14 training courses found
For: Anyone concerned with the practical application of nutrition to healthy eating, including individuals, caterers, fitness trainers, community workers and food and health related occupations. This course builds on the Level 2 (Foundation) Award.
The issue of food defence is becoming increasingly important within the food industry. Hence the need for a systematic approach to the identification and management of threats and vulnerabilities is accelerating and becoming incorporated into industry standards, such as BRC Food Safety Version 7.
Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place. For: This course is ideal for supervisors/managers/team leaders working within the food manufacturing industry, but will also be of benefit to caterers and retailers.
This accredited course is designed for managers with food safety responsibility. The course is ideal for personnel with responsibility for the following jobs and functions:- Quality assurance; Production Managers Owners of Managers of Food Businesses Supervisors with intermediate food hygiene knowledge Hygiene auditors Aim: The course aims to give a comprehensive understanding of food safety and the management of food safety in the business.
This course has been developed, taking into account the requirements of People 1st - the Sector Skills Councils for hospitality, leisure, travel and tourism, to ensure that qualifications meet the needs of employers. For: All staff working in any type of catering such as hotels, restaurants, hospitals, care homes and schools.
The course has been designed specifically for food handlers who have very little, or no knowledge of allergens or food intolerances. The course gives learners a basic awareness of allergens, food intolerances and how to control them in a manufacturing environment.
The course has been designed for people working in the food industry who require the skills and techniques to undertake root cause analysis as required by The Global Food Safety Standard Version 6. The course includes worked examples from the food industry and suggested documentation which can be used to undertake root cause analysis techniques Aim: To understand and successfully apply the principles of Root Cause Analysis in the workplace.
This course has been developed, taking into account the requirements of Skillsmart Retail - the Sector Skills Councils for retail, to ensure that qualifications meet the needs of employers. For: All staff working in any type of food retail enviroment.
This course has been developed, taking into account the requirements of the Sector Skills Councils for hospitality, retail and manufacturing, to ensure that qualifications meet the needs of employers. For: This course is ideal for Supervisors, Line Managers, Potential Managers and owners of small businesses who need an in-depth knowledge of food hygiene and safety, with options for Supervisors in catering, manufacturing or retail settings.
This accredited course is designed for HACCP Team Leaders, Technical Managers, Consultants and Auditors in all aspects of food industry. This Level 4 qualification covers the importance of HACCP-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.
A general introduction to Health and Safety, suitable for all employees Aim: To understand the fundamentals of occupational health & safety within the workplace, including legal requirements and personal responsibilities. Content: Health & Safety & The Principles of Accident Prevention Health & Safety in the Workplace Factors Affecting Health in the Workplace Course Structure: The course content is available online, learners are supplied with a unique username and password to access the course.
This course is designed for those with an existing Level 3 or 4 Food Safety/HACCP qualification to update and refresh existing skills..
This course has been written taking into account national guidelines on Nutrition and Health Eating For: Caterers, fitness trainers, community workers, food and health-related occupations and any individuals with a role in the promotion of health. Aim: To cover the basic principles of nutrition and focuses on the role of nutrition in health by covering the role of a healthy diet in relation to health, the nutrient content of different foods and diets, how food processing affects the nutritional quality of food and how a nutrient deficiency or excess can contribute to ill health.
This course has been developed, taking into account the requirements of Improve -the Sector Skills Council for the food and drink manufacturing industry, to ensure that qualifications meet the needs of employers. For: All staff working in food manufacturing.