Highfield Food Safety Courses

At Opus Safety we can deliver a range of Food Safety courses geared to different industries and at varied levels.

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Level 1 Award in Food Safety for Manufacturing: 1/2 Day – Suitable for those preparing for employment, or to support a current low-risk role where there is an element of food handling e.g. stock/store room staff

• Personal responsibilities for food safety in a food manufacturing environment
• The importance of personal hygiene in a food manufacturing environment
• The importance of keeping work areas clean and hygienic in a food manufacturing environment
• How to keep food safe in a food manufacturing environment

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Level 2 Award in Food Safety for Catering: 1 Day – Suitable for food handlers working in a catering environment

Level 2 Award in Food Safety for Manufacturing: 1 Day – Suitable for food handlers working in a manufacturing environment

Level 2 Award in Food Safety for Retail: 1 Day – Suitable for food handlers working in a food retail environment

• The importance of food safety procedures and complying with the law
• Microbiological, chemical, physical and allergenic hazards and their control
• Good temperature control and stock rotation
• The importance of good personal hygiene and preventing contamination, including handwashing, protective clothing, cuts
  and reporting illness
• Keeping work areas and equipment clean and safe
• Safe waste disposal and pest control

Level 2 Award in Food Safety for Manufacturing REFRESHER: 1/2 Day

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Level 3 Award in Food Safety for Catering: 3 Days – Suitable for supervisors/managers and future supervisors and managers

Level 3 Award in Food Safety for Manufacturing: 3 Days – Suitable for supervisors/managers and future supervisors and managers

Level 3 Award in Food Safety for Retail: 3 Days – Suitable for supervisors/managers and future supervisors and managers

• The importance of food safety management procedures and complying with the law
• The role of the supervisor in maintaining food safety
• Ensuring that microbiological, chemical, physical and allergenic hazards are controlled
• Ensuring good temperature control and stock rotation
• The importance of ensuring good personal hygiene and preventing contamination, including handwashing, protective clothing, cuts, training and reporting illness
• Ensuring that work areas and equipment are kept clean and safe
• Ensuring safe waste disposal and pest management
• Implementing food safety management systems

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Level 4 Award in Managing Food Safety in Catering: 5 Days – Suitable for managers and future managers within the catering industry

• Ensuring food safety businesses operate in compliance with the law
• Understanding operational requirements, including managing good hygiene and safe working practices, supplier and stock control
  and premises maintenance
• Implementing food safety management procedures, allocating roles and responsibilities
• Analyzing and controlling the risks of microbiological, chemical, physical and allergenic hazards
• Communicating food safety management information to staff, visitors and suppliers
• Managing staff training and the maintenance of training records
• Maintaining food safety management procedures
• Maintaining a food safety culture