51 Lowfield Road

Beverley

Hull

East Yorkshire

HU17 9RF

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Tel. 07967 104042

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We can offer a comprehensive program of accredited CIEH, RSPH and HABC Food Safety Courses and associated exams.

HABC Level 2 and 3 Award in HACCP Principles Read More

Hazard Analysis and Critical Control Point (HACCP) is internationally recognized as the most effective way to ensure the production of safe food by providing a logical framework within which food hazards may be identified and controlled. In the United Kingdom it is a legal requirement for all food businesses except primary producers to implement a documented food safety management system based on HACCP.

Level 1 Award for Food Safety  Read More

This qualification is designed for everyone entering the workplace for the first time – either as a part of a work experience programme or at the start of employment – and those starting a new job, prior to undertaking the Level 2 Award in Food Safety.

Level 2 Award for Food Safety Read More

 

Level 3 Award in Supervising Food Safety Courses Read More

 

This qualification is designed for those who are or intend to become managers and supervisors in the catering, retail, manufacturing and hospitality industries. This qualification equips managers and supervisors with a sound understanding of their role in implementing food safety procedures at all stages of food preparation and handling.
 

Level 4 Award in Managing Food Safety Read More

 

The Level 4 Awards in Managing Food Safety in Catering and Manufacturing are principally for senior staff and managers of food handlers within the catering, hospitality and manufacturing sectors. It is strongly recommended that the candidates have a formal level 3 qualification such as the Level 3 Award in Supervising Food Safety.

HABC Level 3 Food Allergen Management for Caterers Read More

 

The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at all those responsible for the purchase, delivery, production and serving of food in the catering industry.The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at all those responsible for the purchase, delivery, production and serving of food in the catering industry.

HABC Level 3 Award in Principles of Developing a Positive Food Safety Culture Read More

 

The Level 3 Award in Developing a Positive Food Safety Culture is designed for delivery to supervisors of food handlers or managers of food businesses. It has been devised to improve the awareness of the importance of developing and maintaining a positive food safety culture and how every staff member is important in achieving this.

HABC Level 2 and 3 Award in HACCP Principles

Duration: ½ day including exam

Course Introduction

Hazard Analysis and Critical Control Point (HACCP) is internationally recognized as the most effective way to ensure the production of safe food by providing a logical framework within which food hazards may be identified and controlled. In the United Kingdom it is a legal requirement for all food businesses except primary producers to implement a documented food safety management system based on HACCP.

These Qualifications are designed for those who work in the food industry who require an appropriate level of knowledge and understanding of HACCP, which is important to safe operation within a HACCP environment. The level 2 may also be appropriate for those whose work requires them to have a basic knowledge of HACCP and its applications in the food industry. For example: Equipment maintenance engineers, etc.

The holders of the Level 2/3 Award in HACCP Principles qualification will have an understanding of the:

  • Importance of HACCP as a preventative food safety management system that can be applied to all sectors of the food industry

  • HACCP systems and a simple overview of the terminology, principles and practical application of HACCP.

For those that do the level 3 qualification there will be a much broader understanding on the principles and how to implement then in your workplace. A must for those implementing or reviewing HACCP systems.

The Course Covers

  • Background, importance and benefits of HACCP

  • The role of HACCP in the provision of safe food

  • Principles of HACCP

  • HACCP prerequisite programs

  • Applying HACCP principles

Level 3

  • includes the 12 logical steps to the  implementation of the HACCP principles and the practical application of these.

 

Level 1 Award for Food Safety

Duration: ½ day including exam

Course Introduction

This qualification is designed for everyone entering the workplace for the first time – either as a part of a work experience programme or at the start of employment – and those starting a new job, prior to undertaking the Level 2 Award in Food Safety.

It is also suitable for those:

  • Employees handling low risk or wrapped foods

  • Front of house employees, such as waiting staff or checkout staff

  • Back of house employees, such as kitchen porters or warehouse staff

It is designed to ensure candidates are aware of the key Food Safety issues and the part that they should play in keeping food free from harm in the workplace.

Suggested progression is the Level 2 Award in Food Safety

The holder of the Level 1 Award in Health and Safety will understand:

  • The basic requirements of food safety.

  • How to keep themselves clean and hygienic.

  • How to keep their work area clean.

  • The role they play in reducing contamination

  • The key food safety issues

The Course Covers

  • Introduction to food safety and its importance

  • Personal hygiene

  • Cleaning

  • Contamination

 

Level 2 Award for Food Safety

Duration: 1 day including exam

Course Introduction

This qualification is designed principally for all those who are, or intend to be, food handlers within the catering, retail, manufacturing and hospitality industries. A food handler is any person who handles food, whether open or packaged.

Holders of this qualification will have a knowledge and understanding of the importance of food hygiene; associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems.

These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food. This qualification may also be appropriate for people whose work requires them to enter food premises e.g. maintenance engineers.

Suggested further development would be to Level 3 Award in Food Safety

The Level 2 Award in Food Safety ensures that food handlers who complete the course are trained and:

  • Understand how good food hygiene contributes to food safety

  • Know how micro-organisms cause illness through contamination

  • Understand the importance of personal hygiene and good hygiene practices

  • State current legal obligations and the consequence of non-compliance

  • Understand what hazards are, and how they are controlled and monitored

The Course Covers

  • Food handling practices and procedures.

  • The importance of personal hygiene and personal hygiene practices.

  • Reporting of illnesses

  • Contamination and cross contamination.

  • Temperature control.

  • The safe preparation, cooking, chilling and reheating of foods

  • Storage and stock control

  • Importance of keeping to work area and equipment clean and tidy.

  • Waste disposal.

  • Pest controls.

  • Premises design and equipment.

  • Statutory requirements of food businesses and food handlers.

  • Hazard analysis.

 

Level 3 Award in Supervising Food Safety Courses

Duration: 3 days including exam

Course Introduction

This qualification is designed for those who are or intend to become managers and supervisors in the catering, retail, manufacturing and hospitality industries. This qualification equips managers and supervisors with a sound understanding of their role in implementing food safety procedures at all stages of food preparation and handling.

Whilst the content of the qualification focuses strongly on the day-to-day role of the manager and supervisor in implementing effective food safety management procedures, it also covers the supervising of food handlers in food safety matters and ensuring that relevant monitoring and recording activities are carried out. It is strongly recommended that the candidates have formal level 2 qualifications such as a CIEH level 2 Award in Food Safety.

The holder of the Level 3 Award in Supervising Food Safety will have:

  • A good knowledge of the relevant food safety legislation requirements and be able to apply and monitor good hygiene practices.

  • An understanding of their role in the implementation of food safety management procedures, the identification of food safety hazards and the need to contribute to improving food safety procedures.

  • A good understanding of the importance of effective communication and staff training

The Course Covers

    • Legislation

    • Supervisory management

    • Temperature control (chilling, cooking)

    • Contamination control

    • Applying and monitoring good hygiene practices

    • Implementing good food safety procedure

    • Contributing to the safety training of others

    • The costs of food poisoning

    • Bacterial, non-bacterial food poisoning & food borne infections

    • Hazard analysis & HACCP

    • Personal hygiene

    • Food preservation

    • Design and construction of food premises & equipment

 

 

 

 

 

Level 4 Award in Managing Food Safety

Duration: 5 days plus ½ day exam

Course Introduction

The Level 4 Awards in Managing Food Safety in Catering and Manufacturing are principally for senior staff and managers of food handlers within the catering, hospitality and manufacturing sectors. It is strongly recommended that the candidates have a formal level 3 qualification such as the Level 3 Award in Supervising Food Safety.

This qualification equips senior staff with a sound understanding of their responsibilities in managing the operational requirements of the food business and how to establish, monitor and maintain appropriate food safety management procedures. Holders of this qualification in association with the relevant training qualification are able to teach Level 2 and 3 awards in Food Safety.

In addition, however, this qualification recognises the key responsibilities of managers in relation to evaluation of the system, communicating food safety procedures to staff, defining training requirements and setting the food safety culture of the business.

The holder of the Level 4 Award in Managing Food Safety will be able to ensure:

  • Compliance with food safety legislation

  • That they manage operational aspects of the business in relation to food safety

  • That they establish and evaluate food safety management procedures, including those based on HACCP principles

  • They create appropriate monitoring and recording procedures

  • That they establish effective corrective action plans

  • They allocate responsibilities in food safety matters Introducing effective staff training and communication policies

The Course Covers

  • Legislation

  • Supervisory management

  • Temperature control (chilling, cooking)

  • Contamination control

  • Applying and monitoring good hygiene practices

  • Implementing good food safety procedure

  • Contributing to the safety training of others

  • The costs of food poisoning

  • Bacterial, non-bacterial food poisoning & food borne infections

  • Hazard analysis & HACCP

  • Personal hygiene

  • Food preservation

  • Design and construction of food premises & equipment

  • Cleaning & Disinfection

  • Pest control

Price on Application.

 

 

HABC Level 3 Food Allergen Management for Caterers

Duration: 1 day course

Course introduction

The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at all those responsible for the purchase, delivery, production and serving of food in the catering industry.

The qualification is also suitable for those owning/managing a smaller catering business.

Learners gaining this qualification will know and be able to apply the knowledge relating to the control of food ingredients, including allergens, at all stages of food purchase and production. They will understand the process for ensuring that accurate ingredient information is available for consumers at point of sale and service and the importance of communication at all stages.

This qualification is usually achieved by taking a one-day classroom-based course. However, it can also be achieved through a variety of other methods including blended and distance learning, as long as the recommended learning hours are completed.

This qualification is assessed by a learner workbook set by HABC 
and marked by the centre.

Learners successfully achieving this qualification may wish to progress to:
• HABC Level 4 Award in Managing Food Safety in Catering.

The course covers

• The different roles in ensuring that food ingredients and allergens are effectively managed; 
• Common allergens and intolerances;
• Procedures relating to the accurate communication of ingredient information, from supplier to consumer; 
• Hygiene considerations with regard to allergen and ingredient control; and
• Procedures relating to the control of contamination and cross-contamination of allergenic ingredients.

 

 

 

 

HABC Level 3 Award in Principles of Developing a Positive Food Safety Culture

Duration: 1 day course

Course introduction

Food safety culture is fast becoming a topic of importance in the food industry as businesses recognise the requirement for all members of staff, from food handlers up to management, to show a commitment to the safety of the food produced.

The Level 3 Award in Developing a Positive Food Safety Culture is designed for delivery to supervisors of food handlers or managers of food businesses. It has been devised to improve the awareness of the importance of developing and maintaining a positive food safety culture and how every staff member is important in achieving this.

This qualification is usually obtained by taking a one-day classroom-based course. 
However, it can also be achieved through a variety of other methods including blended 
and distance learning as long as the recommended learning hours are completed.

This qualification is assessed by a learner workbook set by HABC 
and marked by the centre.

Its topics include the importance of leadership and communication at all levels and how to promote a positive food safety culture in a business by motivating and training staff and regularly performing reviews of working practices.

Individuals achieving this qualification can progress onto:
• HABC Level 4 Award in Managing Food Safety in Catering (QCF); and
• HABC Level 4 Award in Food Safety Management for Manufacturing (QCF).

 

The course covers

By the end of the course the learner will:

  • Understand the concept of a food safety culture

  • Understand the importance of different food safety components

  • Understand how to promote a positive food safety culture within a business