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Food Safety

Work-based learning to serve all sectors and applications

“Quality training is an investment that protects staff, business and a company or organisation’s reputation”

Proper instruction and training of food handlers in food safety is a legal obligation and businesses and organisations, irrespective of size or turnover, must ensure that both employers and employees have the skills to ensure the health and well-being of the customers they serve. To assist clients to comply with these legal requirements Jill Taylor Consulting offer a range of Food Safety training courses either CIEH accredited, or internally assessed, to meet the expectations of environmental health practitioners.

The starting point in Food Safety (Introductory Certificate) is the recommended qualification for all who work in the food industry, irrespective of their role or industry sector. The most popular Foundation Certificate, offers more in-depth training commensurate with the work role of the individual, the sector in which he/she works, and the level of responsibility. The Intermediate Certificate and HACCP courses are aimed at those progressing to supervisory levels within the management structure, who perhaps have responsibility for instructing and training their colleagues or for assisting with the management of food safety systems.

Flexibility of the new training provision means that courses can be tailored to address the specific systems, techniques and procedures of any of the manufacturing, retail and catering sectors. The Principles of HACCP course offers a starting point for those involved in food safety systems & is especially useful for small food operations or “Artisan” producers, whilst the higher level HACCP training is designed to ensure managers & supervisors develop the required knowledge and practical skills to implement a HACCP plan in larger operations in order that caterers and manufacturers comply with the law to ensure the safety and well-being of their customers.

Courses generally start at half a day for the Introductory certificate; one day for the Foundation; and three days for the Intermediate training, however blended learning is always an option – please speak to us to talk about how we can provide training that will suit your requirements. Candidate assessment is completed on the day with multiple choice question papers and in some instances papers can be marked on the spot allowing instant results to be given.

All provision can be personalised to reflect a clients’ own policies and procedures, that way your own safety messages can be reinforced and remembered. If you would like tailor made courses or if you feel there are courses we should deliver, but currently don’t, we would always welcome your feedback.

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Who needs this qualification?

The CIEH Introductory Certificate in Food Safety provides an ideal solution to staff induction training for new employees. This training is also well suited to individuals handling low risk or wrapped foods (category A)

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Who needs this qualification?

Anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

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Who needs this qualification?

All candidates who have taken the CIEH Level 2 Awards in Food Safety are recommended to take a refresher course three years after completion.

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Who needs this qualification?

This qualification is a 2 unit qualification designed for those working in food manufacturing or food supply chain roles. It is supported by the Sector Skills Council for the Food & Drink Manufacturing Industry in the UK.

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Who needs this qualification?

Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

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Who needs this qualification?

All candidates who have taken the CIEH Level 3 Award in Supervising Food Safety in Catering are recommended to complete a refresher course three years after completion.

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Who needs this qualification?

Business owners, managers and supervisors of small and medium-sized catering and hospitality businesses.

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Who needs this qualification?

All employees in catering environments involved in the planning and selection of menus, recipes and ingredients. It is also relevant for those in the health care and education sectors.

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