Train the Trainer

This course is suitable for anyone who is in a role which involves handling food, including managers and supervisors. It is designed to equip workers with the necessary knowledge and skills to effectively manage and control allergens in a food processing and manufacturing operation.

This course is suitable for anyone who is in a role which involves handling food, including managers and supervisors. It is designed to equip workers with the necessary knowledge and skills to effectively manage and control allergens in a food processing and manufacturing operation

This CIP course is designed to help your employees understand the workings of a CIP set. The tutor will explain the hardware and instrumentation and checks which need to be carried out regularly. Cleaning and disinfection are covered plus the chemicals used and their composition. Safe use of the chemicals is taught by the Christeyns Food Hygiene Senior Chemist. The course also includes what the BRC requirements are for CIP and what to look for when you audit your system.

Effective cleaning is crucial in food and beverage manufacturing and processing. Not only is it a legal requirement, it is essential in order to prevent contamination. This one-day course is designed to equip workers with an understanding of the principles, mechanics and chemistry involved in successfully undertaking a hygiene operation in food manufacturing and processing environments.

This one-day course is for people managers and supervisors, or those looking to progress to these levels. The course quips managers and supervisors with the necessary skills to identify, recruit, motivate, manage and retain workers in food manufacturing/processing environments.

This e -learning course comprises six modules which cover the key food safety topics, The Origins of Food Safety, The Law, Good Manufacturing Practices (GMPs), Critical Control Points (CCPs), Allergens and Food Defence. This course is suitable for anyone working in a food manufacturing or preparation environment.

This course is designed for engineers and contractors and focuses on the impact they could have on food safety. It will enable participants to understand the implications of their job activities and how they are required to comply with food hygiene regulations and prevent cross contamination.

An introduction to HACCP so delegates have an understanding of the importance of a HACCP based food safety management system. The course explains the importance for food businesses to take a proactive approach to analysing potential food hazards and how the delegates fit into the process.

This training course is designed to equip workers in the food manufacturing sector with the necessary knowledge and skills to design, plan and perform a hygiene audit as well as writing reports and following up on necessary actions,

This course teaches how to prepare, organise and carryout an audit against customer codes of practice. The course includes concepts and methodologies of auditing, including non-verbal communication. There is a focus on the qualities required, how to distinguish between fact and opinion and how to create accurate reports.

In this course the student will learn all about Listeria – its origin, growth and characteristics, the risks and dangers it poses as well as methods of control and eradication. The course includes case studies and statistics. This course has been designed for Managers, Supervisors, Line Leaders and Shift Leaders in Food Production and Hygiene teams.

This technical course enables the learner to understand the principles of microbiology. It teaches the various types of pathogenic bacteria and the illnesses they cause. Although not concerned with cleaning methodologies, the course will fully equip the learner with the knowledge required to understand the risks associated with not cleaning thoroughly.

The course examines the common mechanisms for undertaking a risk assessment and establishing effective control of food safety. The student will learn the difference between symptom and cause and how to differentiate between root cause and contributing factors. Common root cause analysis techniques generally utilised by industry will be examined and compared, The 5 Whys, Fishbone diagram, Pareto Analysis.

This two-day course has been developed for anyone who will undertake the responsibility of teaching others, including those who need to pass on particular skills and knowledge. Day one of this course covers the learning elements. On day two, the students will each deliver their own short training course which will be assessed by the tutor, on delivery style and meeting the needs of the learner. An independent assessor will also evaluate the training and feedback to the student.