Training

Upcoming courses:

HACCP Level 3 for Food Manufacturing (2 day) - 5th/6th September 2016

BRC Internal Auditor (2 day) - 13/14th September 2016      unnamedWPYMAHP4.jpg


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

 

 

BRC Issue 7 Workshop

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

Trainer: Jessica Lacey

Duration: 0.5 day

Time: 13.00 – 17.00

Assessment: No assessment. All delegates shall receive a certificate of attendance.

Cost: £140+VAT per delegate.*

*Includes course materials and certificate of attendance. Teas and coffees will be provided on arrival.

 

Course Content

This workshop reviews the changes in the BRC Global Standard for Food Safety Issue 7, and is designed to provide learners an understanding of how to interpret the changes which came into effect from 1st July 2015.

This workshop will help learners prepare their Quality Management System to be audited against Issue 7.

Workshop Learning Outcomes:

  • Detailed overview of main Standard Changes
  • Review new fundamental requirements
  • Protocol Update and Grading Criteria
  • Introduction of the new 'BRC Participate'
  • QMS documentation

Question and Answer Session

Who is the course for:

This workshop is ideal of people working within a BRC certified site, or a site aspiring to be BRC certified. The session is open to all, however is particularly relevant to staff with Technical, Quality and Production responsibilities.

 

Food Labelling

Details to follow...

 

HACCP Refresher Training

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

Trainer: Jessica Lacey

Duration: 1 day

Time: 9.00am – 5.00pm

Cost: £200 + VAT per delegate. Includes teas and coffees on arrival. Lunch can be purchased by delegates on site.

Course Overview

It is essential for all food businesses to have a fully implemented and effective food safety plan based on Codex Alimentarius HACCP principles. This workshop provides delegates an in depth understanding of the principles of HACCP and its role in producing safe food. This workshop covers industry standards including Global Food Standard (Issue 7) and SALSA.

Course Objectives

By the end of the workshop, delegates will have an understanding of;

• Nature and role of HACCP in the food industry

• The seven principles of HACCP

• Risk assessment and HACCP

• The practical implementation of HACCP

• Auditing HACCP plans

• Overview of Global Food Standards (BRC) and SALSA HACCP requirements

 

Who is the course for?

This course would be of value to staff who already have a basic understanding of HACCP, and those who require refresher HACCP training including technical, quality and production staff.

Sensory Analysis

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

Trainer: Dr Ruth Fairchild

Duration: 1 day

Time: 9.00am – 5.00pm

Cost: £200 + VAT per delegate. Includes teas and coffees on arrival. Lunch can be purchased by delegates on site.

 

Course Overview

This workshop explores the principles of the use of human senses (sight, smell, taste, touch and hearing for the purposes of evaluating consumer products. This workshop provides delegates a basic introduction to sensory analysis including difference, preference and descriptive analysis tests.

 

Course Objectives

To increase competencies of staff running taste panels and taste panel members (assessors).

 

Who is the course for?

Ideally staff who undertake sensory analysis as technicians or panellists.

Supply Chain Management

Details to follow...

 

Crisis Management

Details to follow...

 

Baking Technology

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

Trainer: Anita Setarehnejad

Duration: 1 day

Time: 9.00am – 5.00pm

Cost: £200 + VAT per delegate. Includes teas and coffees on arrival. Lunch can be purchased by delegates on site.


 

Course Overview

The workshop is delivered through a mixture of workshop led discussions and PowerPoint presentations.

The baking industry is suffering from a lack of skilled staff; this course aims to improve the skills of the workforce with a technological approach to baking.

Course Objectives

By the end of the workshop, delegates will have an understanding of;

· Introduction to baking technology

· Theory of baking (physical and chemical properties of baking)

· Practical baking including raw material interactivity bread making

· Understanding baking criteria

Who is the course for?

This course would be of value to staff who are employed as supervisors and to those who wish to upgrade their skill and knowledge of baking.

 

A Structured Approach to New Product Development

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

Trainer: Helen Taylor

Duration: 1 days

Time: 9.00am – 5.00pm

Cost:£200 + VAT per delegate. Includes teas and coffees on arrival. Lunch can be purchased by delegates on site. 


 

Course Overview

The workshop is delivered through a mixture of workshop led discussions and PowerPoint presentations. The workshop will give delegates a full understanding of the NPD process from product brief to product launch. This course reflects industry and retail requirements.

Course Objectives

By the end of the workshop, delegates will be able to;

1. Define the NPD process

2. Identify key steps in the development process

3. Implement an effective NPD process

4. Understand the key requirements of Section 5.1 of BRC Issue 7 (Product Design and Development)

Who is the course for?

Technical staff

Food operators

Owners wanting to develop new products for the market.

 

RSPH Level 3 Award in Food Safety Supervision for Manufacturing

Details to follow...

 

Introduction to Dairy Technology (Cheese & Yogurt)

Venue: D1.20, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
Trainer: Dr Ara Kanekanian
Date: 25th May 2016
Duration: 1 day
Time: 9.00am – 5.00pm
Cost: £200 + VAT per delegate. Includes teas and coffees on arrival. Lunch can be purchased by delegates on site.

Course Overview:
The 1-day ‘Introduction to Dairy Technology’ Workshop is delivered through a combination of practical sessions complemented by the theory, science and knowledge delivered by power point presentation.

Course Objective:
To introduce participants to the principles of making an added value products from milk.

By the end of the workshop, delegates will have an understanding of;

  • The introduction to the dairy industry in general and the different methods used to produce dairy products
  • Practical sessions on the production of cheese and yogurt

Who is the course for?
The ‘Dairy Technology’ Workshop is ideal for persons with all levels of experience.  Ideal for new employees working within the dairy industry, farmers, small food producers and any individuals who are interested to start small business making their own products on a small scale.

 

 

​Please can you book your places at least 2 week before the course date, by emailing Alison Kingdon on  ZERO2FIVE@CardiffMet.ac.uk

 

Please note, minimum numbers apply for these courses. If you have any ques​tions, please contact us on 02920 416306.​


 

For more information

Email: ZERO2FIVE@CardiffMet.ac.uk

Telephone: 02920 416306

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