TRAINING 

TRAINING 

Click here for Prices, and terms and conditions 
 

General 

Effective training starts at the top of any organisation – not bottom-up. It is not just about sending staff on a course run by an external provider and “ticking a box”. There is no legal requirement to hold a specific qualification in food safety or for general workplace health and safety. Nor do certificates issued by regulated awarding bodies have expiry dates on them. Employers are accountable for deciding which level of training is required for their staff and themselves. BUT, did you know that regulated qualifications can help with employment, promotion prospects, aid self-esteem, promotes behavioural change, helps to improve the safety cultures ( for food and general workplaces) set a benchmark of learning for employees, and maybe a pre-requisite requirement to attending higher Level same subject matter courses, or even as part of studying for other nationally regulated qualifications at a college or university? 
 
Whichever type, of course, is undertaken the employer is ultimately responsible for ensuring the learners are supported after the course to ensure they can turn the theory into practice on a continuous basis. 
Please note, where food safety training is concerned I have experience in delivering a range of courses to catering premises managers and employees. Referrals can be made to organisations that deliver food safety or HACCP courses for manufacturing. 
 
After you have read the information and training information below, please use the contact form for further discussion. 
 

What are the Levels of Training? 

Training is the supervised, practical implementation of theory taught or learned on a course. 
Level 1 - ensures that employees from all food sectors are equipped with a knowledge of basic food hygiene or health and safety to enable them to produce safe food or work safely 
 
Level 2 - ensures that a food handler is aware of the hazards and controls associated with the types of food they produce (including the safety of food and allergen controls), or employees are aware of the hazards and controls associated with their working activities 
 
Level 3 - ensures that supervisors are aware of the legislation applicable to food safety, allergen controls or health and safety and how to communicate the required standards to employee 
 
Level 4 - ensures that managers are aware of the procedures and standards required to ensure safe food is served at all times, or workplace safety standards are maintained and that due diligence is taken 
 
Managers and Supervisors should ensure that they have a higher level of knowledge than their staff. Both will need to think about refresher training, for example, if a problem is identified, the risk assessment or the food safety management systems indicate a necessity. Refresher training needs to be carried out at intervals of no more than 12 months, or if sooner due to a complaint, accident, new risks arise, or due to statutory interventions, etc. This does not necessarily indicate that a whole qualification course has to be re-sat. It could be just covering the relevant Level syllabus again without an examination, or even attending a specific two-to-three-hour tailor-made or refresher course. 
 

Training for food handlers 

Food business operators are responsible for ensuring that food handlers (including themselves) receive supervision, instruction, and or training relevant to their specific work activity. Further details are available from the Food Standards Agency at www.food.gov.uk. View the relevant Industry Guides to Good Hygiene Practice for further details. 

Employees’ health and safety training 

The Health and Safety legislation requires employers to provide information, training, instruction, and supervision for employees (including managers) to ensure that health and safety at work is not compromised. This also refers to Control of Substances Hazardous to Health and infection control. Visit the Health and Safety Executive (HSE) at www.hse.gov.uk. Read the HSE's Guide to Training. 

Personal Licence Holder 

If a Personal Licence Holder’s Certificate is required then an individual must attend a regulated Level 2 Award for Personal Licence Holders qualification course. Click here to read about alcohol licencing. 

Registered Training Centres 

As a registered Highfield trainer, on an associate basis, I can deliver accredited courses on behalf of your registered training centre in your or your customers’ training venues. These include Highfield Qualifications Level 1 to 4 Award (RQF) courses, where available, in Food Safety, HACCP, Allergen Control, Healthier Foods and Special Diets, Health and Safety, COSHH, Customer Services, Personal Licence Holder, Infection Control, and Education and Training. Using other awarding bodies is by arrangement. My Highfield Qualifications registered trainer number is available upon request. 
 

Please contact me directly  

About Us 

Training 

Prices 

Qualification Courses  

Training is available for your business and organisation, no matter which sector you are in. Courses on offer are below. 
 
Allergen Awareness and Control. Candidates who pass the multiple-choice assessment will receive a certificate awarded by the Royal Environmental Health Institute of Scotland. This runs as an on-site half-day course. 
 

Highfield Qualifications courses: 

These lead to Level 1 to 4 Awards (within the Regulated Qualifications Framework - RQF): Click on the links below. 

Courses on your Premises: 

If you would like any of the above Highfield Qualifications courses delivering in your premises please make enquiries via our partnered registered training centres ( Percipio Training or Food Allergy Aware). Quote Euan MacAuslan if you would like me to deliver the courses. The fees per person and/or per course are set by Percipio or Food Allergy Aware. Nationally regulated qualification Award Certificates provided upon successful completion of examinations at the end of each course. 
 

Courses for Individual Learner 

Individual learners should contact Percipio Training or Food Allergy Aware to ask about courses in your area. Please quote Euan MacAuslan when contacting them. 

Non-Qualification Courses: 

These can be delivered on-site. Fees are based on a minimum of eight learners per course. 
 
Food Safety in Action for Managers: A two to three-hour non-qualification course to help you along the road to demonstrating the responsible management of food safety. Covers implementation of training, record-keeping tips, how to inspect your business, sources of information, etc. Please contact me directly. 
 
Awareness or Refresher Talks: Food Safety, Food Allergen Control, Food Safety Culture, and Health and Safety. Two to three hours. Not regulated qualification courses. Letter of attendance provided. Please contact me directly. 
 
Awareness courses parallel to 1 to 4 Award qualifications syllabuses (where available): Food Safety, HACCP, Allergen Control, Healthier Foods and Special Diets, Health and Safety, COSHH, Personal Licence Holder, Customer Services, and Infection Control. Duration depends upon Level and whether the whole or parts of the syllabus are needed. Letters of attendance issued. Not regulated qualification courses. 
 

Please contact me directly  

Public Sector bodies such as local authorities, health and social care, and education services may benefit from an external trainer delivering CPD sessions. 

Continuing Professional Development  

Public Sector bodies such as local authorities, health and social care, and education services may benefit from an external trainer delivering CPD sessions. 

 Contact  

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