Food Safety Training

About the Food Safety & Hygiene Courses

The courses detailed below are designed to meet the requirements of legislation. A report will also be forwarded to employers where requested.

For more information about Food Safety in the workplace click here.

Food Safety Training in Cambridge


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:

  • The practices prohibited in a food room.
  • What protective clothing should be worn, why, how to put it on correctly and why.
  • When and how to correctly wash hands.
  • The first aid dressings that must be worn.
  • How food handlers contaminate food both microbiologically and physically and how to prevent it.
  • The importance of temperature control.
  • How to handle and correctly store waste.
  • The correct cleaning methods to avoid risks to food products.
  • The legal obligations of food handlers.
  • The consequences of food complaints / food poisoning to the business etc.
  • The importance of keeping records and completing them satisfactorily.
  • The prevention of pests, how to recognise their presence and reporting.
  • Importance of taking responsibility for their own actions.

Trainers

Terri Stigwood is a qualified teacher and has been delivering food safety training for over 18 years and is well known in the University of Cambridge. She has researched the various methods and processes through which people learn and as a result her courses are always lively and interactive. Terri also works closely with clients advising them on food safety and HACCP systems.

Mike Stigwood, is a qualified Environmental Health Officer with over 40 years experience in the field working for numerous local authorities 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.

We also involve other trainers who are qualified EHOs or experts involved in various areas of the Industry.  In this way we can provide expertise, advice and assistance on environmental health issues.

Courses

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 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.

Level 1 in Food Safety Awareness

This half-day course is suitable for anyone who is working in food industry including those with minimal or no prior food safety knowledge, as well as for front and back of house employees. This course provides candidates with basic knowledge of food safety, personal hygiene, contamination and cleaning.

Highfield 2

Level 2 Award In Food Safety in Catering

(Ref: BFH)

This course is aimed at anyone involved in handling food but would be appropriate for anyone providing services to the food industry. 

It will cover:

  • Bacteriology
  • Food Poisoning and it's prevention
  • Prevention of Food Contamination
  • Personal Hygiene
  • Requirements for Premises
  • Cleaning and Disinfection
  • The law and the new requirements

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 rate is 99%.

Price includes course book, hand-outs, exam entry fee & refreshments.

No previous knowledge or qualification is required to attend the course.  Course books and exam papers can be ordered in different languages.

Highfield 2

Level 2 Award in Food Safety for Manufacturing

This course is aimed at anyone involved in manufacturing of food but would be appropriate for anyone providing services to the food industry.

It will cover:

  • Bacteriology
  • Food Poisoning and it's prevention
  • Prevention of Food Contamination
  • Personal Hygiene
  • Requirements for Premises
  • Cleaning and Disinfection
  • The law and the new requirements

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 rate is 90%.

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.

Highfield 2

Level 2 Award in Food Safety for Retail

This course is aimed at anyone involved in retail of food but would be appropriate for anyone providing services to the food industry. It will cover:

  • Bacteriology
  • Food Poisoning and it's prevention
  • Prevention of Food Contamination
  • Personal Hygiene
  • Requirements for Premises
  • Cleaning and Disinfection
  • The law and the new requirements

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 rate is 90%.

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.

Highfield 2

Level 2 Award in Food Safety in Catering in Chinese

This course is aimed at anyone involved in handling food but would be appropriate for anyone providing services to the food industry. The course is delivered in Chinese.

It will cover:

  • Bacteriology
  • Food Poisoning and it's prevention
  • Prevention of Food Contamination
  • Personal Hygiene
  • Requirements for Premises
  • Cleaning and Disinfection
  • The law and the new requirements

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.

Level 3 Award in Supervising Food Safety in Catering

(Ref: IFH)

Knowledgeable and competent supervisors and managers are key to food safety.  This practical, interactive course provides knowledge and understanding of the principles issues and aims to assist delegates in making the correct decisions with regards to controls that should be in place in a food business.

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:

  • Introduction to the course
  • Bacteriology
  • Food Poisoning & Food Borne Disease
  • Physical Contamination
  • Homework - Mock exam questions
  • Food storage & Temperature control
  • Food Preservation
  • Cleaning & Disinfection
  • Design & Construction of Food premises & Equipment
  • Pest Control
  • Personal Hygiene
  • Legislation
  • Supervisory Management & HACCP exercise
  • Summary
  • Revision session
  • Written examination

All candidates will receive course book, full course notes and handouts.  There is a 1.5hr written exam.

Cost includes course book, exam entry fee, lunch & refreshments.

No qualification necessary to attend the course but a basic knowledge of food safety and ability to comprehend the technical aspects of food safety and application to business.

Highfield 2

Level 3 Food Safety Update

(Ref: IFHU)

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.

Exercises are worked on throughout the day and the course is very much 'student led' with assessments completed as the day progresses rather than a formal exam.

All delegates receive a certificate of attendance

Highfield 2

Food Allergen Labelling and Awareness Training

Food allergies are on the increase and can cause severe illness and in some cases even death.  If you prepare, serve or sell food you need to be aware of the issues and how to protect people who are allergic / intolerant to particular ingredients.

Cost includes course book, notes and light refreshments.

All delegates receive a certificate of attendance

Highfield 2

Level 2 Award in Healthier Food and Special Diets

(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.

Cost includes course book, handouts, exam entry fee & refreshments

Highfield 2

Level 2 Award in HACCP in Catering

(Ref: IFSM)

All businesses producing food are now legally 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 course covers:

  • 7 principles of HACCP (Hazard Analysis and Critical Control Point).
  • How a system based on the HACCP principles can be implemented in catering businesses.
  • Information how to use tools like the FSA's Safer Food Better Business pack.

Cost includes course book, exam entry fee, detailed notes, lunch & refreshments.  Successful candidates receive a nationally recognised certificate from the HABC.

All attendees should have a basic knowledge and understanding of food safety

Highfield 2

Level 4 Award in Managing Food Safety in Catering

(Ref: AFH)

This highly regarded 6 day course is intended for managers, small business owners, senior staff in food businesses, auditors and trainers.  The course will give candidates an in-depth knowledge of food safety hazards and controls.  It will also assist in development, implementation and management of food safety systems.  This certificate can qualify the holder to provide their own certificated Basic courses (subject to obtaining a Training Certificate).

  • General Introduction
  • Bacteriology
  • Food Poisoning
  • Food Borne Disease
  • Non Bacterial Food Poisoning
  • Physical Contamination of Food & its Prevention
  • Food Storage & Temperature Control
  • Food Preservation
  • Construction & Design of Premises
  • Design of Equipment
  • Cleaning & Disinfection
  • Pest Control
  • Personal Hygiene, Education & Training of Food Handlers
  • Legislation
  • Management Control Techniques
  • HACCP
  • Revision session
  • Examination.

Cost includes course book, exam entry fee, detailed notes lunch & refreshments. Course also includes site visit to working kitchens.

A qualification such as the Basic Food Safety 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.

Highfield 2

Level 4 Food Safety Update

(Ref: AFHU)

This informal course is aimed at holders of a level 4 (advanced) food safety 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.

Highfield 2

Pest Control for Food Safety Enforcement Officers, Food Safety Supervisors and Trainers

We have teamed up with pest control expert Chris Woodard to enable us to provide expanded advice & training and assist clients with pest problems.  Chris is a renowned expert who has been involved in pest control for 37 years, including working for a local authority as a pest controller; lecturer and trainer.  He has also been involved in various TV programmes.  Chris provides a level of knowledge not normally found with pest control companies and he specialises in unusual and hard to treat pest problems. 

The course will cover

  • Characteristics and Biology of Rats and Mice
  • Background on infection risks on the control of Rats and Mice in Food Premises
  • Surveying and Evidence (Signs of Rodent activity)
  • Prevention of Rodents
  • Control methods
  • Discussion on the control of Insects in Food Premises
  • Flying Insects (Biology and Control measures)
  • Cockroaches (Biology , Surveying and Control)
  • Stored Product Pests

Pest Awareness In Catering Premises

(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.

  • Rodent - Biology & Control
  • Cockroach - Biology & Control
  • Flies - Biology & Control
  • Legislation
All delegates receive an attendance certificate

 

 

Sous Vide & Temperature Control 1 Day Training Seminar & Workshop

About the workshop

Sous Vide is viewed by many as an unsafe method of cooking and as stated by (J. Faber & K. Dodds 1995). “One case of food poisoning can affect everyone using the sous vide technique. For this reason training on different levels is needed to improve safety and to define more meaningful safety criteria for this type of food. “
Sous vide done correctly is a very safe method of cooking and indeed can overcome many of the issues surrounding modern eating trends eg undercooked burgers. This course aims to dispel many of the myths surrounding sous vide, educate on safe sous vide cooking and its use in practice. This innovative course is aimed at EHOs, Trainers, Head Chefs and anyone who wants to understand this method of cooking.

About the trainer

Mike Stigwood is an ex Local Authority Environmental Health Officer with 40 years experience in the field. After 19 years in Local Government working for a range of local authorities he left to set up his own Environmental Health consultancy, MAS Environmental, in 1994. As a private consultant Mike has provided advice and training for a wide range of industries and businesses including local authorities and the University of Cambridge.

He has a passion for all things Environmental Health and been involved in many food safety cases both as an enforcer and a food safety adviser. He is a keen cook and enjoys trying different methods and has spent many years focusing on the sous vide method of cooking. He has undertaken research on the theoretical side looking at thermal death time (a concept used to determine how long it takes to kill a specific bacteria at a specific temperature) and how sous vide cooking can be practically carried out safely in a working kitchen.

Drawing from his knowledge and experience as an enforcer, food safety consultant and cooking-for-fun he has written this course to assist local authority officers when carrying out inspections, trainers when delivering food safety advice, head chefs who currently use the method or wish to introduce the method into their kitchen and for anyone with an interest in this method.

Venue for Food Safety Training Courses

University Centre, Cambridge

Food Safety Training courses are held at the University Centre, Cambridge. View map

DIRECTORS
Mike Stigwood
& Terri Stigwood

TELEPHONE
01223 441671
or 01223 510430

BUSINESS ADDRESS
14 South Road,
Impington,
Cambs, CB24 9PB

Map of areas we cover