Training for your Team
For Technical Managers
As a Technical Manager in the food and drink industry, your training requirements for your team will mainly be concerned with providing HACCP and Food Safety knowledge.
We can provide training and support from basic to senior management level through the following channels:
- Scheduled courses in Skipton – if you have just 1-2 people to train
- In-house courses at your own premises - for 6 or more people
- Online courses – Level 2 Food Safety – other courses are currently in development. Contact us for further details
- Bespoke courses which include content that is tailored specifically to your industry or your company
- Consultancy, audit preparation, audit of your HACCP system.
We have a range of HACCP courses to suit all levels.
Operatives should attend one of our in-house Awareness or Fundamentals courses so that they understand the basics of a HACCP system. We also offer a Fundamentals course which is suitable for non-technical staff who need to know about HACCP but do not contribute to this function. We can accommodate up to 15 people on a course, to ensure best value for money.
It is recommended that all members of a HACCP team have some form of training in the principles of HACCP, and our RIPH Intermediate level course HACCP – Making it Work is the course we would recommend.
HACCP Team Leaders, or those wishing to become team leaders or managers should attend the RIPH advanced HACCP – Taking it Further course. They need to understand how to implement and maintain a HACCP system in their work, but it is also a requirement of the BRC Global Standard for Food Safety (Issue 5) that HACCP Team leaders are fully qualified in HACCP.
All food businesses have a duty and a legal requirement to produce safe food. Therefore, it is vital that everyone involved in the process understands their role in the production of food that will not harm the consumer.
All food handlers should receive some form of food safety training before starting work. The minimum requirement is the Level 2 course and this can often be provided as part of an induction programme. Refreshers are also recommended approximately every 3 years.
Supervisors, team leaders and managers will require a higher level of training to ensure that they are able to implement and monitor food safety management systems, while overseeing other members of staff.
When delegates attend one of our Level 3 or Level 4 RIPH food safety courses they can now take an exam in Food Safety for Manufacturing which means they leave with a relevant and useful qualification. (Catering & Retail options also available)
Make sure you are up to speed with the latest BRC Global Standards for Food Safety (Issue 5). Our one-day training course can be run in-house or in Skipton and will help you prepare for your next BRC audit.
Sign up now to receive our FREE report on the latest BRC Global Standards.
Contact Helen Moore for further details on 01756 700802.
