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.
To provide course members with a knowledge of the fundamentals of the control of food allergens.
This course familiarises the learner with basic food hygiene practices so they are able to work safely near food.
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.
In practice, this means that food handlers working in a variety of catering or retail outlets must be trained to level 2 in food safety/hygiene. Level 2 food safety training is the equivalent of the old basic food hygiene certificate.
This bespoke Allergen Awareness course aims to provide a basic awareness of allergens and how they are managed on site.
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