Food Safety

We offer a comprehensive program of accredited HABC Food Safety Courses and associated exams. We can also offer training and support in achieving good scores during food safety inspections (Generally published as "Scores on the Doors")

If you are a caterer selling food to the public it is law that you have a food safety management system in place (HACCP).

These can be complex, but generally for small businesses all that is required is to implement the Food Standards Agencies "Safer food, better buisness" program. We can help.

We can deliver these HABC qualifications/assistance via zoom or face to face.

Please give Steve a call on 07967104042 or contact us via email

ardantrainingconsultancy@gmail.com

HABC Level 2 and 3 Award in HACCP Principles - duration 6hrs/12hrs respectively

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.

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
The Level 3 qualification includes the 12 logical steps to the implementation of the HACCP principles and the practical application of these.

HABC Level 1 Award for Food Safety - duration 3hrs

This qualification is designed for everyone entering the workplace for the first time, 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.

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

HABC Level 2 Award for Food Safety - duration 6hrs

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 :-

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.

HABC Level 3 Award for Food Safety - duration 2 day including some prereading, or 2.5 days with out the pre-course work.

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.

The course will provide:

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

HABC Level 4 Award in Managing Food Safety 4/5 days

These qualifications 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.

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

Food Allergen Management for Caterers - bespoke courses and guidance

These courses range from an introduction to allergens to a level 3 qualification, depending on the requirements of your business.

The courses can cover

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.