Tel: 01270 613191 | Email: julieb@reaseheath.ac.uk

Level 3 Auditing and Inspection

COURSE AIMS

To give the requisite knowledge and practical skills to be able to effectively audit food safety management systems

COURSE OBJECTIVES

To enable course participants to:-
• Demonstrate knowledge of Food Safety Systems
• Plan and conduct an effective audit

WHO IS THE COURSE FOR?

Designed for anyone involved in practical auditing or inspection of food premises in the workplace

PRE-REQUISITE

N/A

DURATION/FORMAT

1 Day

 

COURSE CONTENT

Overview of Food Safety Management Systems
• Planning and preparation of an audit
• Developing Audit Documentation
• Conducting the audit
• Effective questioning and Listening
• Collection and Analysis of Objective evidence
• Recording and reporting findings
• Multiple choice exam

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course at the appropriate times.

PROGRESSION

 

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Yoghurt Manufacture

COURSE AIMS

To develop an understanding of the technological principles relating to yoghurt formulation and manufacturing systems in the dairy industry

COURSE OBJECTIVES

To enable delegates to:

  • Be aware of the requirements of the code of practice for the composition and the labelling of yoghurt
  • Understand the technology of yoghurt ingredients
  • Formulate yoghurt to meet required quality attributes
  • Understand the manufacturing process including operating principles of processing equipment
  • Understand the causes of common quality faults

WHO IS THE COURSE FOR?

Manufacturing operatives and First line managers or those who want to manufacture yoghurt and understand the theory behind it

PRE-REQUISITE

N/A

DURATION/FORMAT

2 Days

COURSE CONTENT

  • Code of practice
  • Ingredients
  • Formulating to specific attributes
  • Quality assurance- what good looks like and the causes of common faults
  • Batch mixing
  • Processing
  • Incubation
  • Cooling and packing

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course at the appropriate times.

PROGRESSION

 

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Dairy Plant Equipment, Hygiene and CIP

COURSE AIMS

To develop a basic understanding of the technological and commercial issues related to the cleaning and disinfection of plant and equipment used in the processing of liquid milk and the manufacture of dairy products

COURSE OBJECTIVES

To enable course participants to:-

• Demonstrate knowledge of the technological and commercial principles underpinning the cleaning and disinfection of plant and equipment
• Work hygienically and safely in a dairy industry environment
• Work effectively in a team to solve technological problems

 

WHO IS THE COURSE FOR?

Processing and manufacturing operatives
Hygiene operatives

PRE-REQUISITE

N/A

DURATION/FORMAT

1 Day

COURSE CONTENT

Definitions of detergents and disinfectant types
• Why cleaning is necessary
• Problems with ineffective or negligent cleaning, Contamination issues
• Manual cleaning
• Cleaning in place
• Cleaning schedules and documentation
• Chemical storage and usage
• Legislation and regulations to include COSHH
• Monitoring and quality assurance
• Hygienic design
• Instrumentation and control
• Registration
• Assessment

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course at the appropriate times.

PROGRESSION

N/A

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Butter Technology

COURSE AIMS

To develop an understanding of the technological principles relating to butter manufacturing systems in the diary industry

COURSE OBJECTIVES

To enable participants to:-

  • Demonstrate knowledge of the technological and commercial principles underpinning the manufacture of high quality butter
  • Work hygienically and safely in the dairy industry environment
  • Work effectively in a team to solve technological problems
  • Demonstrate an in depth knowledge and understanding of the quality assurance systems and tests commonly used

WHO IS THE COURSE FOR?

Manufacturing Operatives and First Line Managers

PRE-REQUISITE

N/A

DURATION/FORMAT

2 Days

COURSE CONTENT

  • Definitions, composition and legislation, including additives
  • Butter classification and types
  • Principles of butter making
  • Cream treatment: Temperature treatment: Fat crystallisation: Hard fat: Soft fat:Bacterial ripening
  • Butter production: Batch production: Stages of recovery , Control of continuous production, Stages of production, control of composition
  • Product: Grading & Quality
  • Packaging and storage
  • Practical
  • Quality testing
  • Assessment

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addresses throughout the course at the appropriate times.

PROGRESSION

 

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Level 2 Food Safety

Catering, Manufacturing & Retail (Accredited)

COURSE DATES

 

COURSE AIMS

To give an understanding of factors effecting Food Safety.

COURSE OBJECTIVES

To enable course participant to:

  • Demonstrate knowledge of Food Safety Systems

WHO IS THE COURSE FOR?

Designed for anyone working in Catering, Manufacturing or Retail setting where food is prepared, cooked and handled.

PRE-REQUISITE

N/A

DURATION/FORMAT

1 day course with multiple choice exam.

COURSE CONTENT

  • Legislation
  • Food Safety Standards
  • Temperature control
  • Refrigeration, Chilling and Cold Holding
  • Food Handling
  • Principles of Safe Food Storage
  • Cleaning
  • Food Premises and Equipment
  • Assessment – Multiple choice examination

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

Level 3 Award in Food Safety – Catering, Manufacturing and Retail

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Level 2 Health and Safety

(Accredited)

COURSE DATES

 

COURSE AIMS

To develop a Level 2 Award in Health and Safety (Accredited)basic knowledge of the key areas of Health and Safety in the Workplace.

COURSE OBJECTIVES

On completion of the course delegates will be able to:

  • Work in a safe and healthy manner and contribute to improving health and safety within an organisation’s policy
  • Identify key hazards in their own workplace
  • Understand the importance of health and safety rules and working procedures
  • Report potential health and safety problems

WHO IS THE COURSE FOR?

Suitable for anyone requiring a basic knowledge of Health and Safety

PRE-REQUISITE

N/A

DURATION/FORMAT

1 day course with multiple choice exam.

COURSE CONTENT

  • Health and safety at work
  • Health and safety law
  • Prevention of accidents and ill health
  • Risk assessment
  • First aid at work
  • Personal protective equipment (PPE)
  • Workplace health, safety and welfare
  • Work equipment
  • Electricity
  • Fire prevention
  • Occupational health
  • Hazardous substances
  • Ergonomics and workstation design
  • Manual handling

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

Level 3 Award in Health and Safety for Supervisors.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Level 3 Health and Safety

(Accredited)

COURSE DATES

To be announced

COURSE AIMS

To develop knowledge of the key areas of Health and Safety in the Workplace that are significant for those in junior management roles.

COURSE OBJECTIVES

On completion of the course delegates will be able to:

  • Work in a safe and healthy manner and contribute to improving health and safety within an organisation’s policy
  • Identify key hazards in their own workplace
  • Understand the importance of health and safety rules and working procedures
  • Understand the role of the supervisor in managing health and safety

WHO IS THE COURSE FOR?

Suitable for anyone who has management responsibility for Health and Safety.

PRE-REQUISITE

Level 2 Health and Safety.

DURATION/FORMAT

3 days course with multiple choice exam.

COURSE CONTENT

  • Health and safety law
  • Prevention of accidents and ill health / occupational health
  • Risk assessment
  • First aid at work
  • Personal protective equipment (PPE)
  • Workplace health, safety and welfare
  • Work equipment
  • Electricity
  • Fire prevention
  • Hazardous substances
  • Ergonomics and workstation design
  • Manual handling
  • Role of supervisor
  • Organisation and management of health and safety

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

Level 4 Award in Health and Safety.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Level 3 Food Safety

Catering, Manufacturing or Retail (Accredited)

COURSE DATES

 

COURSE AIMS

To develop an understanding of factors effecting Food Safety.

COURSE OBJECTIVES

To enable course participants to:

  • Ability to implement and supervise food safety management systems
  • Understand the concept of food hazards and risk associated with them
  • Appreciate the risks linked to cross contamination
  • Understand the role temperature has to play on the control of food safety

WHO IS THE COURSE FOR?

Designed for supervisors working in Catering, Manufacturing or Retail setting who are responsible for implementing food safety.

PRE-REQUISITE

Level 2 Award in Food Safety – Catering, Manufacturing and Retail.

DURATION/FORMAT

3 days with multiple choice exam.

COURSE CONTENT

  • Legislation
  • Food Safety Hazards
  • Temperature Control
  • Refrigeration, Chilling and Cold Holding
  • Cooking, Hot Holding and Reheating
  • Food Handling
  • Principles of Safe Food Storage
  • Cleaning
  • Food Premises and Equipment
  • Assessment – Multiple choice examination

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

Level 4 Award in Food Safety Management in – Catering, Manufacturing and Retail.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Level 4 Health and Safety

(Accredited)

COURSE DATES

To be announced

COURSE AIMS

To develop the appropriate knowledge of Health and Safety for those in managerial and supervisory positions and an understanding of the issues involved in managing Health and Safety.

COURSE OBJECTIVES

On completion of the course delegates will be able to:

  • Manage health and safety in most businesses
  • Develop auditing and monitoring programmes
  • Design safe practices and procedures
  • Liaise with enforcement officers
  • Interpret legal requirements
  • Train staff and establish risk assessment projects (with additional training where necessary)

WHO IS THE COURSE FOR?

Essential for all those who monitor and audit health and safety management systems, including: business owners, managers, production managers, supervisors.

PRE-REQUISITE

Level 3 Health and Safety.

DURATION/FORMAT

5 days course with controlled assignment and examination.

COURSE CONTENT

  • Health and Safety Management
  • Health and Safety Culture
  • Workplace and work equipment
  • Hazardous agents
  • Legislation

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

NEBOSH General Certificate.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Level 4 Food Safety

Catering, Manufacturing or Retail (Accredited)

COURSE DATES

To be announced

COURSE AIMS

To develop an understanding of the factors effecting Food Safety.

COURSE OBJECTIVES

To enable course participant to:

  • Ability to implement and manage food safety management systems
  • Understand the concept of food hazards and risks associated with them
  • Appreciate the risks linked to cross contamination
  • Understand the role temperature has to play on the control of food safety

WHO IS THE COURSE FOR?

Designed for managers working in Catering, Manufacturing or Retail setting who are responsible for managing food safety systems.

PRE-REQUISITE

Level 3 Award in Food Safety Supervision for – Catering, Manufacture and Retail.

DURATION/FORMAT

7 Days.

COURSE CONTENT

  • Legislation
  • Food Safety Hazards
  • Temperature Control
  • Refrigeration, Chilling and Cold Handling
  • Cooking, Hot Holding and Reheating
  • Food Handling
  • Principles of Safe Food Storage
  • Cleaning
  • Design and Constructions of Food Premises and Equipment
  • HACCP
  • Management control, quality assurance
  • Assessment – coursework and examination

Assessment methodology is comprised of a controlled assignment and an examination paper which are both completed under examination conditions

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

HND Foundation Degree.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk