor including: a. Refrigerator temperatures outside 1-40C. b. Evidence of pests. c. Potential physical contaminants, eg, loose screws, wrappers, insects, rodent droppings, waterproof dressings, disrepair of equipment and utensils. d. Food left out (exposed to the risk of contamination, or outside temperature control). e. Doors and windows left open, leaving access for pests or dust contamination. f. Raw food touching cooked food, or stored above cooked

Who or why you should attend

This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required. The training material is suitable for all employees at any level of the business.