The Red Cat Partnership
Food safety and Hygiene; Essential training for all parts of the food business
a. If you DO know what you're looking for, click here to go down the page to our list of courses.
b. Want to book on? Click here.
b. Not sure what you need, or want more information? Click on a topic below;
i. Help with deciding on your training needs ("Training Needs Analysis")
ii. Bespoke versus accredited qualifications
iii. The Awarding Bodies we use for accredited qualifications
Help With Deciding on Training Needs
The needs for training of your staff and supervisors will be identified by your food safety management system. There’s no legal specification of who should be trained in what but there is a duty on you to make sure the right people are trained in the right things. We can help you define the training needs, but they tend to fall into these categories;
- Induction; All new starters need some training before being allowed to handle food. This would normally include the very basics; where to keep your belongings, who's responsible for what, etc. It could be an in-house session, or based on a Level 1 or Level 2 qualification
- Full Hygiene Training; less of an easy answer, as the level and amount of training depends on your job.
- most catering staff tend to get the Level 2 ("basic") award. Manufacturing tends to be more specific, depending on the products handled and the role.
- Supervisors; Level 3, which includes more detail on the hazards, plus some supervisory aspects and more understanding of Food SAfety management systems ("HACCP")
- Managers of more complex businesses; Level 4, where we really do get togrips with HACCP and management procedures, as well as some finer points of food safety.
- Refresher Training; most awarding bodies recommend refresher training every three years, to make sure it's still all there in your head, but to update on new issues, etc. These can be accredited or bespoke, as if your certificate is over three years old the Awarding Body normally require you to do the whole lot again. Some qualifications don't have an official refresher, so we have written our own.
- HACCP training; anyone involved in the "development and maintenance" of procedures needs some specific training in this subject. We offer a Level 3 course, for anyone who has to write a HACCP study, so this level requires a full understanding and ability to apply in practice. We also offer Level 2 for anyone involved in the implementation and maintenance, so this is more of an entry-level awareness course.
Bespoke or Accredited Training?
The accredited training, where the delegate wins a Certificate form an awarding body (such as CIEH) IS NOT A LEGAL REQUIREMENT. It has a great advantage in tha these are world-wide recognised, by both Food Hygiene Inspectors and Auditors from bodies such as BRC, SALSA, etc.
Bespoke; accredited training has a set syllabus. If parts of the syllabus are not relevant to you, and are a waste of time, then consider "cherry-picking" the relevant bits, or having us write a course for you. Fortunately we have a sufficiently good and long-standing reputation with the enforcement community, so our bespoke courses are accepted.
The Awarding Bodies we use;
Chartered Institute of Environmental Health (CIEH)
One of the original awarding bodies, whose qualifications are mostly Ofqual accredited (i.e. officially sanctioned). As the professional body for Environmental Health Practitioners, you'd expect CIEH to know what it's doing.
Highfield Awarding Body for Compliance (HABC)
The new kid on the block. HABC have been producing high quality trianing materials and books for over 20 years, but have recently set themselves up as an Awarding Body, providing good competition to the CIEH. They also have some courses the CIEH don't, such as Level 3 Award in Effective Auditing and Inspection Skills
Which Awarding Body To Choose?
We decide on the basis of the course content, the suitablility of the syllabus and exam/test/assessment method for the situation, as there are some variances between CIEH and HABC. There are also differences in price, quality of service and support. for anyone involved in HACCP verification activities such as internal (or even external) auditing. (As former EHO's, we have a few of the old "trade secrets" to give away here).
For those who have completed courses and want to brush up their knowledge, we have our own RedCat refresher courses for Level 3 (Intermediate) or Level 4 (Advanced). CIEH recommends refreshing every 3 years.
Courses in the Diary can be booked directly. For others, please contact us to discuss your needs. If you have sufficient numbers, we are happy to arrange training at your premises.
The Courses
General Food Hygiene (we'll deliver either CIEH or HABC version, depending on what people want..)
Click on either "CIEH" or "HABC" for external links to provide more information on the courses we deliver;
| Level 1 Award in Food Safety | An induction half-day for new starters, waiting staff (catering), workers in very low risk environments) | CIEH |
HABC |
| Level 2 Award in Food Safety (Catering, Manufacturing or Retail) | A one-day (6 hour) course for most employees handling high risk food. | CIEH |
HABC |
Level 3 Award in Food Safety for Supervisors (Catering or Manufacturing) |
For supervisors, a 3 day course giving more detailed understanding of hazards, and supervisory management and overview of HACCP | CIEH |
HABC |
Level 4 Award in Managing Food Safety (Catering or Manufacturing) |
For managers of more extensive businesses, who are responsible for drawing up food safety management systems. | CIEH |
HABC |
Catering Specific;
CIEH Level 3 Award in HACCP in Catering Helps with HACCP systems, and "off the shelf" systems such as Safer Food Better Business, or Cooksafe.
Manufacturing Specific;
HABC Level 2 Award in HACCP in Manufacturing A good understanding of the principles of HACCP, for those who are using food safety management systems, and need to understand why these are necessary, some of the background, and the basic principles. 30 question multi-choice exam
CIEH Level 3 Award in HACCP for Food Manufacturing A detailed look at the Codex Alimentarius principles of HACCP, with a liitle bit of Campden BRI, through case studies, etc. This is for those who need to write HACCP plans, so it is assessed by a practical assignment; drawing up your own HACCP plan/study of a process you are familiar with
HABC Level 3 Award in Effective Auditing and Inspection Skills
For anyone who carries out internal audits of food safety (or anything else for that matter) or supplier audits. As former food hygiene inspectors, this is where we pass on the trade secrets.....
