It is a legal requirement under Food Hygiene law that all food handlers have supervision instruction and training commensurate with their work activities, and that those responsible for the implementation and upkeep of the organisation hazard analysis procedures have adequate training to enable them to perform these duties. PJP Training Ltd, an accredited training provider with both CIEH and RIPH , can help you achieve this by providing accredited and bespoke courses for all levels of staff.

• CIEH Level 1 Awards in Food Safety
• CIEH Level 2 Awards in Food Safety
• CIEH Level 3 Awards in Food Safety

• RIPH Foundation Certificate in HACCP principles
• RIPH Intermediate Certificate in Applied HACCP Principles
• CIEH Level 3 Award in Implementing Food Safety Management Procedures
• CIEH Level 3 Award in HACCP for Food Manufacturing
• CIEH Level 4 Awards in Food Safety

These courses provide an introduction to food hygiene and are ideal as induction or for those food handlers who handle low risk food.

• Level 1 Award in Food Safety in Catering
• Level 1 Award in Food Safety in Manufacturing
• Level 1 Award in Food Safety in Retail

• New employees (as part of a planned induction)
• Employees handling low risk or wrapped food (kitchen porters warehouse staff)
• Employees who may work front of house such as waiting or check out staff,

• Food Safety (food hygiene, hazards, responsibilities)
• Personal Hygiene

• Cleaning
• Contamination

Course duration: Minimum 3 hours, half day course
Assessment method: Multiple choice test

These courses provide essential information for all food handlers and have for a long time been accepted as the minimum level of training in places where food is prepared, handled or cooked.  This course can be delivered in a format to suit your part of the food industry and indeed can be designed to meet your specific needs whilst still covering the syllabus

• Level 2 Award in Food Safety in Catering
• Level 2 Award in Food Safety in Manufacturing
• Level 2 Award in Food Safety in Retail

• All food handlers who regularly hand open or unwrapped food
• Employees who prepare, handle cook or serve food whether on restaurants, pubs, nursing homes, schools or contract catering
• Employees working in food and drink manufacturing or processing operations
• Anyone working in a food retail situation – for example, supermarkets, convenience stores, corner and mobile shops, including those with frozen, chilled and hot food display counters

• Legislation
• Food safety hazards
• Temperature control
• Refrigeration, chilling and cold holding
• Cooking, hot holding and reheating

• Food handling
• Principles of safe food storage
• Cleaning
• Food premises and equipment

Course duration: One day programme
Assessment method: Multiple choice test

This course is designed to help businesses further their ability to comply with food safety legislation improving the knowledge base of those with supervisory and management responsibilities and builds on the level two by looking deeper into food safety procedures and  introducing food safety monitoring systems.

• Level 3 Award in Supervising Food Safety in Catering
• Level 3 Award in Food Safety Supervision for Manufacturing
• Level 3 Award in Food Safety Supervision for Retail

• Managers and supervisors in medium and large manufacturing, catering or retail businesses
• All food industry employees with team leading or supervisory responsibilities

• Legislation
• Supervisory management
• Temperature control (chilling, cooking)
• Cleaning

• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedures
• Contributing to the safety training of others

Course duration: 3½ days including exam
Assessment method: Multiple choice exam

As from January 2006 EU Regulations requires that all businesses that produce food to have a documented food safety management system. This system needs to be based on the   HACCP principles. Food businesses need to:

• Identify any steps in their operations which are critical to food safety
• Implement effective control procedures at those steps
• Monitor control procedures to ensure their continuing effectiveness
• Review control procedures periodically and whenever the operations change.

The following courses are designed to assist food operators in meeting these duties

Hazard Analysis and Critical Control Point (HACCP) is internationally recognized as the most effective way to ensure the production of safe food by providing a logical framework within which food hazards may be identified and controlled.

• Personnel  in the food industry who require an appropriate level of knowledge and understanding of HACCP to allow them to operate within a HACCP environment.
• Those whose work requires them to have a basic knowledge of HACCP and its application in the food industry, e.g. equipment maintenance engineers, off-site business owners/managers,
• Staff performing control or monitoring activities and supply and delivery personnel.

The aim of the RIPH Foundation Certificate in HACCP Principles is to provide knowledge and understanding of the basic concepts and methodology of HACCP.

• The background, importance and benefits of HACCP
• The role of HACCP systems in the provision of safe food
• The principles of HACCP  
• HACCP prerequisite programmes
• The basic methods of applying HACCP principles

Holders of this qualification will have a basic knowledge and understanding of the importance of HACCP as a preventative food safety management system that can be applied to all sectors of the food industry.

Course duration: One day
Assessment method: 45 minute “multiple choice” exam at the end.

Current legislation now all requires all food businesses (except primary producers) to implement a documented food safety management system based on the principles of HACCP. The Intermediate Certificate in Applied HACCP Principles swill help businesses be prepared to meet this need

• All those involved in the implementation of modern food safety management systems
• HACCP team members as well as supervisors and managers in all aspects of the food industry.

• The need for HACCP Systems and their role in food safety.
• The legal obligations of food businesses to produce safe food based on the principles of HACCP.
• The importance of the seven principles of HACCP.
• The method by which hazard analysis may be carried out and appropriate control measures ascertained.
• Critical Control Points.
• Monitoring Procedures for Critical Points and the importance of corrective action procedures.
• Appropriate methods that can be used to verify HACCP systems.
• The steps followed to introduce and manage a fully operational HACCP system

Holders of this qualification will have a basic knowledge and understanding of the importance of HACCP as a preventative food safety management system that can be applied to all sectors of the food industry.

Course duration: This course is usually run over 3 ½ days
Assessment method: 2 hour written exam.

This is specifically aimed at those in the catering industry and  will assist  owners and managers of small- and medium-sized  businesses put in place a documented food safety management system based on HACCP principles.  Whilst formal HACCP is very effective is it suitable for the smaller business, this course looks at alternative systems such as safer food better business designed to help the many  smaller food businesses comply.

• Owners and managers of small to medium sized businesses
• Chefs with specific food safety responsibilities

• The 12 steps in the HACCP process
• Controls required to ensure food safety
• Use of a management tool such as the FSA’s Safer Food Better Business pack

Course duration: One day
Assessment method: Written Assignment

This training programme will help candidates develop the skills and knowledge required to assist in the development and  implementation of a HACCP plan in the workplace. Assessment by assignment means that the learners gain practical experience of drafting a simple HACCP plan, which will be of practical benefit when participating in the implementation and maintenance of food safety management systems in their own workplaces.

• Owners and managers of manufacturing businesses
• Supervisors with responsibility for HACCP procedures.
• Personnel with responsibilities for reviewing and implementing HACCP procedures.

• The HACCP process and its role within food manufacturing
• How to develop, monitor and evaluate HACCP-based systems

Course duration: One day plus assignment
Assessment method: Candidates are assessed by an assignment that covers a whole food process and involves the composition and rationalisation of a HACCP plan

This level 4 programme is designed to help managers and supervisors of all food businesses to guide manage and promote good food safety practices.

• Managers and supervisors and senior hygiene personnel

• Bacteriology
• Food-borne illnesses
• Physical contamination of food
• Food storage, temperature control and preservation
• Design and construction of food premises
  and equipment

• Cleaning and disinfection
• Pest control
• Personal hygiene
• Training strategies
• Legislation
• Management control techniques

Course duration: 5 days
Assessment method: Two assignments and an examination

Qualifications are valid for a period of 3 years, but how long does information stay current, refresher courses are a good way of maintaining up to date knowledge and reminding staff of the requirements for good food safety procedures.

Refresher courses will be offered for food safety awards  level 2 to 3 as they become available. As a rule refresher courses are of a shorter duration, typically level 2 being 3-4 hours and level 3 being 6-8 hours long..

We are also able to offer in house bespoke training and refresher training designed specifically to meet your requirements