Training

Upcoming courses:

TBA

 

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See below for further details:​

RSPH Level 3 Award in HACCP for Food Manufacturing

Venue: D1.20, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University

Trainer: RSPH Registered Trainer

Duration: 2 days ​

Time: 9.00am – 5.30pm

Assessment: Assessment is by a 90 minute examination consisting of 45 multiple-choice questions.

Cost: £460 + VAT per delegate. Includes course materials, examination fee and certificate. Teas and coffees will be provided on arrival. Refreshments and lunch can be purchased on site.

 

Introduction

This qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

Course Content

Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place. This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures.

Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

Successful candidates will receive a RSPH Level 3 Certificate in HACCP for Food Manufacturing.

Who is the course for?

  • HACCP Team Leaders
  • HACCP Team Members
  • Technical / Production Management

 

 

Global Standards Internal Auditor (applicable to all BRC Standards)

Venue: D1.20, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University

Trainer: BRC Approved Trainer

Duration: 2 days

Time: 9.00am – 5.30pm

Cost: £485 + VAT per delegate. Includes teas and coffees on arrival. Lunch can be purchased by delegates on site.

 

The course is delivered through a mixture of workshop led discussions, practical activities and PowerPoint presentations. On day two, delegates are required to undertake a live audit (case study based) where delegates are required to apply the skills and techniques they acquired on day one. Delegates will be given feedback on how they performed during the case study and how they can improve on their auditing techniques.

The course will give delegates a full understanding of how to undertake internal audits and prepare companies for Third Party Audits.

Successful delegates will receive a Global Standards (BRC) Internal Auditor Certificate.

Who is the course for?

  • Quality and Technical Managers
  • Personnel responsible for managing an internal auditing schedule
  • Personnel responsible for undertaking internal audits as required by BRC Standards.

 

 

SALSA Level 2 Award in HACCP Understanding

Venue: D1.21, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University

Trainer: SALSA/ IFST Registered Trainer

Duration: 1 day

Time: 9.00am – 5.00pm

Assessment: Assessment is by a 15 minute multiple-choice test.

Cost: £115 + VAT per delegate.*

*Includes course materials and certificate. Teas and coffees will be provided on arrival. Refreshments and lunch can be purchased on site.

 

Introduction

This qualification is primarily aimed at Operator owners / Managers of SMEs ​and micro- sized businesses working within the food manufacturing sector. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

Course Content

A practical interactive workshop style course has been designed to give the delegates an understanding of the legal requirements of HACCP, hazard identification, risk assessment, control of risks, documentation and more. Throughout the day the delegates will actively compile a HACCP plan based on their product category of choice. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

Successful candidates will receive an IFST/ SALSA Level 2 Certificate in HACCP Understanding.

Who is the course for?

  • HACCP Team Leaders
  • HACCP Team Members
  • Technical / Production Management

To qualify for the course:

All delegates must hold their level 2 Food Safety in Manufacturing qualification or equivalent

 

 

Please note, minimum numbers apply for these courses. If you have any ques​tions and would like to know more about our next available course dates, please email us at ZERO2FIVE@cardiffmet.ac.uk


 

For more information

Email: ZERO2FIVE@CardiffMet.ac.uk

Telephone: 02920 416306

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Clearing Course Vacancies for 2017. Call 0300 330 0755 to Secure Your Place.