Name: Level 2 HACCP Training Course
Price: 25 GBP
Availability: InStock

<p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This comprehensive diploma bundle is designed for individuals seeking to advance their careers in the culinary and hospitality industries. The courses included provide a deep dive into professional cooking, food safety, hygiene practices, and effective management techniques. Whether you are aiming to become a top chef, improve food safety standards, or manage a successful restaurant or hospitality business, this bundle offers the essential training and expertise needed to excel.</p><div data-message-author-role="assistant" data-message-id="aedafad1-9be4-439c-b20b-853ea872d090" dir="auto" id="isPasted" fr-original-style="" style="box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">With this diploma bundle, you will gain the comprehensive skills and knowledge necessary to thrive in the competitive fields of culinary arts and hospitality management.<span data-state="closed" fr-original-style="" style="box-sizing: border-box;"></span><span data-state="closed" fr-original-style="" style="box-sizing: border-box;"></span><span data-state="closed" fr-original-style="" style="box-sizing: border-box;"><button type="button" data-state="closed" fr-original-style="" style="box-sizing: border-box;"></button></span></p></div><p style="color: rgb(15, 21, 26); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(15, 21, 26);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Professional Chef: UK Cooking, HACCP, Food Hygiene, Hospitality &amp; Catering Management Bundle Consists of the following Premium courses:<br fr-original-style="" style="box-sizing: border-box;"></strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" style="font-size: 16px; font-style: italic; box-sizing: border-box;" fr-original-style="font-size: 16px; font-style: italic;"><em fr-original-style="" style="box-sizing: border-box;">Course 01: Diploma in Professional Chef</em></li><li style="font-size: 16px; font-style: italic; box-sizing: border-box;" fr-original-style="font-size: 16px; font-style: italic;"><em fr-original-style="" style="box-sizing: border-box;">Course 02: HACCP Level 3 Food Safety</em></li><li style="font-size: 16px; font-style: italic; box-sizing: border-box;" fr-original-style="font-size: 16px; font-style: italic;"><em fr-original-style="" style="box-sizing: border-box;">Course 03: Training For Food Hygiene and Safety for Catering</em></li><li style="font-size: 16px; font-style: italic; box-sizing: border-box;" fr-original-style="font-size: 16px; font-style: italic;"><em fr-original-style="" style="box-sizing: border-box;">Course 04: Higher Technician in Cooking and Gastronomy</em></li><li style="font-size: 16px; font-style: italic; box-sizing: border-box;" fr-original-style="font-size: 16px; font-style: italic;"><em fr-original-style="" style="box-sizing: border-box;">Course 05: Hospitality &amp; Restaurant Management</em></li></ul><p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Diploma in Professional Chef</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This course equips you with advanced culinary skills, focusing on sophisticated cooking techniques, menu creation, and kitchen management. It covers a broad range of cuisines and cooking styles, preparing you for high-level chef positions in various culinary settings.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Skills Gained</em>: Mastery of advanced cooking techniques, kitchen organization, menu planning, and professional presentation.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">HACCP Level 3 Food Safety</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This course provides an in-depth understanding of Hazard Analysis and Critical Control Points (HACCP), a critical system for managing food safety. You&#39;ll learn how to implement and maintain food safety practices, manage risks, and ensure compliance with industry standards.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Skills Gained</em>: Advanced food safety management, risk assessment, HACCP plan development, and regulatory compliance.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Training for Food Hygiene and Safety for Catering</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Focused on the catering industry, this course covers essential hygiene and safety practices required to maintain high standards in food preparation and service. It includes practical techniques for preventing contamination and ensuring a safe catering environment.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Skills Gained</em>: Food hygiene practices, contamination prevention, safe food handling, and catering-specific safety measures.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Higher Technician in Cooking and Gastronomy</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This advanced course delves into the art of cooking and gastronomy, providing techniques and knowledge for creating high-quality dishes. It emphasizes the science of flavor, ingredient selection, and modern culinary trends, preparing you for top-tier culinary roles.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Skills Gained</em>: High-level culinary techniques, gastronomy principles, flavor profiling, and modern cooking trends.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Hospitality &amp; Restaurant Management</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This course covers the key aspects of managing a successful hospitality business or restaurant. It includes training in operations management, staff supervision, customer service, and financial management, equipping you with the skills needed to run a thriving hospitality establishment.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Skills Gained</em>: Operations management, staff leadership, customer service excellence, financial management, and strategic planning.</p><div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><h2 dir="ltr" fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Who is this Bundle for</span></h2><p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This diploma bundle is ideal for aspiring chefs, experienced culinary professionals, and individuals pursuing careers in restaurant or hospitality management. It is also suitable for anyone looking to enhance their expertise in food safety, hygiene, and advanced culinary techniques.</p><h2 dir="ltr" fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Requirements</span></h2><ul fr-original-style="" style="box-sizing: border-box;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">No prerequisites; suitable for individuals from any academic background.</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Accessible course materials from any internet-enabled device.</li></ul><h2 dir="ltr" fr-original-style="" style="box-sizing: border-box;">Job Roles This Course is Suitable For</h2><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Professional Chef</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Culinary Arts Specialist</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Food Safety Manager</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Restaurant Manager</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Hospitality Manager</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Catering Manager</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Food and Beverage Director</li></ul></div>

Course Gate

Hospitality & Catering

Restaurant Management

Professional Skills Course (PSC)

Cookery

Culinary

Advance your culinary and hospitality career with our diploma bundle. Includes training in professional cooking, HACCP Level 3 food safety, food hygiene for catering, advanced gastronomy, and restaurant management. Ideal for chefs, managers, and food safety experts.

Professional Chef: UK Cooking, HACCP, Food Hygiene, Hospitality & Catering Management

General Admission

<p><strong>**Don't Spend More; Spend Smarter**</strong></p> <p><strong>Get Hard Copy + PDF Certificates + Transcript + Student ID Card worth £180 as a Gift - Enrol Now</strong></p> <p>Give a compliment to your career and take it to the next level. This <strong>Professional Cooking </strong>will provide you with the essential knowledge to shine in your professional career. Whether you want to develop skills for your next job or elevate skills for your next promotion, this <strong>Professional Cooking </strong>will help you keep ahead of the pack.</p> <p>The <strong>Professional Cooking</strong> incorporates basic to advanced level skills to shed some light on your way and boost your career. Hence, you can strengthen your expertise and essential knowledge, which will assist you in reaching your goal. Further, this <strong>Professional Cooking</strong> will add extra value to your resume to stand out to potential employers.</p> <p>Throughout the programme, it stresses how to improve your competency as a person in your chosen field while also outlining essential career insights in this job sector. Consequently, you'll sharpen your knowledge and skills; on the other hand, see a clearer picture of your career growth in future. By the end of the <strong>Professional Cooking,</strong> you can equip yourself with the essentials to keep you afloat in the competition.</p> <p>Along with this Professional Cooking course, you will get <strong>10 premium courses, an original</strong><strong>Hardcopy</strong>, <strong>11 PDF Certificates (Main Course + Additional Courses) </strong>Student ID card as gifts.</p> <p><strong>This Professional Cooking Bundle Consists of the following Premium courses: </strong></p> <ul> <li><strong>Course 01: </strong>Higher Technician in Cooking and Gastronomy</li><li><strong>Course 02: </strong>Italian Cooking</li><li><strong>Course 03: </strong>Chocolate Making</li><li><strong>Course 04: </strong>Baking and Cake Decorating Level 2</li><li><strong>Course 05: </strong>7 Traditional Swedish Cookies</li><li><strong>Course 06: </strong>Food Allergen Awareness</li><li><strong>Course 07: </strong>Juices, Smoothies, Healthy Eating, Vegan, Nutrition with Certificate</li><li><strong>Course 08: </strong>Nutrition and Diet Awareness</li><li><strong>Course 09: </strong>Food Hygiene, Health and Safety Diploma</li><li><strong>Course 10: </strong>HACCP Training</li><li><strong>Course 11: </strong>How to Improve Your Food Hygiene Rating</li></ul> <p>So, enrol now to advance your career!</p> <p><strong>Benefits you'll get choosing Apex Learning for this Professional Cooking:</strong></p> <ul> <li>Pay once and get lifetime access to 11 CPD courses</li><li>Free e-Learning App for engaging reading materials &amp; helpful assistance</li><li>Certificates, student ID for the title course included in a one-time fee</li><li>Free up your time - don't waste time and money travelling for classes</li><li>Accessible, informative modules designed by expert instructors</li><li>Learn at your ease - anytime, from anywhere</li><li>Study the course from your computer, tablet or mobile device</li><li>CPD accredited course - improve the chance of gaining professional skills</li></ul> <p><strong>How will I get my Certificate?</strong></p> <p>After successfully completing the course, you will be able to order your CPD Accredited Certificates (PDF + Hard Copy) as proof of your achievement.</p> <ul> <li><strong>PDF Certificate: Free (Previously it was £10 * 11 = £110)</strong></li><li><strong>Hard Copy Certificate: Free (For The Title Course)<br /></strong></li></ul> <p>If you want to get hardcopy certificates for other courses, generally you have to pay £20 for each. But with this special offer, Apex Learning is offering a<strong> Flat 50% discount </strong>on hard copy certificates, and you can get each for just <strong>£10</strong>!</p> <p>PS The delivery charge inside the UK is £3.99, and the international students have to pay £9.99.</p><p>Curriculum of <strong>Professional Cooking Bundle</strong></p> <p><strong>Course 01: Higher Technician in Cooking and Gastronomy</strong></p> <ul> <li>An Introduction to Gastronomy</li><li>Gastronomic Concepts</li><li>Thermal Processing of Food</li><li>Meat Preservation and Processing</li><li>Preservation and Processing of Fish</li><li>Culinary Techniques- Meat Preparation</li><li>Culinary Techniques-Fish Preparation</li><li>Physical, Chemical and Allergenic Hazards</li><li>Reopening and Adapting Your Food Business during COVID-19</li></ul> <p><strong>Course 02: Italian Cooking</strong></p> <ul> <li>The Perfect Soffritto</li><li>Fresh Tomato Sauce</li><li>Spaghetti with Fresh Tomato Sauce and Basil</li><li>Carbonara Spaghetti</li><li>The Original Pesto Sauce</li><li>Risotto with Saffron</li><li>Roasted and Baked Potatoes</li><li>Meatballs with Cherry Tomato Sauce</li><li>Milanese Steak</li><li>Caponata</li><li>Linguine with Fresh Clams</li><li>Spaghetti with Seafood and Shellfish</li><li>Octopus and Potato Salad</li><li>Baked Whole Fish in Crust Salt</li><li>Swordfish with Veggies and Tomato Sauce</li><li>Filet of Fish in Foil with Herbs and Potatoes</li></ul> <p><strong>Course 03: Chocolate Making</strong></p> <ul> <li>Introduction to Chocolate</li><li>Making Chocolate: From Bean to Bar</li><li>Chocolate Cake Recipes</li><li>More Recipes of Chocolate</li></ul> <p><strong>Course 04: Baking and Cake Decorating Level 2</strong></p> <ul> <li>Sophisticated Baking &amp; Cake Design</li><li>Icing</li><li>Fondant Making</li><li>Decorating with Fondant</li><li>Everything in Brief</li></ul> <p><strong>Course 05: 7 Traditional Swedish Cookies</strong></p> <ul> <li>Introduction</li><li>Love Bites</li><li>Chocolate Cuts</li><li>Almond Cakes</li><li>Dreams</li><li>Raspberry Caves</li><li>Caramel Cuts</li><li>Farmer Cookies</li></ul> <p><strong>Course 06: Food Allergen Awareness</strong></p> <ul> <li>Basics of Food Allergens</li><li>Allergen Guidance for Food Businesses</li><li>Allergen Guidance for Consumers</li><li>Allergic Reactions and Treatments</li></ul> <p><strong>Course 07: Juices, Smoothies, Healthy Eating, Vegan, Nutrition with Certificate</strong></p> <ul> <li>Section 01: Green Smoothie Cleanse</li><li>Section 02: Healthy Eating</li><li>Section 03: Juicing for Vitality</li><li>Section 04: Vegan Warrior</li></ul> <p><strong>Course 08: Nutrition and Diet Awareness</strong></p> <ul> <li>Overview</li><li>Nutritional Details</li><li>What to Avoid &amp; Problem Areas</li><li>Beyond Food</li><li>Putting It All Together</li></ul> <p><strong>Course 09: Food Hygiene, Health and Safety Diploma</strong></p> <ul> <li>Food Safety Legislation</li><li>Microbiological Hazards</li><li>Physical, Chemical and Allergenic Hazards</li><li>Food Storage</li><li>Food Preparation</li><li>Personal Hygiene</li><li>Food Premises Design and Cleaning Schedules</li><li>Further Information</li><li>Reopening and Adapting Your Food Business During COVID-19</li></ul> <p><strong>Course 10: HACCP Training</strong></p> <ul> <li>An Introduction to HACCP</li><li>HACCP and Food Safety Legislation</li><li>Food Safety Hazards</li><li>Planning a HACCP System</li><li>Creating the HACCP System</li><li>Principle 1: Hazard Analysis</li><li>Principle 2: Critical Control Points</li><li>Principle 3: Critical Limits</li><li>Principle 4: Monitoring Critical Control Points</li><li>Principle 5: Corrective Action</li><li>Principle 6: Verification of the HACCP System</li><li>Principle 7: Documentation</li><li>Implementing the HACCP System</li><li>HACCP Alternatives</li></ul> <p><strong>Course 11: How to Improve Your Food Hygiene Rating</strong></p> <ul> <li>The Food Hygiene Rating Scheme</li><li>Personal Hygiene</li><li>Contamination Hazards</li><li>How to Control Contamination Hazards</li><li>Food Preparation and Processing for Food Manufacturing</li><li>Cleaning</li><li>Waste Disposal, Cleaning and Disinfection</li><li>Food Safety Management System</li><li>Pest Management</li><li>Food Premises and Equipment: The Design and Construction</li><li>Supervision of Food Safety</li><li>Food Safety Training for the Staff</li></ul><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        115 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                             <p>Anyone from any background can enrol in this <strong>Professional Cooking </strong> bundle<strong>. </strong>Persons with similar professions can also refresh or strengthen their skills by enrolling in this course. Students can take this course to gather professional knowledge besides their study or for the future.</p> 
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                             <p>Our <strong>Professional Cooking </strong>is fully compatible with PC's, Mac's, laptops, tablets and Smartphone devices. This course has been designed to be fully compatible with tablets and smartphones, so you can access your course on Wi-Fi, 3G or 4G.</p> <p>There is no time limit for completing this course; it can be studied in your own time at your own pace.</p> 
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                             <p>Having this various expertise will increase the value of your CV and open you up to multiple job sectors.</p> 
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>
        <h4>Certificate of completion</h4>
        <p>
            Hard copy certificate -
            Included
        </p>
            <div> <p>You will get the Hard Copy certificate for the title course (<strong>Higher Technician in Cooking and Gastronomy</strong>) absolutely Free! Other Hard Copy certificates are available for £10 each. </p> <p>Please Note: The delivery charge inside the UK is £3.99, and the international students must pay a £9.99 shipping cost.</p> </div>

                        </div>

Apex Learning

Professional Cooking Diploma - CPD Certified

<p>Food manufacturing is a critical industry that impacts the health and well-being of millions of people worldwide. Food hygiene is of utmost importance, and maintaining high standards is crucial to avoid contamination and ensure safe consumption. Our Food Hygiene Level 3 in Manufacturing bundle is here to equip you with the necessary knowledge and tools to maintain high standards of food hygiene in the manufacturing process.</p> <p>This bundle includes 11 CPD-certified courses, covering topics such as Level 2 Food Hygiene and Safety, HACCP Training, Food Processing Diploma, and more. You'll also learn about the latest regulations and guidelines related to food labelling, allergens, and hygiene, ensuring that your manufacturing process complies with the latest standards.</p> <p>In addition to food hygiene, this bundle covers other critical topics such as diabetes care, nutrition and diet awareness, immunity-boosting foods, and personal hygiene. With this bundle, you'll have a comprehensive understanding of the entire food manufacturing process, from production to consumption.</p> <p>Whether you're a food manufacturing professional, aspiring to work in the industry, or just interested in learning more about food hygiene and safety, our Food Hygiene Level 3 in Manufacturing bundle is the perfect choice. Invest in your personal and professional development and ensure that the food you produce is safe and of the highest quality.</p> <p>Don't compromise on food hygiene and safety. Enrol in our Food Hygiene Level 3 in Manufacturing bundle today!</p> <p>Along with this Food Safety course, you will get 10 other premium courses. Also, you will get an original Hardcopy and PDF certificate for the title course and a student ID card absolutely free.</p> <p><strong>Learning Outcomes:</strong></p> <p>After completing the course bundle, you can expect to:</p> <ul> <li>Understand the importance of food hygiene in the manufacturing process</li><li>Identify potential hazards and implement measures to mitigate them</li><li>Comply with food safety regulations and guidelines</li><li>Understand the principles of HACCP and TACCP</li><li>Identify and manage food allergens</li><li>Gain knowledge of diabetes care, nutrition and diet awareness, and immunity-boosting foods</li><li>Implement personal hygiene measures to maintain high standards of food safety</li></ul> <p><strong>This Food Hygiene Level 3 in Manufacturing Bundle Consists of the following Premium courses: </strong></p> <ul> <li><strong>Course 01: </strong>Food Hygiene Level 3</li><li><strong>Course 02: </strong>Food Hygiene and Safety Level 2</li><li><strong>Course 03: </strong>TACCP Training Course</li><li><strong>Course 04: </strong>HACCP Training</li><li><strong>Course 05: </strong>Food Allergen Awareness</li><li><strong>Course 06: </strong>Food Processing Diploma</li><li><strong>Course 07: </strong>Food Labelling Regulations Training</li><li><strong>Course 08: </strong>Diabetes Care Diploma</li><li><strong>Course 09: </strong>Nutrition and Diet Awareness</li><li><strong>Course 10: </strong>Immunity Boosting Food</li><li><strong>Course 11: </strong>Personal Hygiene</li></ul> <p>So, enrol now to advance your career!</p> <p><strong>Benefits you'll get choosing Apex Learning:</strong></p> <ul> <li>One payment, but lifetime access to 11 CPD courses</li><li>Certificate, student ID for the title course included in a one-time fee</li><li>Full tutor support available from Monday to Friday</li><li>Free up your time - don't waste time and money travelling for classes</li><li>Accessible, informative modules taught by expert instructors</li><li>Get 24/7 help or advice from our email and live chat teams</li><li>Learn at your ease - anytime, from anywhere</li><li>Study the course from your computer, tablet or mobile device</li><li>CPD accredited course - improve the chance of gaining professional skills</li></ul><p>Curriculum of <strong>Bundle </strong></p> <p><strong>Course 01: Level 2 Food Hygiene and Safety Course</strong></p> <ul> <li>Introduction to Food Hygiene Legislation and Food-borne Illness</li><li>Types of Food Safety Hazards</li><li>Hazard Control Measures and Refrigeration</li><li>Food Handlers Personal Hygiene</li><li>Cleaning and Disinfection</li></ul> <p><strong>Course 02: TACCP Training Course</strong></p> <ul> <li>Module 01: An Introduction to TACCP</li><li>Module 2: Food Safety Legislation</li><li>Module 03: Threats</li><li>Module 04: Understanding the Attacker</li><li>Module 05: Fraud</li><li>Module 06: An Overview of TACCP Process</li><li>Module 07: TACCP: Food Defence</li></ul> <p><strong>Course 03: HACCP Training</strong></p> <ul> <li>Module 01: An Introduction to HACCP</li><li>Module 02: HACCP and Food Safety Legislation</li><li>Module 03: Food Safety Hazards</li><li>Module 04: Planning a HACCP System</li><li>Module 05: Creating the HACCP System</li><li>Module 06: Principle 1: Hazard Analysis</li><li>Module 07: Principle 2: Critical Control Points</li><li>Module 08: Principle 3: Critical Limits</li><li>Module 09: Principle 4: Monitoring Critical Control Points</li><li>Module 10: Principle 5: Corrective Action</li><li>Module 11: Principle 6: Verification of the HACCP System</li><li>Module 12: Principle 7: Documentation</li><li>Module 13: Implementing the HACCP System</li><li>Module 14: HACCP Alternatives</li></ul> <p><strong>Course 04: Food Allergen Awareness</strong></p> <ul> <li>Module 01: Basics of Food Allergens</li><li>Module 02: Allergen Guidance for Businesses</li><li>Module 03: Allergen Guidance for Consumers</li><li>Module 04: Allergic Reactions and Treatments</li></ul> <p><strong>Course 05: Food Processing Diploma</strong></p> <ul> <li>Introduction</li><li>Supervision of Safety</li><li>Legislation</li><li>Management Systems</li><li>Management Tools</li><li>Microbiology</li><li>Contamination Hazards</li><li>Controlling Contamination</li><li>Bacterial Poisoning and Food-Borne Illness</li><li>Non-bacterial Poisoning</li><li>Personal Hygiene</li><li>Temperature Control</li><li>Checking, Verifying and Recording Temperature</li><li>Spoilage and Preservation</li><li>Premises and Equipment The Design and Construction</li><li>Waste Disposal, Cleaning and Disinfection</li><li>Pest Management</li><li>Food Safety Training for the Staff</li><li>Reopening and Adapting Your Food Business during COVID-19</li></ul> <p><strong>Course 06: Food Labelling Regulations Training</strong></p> <ul> <li>Module 01: Introduction to Labelling</li><li>Module 02: General Principles of Labelling</li><li>Module 03: Components of a Label</li><li>Module 04: Nutrition Labelling</li><li>Module 05: Enforcement Bodies and Relevant Legislation in the UK</li><li>Module 06: UK Regulations and Laws on Labelling</li><li>Module 07: Public Health and Safety</li></ul> <p><strong>Course 07: Diabetes Care Diploma</strong></p> <ul> <li>Module 01: What is Diabetes</li><li>Module 02: The Diabetes Challenge</li><li>Module 03: The Cost of Diabetes in Social Care</li><li>Module 04: Type 1 Diabetes</li><li>Module 05: Type 2 Diabetes</li><li>Module 06: Type 2 Diabetes Treatments</li><li>Module 07: Prediabetes</li><li>Module 08: Gestational Diabetes</li><li>Module 09: Other Types of Diabetes</li><li>Module 10: Hypoglycaemia</li><li>Module 11: Hyperglycaemia and Hyperosmolar Hyperglycaemic State</li><li>Module 12: Glossary of Diabetes Terms</li></ul> <p><strong>Course 08: Nutrition and Diet Awareness</strong></p> <ul> <li>Overview</li><li>Nutritional Details</li><li>What to Avoid &amp; Problem Areas</li><li>Beyond Food</li><li>Putting It All Together</li></ul> <p><strong>Course 09: Immunity Boosting Food</strong></p> <ul> <li>Introduction to Boosting Your Immune System</li><li>Nutrition for Your Immune System</li><li>Disease Fighting Foods</li><li>Pre &amp; Pro-Biotics - Crucial to Your Health</li><li>Top 10 Immunity Boosting Foods</li><li>Final Thoughts &amp; Tips</li></ul> <p><strong>Course 10: Personal Hygiene</strong></p> <ul> <li>Module 01: Introduction to Personal Hygiene and a Brief History</li><li>Module 02: Looking Clean, Smelling Clean</li><li>Module 03: Improving and Maintaining Oral Health</li><li>Module 04: Care of the Eyes</li><li>Module 05: Ear Care Secrets</li><li>Module 06: Foot &amp; Nail Care in Personal Hygiene</li><li>Module 07: Hair Care Hygienic Ways</li><li>Module 08: Hygienic Approach to Skin Care</li><li>Module 09: Maintain Good Toilet Hygiene</li><li>Module 10: Potential Hygiene Guidelines</li><li>Module 11: Personal Hygiene During Coronavirus Pandemic</li></ul> <p><strong>Course 11: Coronavirus (COVID-19) Awareness</strong></p> <ul> <li>Introduction to COVID-19</li><li>Understanding of Covid-19 as a Pandemic and How It Is Related to Zoonotic Diseases Like SARS and MERS</li><li>The Strike of Pandemic Around the World and Great Britain</li><li>Effects of Covid-19 on Human Life</li><li>Diagnosis and Treatment</li><li>Preventions and Social Measures to Be Taken</li><li>Artificial Intelligence, Data Science and Technological Solutions against Covid-19</li></ul><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        110 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                             <p>This bundle is perfect for:</p> <ul> <li>Food manufacturing professionals who want to enhance their knowledge and skills in food hygiene and safety</li><li>Individuals who want to pursue a career in food manufacturing</li><li>Anyone interested in learning about food hygiene and safety, including entrepreneurs and small business owners</li><li>Anyone who wants to ensure that the food they consume is safe and of the highest quality</li></ul> 
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                             <p>This Food Safety course has been designed to be fully compatible with tablets and smartphones.</p> 
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                             <p>This bundle will be beneficial for anyone looking to pursue a career as:</p> <ul> <li>Food Technologist (£20k-£50k)</li><li>Quality Control Manager (£25k-£50k)</li><li>Production Supervisor (£20k-£35k)</li><li>Food Safety Manager (£25k-£60k)</li><li>Environmental Health Officer (£24k-£45k)</li><li>Public Health Officer (£20k-£45k)</li></ul> 
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>
        <h4>Certificate of completion</h4>
        <p>
            Hard copy certificate -
            Included
        </p>
            <div> <p>You will get the Hard Copy certificate for the title course (<strong>Level 2 Food Hygiene and Safety</strong>) absolutely Free! Other Hard Copy certificates are available for £10 each. </p> <p>Please Note: The delivery charge inside the UK is £3.99, and the international students must pay a £9.99 shipping cost.</p> </div>

                        </div>

Level 2 & 3 Food Safety and Hygiene in Manufacturing

HAACP - Hazard Analysis and Critical Control Point Certification <br /><br />Danger Analysis and Critical Control Point (HACCP) framework is a universally perceived way to deal with overseeing and observing sanitation chances. It is supported by seven rules that, when appropriately used, shield customers from food-related dangers. This course will furnish you with an extensive outline of the HACCP standards and will clarify how they apply, all things considered, circumstances. <br /><br />You will Learn: <br /><br />How HACCP began <br /><br />Where HACCP was first utilized <br /><br />The seven rules that make up HACCP <br /><br />Instructions to lead a danger appraisal <br /><br />What is implied by the term 'basic control focuses' <br /><br />Step by step instructions to find basic control focuses <br /><br />The part of basic cutoff points in decreasing food handling chances <br /><br />Why you should execute a solid arrangement of checking methods, and what to do, on the off chance that you recognize an issue <br /><br />The part of sound record keeping in HACCP, and how to watch that your wellbeing measures are working <br /><br />Advantages of Taking this Course: <br /><br />Any individual who works in the food business will profit by finding out about HACCP and its applications <br /><br />On the off chance that you own a food business, this course will help you meet your commitments under the law <br /><br />On the off chance that you are liable for directing others or undertaking hazard evaluations, this course will assist you with recognizing possible risks <br /><br />On the off chance that you have an interest in buyer or word related wellbeing, this course will be an important prologue to a critical point inside the food handling field

OnlineCoursesLearning.com

HACCP

The safety of food is paramount in the catering industry. Our Food Hygiene and Safety Training for Catering Management Bundle Course provides a comprehensive theoretical foundation in food safety principles, equipping you with the knowledge to excel in leadership roles.
Learning Outcomes:
Master the principles of food hygiene and safety as a supervisor.
Gain a deep understanding of food safety legislation and its implications for catering businesses.
Develop expertise in hazards identification, assessment, and control using the HACCP system.
Acquire knowledge of worker rights and responsibilities in relation to health and safety.
Learn effective communication strategies for conveying health and safety information to employees.
Prepare for a leadership role in the catering industry through rigorous assessments.
This Food Hygiene and Safety Training for Catering Management Bundle Consists of The Following Premium Courses:
⇒ Course 01: Level 3 in Supervising Food Safety & Hygiene
⇒ Course 02: Level 2 Food Hygiene and Safety for Catering
⇒ Course 03: Catering & Cooking Basics
⇒ Course 04: Health and Safety Level 2
⇒ Course 05: Cheese Making
⇒ Course 06: Food Hygiene Level 3 Training
⇒ Course 07: Food Science
⇒ Course 08: Food Technology Course
⇒ Course 09: Food Prep
⇒ Course 10: Dishwashing
⇒ Course 11: Barista Course
Empower Yourself with Food Safety Knowledge:
The Food Hygiene and Safety Training for Catering Management Bundle Course is designed to provide a comprehensive understanding of food safety principles for catering professionals. This course covers a wide range of topics, including:
Food safety legislation and its impact on catering businesses.
Hazard identification and risk assessment to prevent foodborne illnesses.
HACCP implementation for effective food safety management.
Employee training and supervision to ensure compliance with food safety standards.
Accident reporting and investigation procedures.
Personal hygiene and food handling practices.
By understanding the theoretical underpinnings of food safety, you'll be well-prepared to lead your team and ensure the highest standards of food hygiene in your catering business.
The Course Curriculum of This Food Hygiene and Safety Training for Catering Management Bundle:
⇒ Course 01: Level 3 in Supervising Food Safety & Hygiene
Food Safety Supervision
Food Safety Supervisor		
Introduction to Food Hygiene		
Food Safety Act & Legislation		
Hazard Identification, Assessment, and Control		
Hazard Analysis And Critical Control Point (HACCP)
Hazard Analysis And Critical Control Point (HACCP)		
Supervisor and Worker Responsibilities
Worker Rights		
Supervisor and Worker Health and Safety Responsibilities		
Communicating Health and Safety Information		
Operational Standards		
Workplace Health and Safety Experience		
Employee Competency		
Accident Reporting and Investigating		
Food Hygiene and Safety
Microbiological Hazards		
Physical, Chemical and Allergenic Hazards		
Food Preparation & Temperature Control		
Personal Hygiene		
Food Premises Design and Cleaning Schedules		
Further Information		
=========>>>>> And 10 More Courses <<<<<=========
Who Should Take This Food Hygiene and Safety Course?
Catering managers and supervisors seeking to enhance their leadership skills.
Food safety officers and consultants looking to expand their knowledge.
Restaurant owners and operators committed to food safety excellence.
Individuals interested in a career in food safety management.
Career Paths:
Food Safety Manager (Salary Range: £30,000 - £45,000)
Catering Operations Manager (Salary Range: £35,000 - £50,000)
Food Safety Consultant (Salary Range: £32,000 - £55,000)
Quality Assurance Manager (Salary Range: £30,000 - £50,000)
Health and Safety Officer (Salary Range: £25,000 - £40,000)
Environmental Health Officer (Salary Range: £28,000 - £45,000)
Certification of Food Hygiene and Safety Training for Catering Management Bundle:
CPD QS Accredited PDF Certificate - Included (For The Title Course)
CPD QS Accredited Hard Copy Certificate - Not Included
Please Note:
The delivery charge inside the UK is FREE.
International delivery: £10 shipping cost.
International DHL express delivery: £50 shipping cost.
Requirements:
This course does not have academic entry requirements and is open to students of all backgrounds.

St. Paul's College

Food Safety

Catering Management

Food & Hygiene

Food Handling

Our Food Hygiene and Safety Training for Catering Management Bundle Course provides a comprehensive theoretical foundation in food safety principles, equipping you with the knowledge to excel in leadership roles.

Food Hygiene and Safety Training for Catering Management

<p>This bundle training course has been specially designed for Hospitality &amp; catering professionals looking to deepen their understanding of food safety and event management. This course covers best practice procedures for all food handlers, including an overview of food safety laws and legislation in the UK. By the end of the course, you will have an excellent understanding of food safety hazard analysis and control, with the skills to work competently in all areas of food safety and Hospitality &amp; Catering management.</p><ul><li><strong>Course 01:</strong> Hospitality Management Level 2</li><li><strong>Course 02: </strong>Catering Management</li><li><strong>Course 03: </strong>Food Hygiene Level 2 Course for Catering</li><li><strong>Course 04: </strong>Food Hygiene Level 3 Supervising Food Safety in Catering</li><li><strong>Course 05: </strong>HACCP Level 3</li><li><strong>Course 06: </strong>Food Allergen Awareness</li></ul><p><strong>Learning Outcomes:</strong></p><ul><li>Gain a complete understanding of Events, Hospitality &amp; Catering Management</li><li>Gain the skills to successfully manage an event</li><li>Understand the Food Standards Agency rating system and its criteria</li><li>Gain the skills to implement an effective HACCP system</li><li>Understand the different types of food hazards and risks</li><li>Ensure the safety of all diners by understanding allergens and food intolerances</li><li>Work efficiently in compliance with the Food Safety Act 1990 and other key legislation</li><li>Set a high standard of personal hygiene in the Hospitality &amp; Catering workplace</li><li>Meet the requirements for food handlers in the UK and ensure competence in any Hospitality &amp; Catering role</li></ul><p><strong>Key Features</strong></p><ul><li>Instant e-certificate and hard copy included</li><li>Fully online, interactive course with audio voiceover</li><li>Developed by qualified professionals</li><li>Self-paced learning and laptop, tablet, smartphone-friendly</li><li>24/7 Learning Assistance</li><li>Discounts on bulk purchases</li></ul><p><strong>Curriculum</strong></p><p>This Hospitality &amp; Catering curriculum has been designed by experts with years of experience behind them. The course is extremely dynamic and well-paced to help you understand Hospitality &amp; Catering with ease. You'll discover how to master the skill while exploring relevant and essential topics.</p><p><strong>Certification</strong></p><p>Once you've successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99).</p><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        60 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p>This comprehensive training course is ideal for aspiring professionals and those who are new to the industry who work in the following professions:</p><ul><li>Manager</li><li>Officer</li><li>Assistant</li><li>Waiting Staff</li><li>Restaurant Manager</li><li>Head Chef</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>Learners do not require any prior qualifications to enrol on this course.</p>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>

                        </div>

Training Express

Hospitality & Catering Training Course

<p><strong> 24-Hour Knowledge Knockdown! Prices Reduced Like Never Before </strong></p><p>Are you struggling to cook food for a large number of guests? Are you interested in building a career in the food service industry? The UK catering industry is booming, with a market value exceeding <strong>£60 billion and employing millions of people</strong>. Do you dream of managing a successful catering operation, ensuring exceptional food safety standards, or becoming a culinary master? If so, this comprehensive training bundle is for you!</p><p>This unique bundle combines five essential courses to equip you for a leadership role in the catering industry. You'll gain a thorough understanding of catering management principles, from menu planning and costing to staff supervision and event coordination. Additionally, you'll master the HACCP food safety system, a globally recognised standard for hygiene and quality control. Learn to develop your awareness of food allergens to ensure the safety and well-being of your customers.</p><p><strong>This </strong><strong>Diploma in Catering Management at QLS Level 4</strong><strong> course is endorsed by The Quality Licence Scheme and accredited by CPDQS (with 120 CPD points) </strong><strong>to make your skill development &amp; career progression more accessible than ever!</strong></p><p><strong>Our Bundle contains </strong><strong>5 </strong><strong>of our premium courses for one discounted price:</strong></p><ul><li><strong> Course 01: </strong>Catering Management<strong><br /></strong></li><li><strong> Course 02: </strong>Diploma in HACCP Food Safety at QLS Level 5<strong><br /></strong></li><li><strong> Course 03: </strong>Diploma in Professional Chef<strong><br /></strong></li><li><strong> Course 04: </strong>Higher Technician in Cooking and Gastronomy<strong><br /></strong></li><li><strong> Course 05: </strong>Food Allergen Awareness Training</li></ul><p>Enrol Diploma in Catering Management training today to accomplish the possibilities that will drive your career forward and get ahead of the curve!</p><p><strong>Learning Outcomes of Catering Management</strong></p><ul><li>Develop comprehensive knowledge of catering management principles and practices.</li><li>Understand HACCP food safety standards and their practical implementation.</li><li>Master advanced cooking techniques and culinary skills for professional chefs.</li><li>Gain expertise in menu planning and incorporating culinary trends.</li><li>Learn about food allergen awareness and accommodating dietary restrictions.</li><li>Develop skills in event planning, staff management, and cost control.</li></ul><p><strong>Why Choose Us?</strong></p><ul><li>Get a <strong>Free CPD Accredited Certificate</strong> upon completion of Catering Management</li><li>Get a <strong>free student ID card</strong> with Catering Management Training program (£10 postal charge will be applicable for international delivery)</li><li>The Catering Management is <strong>affordable and simple</strong> to understand</li><li>This course is <strong>entirely online, interactive lesson</strong> with voiceover audio</li><li>Get <strong>Lifetime access</strong> to the Catering Management course materials</li><li>The Catering Management comes with <strong>24/7 tutor support</strong></li></ul> <p>Start your learning journey straightaway!</p><p><strong>*** Course Curriculum ***</strong></p><p><strong> Course 01: Catering Management</strong></p><ul><li>Module 01: An Overview of Catering Business</li><li>Module 02: Laws and Legislations Regarding food Safety and Hygiene</li><li>Module 03: Food Safety and Hygiene</li><li>Module 04: Food Safety in Catering</li><li>Module 05: Management of Food and Beverage Operations</li><li>Module 06: Marketing and Human Resource</li></ul><p><strong> Course 02: Diploma in HACCP Food Safety at QLS Level 5</strong></p><ul><li>Module 01: An Introduction to HACCP </li><li>Module 02: HACCP and Food Safety Legislation</li><li>Module 03: Food Safety Hazards</li><li>Module 04: Planning a HACCP System</li><li>Module 05: Creating the HACCP System</li><li>Module 06: Principle 1: Hazard Analysis</li><li>Module 07: Principle 2: Critical Control Points</li><li>Module 08: Principle 3: Critical Limits</li><li>Module 09: Principle 4: Monitoring Critical Control Points</li><li>Module 10: Principle 5: Corrective Action</li><li>Module 11: Principle 6: Verification of the HACCP System</li><li>Module 12: Principle 7: Documentation</li><li>Module 13: Implementing the HACCP System</li><li>Module 14: HACCP Alternatives</li></ul><p><strong> Course 03: Diploma in Professional Chef</strong></p><ul><li>Becoming A Chef</li><li>Kitchen Management</li><li>Managing Restaurant</li><li>Recipes</li></ul><p><strong>=========&gt;&gt;&gt;&gt;&gt; And 2 More Courses &lt;&lt;&lt;&lt;&lt;=========</strong></p><p><strong>How will I get my Certificate?</strong></p><p>After successfully completing the course, you will be able to order your Certificates as proof of your achievement.</p><ul><li><strong>PDF Certificate: </strong><strong>Free </strong>(Previously it was £12.99*5 = £65)</li><li><strong>CPD Hard Copy Certificate: £29.99</strong></li></ul> <h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        150 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div> <h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p>Anyone interested in learning more about the topic is advised to take this bundle. This bundle is ideal for:</p><ul><li>Aspiring Managers</li><li>Catering Staff</li><li>Career Changers</li><li>Food Enthusiasts</li><li>Restaurant Owners</li></ul>
                        </div> <h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>You will not need any prior background or expertise to enrol in this bundle.</p>
                        </div> <h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>After completing this bundle, you are to start your career or begin the next phase of your career.</p><ul><li>Food Safety Officer</li><li>Food Safety Manager</li><li>Food Safety Supervisor</li><li>Senior food retailer</li><li>Head Chef</li><li>Restaurant and CafÃ© owner</li><li>Supervisory food handler</li></ul><p>And many more!</p>
                        </div> <h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>CPD Accredited Digital Certificate</h4>
        <p>
            Digital certificate -
            Included
        </p>
            <div><p>Upon passing the Course, you need to order a <strong>Digital Certificate</strong> for each of the courses inside this bundle as proof of your new skills that are accredited by <strong>CPD QS </strong>for Free.</p></div>
        <h4>CPD Accredited Hard Copy Certificate</h4>
        <p>
            Hard copy certificate -
            £29.99
        </p>
            <div><p><em>Please note that International students have to pay an additional £10 as a shipment fee.</em></p></div>
        <h4>Diploma in Catering Management at QLS Level 4</h4>
        <p>
            Hard copy certificate -
            £99
        </p>
            <div><p><em>Please note that International students have to pay an additional £10 as a shipment fee.</em></p></div>

                        </div>

Academy for Health and Fitness

Catering Management Training - CPD Certified

<p>The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific method for reducing the risks to food safety during food manufacturing and food production. HACCP is a preventive system that ensures the safe production of food products that can be applied to food manufacturing, shipping, distribution, food service, catering, the hotel industry and at home as well.</p><p>If you are running a food business or are planning to start one, you must have a strategy or procedure in place that adheres to the Hazard Analysis and Critical Control Point (HACCP) principles.</p><p>Through HACCP, you can manage food safety hazards seamlessly and achieve customer satisfaction is the main target of a food business. Moreover, customer satisfaction leads to customer retention, which increases brand awareness. HACCP can also help with the hygiene rating of a business. If you want to comply with HACCP but don't know where to start, enrol in our HACCP bundle course, as we will dive deep into all the principles of HACCP.</p><p>Along with this HACCP Training course, you will get <strong>10 premium courses, an original</strong><strong>hardcopy</strong>, <strong>11 PDF certificates (Main Course + Additional Courses) </strong>Student ID card as gifts.</p><p><strong>This HACCP Training Bundle Consists of the following Premium courses: </strong></p><ul><li><strong>Course 01: </strong>HACCP Training</li><li><strong>Course 02: </strong>Food Allergen Awareness</li><li><strong>Course 03: </strong>How to Improve Your Food Hygiene Rating</li><li><strong>Course 04: </strong>Diabetes Care Diploma</li><li><strong>Course 05: </strong>Immunity Boosting Food</li><li><strong>Course 06: </strong>Improving Personal Health and Nutrition Level 3</li><li><strong>Course 07: </strong>Ketogenic Diet: Lose Weight &amp; Feel Amazing</li><li><strong>Course 08: </strong>Herbalist: Cold and Flu Remedies</li><li><strong>Course 09: </strong>First Aid Training</li><li><strong>Course 10: </strong>Effective Communication Skills</li><li><strong>Course 11: </strong>Personal Hygiene</li></ul><p><strong>Learning Outcomes of our Course:</strong></p><ul><li>Acquire knowledge of HACCP and the food safety legislation</li><li>Get a detailed overview of the food safety hazards</li><li>Learn how to plan and create a HACCP system</li><li>Explore all the seven principles of HACCP</li><li>Gain an acute understanding of how to implement the HACCP system</li><li>Become fully aware of the HACCP alternatives</li></ul><p>Enrol now !!</p><p>We will start the course by taking you through HACCP, food safety legislation and food safety hazards. You will then learn how to plan the HACCP system and create the HACCP system accordingly. You will also learn about all the principles of HACCP in-depth as well as how to implement each principle. Lastly, we will cover the HACCP alternatives.</p><p><strong>Courses Curriculum</strong></p><p>Here is the curriculum breakdown of the course:</p><ul><li>Module 01: Introduction</li><li>Module 02: HACCP and Food Safety Legislation</li><li>Module 03: Food Safety Hazards</li><li>Module 04: Planning a HACCP System</li><li>Module 05: Creating the HACCP System</li><li>Module 06: Principle 1: Hazard Analysis</li><li>Module 07: Principle 2: Critical Control Points</li><li>Module 08: Principle 3: Critical Limits</li><li>Module 09: Principle 4: Monitoring Critical Control Points</li><li>Module 10: Principle 5: Corrective Action</li><li>Module 11: Principle 6: Verification of the HACCP System</li><li>Module 12: Principle 7: Documentation</li><li>Module 13: Implementing the HACCP System</li><li>Module 14: HACCP Alternatives</li></ul><p>Here is a list of other additional courses that come with this course:</p><ul><li>Course 01: Food Allergen Awareness</li><li>Course 02: How to Improve Your Food Hygiene Rating</li><li>Course 03: Diabetes Care Diploma</li><li>Course 04: Immunity Boosting Food</li><li>Course 05: Improving Personal Health and Nutrition Level 3</li><li>Course 06: Ketogenic Diet: Lose Weight &amp; Feel Amazing</li><li>Course 07: Herbalist: Cold and Flu Remedies</li><li>Course 08: First Aid Training</li><li>Course 09: Effective Communication Skills</li><li>Course 10: Personal Hygiene</li></ul><p><strong>Certificate:</strong></p><ul><li><strong>PDF Certificate: Free (Previously it was £6*11 = £66)</strong></li><li><strong>Hard Copy Certificate: Free (For The Title Course: Previously it was £10)</strong></li></ul><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        110 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p>This self-paced course is suitable for anyone who:</p><ul><li>Is planning to work in a restaurant or own a restaurant</li><li>Has a profession that requires knowledge of HACCP</li><li>Wants to educate themselves about HACCP</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>This HACCP Training course has been designed to be fully compatible with tablets and smartphones.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>By the end of this HACCP course, learners will be able to take the steps towards starting a new career. Here are a few career options they can opt for:</p><ul><li>Restaurant Manager - £18,000 to £28,000 per annum</li><li>Food Manufacturing Inspector - £20,000 to £35,000 per annum</li><li>Head Chef - £23,000 to £50,000 per annum</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>

                        </div>

HACCP Training - CPD Accredited

<p><strong>Are you ready to take your culinary skills to the next level? Introducing our highly acclaimed course: "Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 &amp; 3."</strong></p><p>Embark on a transformative journey as we guide you through the intricate art of culinary mastery. Whether you're an amateur cook or a seasoned food enthusiast, this course is designed to empower you with the essential skills and expertise to conquer the kitchen like a true chef!</p><p>Learn the secrets behind impeccable plating, innovative ingredient combinations, and the art of balancing flavors. Through hands-on practice and interactive demonstrations, you'll refine your culinary abilities and develop the confidence to create stunning dishes that will wow family and friends.</p><p><strong>Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 &amp; 3 Bundle Includes:</strong></p><ul><li><strong>Course 01:</strong> Sous Chef</li><li><strong>Course 02:</strong> Chef Training</li><li><strong>Course 03</strong>: Level 2 Food Hygiene and Safety for Catering</li><li><strong>Course 04</strong>: Converting to A Takeaway Kitchen</li><li><strong>Course 05</strong>: Hospitality &amp; Catering</li><li><strong>Course 06: </strong>Level 3 HACCP Training</li></ul><p><strong>Key Features</strong></p><p>This Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 &amp; 3 bundle includes the following offers:</p><ul><li>Accredited, quality CPD training</li><li>Instant e-certificate</li><li>Fully online, interactive course with audio voiceover</li><li>Lifetime Access</li><li>No Hidden Fees</li><li>Free Retake Exam</li><li>Self-paced learning accessible via laptop, tablet and smartphone</li><li>24/7 Learning assistance and tutor support</li></ul><p><strong>Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level Level 2 &amp; 3 Course Curriculum</strong></p><p><strong>Course 01: Sous Chef</strong></p><ul><li><strong>Module 01:</strong> Introduction to Sous Chef</li><li><strong>Module 02:</strong> The Kitchen</li><li><strong>Module 03:</strong> Kitchen Hygiene</li><li><strong>Module 04</strong>: Kitchen Equipment: Large Equipment</li><li><strong>Module 05</strong>: Kitchen Equipment: Mechanical and Small Equipment</li><li><strong>Module 06:</strong> Origins of Cooking</li><li><strong>Module 07</strong>: Herbs Used in Cooking</li><li><strong>Module 08</strong>: Spices Used in Cooking</li><li><strong>Module 09</strong>: Salts and Sugars</li><li><strong>Module 10:</strong> Salads</li><li><strong>Module 11:</strong> Types of Salads</li><li><strong>Module 12:</strong> Traditional Cooking</li><li><strong>Module 13:</strong> Traditional British Recipes</li><li><strong>Module 14</strong>: Traditional French Recipes</li><li><strong>Module 15:</strong> Traditional Indian Recipes</li><li><strong>Module 16</strong>: Food Safety</li></ul><p><strong>Course 02: Chef Training</strong></p><ul><li><strong>Module 01:</strong> Can TV Chefs Teach You To Cook?</li><li><strong>Module 02: </strong>Improving Cooking And Food Preparation Skills</li><li><strong>Module 03:</strong> Catering To Unique Tastes</li><li><strong>Module 04:</strong> Qualities Of A Successful Chef</li><li><strong>Module 05:</strong> Achieve Perfection As A Saucier</li><li><strong>Module 06:</strong> Becoming The Perfect Chef</li><li><strong>Module 07:</strong> Equipment For Perfect Chefs</li><li><strong>Module 08:</strong> How To Become The Perfect Chef: Attending School</li><li><strong>Module 09:</strong> The Keys To Getting and Using Feedback</li><li><strong>Module 10:</strong> What Can You Do With A Culinary Degree</li><li><strong>Module 11</strong> Knife Skills For The Perfect Chef</li><li><strong>Module 12:</strong> Making Meals Easy to Eat Healthy</li><li><strong>Module 13:</strong> Plating for the At Home Chef</li><li><strong>Module 14:</strong> Perfect Chefs Choose A Speciality</li><li><strong>Module 15:</strong> Finding Local Cooking Classes</li><li><strong>Module 16:</strong> How Can You Become a Professional Chef</li><li><strong>Module 17:</strong> The Physical Qualities of the Perfect Chef</li><li><strong>Module 18:</strong> The Importance of Testing Recipes</li><li><strong>Module 19:</strong> The Chefs Important Baking Tools</li><li><strong>Module 20:</strong> The Learning Curve To Becoming The Perfect Chef</li><li><strong>Module 21:</strong> The Job of a Professional Chef</li><li><strong>Module 22:</strong> The Mix of Sweet, Spicy and Savory</li><li><strong>Module 23:</strong> The Perfect At Home Chef</li><li><strong>Module 24:</strong> The Perfect Chef Opens A Restaurant</li><li><strong>Module 25:</strong> The Physical Demand of Being a Chef</li></ul><p><strong>Course 03: Level 2 Food Hygiene and Safety for Catering</strong></p><ul><li><strong>Module 01:</strong> Introduction to Food Safety</li><li><strong>Module 02:</strong> Food Safety Management Systems (FSMS) and HACCP</li><li><strong>Module 03</strong>: Food Poisoning and other illnesses</li><li><strong>Module 04: </strong>Contamination</li><li><strong>Module 05:</strong> Waste Disposal, Cleaning and Disinfection</li><li><strong>Module 06: </strong>Pest Management</li><li><strong>Module 07:</strong> Personal Hygiene</li></ul><p><strong>Course 04: Converting to A Takeaway Kitchen</strong></p><ul><li><strong>Module 01: </strong>Starting a Takeaway Business<strong><br /></strong></li><li><strong>Module 02: </strong>Going Online<strong><br /></strong></li><li><strong>Module 03: </strong>Creating an Online Ordering System<strong><br /></strong></li><li><strong>Module 04: </strong>Restructuring Management<strong><br /></strong></li><li><strong>Module 05:</strong> Legal Requirements<strong><br /></strong></li><li><strong>Module 06: </strong>Complying with the COVID-19 Guidance</li></ul><p><strong>Course 05: Diploma in HACCP Level 3</strong></p><ul><li>Module 01: An Introduction to HACCP</li><li>Module 02: HACCP and Food Safety Legislation</li><li>Module 03: Food Safety Hazards</li><li>Module 04: Planning a HACCP System</li><li>Module 05: Creating the HACCP System</li><li>Module 06: Principle 1 - Hazard Analysis</li><li>Module 07: Principle 2 - Critical Control Points</li><li>Module 08: Principle 3 - Critical Limits</li><li>Module 09: Principle 4 - Monitoring Critical Control Points</li><li>Module 10: Principle 5 - Corrective Action</li><li>Module 11: Principle 6 - Verification of the HACCP System</li><li>Module 12: Principle 7 - Documentation</li><li>Module 13: Implementing the HACCP System</li><li>Module 14: HACCP Alternatives</li></ul><p><strong>Course 06: Diploma in Hospitality &amp; Catering Management </strong></p><ul><li>Module 01: An Overview of Hotel Industry</li><li>Module 02: The Process of Selection and Recruitment in the Hospitality Industry</li><li>Module 03: The Process of Development and Training in Hospitality Industry</li><li>Module 04: Management of Front Office Operations</li><li>Module 05: Management of Housekeeping, Engineering and Security Operations</li><li>Module 06: Management of Food and Beverage Operations</li><li>Module 07: Management of Service Quality in Hospitality Industry</li><li>Module 08: Marketing in Travel and Tourism Business</li><li>Module 09: Accounting in Hospitality Industry</li><li>Module 10: Customer Satisfaction</li><li>Module 11: E-Hospitality and Technology</li><li>Module 12: Introduction to Travel and Tourism</li><li>Module 13: Tourism in the New Normal World/ Post COVID Travel Destinations</li><li>Module 14: An Overview of Catering Business</li><li>Module 15: Laws and Legislations Regarding food Safety and Hygiene</li><li>Module 16: Food Safety and Hygiene</li><li>Module 17: Food Safety in Catering</li><li>Module 18: Management of Food and Beverage Operations</li><li>Module 19: Marketing and Human Resource</li></ul><p><strong>Accreditation</strong></p><p>All of our <strong>Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 &amp; 3</strong> courses are fully CPD accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.</p><p><strong>Certification</strong></p><p>Once you've successfully completed your <strong>Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 &amp; 3</strong> courses, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.</p><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        40 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p>This <strong>Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 &amp; 3</strong> course is suitable for:</p><ul><li>Cooking enthusiasts</li><li>Home cooks</li><li>Aspiring chefs</li><li>Food lovers</li><li>Culinary students</li><li>Amateur cooks</li><li>Individuals seeking to enhance their culinary skills</li><li>Culinary professionals looking to expand their expertise</li><li>Food bloggers and content creators</li><li>Individuals passionate about exploring global cuisines</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>No prior degree or experience is required to enrol in this <strong>Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 &amp; 3</strong> course.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p><strong>Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 5 &amp; 3 </strong>courses will open up the following career:</p><ul><li>Chef</li><li>Sous Chef</li><li>Line Cook</li><li>Pastry Chef</li><li>Culinary Instructor</li><li>Catering Manager</li><li>Food Stylist</li><li>Recipe Developer</li><li>Food Blogger</li><li>Restaurant Owner/Manager</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4> Hard copy certificate</h4>
        <p>
            Hard copy certificate -
            Included
        </p>
        <h4>PDF Certificates of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>

                        </div>

Professional Chef, Food hygiene, Hospitality Catering Management Diploma Level 2 & 3 Course

<p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Level 2 HACCP Training Course is one of our best selling and most popular course.</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">The Level 2 HACCP Training Course is organised into 3 units and includes everything you need to become successful in this profession.</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">To make this course more accessible for you, we have designed it for both part-time and full-time students. You can study at your own pace or become an expert in just 3 hours!</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">If you require support, our experienced tutors are always available to help you throughout the comprehensive syllabus of this course and answer all your queries through email.</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 18px; box-sizing: border-box;" fr-original-style="font-size: 18px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Why choose this course</strong></span></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Earn an e-certificate upon successful completion.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Accessible, informative modules taught by expert instructors</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Study in your own time, at your own pace, through your computer tablet or mobile device</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Benefit from instant feedback through mock exams and multiple-choice assessments</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Get 24/7 help or advice from our email and live chat teams</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Full Tutor Support on Weekdays</span></li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 18px; box-sizing: border-box;" fr-original-style="font-size: 18px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Design</strong></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">You are taught through a combination of</span></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Video lessons</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Online study materials</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Mock exams</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Multiple-choice assessment</span></li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 18px; box-sizing: border-box;" fr-original-style="font-size: 18px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Certification</strong></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">After the successful completion of the final assessment, you will receive a CPD-accredited certificate of achievement. The PDF certificate is for &pound;9.99, and it will be sent to you immediately after through e-mail. You can get the hard copy for &pound;15.99, which will reach your doorsteps by post.</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"></span><span style="font-size: 18px; box-sizing: border-box;" fr-original-style="font-size: 18px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Contents</strong></span></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Module 01: Introduction to HACCP</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Module 02: Principles &amp; Pre-requisites for HACCP</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Module 03: HACCP System Definitions</span></li></ul>

Janets

Safety Manager

Health & Safety

Elevate your food safety expertise with our Level 2 HACCP Training Course. Gain comprehensive knowledge of Hazard Analysis and Critical Control Points (HACCP) principles, empowering you to identify, prevent, and manage potential food safety hazards. This interactive course is designed for professionals seeking advanced skills in ensuring the highest standards of food safety. Enroll now for a thorough understanding of HACCP protocols and take your food safety management to the next level.

Level 2 HACCP Training Course

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain the steps to managing an audit programme</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe auditing fundamentals and techniques</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. 
At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Explain the steps to managing an audit programme
Describe auditing fundamentals and techniques
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS

Ask Sonia Limited

Official BRCGS Food Safety Issue 9 Lead Auditor training course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner & Virtual Trainer.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - Lead Auditor (5 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.
At the end of the course, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS

Auditor

Official BRCGS Food Safety Issue 9 course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - For Auditors (3 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));"><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">Attention: This course is delivered over 2&nbsp;<span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">full days.</span> If you&#39;re interested in the same course but delivered over 4 half-days <span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">(3pm to 6:30pm London time, consecutive half-days excluding weekend)</span>, please click&nbsp;</span><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);"><a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-hara-4-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;"><u fr-original-style="" style="box-sizing: border-box;">here</u></a></span><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">. Thank you.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">By attending this <span style="color: rgb(65, 65, 65); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(65, 65, 65);">official BRCGS&nbsp;</span>two-day course delegates will gain the essential knowledge of the hazard analysis and risk assessment principles using exercises and activities to demonstrate the preparatory stages to the development of a HARA plan.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">To successfully complete the course, delegates will need to complete an exam to assess their understanding and application of the learning outcomes. &nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">By the end of this course, you will be able to:</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Discuss the principles of Hazard Analysis and Risk Assessment (HARA)</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain the key stages in the development of a HARA plan</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the role of Prerequisite programmes (PRPs)</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Verify and validate the critical control points</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain the benefits of a structured HARA plan</p></li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date &amp; time options before confirming your booking.</span></div>

Attention: This course is delivered over 2 full days. If you're interested in the same course but delivered over 4 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click here. Thank you.
By attending this official BRCGS two-day course delegates will gain the essential knowledge of the hazard analysis and risk assessment principles using exercises and activities to demonstrate the preparatory stages to the development of a HARA plan. 
To successfully complete the course, delegates will need to complete an exam to assess their understanding and application of the learning outcomes. 
By the end of this course, you will be able to:
Discuss the principles of Hazard Analysis and Risk Assessment (HARA)
Explain the key stages in the development of a HARA plan
Describe the role of Prerequisite programmes (PRPs)
Verify and validate the critical control points
Explain the benefits of a structured HARA plan
Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date & time options before confirming your booking.

Official BRCGS Product Safety Management course: HARA
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS HARA (2 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));"> </p><div data-hook="bgLayers" style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><div data-mesh-id="comp-lmkln5ek1inlineContent-gridContainer" data-testid="mesh-container-content" fr-original-style="" style="box-sizing: border-box;"><div data-testid="richTextElement" fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));"><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">Attention: This course is delivered over 2&nbsp;<span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">full days.</span> If you&#39;re interested in the same course but delivered over 4 half-days <span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">(3pm to 6:30pm London time, consecutive half-days excluding weekend)</span>, please click&nbsp;</span><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);"><a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-haccp-4-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;"><u fr-original-style="" style="box-sizing: border-box;">here</u></a></span><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">. Thank you.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">This <span style="color: rgb(65, 65, 65); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(65, 65, 65);">official BRCGS&nbsp;</span>two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 8; the adoption and implementation of a hazard analysis and critical control points (HACCP) system. The course programme reflects the requirements of the standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRCGS requirements, quality systems, HACCP and the background of HACCP, BRCGS and Codex.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course, you will: &nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to explain the benefits of HACCP and the BRCGS requirements in relation to HACCP</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to describe Codex Alimentarius principles of HACCP</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to describe the reasons HACCP may fail, and the most common BRCGS non-conformities related to HACCP</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to explain the importance of management commitment and prerequisite programmes</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to complete the preparatory stages for developing the HACCP plan</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities.<span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><br fr-original-style="" style="box-sizing: border-box;"></span></p></li></ul><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date &amp; time options before confirming your booking.</span></p></div></div></div>

 
Attention: This course is delivered over 2 full days. If you're interested in the same course but delivered over 4 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click here. Thank you.
This official BRCGS two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 8; the adoption and implementation of a hazard analysis and critical control points (HACCP) system. The course programme reflects the requirements of the standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRCGS requirements, quality systems, HACCP and the background of HACCP, BRCGS and Codex. 
This course is part of the BRCGS Professional recognition programme.
At the end of the course, you will: 
Be able to explain the benefits of HACCP and the BRCGS requirements in relation to HACCP
Be able to describe Codex Alimentarius principles of HACCP
Be able to describe the reasons HACCP may fail, and the most common BRCGS non-conformities related to HACCP
Be able to explain the importance of management commitment and prerequisite programmes
Be able to complete the preparatory stages for developing the HACCP plan
Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities.
Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date & time options before confirming your booking.

Official BRCGS Product Safety Management course: HACCP
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS HACCP (2 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));"> </p><div data-hook="bgLayers" style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><div data-mesh-id="comp-lmkln5ek1inlineContent-gridContainer" data-testid="mesh-container-content" fr-original-style="" style="box-sizing: border-box;"><div data-testid="richTextElement" fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));"><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">Attention: This course is delivered over 2&nbsp;<span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">full days.</span> If you&#39;re interested in the same course but delivered over 4 half-days <span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">(3pm to 6:30pm London time, consecutive half-days excluding weekend)</span>, please click&nbsp;</span><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);"><a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-harpc-4-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;"><u fr-original-style="" style="box-sizing: border-box;">here</u></a></span><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">. Thank you.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">This <span style="color: rgb(65, 65, 65); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(65, 65, 65);">official BRCGS&nbsp;</span>hazard analysis and risk-based preventive controls (HARPC) course will cover the similarities and differences between requirements of the BRCGS Standard for Food Safety and the Food Safety Modernization Act&#39;s (FSMA) Preventive Controls rule. The HARPC plan for any food manufacturing site is the core of their entire food safety program. HARPC encompasses far more in the way of food safety assessment and control than a traditional hazard analysis and critical control points (HACCP) plan.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">BRCGS Standards&#39; HARPC course is not a substitute for the Food and Drug Administration&#39;s (FDA) Preventive Controls course.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course, you will:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Understand how the BRCGS Standard for Food Safety aligns with FSMA&rsquo;s Preventive Controls rule</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Have learned how to adapt a BRCGS Standards food safety management system (FSMS) to meet Preventive Controls regulation</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to review common non-conformities related to HACCP and HARPC found in BRCGS Standards audits</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to review risk analysis principles</p></li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date &amp; time options before confirming your booking.</span></div></div></div></div>

 
Attention: This course is delivered over 2 full days. If you're interested in the same course but delivered over 4 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click here. Thank you.
This official BRCGS hazard analysis and risk-based preventive controls (HARPC) course will cover the similarities and differences between requirements of the BRCGS Standard for Food Safety and the Food Safety Modernization Act's (FSMA) Preventive Controls rule. The HARPC plan for any food manufacturing site is the core of their entire food safety program. HARPC encompasses far more in the way of food safety assessment and control than a traditional hazard analysis and critical control points (HACCP) plan.
BRCGS Standards' HARPC course is not a substitute for the Food and Drug Administration's (FDA) Preventive Controls course.
This course is part of the BRCGS Professional recognition programme.
At the end of the course, you will: 
Understand how the BRCGS Standard for Food Safety aligns with FSMA’s Preventive Controls rule
Be able to explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan
Have learned how to adapt a BRCGS Standards food safety management system (FSMS) to meet Preventive Controls regulation
Be able to review common non-conformities related to HACCP and HARPC found in BRCGS Standards audits
Be able to review risk analysis principles
Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date & time options before confirming your booking.

Official BRCGS Product Safety Management course: HARPC
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS HARPC (2 Days)

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Retail (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c1774ce" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><img src="https://images.cademy.co.uk/pochat-training/eaa46c26-880e-478a-ac05-5928b91c6d1e/original.png" style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

QA Level 2 Award In Food Safety For Retail (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½ hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)






Course Contents:
The Importance of Food Safety
Food Safety Laws
Legal Responsibilities of Food Handlers
Types of Contamination and the Associated Risks
Bacteriology
Food Poisoning
Foodborne Illnesses
An Introduction to Hazard Analysis and Critical Control Points (HACCP)
Personal Hygiene
Work Flow, Work Surfaces and Equipment
Cleaning and Disinfection
Waste Disposal
Pest Control
Safe Food Handling Practices including Time and Temperature Controls
Preparation
Cooking and Reheating
Chilling
Cooling
Thawing
Hot holding
Displaying food
Core temperatures
Food Preservation
Storage
Stock Control Procedures
Benefits of this course:
Businesses have a duty to their customers to produce food that is safe for consumption.
There are one million cases of food poisoning in the UK each year.
More than 6,000 are admitted to hospital.
In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.
Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.
EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties.
The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’.
Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.




Pochat Training

Retail

Health & Hygiene

Retail Management

Food & Drinks

Food Allergy

Accredited Food Hygiene

Food Allergen

Food Standards Agency (FSA)

Accredited Food Safety

Food Safety for Retail, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2592/6</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

QA Level 2 Award In Food Safety For Manufacturing (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)



Course Contents:
The Importance of Food Safety
Food Safety Laws
Legal Responsibilities of Food Handlers
Types of Contamination and the Associated Risks
Bacteriology
Food Poisoning
Foodborne Illnesses
An Introduction to Hazard Analysis and Critical Control Points (HACCP)
Personal Hygiene
Work Flow, Work Surfaces and Equipment
Cleaning and Disinfection
Waste Disposal
Pest Control
Safe Food Handling Practices including Time and Temperature Controls
Preparation
Cooking and Reheating
Chilling
Cooling
Thawing
Hot holding
Displaying food
Core temperatures
Food Preservation
Storage
Stock Control Procedures
Benefits of this course:
Businesses have a duty to their customers to produce food that is safe for consumption.
There are one million cases of food poisoning in the UK each year.
More than 6,000 are admitted to hospital.
In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.
Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.
EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties.
The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’.
Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.



Accredited, Ofqual regulated qualification:

Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards.

This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.

The Ofqual Register number for this course is 603/2592/6






Manufacturing

Food Safety for Manufacturing, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety In Catering (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c01646f" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;"><br fr-original-style="" style="box-sizing: border-box;"></h3><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c016427" id="isPasted" style="color: rgb(10, 10, 10); box-sizing: border-box;" fr-original-style=" color: rgb(10, 10, 10);">Accredited, Ofqual regulated qualification</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/a4c18774-5a71-4cf6-9e8a-6c29a4f0d6ae/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">This means that you can be rest assured that your Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2594/X</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

QA Level 2 Award In Food Safety In Catering (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½ hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)



Course Contents:
The Importance of Food Safety
Food Safety Laws
Legal Responsibilities of Food Handlers
Types of Contamination and the Associated Risks
Bacteriology
Food Poisoning
Foodborne Illnesses
An Introduction to Hazard Analysis and Critical Control Points (HACCP)
Personal Hygiene
Work Flow, Work Surfaces and Equipment
Cleaning and Disinfection
Waste Disposal
Pest Control
Safe Food Handling Practices including Time and Temperature Controls
Preparation
Cooking and Reheating
Chilling
Cooling
Thawing
Hot holding
Displaying food
Core temperatures
Food Preservation
Storage
Stock Control Procedures
Benefits of this course:
Businesses have a duty to their customers to produce food that is safe for consumption.
There are one million cases of food poisoning in the UK each year.
More than 6,000 are admitted to hospital.
In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.
Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.
EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties.
The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’.
Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.








Accredited, Ofqual regulated qualification

Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards.

This means that you can be rest assured that your Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.

The Ofqual Register number for this course is 603/2594/X






Health & Safety Awareness

Workplace Health & Safety

Health & Social Care

Health & Safety At Work

Food Safety in Catering, Level 2

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<h2><strong>About this Training Course</strong></h2>
<p>Managing process hazards in the hydrocarbon and chemical processing industries is a critical function that requires relevant knowledge and skills due to the risks involved. The Advanced Process Safety Engineering course will discuss the interrelation of the various techniques of process safety for analysing, with a particular emphasis on engineering design aspects, as well as how to manage process hazards in a safe and effective way and how they can potentially be avoided.</p>
<p>In this 3 full-day advanced level course, the expert course leader will provide participants with insights and examples from his career and experience to show how their learning should be applied in real-life situations. Feedback and questioning is highly encouraged. Reference material and reports can be provided to give more information on any particular topic of interest. Individual and group exercises, tutored exercises and video case studies will be provided throughout the course to underpin the key learning points.</p>
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Training Objectives 

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<p>Upon completion of this course, participants will acquire in-depth knowledge of:</p>
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<li>Risk management and 'As Low as Reasonably Practicable' (ALARP) principles.</li>
<li>Different aspects of process design that influence process safety.</li>
<li>Approach to 'inherently safer' design.</li>
<li>Defence in depth using 'layers of protection'.</li>
<li>Process for ensuring the technical integrity of safety-critical equipment.</li>
<li>Hazards associated with process materials.</li>
<li>Range of hazard identification and consequence modelling techniques.</li>
<li>Causes and mitigation of human error.</li>
<li>Reliability and availability of safety-critical protection equipment.</li>
<li>Role of engineered safety-critical equipment and systems.</li>
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Target Audience 

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<p>This course is suitable for industry professionals who need to acquire a comprehensive understanding of process safety. This includes those who are required to make managerial decisions where process safety is a key consideration, those who are moving into process safety positions or those who wish to broaden their process safety knowledge within their existing discipline.</p>
<p>It is particularly suited for anyone involved in the design, operation, modification or maintenance of a major hazard installation, and will demonstrate a substantial understanding of process safety for those engaged in Continuous Professional Development or aiming for Chartered Engineer status.</p>
<p>This course will benefit professionals such as:</p>
<ul>
<li>Operations and maintenance supervisors</li>
<li>Process, mechanical and chemical engineers and technicians</li>
<li>Design engineers, project engineers and HSE managers</li>
<li>Control, automation and instrumentation engineers</li>
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Course Level 

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<li>Advanced</li>
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Trainer

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<p>Your expert course leader has 50 years' experience in chemical and process safety engineering. His early career included 20 years in design and project engineering with various fine chemical and pharmaceutical companies where he designed chemical processes, specified plant equipment and selected materials for highly corrosive and toxic processes, often where textbook data was not available. This was followed by 10 years in offshore oil and gas design projects where he was responsible for setting up a Technical Safety group to change design safety practices in the aftermath of the 1988 Piper Alpha disaster. In recent years, he has been called upon to conduct various offshore and onshore incident investigations.</p>
<p>His career has given him experience in project engineering, project management, process design and operations, safety engineering and risk management. He is a Fellow of the UK Institution of Chemical Engineers. He served on the Scottish Branch committee, and was elected chairman for a two-year term in 1991. He has also been chairman of the Safety and Reliability Society - North of Scotland Branch.</p>
<p>He has delivered training courses in Process Hazard Analysis (HAZOP and HAZID), Process Safety Management, Hazard Awareness, Risk Assessment, Root Cause Analysis, Failure Modes &amp; Effect Analysis and has lectured on Reliability Analysis to the M.Sc. course in Process Safety and Loss Prevention at Sheffield University. In addition to delivering training courses, he currently facilitates HAZOP / HAZID / LOPA studies and undertakes expert witness roles advising lawyers engaged in contractual disputes, usually involving the design or construction of chemical plants or Oil &amp; Gas production facilities, or criminal prosecutions.</p>
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POST TRAINING COACHING SUPPORT (OPTIONAL)

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<p>To further optimise your learning experience from our courses, we also offer individualized 'One to One' coaching support for 2 hours post training. We can help improve your competence in your chosen area of interest, based on your learning needs and available hours. This is a great opportunity to improve your capability and confidence in a particular area of expertise. It will be delivered over a secure video conference call by one of our senior trainers. They will work with you to create a tailor-made coaching program that will help you achieve your goals faster.<br />
Request for further information post training support and fees applicable</p>
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Accreditions And Affliations

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EnergyEdge - Training for a Sustainable Energy Future

Renewable Energy

Oil & Gas

Advanced Process Safety Engineering

Team of 10, pp

Normal Fee, pp

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<h2><strong>About this Training Course</strong></h2>
<p>Process Hazard Assessment using the HAZOP Technique is an intensely participative course that will both explain the key facets of the HAZOP technique as well as provide ample opportunities for participants to practice and become familiar with the technique using generic and real-life examples.</p>
<p>HAZOP Team Leader Training is an intensely participative course that will develop participants already familiar with the HAZOP technique, the skills, knowledge and attributes of a HAZOP Team Leader. An in-depth syndicate exercise will provide the opportunity to lead a HAZOP team (consisting of other participants) and to be observed performing the role for constructive feedback.</p>
<p>This 5 full-day course has been reviewed and approved by the Institution of Chemical Engineers (IChemE). IChemE is the global professional membership organisation for chemical, biochemical and process engineers and other professionals involved in the chemical, process and bioprocess industries. Their knowledge of professional standards, close involvement with industry, education and regulators, and their expertise as a leading global training provider, means they are uniquely positioned to independently assess and approve training courses and professional development programmes across the world.</p>
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Training Objectives 

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<p><strong>Process Hazard Assessment using the HAZOP Technique</strong> By the end of this course, participants will be able to:</p>
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<li>Understand the basic HAZOP Technique</li>
<li>Fulfill roles as competent HAZOP Team Members</li>
<li>Understand the role of HAZOP in risk management</li>
<li>Understand how Hazard Identification can predict accidents and incidents</li>
<li>Understand how HAZOP complements other hazard identification tool</li>
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<p><strong>HAZOP Team Leader Training</strong> By the end of this course, participants will be able to:</p>
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<li>Understand the role of the HAZOP Team Leader</li>
<li>Practise the role in a classroom environment</li>
<li>Provide feedback to participants on their performance as HAZOP Team Leaders</li>
<li>Appreciate the leadership skills required as HAZOP Team Leader</li>
<li>Plan, organise, manage and successfully undertake a Hazard and Operability study</li>
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Target Audience 

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<p>This course will benefit:</p>
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<li>All key persons in the organisation, who by their discipline and/or position, are likely to be called on to initiate, participate or review a HAZOP study.</li>
<li>All who have responsibility for the management and supervision of process &amp; safety including but not limited to Senior Management, Plant Managers, Process and Maintenance Engineers (all disciplines), Line Supervisors, Team Leaders, Safety Specialists, and Process Training Instructors.</li>
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Course Level 

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<li>Basic or Foundation</li>
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Trainer

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<p>Your expert course leader has 50 years' experience in chemical and process safety engineering. His early career included 20 years in design and project engineering with various fine chemical and pharmaceutical companies where he designed chemical processes, specified plant equipment and selected materials for highly corrosive and toxic processes, often where textbook data was not available. This was followed by 10 years in offshore oil and gas design projects where he was responsible for setting up a Technical Safety group to change design safety practices in the aftermath of the 1988 Piper Alpha disaster. In recent years, he has been called upon to conduct various offshore and onshore incident investigations.</p>
<p>His career has given him experience in project engineering, project management, process design and operations, safety engineering and risk management. He is a Fellow of the UK Institution of Chemical Engineers. He served on the Scottish Branch committee, and was elected chairman for a two-year term in 1991. He has also been chairman of the Safety and Reliability Society - North of Scotland Branch.</p>
<p>He has delivered training courses in Process Hazard Analysis (HAZOP and HAZID), Process Safety Management, Hazard Awareness, Risk Assessment, Root Cause Analysis, Failure Modes &amp; Effect Analysis and has lectured on Reliability Analysis to the M.Sc. course in Process Safety and Loss Prevention at Sheffield University. In addition to delivering training courses, he currently facilitates HAZOP / HAZID / LOPA studies and undertakes expert witness roles advising lawyers engaged in contractual disputes, usually involving the design or construction of chemical plants or Oil &amp; Gas production facilities, or criminal prosecutions.</p>
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POST TRAINING COACHING SUPPORT (OPTIONAL)

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<p>To further optimise your learning experience from our courses, we also offer individualized 'One to One' coaching support for 2 hours post training. We can help improve your competence in your chosen area of interest, based on your learning needs and available hours. This is a great opportunity to improve your capability and confidence in a particular area of expertise. It will be delivered over a secure video conference call by one of our senior trainers. They will work with you to create a tailor-made coaching program that will help you achieve your goals faster.<br />
Request for further information post training support and fees applicable</p>
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Accreditions And Affliations

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