This course is designed for people working in the food industry who from 2006 will need to introduce control procedures based on HACCP principles.
DurationThis course is designed for people working in the food industry who from 2006 will need to introduce control procedures based on HACCP principles.
If you are involved in preparing HACCP or in monitoring of Critical Control Points you should attend this course to meet the need for adequate training in the application of HACCP principles as specified in the Regs.
You must hold a current REHIS Elementary Food Hygiene Certificate (or equivalent) gained within the last 5 years.
Gary was employed by Glasgow City Council as an EHO for 23 years gaining invaluable experience across a wide sector of health and safety and food safety enforcement activities which has given him a great depth of knowledge and understanding of the safety environment.
During his time at GCC, Gary developed a speciality for health and safety enforcement within the Events & Entertainment Industry contributing to the UK’s guide to the Events Industry - “The Events Guide”
Founding Safety First Solutions in 2004, Gary has established a wide variety of clients in the Events Industry working at festivals, stadium tours, international awards ceremonies street events and the like (see Events List here). Since that time Gary has gone on to provide health and safety services at many events all over the World including Europe, USA, Africa and the Middle East.
This qualification is to support a role in the workplace and give learners personal growth and engagement in learning. The qualification is designed for learners who are at, or wish to progress to, a higher or supervisory level within a food catering business.
The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped foods (category A).
This Food Safety in Catering Level 2 award qualification has been designed to address the food safety needs of the catering and hospitality sector. The course provides essential knowledge and understanding of good hygiene practice for anyone who prepares open, high risk foods.
Understand the role of the supervisor in ensuring compliance with food safety legislation and Understand the role of the supervisor in staff training.
To complete this qualification learners should expect to undertake five hours of learning in total.
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