Tel: 01270 613191 | 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 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 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

Level 2 HACCP

(Accredited)

COURSE DATES

To be announced

COURSE AIMS

To develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace.

COURSE OBJECTIVES

To enable course participants to:

  • A basic knowledge of Food Safety Systems
  • Work within a HACCP team

WHO IS THE COURSE FOR?

Designed for retailers, manufacturing operators and engineers.

PRE-REQUISITE

Level 2 Food Safety.

DURATION/FORMAT

1 day course with multiple choice exam.

COURSE CONTENT

  • Introduction to HACCP
  • 7 Principles of HACCP
  • 12 steps to implementation
  • Identification of Critical Control Points (CCP)
  • Limits and tolerances
  • Effective monitoring
  • Corrective actions
  • Documentation

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 HACCP.

COURSE COST

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

Level 4 HACCP

Food Manufacturing (Accredited)

COURSE DATES

To be announced.

COURSE AIMS

To develop the requisite knowledge and practical skills to develop a HACCP plan in their workplace.

COURSE OBJECTIVES

To enable course participants to:

  • State the importance of HACCP- based food safety management systems
  • Explain the management and implementation of HACCP -based procedures
  • Outline the development of the HACCP- based procedures
  • Evaluate HACCP -based procedures.

WHO IS THE COURSE FOR?

Designed for owners and managers working in the food manufacturing industry. Those responsible for food management systems in industry.

PRE-REQUISITE

Level 4 Food Safety Award, or significant experience in working with detailed HACCP plans within a real working environment.

DURATION/FORMAT

7 day course with an examination.

COURSE CONTENT

  • Introduction to HACCP
  • 7 Principles of HACCP
  • 12 Steps to implementation
  • Identification of CCP’s
  • Establishing control limits and tolerances
  • Monitoring
  • Corrective actions
  • Documentation
  • Verification of HACCP
  • Review
  • Examination

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