The courses detailed below are designed to meet the requirements of legislation. Successful candidates receive a nationally recognised certificate from the Chartered Institute of Environmental Health or the Royal Institute of Public Health. A report will also be forwarded to employers where requested.
Calendar of Up and Coming Workshops
Food safety is an important issue in any food business. Lack of training and poor understanding of food hygiene has been linked to food safety issues such as food poisoning and contamination.
The new Food Hygiene Regulations which came out in 2006 place emphasis on the training of food handlers. The only sure way of meeting the legal duties is to ensure all staff attend our nationally accepted training courses, which are delivered in a lively, interactive atmosphere.
Below is a checklist of issues that food handlers should know:
Mike Stigwood, is a qualified Environmental Health Officer with 30 years experience in the field, mainly as an enforcement officer. He now works as a private consultant giving advice and help to a wide range of food based industries and catering establishments. He is also well known to the University of Cambridge.
Terri Stigwood is a qualified trainer and has a wide involvement with food safety issues. She undertakes all food hygiene courses and is also well known in the University of Cambridge.
We also involve other trainers who are qualified EHOs involved in various areas of the Industry. In this way we can provide expertise, advice and assistance on environmental health issues.
Anyone attending one of our courses will receive the latest up-to-date information and training.
Courses can be tailored to meet your individual requirements. If you would like further details either telephone 01223 441671 or 510430 or contact us by fax, post or email. Details below.
IMPARTIAL ADVICE and training are provided on the requirements for HACCP Systems, which can be
specifically targeted to suit your business - we can deal with any issues from premise design to
operational issues and enforcement problems. If you would like to discuss courses or any
other Environmental Health issues telephone for an informal discussion.
Contact us for more details
(Ref: BFH)
Leading to the new Level 2 Award in Food Safety in Catering. This one day course is aimed at anyone involved in the food industry and the handling of food affording a basic understanding of food safety. It will cover:
Practical aspects of temperature monitoring & effective cleaning are also incorporated.
All candidates will receive a course booklet covering the whole syllabus. On completion there is a multiple-choice test. The pass mark is 60%.
Price includes course book, hand-outs, exam entry fee & coffee/tea.
* No previous knowledge or qualification is required to attend the course.
** Course books and exam papers can be ordered in different languages.
(Ref: HFSD)
As more people become interested in keeping to a healthy diet, businesses need to adapt to new customer demands. This course aims to cover the relationships between nutrition, diet and health including current legislation, nutrition labelling, different nutritional requirements, and the effects of food processing on nutrient content.
(Ref: IFH)
This four day course is aimed at supervisors, managers and anyone wishing to progress to a higher level of understanding of food safety. It will cover:
All candidates will receive course book, full course notes and handouts. There is a 1.5hr written exam. The pass mark is 60%.
Cost includes course book, exam entry fee, lunch & coffee / tea.
* No qualification necessary to attend the course but a basic knowledge of food
hygiene and ability to comprehend the technical aspects of food safety and application to
business.
Contact us for more details
(Ref: IFU)
This one day refresher course helps remind attendees the importance of supervising food safety to control contamination and safeguard the health of consumers. It will also help bring them up to date with changes in food safety legislation.
Delegates are required to have taken an Intermediate Level Food Safety qualification within the last 5 years. A copy of the current certificate will be required for entry to the exam.
(Ref: AFH)
This 6 day course is highly regarded. It is intended for managers and small food business owners, It provides them with the knowledge to define and control food safety within their operation. The course affords an in depth technical under-standing of food safety & food hygiene & helps develop management skills. A useful course for all sectors of the food industry. This certificate can qualify the holder to provide their own certificated Basic courses (subject to obtaining a Training Certificate).
Cost includes course book, exam entry fee, detailed notes lunch & coffee / tea. Course also includes site visit to working kitchens.
* A qualification such as the Basic Food Hygiene Certificate is required to attend
the course. The ability to understand the technical side of food safety and its application
together with report writing skills are necessary.
Contact us for more details
(Ref: AFU)
This informal course is aimed at holders of an advanced level food hygiene qualification but it is not a requisite for attendance. The objective of the course is to refresh knowledge; consider and challenge changes in the legislation, look at the effectiveness of temperature control units and discuss kitchen design and maintenance issues. The course will be of interest to managers, business owners and newly qualified professionals in the field.
All delegates receive a certificate of attendance.
Contact us for more details
(Ref: UHC)
This 1 day session is aimed at anyone who is about to set the system up or has worked within a HACCP system. The course looks briefly at the history and legislation surrounding HACCP, the benefits and disadvantages, the HACCP principles and finishes with a practical run. The course will help employees understand the ideology of HACCP in the workplace. There will be an opportunity for attendees to sit a formal Foundation certificate exam if required and all attendees receive a certificate of attendance.
Delegates should have a good understanding of food safety and whilst not a requisite, knowledge
up to Intermediate level would be useful.
Contact us for more details
(Ref: IFSM)
leading to Level 2 Food Safety in Catering Certificate in Food Hygiene.
As all businesses producing food are now required to have a documented food safety management system in place, based on the HACCP principles.
This one day course can help you find out how the law relates to your business and what you can do to comply. The covers:
All attendees should have a basic knowledge and understanding of food hygiene
Contact us for more details
(Ref: PAC)
This practical course looks at common pests associated with food premises. Ideal for anyone involved in catering premises and particularly useful to Managers, Supervisors and anyone involved in pest surveys including Food Safety professionals who wish to update their knowledge. The course equips delegates with the ability to recognise signs of common pests, understand their habits and the legal implication to food businesses.
All delegates receive an attendance certificate
Mike Stigwood MIOA, FRSH.
& Terri Stigwood MRIPH.
A: 14 South Road,
Impington,
Cambridge,
CB24 9PB
T: 01223 441671 or 510430
M: 07867 977222