We offer our candidates a very friendly, flexible service to make the learning experience enjoyable and rewarding. Our courses take place either over one day, or, for longer courses, spread out over a period of weeks (one day a week) to fit into your busy lifestyle and allow you "breathing space" and to study. We look forward to welcoming you to one of our courses, so please don't hesitate to phone or email us with your enquiry.
10 training courses found
Formerly the Intermediate Certificate in Food Hygiene, this interesting course is a progression from Level 2 and recommended for all who have supervisory or management roles in catering companies of any sizes. The syllabus can be viewed on the CIEH website.
We offer CIEH, RSBH and HABC qualifications in food safety, hazard analysis, infection control, environmental management and nutrition. We offer CIEH, RSBH and HABC qualifications in food safety, hazard analysis, infection control, environmental management and nutrition.
The keys skills need to audit or inspect food premises, whether as an internal auditor or as a third party auditor, this course gives you the skills and qualification needed. Completed in one day, it is an enjoyable and interactive course.
The principles of environmental managment at level 2. For further details please refer to our website or that of the CIEH.
Level 4 HACCP is suited to those who have completed Level 4 (Advanced) Award in Food Safety in Manufacturing and wish to further their skills in HACCP studies. We also run HACCP courses at Level 2 and Level 3 as well as Food Safety.
We are accredited by HABC, Royal Society for Public Health and the Chartered Institute of Environmental Health, which means that we offer internationally recognised certificate courses. This course is offered per the CIEH, HABC or RSBH Syllabus.
This one day course is aimed at supervisors, team leaders and managers in the food industry, who may be involved in practical auditing or inspection of food premises. This includes internal and third party auditors, enforcement officers and people responsible for verifying HACCP It would be particularly useful for and benefit those seeking BRC certification, with the main emphasis of the qualification being on practical inspection and audit skills in the workplace The course programme: Types of audits and inspections: terminology; standards; construction of a model; purpose, benefits, limitations; bases; equipment; systematic approach and planning.
Food Safety supervision for those with a responsibility for overseeing the work of others, or else running their own small business. This is a refresher course.
This is the recommended course for managers and supervisors as a progression route from Level 2 Food Safety for all those who run their own business in catering or manufacturing and for those who supervise others at work. The progression route from Level 3 is Level 3 HACCP, followed by Level 4 Food Safety Management, and we offer these courses as well.
Spread out over five weeks (one day per week) this course is a progression from the Level 3 (Intermediate) course and ends in an exam of short written answers (70% of total marks) and multiple choice questions (30%). There are no assignments to complete for this course.