RSPH Foundation Certificate in HACCP Level 2

The law requires all food businesses to have a systematic approach to eliminating food safety hazards, by implementing a Food Safety Management system based on HACCP principles.

HACCP (Hazard Analysis Critical Control Points), assesses each step in a food business in order to identify and control/remove these food safety hazards occurring.

It is therefore essential for a food business to have a good understanding of HACCP, including business owners, managers, supervisors and those involved in the production and implementation and may intend to be part of the HACCP team. This one day course will cover the basic concept of HACCP, terminology, the benefits of understanding and implementation and why it is a fundamental part of producing safe food. This award will enable the holder to demonstrate to regulators that they have been properly trained in accordance with the national occupational standards.

A thirty question multiple choice paper with conclude the course. Pass mark 20/30.
The course is OFQUAL accredited.

CIEH Level 2 Award in Healthier Food and Special Diets

It has become increasingly more important to follow a healthier lifestyle and having a healthy and varied diet is just one area to consider. As we become more aware of diet related diseases and ill health, it has become increasingly important for caterers to have a good understanding of the relationship between diet and health, in order to meet customer and consumer demands.

This one day course is designed to provide employees with a good basic understanding of nutrition. It is aimed at all employees in catering establishments who are involved in menu planning, recipe and ingredient selection, in particular those working in health care and education sectors.

The syllabus includes a general introduction to nutrition; understanding the requirements of a balanced diet; identifying differing needs, allergies and food intolerances; the nutritional requirements of different population groups; current policy, legislation and voluntary guidelines; the effects of food processing on nutrient content; appreciate the importance of accurate nutritional information on product labelling.

A thirty question multiple choice paper with conclude the course. Pass mark 20/30.

The course is OFQUAL accredited.

To receive further information and costs call 01268 754594 or e-mail info@foodhygienematters.co.uk.