Increasing numbers of individuals suffer adverse reactions every year from the ingestion of allergens in food. This qualification is aimed at learners responsible for the purchase, delivery, production and service of food in the catering industry. It is also suitable for those owning/managing a smaller catering business.Duration1 Day, 09.00 – 17.00Who should attend?Managers, Supervisors or Staff with a responsibility for Food Service Safety and Quality.Course objectivesLearners achieving this qualification will have knowledge and understanding relating to the control of food ingredients, including allergens, at all stages of food purchase and production.Course content Understand the manager’s role in ensuring that food ingredients and allergens are effectively managed Understand procedures relating to the communication of ingredient information from supplier to consumer Understand the importance of implementing practical controls to prevent contamination and cross contamination from allergenic ingredients Understand methods for managing ingredient controls and procedures What are the benefitsThis qualification is supported by Allergy UK, who regard it as suitable staff training for catering outlets that wish to apply for their Allergy Aware Scheme.Style of Delivery and Course LeadersOur course tutors have substantial experience in the field of allergen management and control. They are qualified and experienced with extensive practical knowledge across all areas of the food industry.CertificationDelegates successfully completing the HABC Level 3 Award in Allergen Management for Catering (RQF) course and examination will be awarded a Highfield Qualifications certificate. Qualification Number: 603/1720/6 The RQF is a qualification framework regulated by Ofqual. It is also suitable for delivery in Wales and is regulated by Qualifications Wales.
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Based on the leading global food safety standard, this highly interactive two-day training programme is designed for those people who require a sound understanding of the techniques and principles of food safety auditing. It also covers the role of the food safety auditor in the development and improvement of an effective food safety management system. This course is essential for those who will undertake internal food safety audits, or who will be required to plan, manage and implement internal audit programmes.Duration2 Days, 09.00 – 17.15Who should attend?This course is ideal for food industry personnel intending to become involved in the internal audit process for the maintenance and improvement of their food safety programmes including those: Involved in auditing the site HACCP program or external suppliers Intending to become involved in the internal audit process for the maintenance and improvement of their site’s food safety management system. Typical roles include Quality Assurance Managers, Supervisors and internal audit team members. The audit principles and techniques developed in this course can be applied to any food safety management standard.Course objectivesTo understand the audit process and be able to plan, perform and report the results of internal food safety audits with the aim of developing and improving the food safety management system of an organisation. To help delegates to understanding best practice for ensuring successful internal audits.Course content Introduction to auditing food safety management systems This course is based on ISO 22000, BRCGS and other GFSI recognised standards Audit preparation including audit scheduling, audit planning and audit checklists Performing the audit including opening meetings,non-verbal communications, question techniques, resolving conflict and gathering objective evidence. Presentation of audit findings including the evaluation of audit findings, non-conformity classification, corrective action requests, developing an audit report, closing meeting and root cause analysis. Follow up activities Key to successful internal audits What are the benefitsUpon successful completion of the course delegates will be equipped with the technical skills and knowledge required to plan, conduct and report internal food safety audits. Delegates will also find the interactive nature of the course, it’s challenging content and extensive use of team-based exercises stimulating and surprisingly enjoyable. The knowledge and skills developed in the course can be applied to internal audits of any food safety management standard. Delegates can apply for certification as a CQI and IRCA Certified Internal Auditor if they have also completed an FSMS Foundation Course or can prove equivalent knowledge when applying.In-House CoursesOffering better value for money, they can be designed to closely match your specific requirements.Style of Delivery and Course LeadersOur course leaders have unrivalled management systems design and improvement experience. They are qualified and experienced auditors with extensive practical management experience across a wide range of sectors including manufacturing, finance, pharmaceuticals, local and national government. We have extensive experience working across cultural boundaries, through our work in Europe, Africa, the Middle East, Asia and the AmericasCertificationDelegates successfully completing the course will be awarded a CQI and IRCA Certified training accredited certificate. (2340)
