On Course 2016 - 2017
Find out everything you need to know about our 2016 - 2017 programme of study in our On Course guide to the National Centre of Food Manufacturing. Our courses are also flexible by arrangement on site or at the National Centre for Food Manufacturing, Holbeach for discrete company groups.
On Course 2016-2017 (PDF)
In order to guarantee and demonstrate that product offered for sale is safe to eat and of the specified quality the modern food industry relies on a wide variety of systems, standards and procedures to achieve it. A common element demanded in the application of these is the requirement to audit and challenge them to ensure adequate application or proper corrective action. Auditing is therefore an important skill that needs to be trained and explained.
The course is delivered through a mixture of workshop-led discussions, practical activities and PowerPoint presentations. On day two, delegates are required to undertake a live audit (case study based) where they will apply the skills and techniques they acquired on day one. Delegates will be given feedback on how they performed during the case study and how they can improve their techniques.
This course trains delegates in Third Party audit requirements against the NEW Global Standard for Food Safety Issue 6. In addition, the course includes all relevant aspects of auditing within the food sector.
The aim of this course is to enforce the food hygiene legislation and give first tier workers an appreciation of the fundamentals of good food hygiene practice.
The aim of this course is to provide essential knowledge and understanding of health and safety for employees working in any sector of business. Good health and safety standards rely on employers and employees working together to reduce risks and prevent accidents and ill health arising from work activities. Everyone plays an important role in health and safety at your place of work. This course will help you to carry out your job more safely and in a way that protects your health.
The CIEH Level 3 Award in Education and Training is a short, introductory, knowledge-based teaching qualification and has no minimum teaching practice requirement, except to engage in a short microteaching session, so may be undertaken by individuals who are not in a teaching role or who have just started a teaching role.
The aim of the course is to provide candidates with a broader understanding of food safety as part of their work. On completion of this course, candidates will be able to play an active part in monitoring food safety standards and training activities.
This 3-day course provides a thorough understanding of health and safety emphasising the importance of monitoring staff and controls. It also details the need for a structured management approach to health and safety and the key factors in implementing health and safety policy.
This qualification replaces the popular CIEH Professional Trainer Certificate (PTC), and is aimed at those who want to develop practical training skills, or refine their training techniques.
The aim of the course is to guide and advise candidates on the management of food safety in a food business.
The course is designed to help attendees understand the principles of good sensory practice, including the importance of being objective, selection and training of taste panellists, and a review of sensory methodologies to aid attendees in selecting the most appropriate method to use in the workplace.
This award is ideal for practising team leaders, helping them become more effective and confident in their role. It also supports new or aspiring team leaders - helping them make the transition from working in a team to leading a team.
This award is ideal for individuals who have management responsibilities but no formal training, and are serious about developing their abilities. It particularly supports practising team leaders seeking to move up to the next level of management
This programme aims to develop competence in applying the skills of demonstration and instruction to enable effective learning within a food/product manufacturing context. Formerly L11.
A core element to the defence of food is a systematic evaluation of vulnerable elements of the supply chain carried out by an experienced and trusted team.
We are able to offer Manual Handling courses tailored to your needs, on your site or at our Holbeach campus.
To discuss your requirements, please contact Sharon Green, Head of Skills and Employer Engagement.
This course is designed to assess the underpinning knowledge of delegates for understanding the principles of food labelling in food and drink. Delegates will be given up to date information on labelling legislation as well as a range of practical examples embedded within the course. Delegates may wish, by prior arrangement, to bring in their own labels as examples on the course.
This one day course will provide a wider knowledge of food microbiology in the factory environment.
This course is designed to assess the underpinning knowledge of delegates for understanding the principles of product development in food and drink. Delegates will be given up to date information on market research methods whilst investigating the development process at various stages.
Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly know system is the HACCP system (Hazard Analysis Critical Control Point). The aim of this course is to provide knowledge and understanding of the basic concepts and methodology of HACCP.
The course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems.
A five day course aimed at senior supervisors and managers working within the food manufacturing industry, to develop an understanding of HACCP-based food safety management, leading to the Level 4 RSPH qualification.
This two hour programme for a small group of employees will provide an assessment of their level of literacy, language or numeracy.