Fluid Edge Themes

Title Image

Food Safety Training Programmes

pizza-2945478_1920

Food Safety Training Programmes

Food chains are understood as the collective links of production (including raw material production), processing and distribution of food. These include global trade and import, storage, transport, and sale or supply to the final consumer. Food chains are becoming more and more complex networks in a dynamic and global environment. Food is a basic need and its safety of great importance to consumers. It is the responsibility of actors in the chain to ensure this safety and to be aware of the vulnerability of complex systems. Securing of food safety along the whole food chain is for consumers as important as ever before, despite unquestionable improvement of the situation in this area. A chronology of outbreaks, and contamination incidents, has occurred across the globe in the last few years which, at times, have undermined the public’s confidence in the safety of food, in industries’ commitment to produce safe food and in the regulatory agencies’ ability to police the global food chain. People expect the food they eat to be safe and suitable for consumption. Food borne illness and food borne injury are at best unpleasant; at worst, they are fatal. But there are also other consequences, such as decreasing consumers’ confidence, producers’ and manufacturers’ profits, trade, tourism and employment. Added to that, though not a safety subject, food spoilage is wasteful and costly.  Staff are a food business’s greatest asset but untrained staff can be a company’s greatest liability therefore awareness and education initiatives are key to creating a greater understanding of the rationale behind good food safety practices which will assist in achieving greater compliance. Staff should receive supervision, or training, commensurate with their responsibilities. The challenge of preparing quality safe food begins with well trained and knowledgeable workforce.

Would you love to join our upcoming training program ?

Methodology

  • Training is highly participative to allow all students to apply new knowledge and enhance their learning.
  • The training methods will involve and engage students throughout the course.
  • Each student must participate in practical, interactive activities.
  • Each student will be provided with course materials.
  • The training will be delivered through power point presentations supported with group discussions and exercises.

Why INDOCERT?

  • Our training programmes are more than a “gold-rush” of knowledge and techniques
  • Compared to traditional taught courses, it utilizes the state of the art Accelerated Learning Approach
  • Managed by highly qualified professionals who bring a wealth of hands on practical auditing and implementation experience, together with a background in food safety training and education
Do you want to know more details
school-2276269_853

HABC training

High field Awarding Body for Compliance (HABC) is the UK and Middle East’s leading supplier of compliance qualifications and apprenticeships offering over 200 qualifications.  INDOCERT is approved by HABC as their International Training Centre in India to offer Food Safety Training Programmes from Foundation Level to Level 4. Hazard Analysis Critical Control Point (HACCP) is a systematic, preventive approach for food safety. In order to work with the HACCP system effectively, it is essential that all employees dealing with food safety are aware of food safety procedures, controls and monitoring that must be followed. Once employees are aware of the importance of their contributions to the HACCP system, they feel more involved with the business and this in turn improves productivity.

HABC Level 2 Award in HACCP for Food Manufacturing (QCF)

  • Who is the course for? 

This qualification is aimed at individuals working in a food manufacturing environment and those who are preparing to work in the industry. The course will be especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.

  • Course duration 

To complete this qualification learners should expect to undertake 6 hours of learning.

  • Course contents

These include, be able to recognise and define common HACCP terms and state the principles of HACCP, must recognise the need for a systematic approach for food safetymanagement, common food hazards and controls,  the importance of identifying critical control points and the purpose of corrective action in HACCP.

  • Assessment method

This qualification is assessed by a multiple-choice examination.

HABC Level 3 Award in HACCP for Food Manufacturing (QCF)

  • Who is the course for?

This qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

  • Course duration 

This qualification is usually achieved by taking a five day course or a three day course

  • Course contents

This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for
HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the
procedures. The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.
This programme is usually delivered over three days and assessment is by a 90 minute examination consisting of 45 multiple-choice questions.

  • Assessment method

This qualification is assessed by a multiple-choice examination.

HABC Level 4 Award in HACCP for Food Manufacturing (QCF)

  • Who is the course for ?

This qualification is primarily aimed at senior supervisors and managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.

  • Course duration

To complete this qualification learners should expect to undertake 30 hours of learning.

  • Course content

This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.

  • Assessment method

This qualification is assessed by a written examination.

Would you love to join our upcoming training program ?

RSPH training

RSPH is an independent health education charity and the world’s longest-established public health body. INDOCERT is approved by RSPH as their International Training Centre for offering HACCP training program from Foundation Level to Level 4. Hazard Analysis Critical Control Point (HACCP) is a systematic, preventive approach for food safety. In order to work with the HACCP system effectively, it is essential that all employees dealing with food safety are aware of food safety procedures, controls and monitoring that must be followed. Once employees are aware of the importance of their contributions to the HACCP system, they feel more involved with the business and this in turn improves productivity.

Level 3 Award in HACCP for Food Manufacturing

  • What is it? 

This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures.The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve. This programme is usually delivered over three days and assessment is by a 90 minute examination consisting of 45 multiple-choice questions.

  • Who is it for

This qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

Level 4 Award in HACCP for Food Manufacturing

  • What is it?

This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management
procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.

  • Who is it for? 

This qualification is primarily aimed at senior supervisors and managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.