training academy · training academy prospectus 2018 from meeting legal requirements, to cleaning...

TRAINING ACADEMYProspectus 2018

From meeting legal requirements, to cleaning to pest control,there is a cost effective, relevant course for everyone.

The courses are run by some of the leading food hygiene and safety experts in the UK and held at SOFHT’s centrally-based headquarters in Staffordshire.

The Society of Food Hygiene and Technology’sexciting package of one to five day training courses

focuses on the topical issues affecting everyoneworking in today’s fast-moving food industry.

WE’VE MAINTAINED

OUR PRICES ANDINTRODUCED

3 NEW COURSESFOR 2018!

PRACTICAL FOOD LABELLING & LEGISLATION 25 JanuaryThis one day course will provide an initialunderstanding of the new food labellingrequirements outlined within the European FoodInformation to Consumers Regulation No1169/2011 (FIC).Who should attend? This is suitable for technicaldirectors, consultants, quality managers, NPDmanagers, food technologists, regulatorycompliance officers and specificationtechnologists.Course content: The course gets straight to theheart of the matter and will cover: food labellinglaw; penalties for food labelling non-compliance;mandatory food information, including nutrition(required from December 2016), compositionalstandards and an overview of product claims.These will be illustrated by practical exercisesand labelling examples.

TRAINING TO TRAIN NEW7 & 8 February (2 day course)CPD Level 3 Accredited AwardWho should attend? A 2 day course to assist thosewanting to train and develop the skills needed to puttogether and present a training course. Day 1concentrates on the stages of learning and theteacher/training cycle. Day 2 delegates are expectedto do a 20 minute micro teach on a subject of theirchoice. This could be a personal interest/hobby orwork related.What can students expect to learn?It is expected that the delegate will understand:-Ground rule and ice breakers, The learning cycle andlearning styles, teacher/training cycle, Lesson plan,Health and Safety requirements, Micro teach, Peerfeedback, EvaluationHow is it assessed? Delegates are assessed by thedelivery of the micro teach session.

LEVEL 4 FOOD SAFETY22 February (DAY 1)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

INTERNAL AUDITING 1 March & 13 SeptemberThis one day course is designed to ensure thatattendees gain an understanding of the skillsand techniques required to get the most out ofinternal auditing.Who should attend? The course will suit currentinternal auditors seeking to enhance theirknowledge, anybody wishing to become an internalauditor and those with responsibility for managinginternal audit programmes.Course content: The course covers the entire processof Internal Auditing. From the use of risk assessmentto determine audit plans, to developing templates andaudit scopes to ensure thoroughness and consistencythrough to the completion of effective audits and themanagement of corrective actions. Workshops are runthroughout the day to support the learning process.Successful completion of the short exam at the end ofthe course will lead to certification.

LEVEL 3 AWARD IN SUPERVISING FOODSAFETY 6, 7 & 8 March (3 DAYS)See separate leaflet or visit our website www.sofht.co.uk for further details.

LEVEL 4 FOOD SAFETY22 March (DAY 2)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

MICROBIOLOGY FOR NON-MICROBIOLOGISTS*12 April & 18 OctoberThis course provides an essential guide tomicrobiology within the food manufacturingenvironment and how it can impact on the dailyrunning of a site.Who should attend? A one day `taster session’suitable for those requiring basic microbiologicalknowledge in order to operate safely in foodmanufacturing. Course content: The course will cover anintroduction to basic microbiology along with anoverview of how a laboratory tests for microbes.The main sources of factory-based bacteria will beexamined and guidance will be given on how tominimise those bacterial risks. A profile on foodpoisoning and a study of the major bacterial groupscompletes the programme.

SENSORY EVALUATION*19 AprilThis course will deliver an introduction to theprinciples of sensory analysis, and will screendelegates for their ability to taste against BS7667Part 1: ISO 8586. This is a highly experiential,interactive and enjoyable course. Who should attend? Technical, production or NPDprofessionals who would like an introduction tosensory analysis. Taste panel members who requirescreening for their ability to taste and an insightinto the basic principles of sensory analysis.Businesses wishing to implement a more formalapproach to sensory analysis, by developing a tastepanel team and procedures. Anyone who would likea refresher or insight into this fascinating subject –whether form a production, technical ordevelopment background.Course content: What is sensory analysis, whatsenses are involved, what is the purpose of sensoryevaluation? How can it be used in food production?;The sense of vision and its role in sensoryevaluation. How we taste with our eyes; Taste –what are the primary taste sensations and what istaste, how does taste vary from person to person.Screening for ability to taste; Aroma and taste –mechanisms and words used to describe aroma;Developing an aroma and taste vocabulary; Feel andtexture – how food behaves in the mouth; For thelast part of the course you will be introduced tosome simple taste panel tests.

LEVEL 4 FOOD SAFETY26 April (DAY 3)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

ROOT CAUSE ANALYSIS*10 MayThere is an increasing expectation and focus on theuse of Root Cause Analysis in relation to audit andother non conformances. This course providespractical guidance on RCA techniques which caneasily be adopted into your businesswith effective results. Who should attend? The course is suitable foranybody with responsibility for investigating nonconformances or managing corrective actions withintheir company.Course content: The course is workshop based andwill take delegates through the RCA process fromthe point at which a non conformance has beenidentified. Scenarios will be explored where theRCA process is used to generate outcomessignificantly different and ultimately more effectivethan those designed simply to address thesymptoms of the problem.

EFFECTIVE MANAGEMENT OF CLEANING AND HYGIENE 17 MayThis course has been refreshed to reflectcurrent trends in hygiene managementincluding expectations of major retailers and theBRC standards.Who should attend? This course covers a subjectwhich is key to all food businesses and isrelevant to any personnel working in a foodproduction environment. It will be particularlybeneficial to those working in technical orhygiene roles. Course content: It will consider the obstacles ofmaintaining good hygiene standards, how thesecan be overcome and will explore the elementsof an effective hygiene management system. Theimportance of selecting the correct cleaningchemicals and materials with an overview ofsome novel cleaning technologies. The coursewill encompass the role of cleaning from theperspective of microbiological concerns,allergen control, species authenticity and pestprevention. Systems for validating, verifying andauditing hygiene standards will be explainedalong with the options for effective use of trendanalysis and KPI targets. On completion of the course, delegates will be able to: To demonstrate how a hygiene managementsystem meets the hygiene requirements of theprocess (related to control of: microbiologicalcontamination, allergen contamination, speciesauthenticity, infestation); To demonstrate thecommon cleaning methods employed; Todemonstrate the elements of an effective hygienemanagement system.

LEVEL 4 FOOD SAFETY24 May (DAY 4)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

AUTOMATED CLEANING:HELP OR HINDRANCE? NEW7 JuneThis new course is designed to review thecurrently available automated cleaningsystems available in the food, beverage anddiary industries including CIP, tray/rack-washers and robotic food productionequipment. As well as establishing thepotential problem areas the course will focuson getting the best out of the equipment eithervia optimisation or retro-fitting. Presenters willthen review current and future developmentsin automated cleaning technology.Who should attend?The course is aimed at hygiene, technicaland engineering managers as well as thosewishing to develop such cleaning systems inthe future.Course content: CIP systems, Tray / Rack-washers, Robotic systems, Choosing theright chemical products, for use inautomated systems, Assessing the efficacy ofautomated cleaning systems, Optimising andenhancing automated cleaning systems andPotential future developments.

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TRAININGTRAINING ACADEMYProspectus 2018


TRAININGTRAINING ACADEMYProspectus 2018

CONTROL & VERIFICATION OFPACKAGING AND CODING14 JuneCustomers have an expectation that the labels andpackaging are true, honest and transparent. Theymust represent the product and not mislead ordeceive customers. It is key that all food companyare controlling and verifying the labelinginformation on their food packaging. As part of acompany’s due diligence it should ensure that allinformation on its product. This course does notlook at how to generate the legally requiredinformation, but how to control and verify thepackaging and in-house coding systems to ensurethe correct information has been included in thepackaging at all stages.Aim/objective of the course(s): Provide abackground and overview to packaging and codingcontrol and verification. Identify the different steps atwhich control and verification are required including:Artwork generation; Packaging receipt; Labelgeneration; Coding application; Productdevelopment; Product shelf life; Promotions; Providelogical steps to controls and verify at each stage. Who should attend? This is suitable fortechnical directors or managers, consultants,quality managers, NPD managers, foodtechnologists, regulatory compliance officersand specification technologists.Course content: This course is will provide abackground and overview to packaging and codingcontrol and verification. It will also look at the foodindustry and the stages to creating the finishedpackaged and labelled product and will identify theareas where control are required. This will include:Artwork generation, Packaging receipt, Labelgeneration, Coding application, Productdevelopment, Product shelf life, Promotions, Thecourse will provide logical steps to controls andverify at each stage.

LEVEL 4 FOOD SAFETY28 June (DAY 5)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

HACCP LEVEL 3 (2 Day course)3 & 4 JulySee separate leaflet or visit our websitewww.sofht.co.uk for further details.

LEVEL 4 FOOD SAFETY19 July (DAY 1)See separate leaflet or visit our website www.sofht.co.uk for further details.

LEVEL 4 FOOD SAFETY23 August (DAY 2)See separate leaflet or visit our website www.sofht.co.uk for further details.

ALLERGENS UNRAVELLED20 SeptemberWorking with experts in the field of allergen riskassessment and management, we are pleased tooffer this all embracing training course which willgive you an up to date and comprehensive insightinto the complex subject of food allergenmanagement along with practical instruction inrisk assessment. In particular we are pleased tobe working with a trainer who is both the author ofcurrent published risk assessment guidance and amajor contributor to retailer allergen codes ofpractice and training sessions. Risk assessmentwill be demonstrated step by step, and you will beshown how to integrate it within your operation,drawing on our trainer’s wealth of practicalexperience. This course will deliver the

background understanding as well as the practicalknowledge required to implement allergenmanagement controls on the Factory floor. Who should attend? If you need an up to dateunderstanding of approaches to allergenmanagement and regulatory and retailerperspectives. If you are concerned thatweaknesess in allergen management areexposing your business to risk and you needpractical guidance in how to go about riskassessment. If you want a clear insight into how toimplement manageable and effective factory floorcontrols based on best practice advice fromexperts. If you want to sense check existing riskassessment and control measures against expertguidance. If you want to be sure you will achievecompliance with BRC Global Standard for FoodSafety. If you want to be able to clearly andconfidently demonstrate to your customers thatyou have a sound allergen management systembased on a robust risk assessment approach. Course content: The course is speciallydesigned to deliver on all of the above pointsand you will receive a comprehensive trainingpack containing reference information, riskassessment templates and the guidance neededto use them effectively within your company’s ownenvironment at the end of the course.

LEVEL 4 FOOD SAFETY27 September (DAY 3)See separate leaflet or visit our website www.sofht.co.uk for further details.

MANAGING YOUR PEST CONTROL CONTRACT 4 OctoberPest control is essential in any environmentwhere food or food-grade packaging ismanufactured or stored. This service is almostinvariably contracted out to a specialist company.Effective management of the contractor is essentialif the relationship is to work effectively. ̀ ManagingYour Pest Control Contract’ training day will providethe information and advice necessary to implementand manage the contract successfully. Who should attend? Food, food-grade packagingand pharmaceutical manufacture, hospital andprison management, local authorityenvironmental health. Course content: Delegates will be given anoverview on what pests and why, understandingpesticide legislation, why have a contract, the legalimplications of using a contractor, setting yourown objectives, understanding the contractorsobjectives, establishing the specification, selectingthe contractor and monitoring performance.

LEADING AND MANAGING A POSITIVEFOOD SAFETY CULTURE11 October NEWFood safety culture is fast becoming a topic ofimportance in the food industry as businessesrecognise that it is simple not enough to haveprerequisite programs and HACCP plans in place,All staff also need to show a positive commitmentto the safety of food they produced and/or sell.This course promotes how you can develop andmaintain a positive food safety culture thatenhances your existing prerequisite programmesWho should attend? This course is intended forfood safety professionals involved with food safetyin retail, the food service industry, and foodprocessing plants.Course content: Introduction to food safety culture;Factors influencing a food safety culture;Components of a food safety culture; Assessingfood safety culture; Developing and promoting apositive food safety culture.Course book required @ £12 + VAT.

LEVEL 4 FOOD SAFETY25 October (DAY 4)See separate leaflet or visit our website www.sofht.co.uk for further details.

BIOCIDES AND DISINFECTION8 NovemberTo give a broad understanding of the role biocidesplay within disinfection protocols, the practicaloptions and legal/code of practice requirements. Who should attend? Technical, hygiene,production and quality management teams. Course content: The course is specially designedto look at: Target microorganisms – bacteria,fungi, spores; Adhered cells and biofilms; Legalrequirements including BPR and legislationrelating to MRL’s; Disinfectant types; Applicationtechniques; Factors affecting disinfectionefficacy; Disinfectant approval; Disinfectantselection; Disinfection resistance and cellpersistence; Wholeroom disinfection; Verificationof disinfection.

LEVEL 4 FOOD SAFETY22 November (DAY 5)See separate leaflet or visit our website www.sofht.co.uk for further details.

TRACEABILITY SYSTEMS29 NovemberIn an ever changing world where consumersexpect and demand that they and the companyproviding the food knows where it has comefrom, traceability is of paramount importance.The view that one step forward and one step backtraceability is sufficient is dated. It is crucial to be able to conduct mass balancetraceability and the fully understand therequirements of the system. Do you know at atouch of a button just where every raw material orproduct including packaging came from and when?This course is will provide the background andoverview for the EU Legal requirements fortraceability. It will also look at the range of systemsand methods to manage traceability in the industryand define the scope of an effective traceabilitysystem at all elements of the supply chain. Aim/objective of the course(s): The course willprovide an understanding of the following areas:EU Legal requirements for traceability;Traceability requirements -National/International Standard; The scope of aneffective traceability system; An overview of thetypes of traceability systems available; Logicalsteps to deliver an effective traceability system;Defining the requirements of mass balancetraceability; Ensuring procurement of effectiveand relevant supplier information; Establishingtraceability and recall tests; Defining effectiverecall systems in the event of an incident.Who should attend: This is suitable fortechnical directors or managers, consultants,quality managers, NPD managers, foodtechnologists, regulatory compliance officersand specification technologists.Course content: This course is will provide thebackground and overview for the EU Legalrequirements for traceability. It will also look atthe range of systems and methods to managetraceability in the industry and define the scopeof an effective traceability system at allelements of the supply chain. The course willalso look at mass balance traceability and therequirements of the system as well as testingand challenging of all processes. In addition thecourse will look at product recall recallprocesses and the link with traceability.


TRAINING

TRAINING ACADEMYBOOKING FORM 2018

NOTE; IF YOU REQUIRE ANY FURTHER ASSISTANCE, PLEASE CONTACT: The Society of Food Hygiene and Technology, The Granary, Middleton House Farm,Tamworth Road, Middleton, Staffs B78 2BD Tel: 01827 872500 Fax: 01827 875800 Email: [email protected] Website: www.sofht.co.ukThe organisers reserve the right to modify the sessions without prior notice. Data Protection - The personal information provided by you, will be held on adatabase. The Society sends out promotional material about its activities. Please inform the Society’s office if you do not wish to receive this information. © The Society of Food Hygiene and Technology

JOIN TODAY and enjoy reduced rates on these courses.A range of categories ofmembership are availableand many additionalbenefits; please contactthe Society’s office formore details.

Reservations and directionsAn acknowledgement ofbooking will be sent togetherwith directions to the venue onreceipt of the booking form. A receipted VAT invoice will beissued for all monies received.Payment of fees is required bythe date of the course.Fees (per session): For Society Members and nonMembers see form opposite(VAT to be charged atapplicable rate). Chequesshould accompanyreservations and be madepayable to The Society of FoodHygiene and Technology.

Fee for STUDENTS to attend any of these courses:

£50 (exc vat)†† Limited places and subject to availability

CONTINUINGPROFESSIONALDEVELOPMENT: Certificates of attendance willbe available after the session. Please tick if you require a CPD Certificate

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Administration details• All bookings will be acknowledged and confirmation will be sent on receipt of payment.• Cheques to be made payable to The Society of Food Hygiene and Technology or charge credit card.Cancellations/Substitutions: • Cancellations must be received by letter, fax or email by no less than 4 weeks prior to the event and will be subject to an administrationcharge of £30.00 + VAT. Thereafter no refunds will be given. Substitutions may be made and the correct delegate rate will be applied.

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COURSE TITLE COURSE DATE MEMBERS NON-MEMBERS DURATION PLEASE TICK RATES EXCLUDE VAT

PRACTICAL FOOD LABELLING LEGISLATION 1 DAY 25 January £145 £195

TRAINING TO TRAIN NEW 2 DAYS 7-8 February £290 £390

INTERNAL AUDITING* 1 DAY 1 March £145 £195

LEVEL 3 FOOD SAFETY (Plus £15.00 for course book) 3 DAYS 6, 7 & 8 March £390 £540

See separate leaflet or visit our website www.sofht.co.uk for booking detailsLEVEL 4 FOOD SAFETY DAY 1 1 DAY 22 February

MICROBIOLOGY FOR NON-MICROBIOLOGISTS* 1 DAY 12 April £145 £195

SENSORY EVALUATION* 1 DAY 19 April £295 £395

LEVEL 4 FOOD SAFETY DAY 2 1 DAY 22 March

LEVEL 4 FOOD SAFETY DAY 3 1 DAY 26 April

ROOT CAUSE ANALYSIS* 1 DAY 10 May £145 £195

EFFECTIVE MANAGEMENT OF CLEANING & HYGIENE 1 DAY 17 May £145 £195

AUTOMATED CLEANING - HELP OR HINDERANCE? NEW 1 DAY 7 June £145 £195

CONTROL AND VERIFICATION OF PACKAGING CODING 1 DAY 14 June £145 £195

LEVEL 4 FOOD SAFETY DAY 5 1 DAY 28 June

LEVEL 4 FOOD SAFETY DAY 4 1 DAY 24 May

HACCP LEVEL 3 (Plus £16.95 for course book) 2 DAYS 3 & 4 July £290 £390

LEVEL 4 FOOD SAFETY DAY 1 1 DAY 19 July

INTERNAL AUDITING* 1 DAY 13 September £145 £195

ALLERGENS UNRAVELLED 1 DAY 20 September £145 £195

NOTE: Registration is 09.00 and the courses start at 09.30 and an approximate finish time of 4.30pm. * The following course times differ from the standard schedule: Internal auditing (1st March & 13th September) andManaging your pest control contract (4th October) registration 0900 with a start time of 09.15 and an approximate finishtime of 4.30pm. Root Cause Analysis (10 May), Sensory Evaluation (19 April) and Micro for non-Microbiologists course(12th April and 18th October) registration 09.45 with a start time of 10am and an approximate finish time of 3pm.You may need to download a copy of Adobe Acrobat Reader. This can be downloaded free of charge from www.adobe.com

LEVEL 4 FOOD SAFETY DAY 2 1 DAY 23 August

MANAGING YOUR PEST CONTROL CONTRACT* 1 DAY 4 October £145 £195

LEADING AND MANAGING A POSITIVE FOOD 1 DAY 11 October £145 £195SAFETY CULTURE NEW (Plus £12 for course book)

MICROBIOLOGY FOR NON-MICROBIOLOGISTS* 1 DAY 18 October £145 £195

LEVEL 4 FOOD SAFETY DAY 3 1 DAY 27 September

LEVEL 4 FOOD SAFETY DAY 4 1 DAY 25 October

BIOCIDES AND DISINFECTION 1 DAY 8 November £145 £195

LEVEL 4 FOOD SAFETY DAY 5 1 DAY 22 November

TRACEABILITY SYSTEMS 1 DAY 29 November £145 £195

See separate leaflet or visit our website www.sofht.co.uk for booking details










training academy · training academy prospectus 2018 from meeting legal requirements, to cleaning...

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