We are able to create and deliver training courses that are specifically designed for your organisation. This will generally mean that our trainer will visit your organisation and work with you to understand the sort of training that you require. We may also take photographs and video if we feel that it would create a valuable learning experience. The trainer will then create a course for you, that gives your staff the greater value from training that is more relevant to their experiences in the workplace.

We generally provide the training in your own premises, so that the subject matter can be specific to what your staff actually do and so that practical exercises can be undertaken in the workplace. People learn more effectively when they can relate what they are learning to what they do in practice.

We promote active learning wherever possible. This means that delegates get the opportunity to put the theory into practice. This will give them the level of understanding to relate what they have learnt to everyday working life, and help to give them the confidence to use their newly learnt skills when they have finished the course.

We can provide bespoke courses in all aspects of food safety and hygiene, from basic to advanced levels. We offer flexible modules that allow you to select the options that are most applicable to your business. Such modules are as follows.

	The A to Z of Food Safety Group activity module providing general food safety knowledge.
	Did You Know? Basic facts about bacteria.
	The Grim Truth about Food Poisoning. A look at what causes food poisoning and the different food poisoning symptoms that can be presented.
	It Will Never Happen to Me. A look at the incidents of food poisoning over the last 20 years, seeking reasons for its dramatic climb through the 1990s and its current decline.
	Catching the bug. A brief overview of what bugs require too survive and grow.
	How fast can bugs grow? Individual or group exercise.
	Who am I – Viruses? Exercise to demonstrate the key issues concerning viral food borne illness.
	Who am I – Bacteria? Students are presented with a handout describing different bacteria. They then have to match the statements to the right bacteria.
	The Bacterial Dating Agency. Exercise to help students identify bacteria.
	Holiday and Care Home Nightmares. Case studies of viral outbreaks. Choose between: coach travel; air travel; nursing home; hospital; hotel.
	Stopping the Bugs Growing – Food Preservation Exercise to helps delegates understand food preservation. This presentation links well with the ‘Reading Labels is Important’ module.
	Top Tips from Celebrity Chefs for Avoiding Food Poisoning. Exercise to help students identify causes of food poisoning.
	Food Allergies. Exercise to help students understand allergic response, food intolerance and susceptibility.
	Its’ all about you – Good Personal Hygiene. This is a slide presentation consolidating other personal hygiene modules.
	Be a good food handler - Good Personal Hygiene. Exercise centred on good personal hygiene.
	Hand washing Demonstration. A group exercise demonstrating how effective hand washing really is.
	Avoiding Food Temperature Abuse. Time and temperature abuse is the most common food handling error that leads to foodborne illness and this module addresses the facts.
	Keep it Cool. Module addressing fridge temperature.
	The Cold Chain. A look at the cold chain from delivery to final service.
	Where in the Fridge. A practical exercise where students must place 15 food products correctly in an empty fridge.
	Preventing Contamination. Interactive module on regarding contaminations issues. A video is used in this module.
	Wiping Cloth Horror Stories. The improper use and storage of wiping cloths may directly contribute to cross-contamination in the kitchen environment. Concluded with demonstration of correct use of cloths and sanitizers.
	Cleaning and Disinfection. Effective cleaning is essential to get rid of harmful bacteria in your food outlet and to stop them spreading. The tips in this module will help you to be sure that you and your staff are cleaning properly.
	Top 10 Practical Tips. As simple as that; good food hygiene doesn't have to be complicated. Students are asked to make up 10 top tips following completion of the course.
	Cooking for Groups. The aim of this presentation is to help non-professional cooks prepare and serve food safely for large groups.
	Microwave Cooking. Students are asked to make up 10 rules for cooking and defrosting using a microwave oven. A handout loaded with key facts about how microwaves work is provided to assist them.
	Outdoor Catering. Special advice is given for B-B-Qs and other outdoor events. The students plan an event relevant to your organisation.
	Pest on the menu. A close look at how pests can infest a food premises. Emphasis is placed on pests relevant to your business. Videos are used in this module.
	In good repair. An exercise module to help students understand how to redesign and equip the kitchen so that it exceeds standards laid down in food safety regulations.
	Reading food labels is important? Understanding food labels and why we have them.
	How to meet your legal duties and avoid enforcement action. Interactive video presentation on an actual food poisoning outbreak.
	Understanding Hazard Analysis in your Business. This module is designed for all food handlers to assist them in understanding food safety controls within your business. The module strips hazard analysis of all its buzzwords and involves the student participating in several simple exercises.
	When it all goes wrong – 2 case studies. The client may choose between 2 case studies, one that led to 40 persons suffering from Salmonella, the second that resulted in sandwich fillings failing to achieve satisfactory TVCs.
	Attitude is the key. This presentation uses techniques developed in behavioural safety programmes and applies them to food safety. This is a very special Module or standalone course that requires 3 to 4 days development with the client if it is to be effective. This module is highly recommended and will result in significant food safety improvements.
	Overcoming Obstacles. Exercise where students identify any obstacles that will prevent them putting into practice what they have learned.
	My Personal Action Plan. Exercise where students state in writing what they will do differently following their course.
	Games and Quizzes. Family Fortunes; Who Wants to be a Millionaire?
	Specialist Modules Include: Fresh and frozen meat handling. Primary Poultry Processing. Dairy Processing. Safe Packaging in Glass. Modified Atmosphere Packaging. Managing Food Safety. HACCP for nurses – preventing cross-infection.
	Course Booklets. At foundation level, the CIEH book ‘Food Safety First Principles’ is usually recommended. All of the activities detailed in the book can be run on our foundation courses.