Short Courses

The following courses are available on the site at the NCFM.

To view our Short Course Programme 2017/2018 please download here.

For everything you need to know from our Course Programme please click below.

Auditing Courses

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 aims to train delegates in Third Party audit requirements against the NEW Global Standard for Food Safety Issue 7. In addition, the course includes all relevant aspects of auditing within the food sector. This course is aimed at: Technical and Quality Managers, Prospective Certification Body Auditors and Consultants, attending this course allows you the opportunity to develop an in-depth and practical understanding of the BRC Standard and auditing methodology.
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.
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.

Food Safety Courses

This course is to enforce the food hygiene legislation and give first tier workers an appreciation of the fundamentals of good food hygiene practice.
This course aims to provide candidates with a broader understanding of food safety as part of their work. Upon successful completion of this course, you are expected to be able to play an active part in monitoring food safety standards and training activities.
This course is to guide and advise candidates on the management of food safety in a food business. The RSPH Level 4 Award in Food Safety Management for Manufacturing provides those in managerial and supervisory positions in food manufacturing businesses (for example business owners, production managers and hygiene auditors) with the in-depth knowledge and understanding to be able to guide and advise on the management of food safety systems and staff in their workplace.

HACCP Courses

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.
The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment. This course is aimed at senior supervisors and managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.

Health and Safety Courses

The aim of this course is to ensure that all employees are aware of their own safety and the safety of customers, contractors and the public. This qualification can be tailored to business and individual needs to make the learning experience relevant and fit for purpose. This course is aimed at employees working in any sector of business at all levels from operative to supervisor. 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. Successfully completing this course aims to enable you to carry out your job more safely and in a way that protects your health.
This 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. The supervisor is in an ideal position to influence, monitor and train employees. They can also ensure that managers are informed, persuaded, encouraged or pressured into providing for better health and safety standards. Accidents and illness can result in disability, death or incapacity for work.

Management and Team Development Courses

The course aims to provide 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, or delegates who want a short qualification.
This course is aimed at both practising and new/aspiring team leaders. The course aims to assist practicing team leaders to become more effective and confident in their role, and provides new/aspiring team leaders the opportunity to make the transition from working within a team to leading a team. This award benefits employers by supporting those staff with management responsibilities but no formal training to become motivated and competent team leaders and become team leaders with tools to develop their own skills and abilities. This course gives you the opportunity to practice team leadership skills.
This course is aimed at individuals who regularly assess food products within their work. The course aims 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.
The programme focuses on developing the ability to undertake effective skills analysis, and devise effective instruction plans. Example demonstrations may include how to use a particular piece of equipment, or any other work based skill. Instructional techniques for vocational training provides delegates with the techniques on how to plan and pace demonstrations, how and when to involve trainees, how to identify the most appropriate learning style for individuals, how to give constructive feedback and how to evaluate and monitor training.
It is ideal for first-time trainers who need to gain the basics of training skills and practice or those looking to refine their techniques. This course aims to encourage a flexible approach to training delivery that takes account of learner needs and learning style preferences. It covers initial assessment, planning and preparation, training delivery, assessment and evaluation.

Technical and Product Development Courses

This course aims to develop a wider understanding of food allergens and control in the factory environment.
This course aims to develop a wider understanding of human nutrition and importance in human health.
This course aims to develop a wider understanding 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 and labelling in food and drink. Delegates will be given up to date information on market research methods and can investigate the development process at various stages. Up to date information will also be provided 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
The course aims to provide delegates with an understanding of 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 them in selecting the most appropriate method to use in the workplace.
The course aims to provide delegates with an understanding of the principles of sensory evaluation practices including an introduction to human senses and how they are used in sensory evaluation and looking at the key physiological and psychological factors involved in perception and the importance of flavour in foods. This is ideal for individuals who assess food products and would benefit from more knowledge.
National Centre for Food Manufacturing, Holbeach Campus, Park Road, Holbeach, Spalding, PE12 7PT
tel: + 44 (0)1406 493000
fax: + 44 (0)1406 493030