Food Hygiene/Safety, Food safety culture, Allergen and VACCP& Food defence Courses
For customers who would like us to train on their site/premises, we offer prices negotiated to accommodate everyone.
Training Enquiries
Please contact Dale Slinger to discuss your requirements on 07754580868
or email adtrainingsolutions@yahoo.com
Food safety training at Level 2; Level 3 and Level 4
The Food safety training we deliver is interactive and interesting as well as informative. I use books, scenarios, information sheets, gap-fill exercises, videos and games to inform build and assess food safety knowledge and legislation.
As learners progress from Level 2 to Level 3 the teaching becomes more challenging and analytical progressively becoming more analytical and scenario focused learning and assessment at Level 4.
Allergen training at Level 2 and Level 3
The allergen training unpacks allergies in such a way that changes are easier to put in place and system changes are based on analysis rather than a knee jerk reaction to legislation or a complaint.
The training and assessment contribute to an altogether more compliant and diligent approach to Food Safety.
Food safety culture
Introduction to the concept of food safety culture
• Describe the benefits of promoting a food safety culture within a food business
• Describe the relationship between food safety management systems and food safety culture
• Identify features of both a positive and negative food safety culture
Components and composition of a food safety culture
• Explain the role of food safety leadership
• Explain the role of communication in establishing a positive food safety culture • Identify role of training and competence of staff in establishing a positive food safety culture
• Identify the importance of commitment by the business in terms of visible and tangible organisation, facilities, structures and processes in promoting a food safety culture
Developing and promoting a food safety culture
• Describe methods of improving the food safety culture within a business
• Outline methods of communicating and motivation of staff to establish a positive food safety culture
• Explain the importance of ongoing review of food safety culture within a business
Course | Type | Training Hours | Cost per Delegate inc. exam fees |
Book Cost | Remote Invigilation Cost | Paper Based Exam Cost | |
---|---|---|---|---|---|---|---|
Webinar interactive workshop | 0 | £0 | |||||
Food Safety Culture in the workplace | Webinar interactive workshop | 6 | £200 | ||||
HABC Environmental Awareness | Online | 4 | £20 | ||||
HABC Level 3 Award in Food Allergen Management (RQF) | Rotherham Centre Based max 3 people | 7 | £130 | ||||
Highfield Level 3 Award Food Safety for Catering or Manufacture | Rotherham Centre Based max 3 people | 12 | £295 | ||||
Highfield Level 3 Award in Food Safety Supervision for Catering, Manufacture (RQF) | Rotherham Centre Based max 3 people | 12 | £295 | ||||
Highfield Level 4 Award in Food Safety Management for Catering or Manufacture | interactive webinar & remotely invigilated exam | 30 | £699 | ||||
Highfield Level 4 Award in Food Safety Management for Food Catering or Manufacturing (RQF) | Rotherham Centre Based max 3 people | 30 | £699 |
Contact us for our early settlement discount and special rates for Group/bespoke training needs delivered on your premises.
Why a burger isn't like a steak
Harmful bacteria can be carried on the surface of whole cuts of meat. When a rare steak is seared these bacteria are killed, making the steak safe to eat.
When meat is minced to produce burgers, any harmful bacteria from the surface of the raw meat spread throughout the burger. Unless the burger is cooked right through, these bacteria can remain alive on the inside. This applies to all burgers, including burgers made from good quality or expensive meat.
That's why a burger needs to be served well done, while a steak can be served rare.