HACCP - Montgomery Food Consulting

HACCP

HACCP Level 2 classes in catering

Venue: Aughnacloy Golf club
Dates: 6th, 7th and 8th January 6.30pm – 9.30pm
Cost: £50 per head +VAT

Basic HACCP Principles Course

This course is designed for Operatives, Supervisors and Managers who are involved in HACCP or not HACCP team members. This is not an acreditated course.   This is a one-day course and is tailored specifically to each company’s HACCP system and processes and therefore is only offered as an in-house course. This course concentrates on the design element of HACCP and your company HACCP System.

Course Syallabus:

  • Background to HACCP
  • Legal requirement for HACCP-based systems and food handler roles
  • Pre requisites to HACCP
  • Hazard Identification (microbiological, physical, chemical & allergenic)
  • Control measures
  • Identification of CCP’s
  • Critical limits
  • Monitoring procedures
  • Corrective actions
  • Record keeping
  • Validation/Verification
  • Company CCP’s and Monitoring Procedures

Course Duration: One day programme

Assessment: Multiple choice exam afterwards to demonstrate understanding of learning

Target Market: Food Manufacture/Catering

CIEH Level 2 Award in Principles of HACCP

The CIEH Level 2 Award in Principles of HACCP is designed for those working or preparing to work in food businesses where a food safety management system based on Codex HACCP principles is implemented. It will help anyone in a catering or manufacturing setting to understand the principles and purpose of HACCP and be able to apply it correctly in their own workplace.

This one-day qualification is particularly useful for those involved in the implementation and maintenance of HACCP-based systems, as well as those who are, or intend to become, members of HACCP teams. It meets the requirement for training on the application of HACCP principles under Regulation (EC) NO. 852/2004 on the hygiene of foodstuffs.

The FSA have released National Guidance for outdoor and mobile catering.  For those caterers who are producing food for events, functions and large volume catering, it is requirement to have a HACCP plan based on codex principles for such food events.  This course is designed to give you the tools to adopt such a plan.

Syllabus:

Successful completion of the training programme and assessment will enable candidates to develop a knowledge and understanding of:

  • the purpose of a HACCP system and introduction to food safety management system
  • the features and terminology of HACCP based on 7 principles of Codex of HACCP
  • how a HACCP system is applied in the workplace.

Course Duration: One-day programme

Assessment: Multiple-choice examination (30 questions)

Target Market: Food Manufacture, Catering & Mobile Catering establishments who have a HACCP plan based on codex principles

CIEH Level 2 Award in HACCP-based Food Safety Systems in Manufacturing

The CIEH Level 2 Award in HACCP-based Food Safety Systems in Manufacturing is supported by Improve – the Sector Skills Council for the Food and Drink Manufacturing industry in the UK. This two-unit, Ofqual-regulated qualification has been specifically developed for those working, or preparing to work in food manufacturing or food supply chain roles.

This qualification provides essential knowledge on:

  • workplace and personal hygiene and product safety
  • hazard analysis critical control point (HACCP) food safety management systems.

Syllabus:

Successful completion of the training programme and assessments will enable candidates to develop a knowledge and understanding of:-

Unit 1: The Principles of Food Safety in Manufacturing

  • how individuals can take personal responsibility for food safety
  • the importance of personal hygiene
  • how working areas are kept clean and hygienic
  • the importance of keeping products safe.

Unit 2: Principles of HACCP-based Food Safety Systems

  • the purpose of a HACCP system
  • the features and terminology of HACCP
  • how a HACCP system is applied in the workplace.

Course Duration: two-day programme (one day per unit)

Assessment: Two multiple choice examinations (30 questions per unit)

Ofqual accredited Course

CIEH Level 3 Award in HACCP in Catering

This practical, accessible and user-friendly qualification has been created to help caterers comply with EU legislation and provides a thorough understanding of how HACCP-based procedures can be applied in a catering context. It also provides the flexibility to suit different types of businesses.

Who needs this qualification?

Business owners, managers and supervisors of small and medium-sized catering and hospitality businesses.

Why is this training important?

EU legislation requires that all businesses producing food have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles.

Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. The CIEH Level 3 Award in Implementing Food Safety Management Procedures aims to rectify this challenge.

Successful candidates will gain exemption from attending part of the CIEH Level 3 Award in Supervising Food Safety in catering qualification.

Learning outcomes

  • In-depth knowledge of the principles of HACCP and food safety management tools and their relevance to a catering food safety system
  • Understand the controls needed to protect the safety of food
  • Understand how tools such as Safer Food Better Business can assist caterers to comply with the new regulations
  • Ability to implement a food safety management system based on HACCP principles

Course Duration: One-day programme

Assessment: Assignment

Target Market: Catering Sector (Managers, Proprietors, Supervisors, Team Leaders) – Positions of Authority

Pre-requisite: Trainee must have CIEH Level 2 Food Safety to complete course

Target Market: Catering Establishments

 

CIEH Level 3 Award in HACCP for Food Manufacturing

Based on a one-day training programme, this qualification is designed to ensure candidates develop the required knowledge and practical skills to implement a HACCP plan in their workplace. Candidates are assessed by assignment that requires the development of a HACCP plan.

Who needs this qualification?

Managers and supervisors of all food manufacturing businesses responsible for the development of a food safety management system based on the Codex principles of HACCP.

Why is this training important?

Under EC regulation, food business operators are responsible for ensuring that adequate training in the application of HACCP principles is delivered to their relevant members of staff.

Learning outcomes

  • Understand the importance of HACCP based food safety management procedures
  • Appreciate the need for food businesses to take a proactive approach to analysing potential food hazards
  • Identify the preliminary processes for HACCP-based procedures
  • Develop a HACCP-based procedure
  • Understand how critical control points can be monitored and the actions that must be carried out
  • Understand the need for accurate documentation and record keeping
  • Acquire the practical skills to implement a HACCP plan in a food manufacturing setting
  • Understand national and European regulations

Course Duration: One-day programme
Assessment: Assignment
Ofqual accredited: Yes
Ofqual qualification reference: 500/6661/4

Pre-requisite: Trainee must have CIEH Level 2 Food Safety to complete course

Target Market: Food Manufacturers

 

Based on FSA Safe Catering Pack: HACCP Based Food Safety System in Catering

In January 2006, European changes in food hygiene legislation required that all food businesses, including caterers, apply food safety management procedures based on the principles of HACCP to their business.  As a result of this legislation and increased incidents over the years associated with e.coli outbreaks in the food industry in general, we have designed a course  specific to the needs of the catering business.  The training is based on the food safety system provisions set out by the Food Standards Agency and Local Authority.

There is now focus made on the quality of training of these systems, to ensure that staff fully understand them.  We have designed a course that is based on the FSA requirements to help catering business understand HACCP, implement or maintain systems and make improvements on site and go the extra mile where HACCP is concerned.  This training meets the requirement for training on the application of HACCP principles under Regulation (EC) NO. 852/2004 on the hygiene of foodstuffs.

 

This is not an accredited course, however this is in-house training specific to business needs and you will be awarded with a MFC certificate.

 

This qualification provides essential knowledge on:

  •  workplace and personal hygiene and product safety
  •  hazard analysis critical control point (HACCP) food safety management systems.

Syllabus:

Successful completion of the training programme and assessments will enable candidates to develop a knowledge and understanding of:-

  • Introduction to HACCP and legal requirements
  • Food incidents in last 12 months and why HACCP is important
  • Current knowledge of HACCP and your role in the business
  • Supplier Approval
  • Purchase, Delivery/Receipt, Collection
  • Storage
  • Preparation & Handling
  • Cold Serve/Display
  • Defrosting
  • Cooking
  • Cooling/Freezing
  • Reheating
  • Hot Hold/Display
  • Physical/Chemical Contamination
  • Record Keeping and verification
  • Pre-requisites
  • Allergens

Course Duration: One-day programme

Assessment: Actual Business HACCP Plan

Target Market: All catering establishments (Hotels, Cafes, Take-away’s, Restaurants, Mobile Caterers etc)

Based on FSA Safe Catering Pack: HACCP Based Food Safety System in Butchery

In January 2006, European changes in food hygiene legislation required that all food businesses, including butchers, apply food safety management procedures based on the principles of HACCP to their business.  As a result of this legislation and increased incidents over the years associated with e.coli outbreaks in the food industry in general, we have designed a course specific to the needs of butchers who sell either raw or Ready-to-eat food in the same premises.  The training is based on the food safety system provisions set out by the Food Standards Agency and Local Authority.

There is now focus made on the quality of training of these systems, to ensure that staff fully understand them.  We have designed a course that is based on the FSA requirements to help catering business understand HACCP, implement or maintain systems and make improvements on site and go the extra mile where HACCP is concerned.  This training meets the requirement for training on the application of HACCP principles under Regulation (EC) NO. 852/2004 on the hygiene of foodstuffs.

 

This is not an accredited course, however this is in-house training specific to business needs and you will be awarded with a MFC certificate.

 

This qualification provides essential knowledge on:

  •  workplace and personal hygiene and product safety
  •  hazard analysis critical control point (HACCP) food safety management systems.

Syllabus:

Successful completion of the training programme and assessments will enable candidates to develop a knowledge and understanding of:-

  • Introduction to HACCP and legal requirements
  • Food incidents in last 12 months and why HACCP is important
  • Current knowledge of HACCP and your role in the business
  • Supplier Approval
  • Purchase, Delivery/Receipt, Collection
  • Storage
  • Preparation & Handling
  • Cold Serve/Display
  • Defrosting
  • Cooking
  • Cooling/Freezing
  • Reheating
  • Hot Hold/Display
  • Physical/Chemical Contamination
  • Record Keeping and verification
  • Pre-requisites
  • Allergens

Course Duration: One-day programme

Assessment: Actual Business HACCP Plan

Target Market: All Butchers, Retail shop butchery departments and deli counters

 

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