Upcoming SOFHT Events: January – March 2021

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

 

 

20 January 2022 – SOFHT Training Academy – Pesticides in the Food Industry – *Online Course*

The responsible use of pesticides has helped to ensure that there is a plentiful supply of high-quality fresh produce, cereals and food ingredients. But with thousands of pesticides available for use worldwide and continuing public concern over residues in food, it is important that those working in food supply chain companies have a good understanding of the issues that surround pesticide use, the benefits that they offer, techniques to minimise residues, legislation and consumer risk assessment.

 

Who should attend:
This course is aimed at Technical and Quality Managers and their staff responsible for the safety and integrity of fresh produce and food ingredients.  Also, those entering food industry roles will gain an understanding in the key principles of pesticide use and management.

 

Course content:

  • Pesticides – what are they, why are they used?
  • Principles of Integrated Pest Management (IPM)
  • Legislation governing the control of pesticides.
  • How to reduce the risk of maximum residue level (MRL) exceedances.
  • Supply chain controls and managing retailer requirements.
  • Consumer risk assessment and due diligence sample planning.
  • National and international residue surveillance and enforcement.
  • Latest developments in residue analysis.

 

http://www.sofht.co.uk/events/pesticides-in-the-food-industry-3/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

27 January 2022 – SOFHT Training Academy – Level 2 Food Allergen Awareness & Control in Catering – *Online Course*

This half day accredited course is supported by Allergy UK, which regards it as suitable staff training for catering outlets that wish to apply for its Allergy Aware Scheme. It will provide information on food allergens and foods that commonly cause intolerances, the importance of effectively communicating information regarding allergic ingredients to customers and how staff can minimise the risk of cross-contamination from allergenic ingredients.

Who should attend?
This course is aimed at all those involved in food preparation and service within in the catering and hospitality industry such as management, supervisors, chefs, catering assistants and kitchen porters.

Course content:

  • Labelling legislation regarding food allergens and the impact of Natasha’s Law on pre-packed foods for direct sale (PPDS)
  • Procedures relating to the communication of ingredient information from supplier to consumer
  • The importance of implementing controls to prevent contamination from allergenic ingredients
  • The methods for managing ingredient controls and procedures.

This qualification is assessed by a multiple-choice question paper.

http://www.sofht.co.uk/events/level-2-food-allergen-awareness-control-in-catering/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

 

NEW*
2 February 2022 – SOFHT Training Academy – Advanced HACCP Management Refresher Course – *Online Course*

This comprehensive one-day course is suitable for anyone wishing to refresh their knowledge about the development, implementation and management of an effective HACCP system. The course content revisits PRPs and the 12 steps of HACCP with a particular focus on recent changes to Codex Alimentarius guidance for the General Principles of Food Hygiene. Candidates also receive the latest Highfield Publications HACCP textbook written by Professor Carol Wallace.

Who should attend?
Suitable for those who have previously completed the Level 4 Award in HACCP for Management or have an advanced qualification that are seeking to update their understanding.

Course Content:
•             Management commitment and food safety culture

  • Prerequisite programmes
  • Allergen management for food business operators (Codex 2020)
  • HACCP terminology (Codex 2020 updates)
  • The 12 steps of HACCP (Codex 2020 updates)
  • The role and responsibilities of the HACCP team
  • Hazard analysis and justifications for outcomes
  • Validation approaches
  • Validation of the HACCP plan

http://www.sofht.co.uk/events/new-advanced-haccp-management-refresher-course-online-session/

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

3 February 2022 – SOFHT Training Academy – Internal Auditing  – *Online Course*

This one-day course is designed   to ensure that attendees gain an understanding of the skills and techniques required to get the most out  of internal auditing.

Who should attend?
The course will suit current internal auditors seeking to enhance their knowledge, anybody wishing to become an internal auditor and those with responsibility for managing internal audit programmes.

Course content:
The course covers the entire process of internal auditing. From the use of risk assessment to determine audit plans, to developing templates and audit scopes to ensure thoroughness and consistency through to the completion of effective audits and the management of corrective actions. Workshops are run throughout the day to support the learning process. Successful completion of the short exam at the end of the course will lead to certification.

http://www.sofht.co.uk/events/internal-auditing-online-session-3/

 

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

*NEW*
10  February 2022 – SOFHT Training Academy – Food Microbiology Refresher – *Online Course*

This one-day course is suitable for anyone wishing to refresh their knowledge around microbiology in the food manufacturing environment, with specific focus on Listeria and E. coli, emerging pathogens, environmental monitoring and new testing techniques.

Who should attend?
Suitable for those who have previously completed the Microbiology for Non-Microbiology course and would like an update on current issues, or anyone who has responsibility for microbiology standards and are seeking to update their understanding.

Course Content:

  • The Basics
  • The Baddies – Enhanced information on Listeria and E. coli
  • Emerging Pathogens
  • Food Spoilage
  • Environmental Monitoring
  • New Micro Testing Techniques

http://www.sofht.co.uk/events/new-food-microbiology-refresher/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

15 February 2022 – SOFHT Training Academy – Listeria management & Control – *Online Course*

This course will examine the practical identification, management and control of Listeria species in a food, dairy or beverage processing environment. Using case studies, we will examine the root cause of several notable outbreaks/ incidents and discuss the actions that could have been taken to prevent the issues.

Who should attend?
This course is suitable for Hygiene Managers and Supervisors, Technical personnel involved in microbiological control, auditors and anyone concerned with the control of this key pathogen.

Course content:
The course is particularly suitable for non-microbiologists as the technical issues and terms will be clearly explained and placed into a context that is easily understood.

The key learning outcomes of this course are that the delegate is equipped with the knowledge to:

  • Identify key sources and reservoirs of Listeria species
  • Understand, interpret and select the results of suitable test methods for Listeria
  • Deploy practical control measures to minimise the risks of product contamination.

In addition, the role of cleaning and disinfection regimes and the training/awareness that can assist in establishing control, will be addressed.

http://www.sofht.co.uk/events/listeria-management-control-2/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

*NEW*
17 February 2022 – SOFHT Training Academy – Level 3 Food Allergen Management in Catering – *Online Course*

This one-day accredited course is supported by Allergy UK, which regards it as suitable staff training for catering outlets that wish to apply for its Allergy Aware Scheme. It will provide delegates with the knowledge and understanding relating to the control of food ingredients including allergens, at all stages of food purchase and production.

Who should attend?
This course is aimed at individuals responsible for the purchase, delivery, production and serving of food in the catering industry and those who own/manage a small catering business.

Course content:

  • The role of Managers in ensuring that food ingredients and allergens are effectively managed to prevent cross contamination on the premises
  • Effective communication and training of staff
  • 14 major serious allergens and their substitution in recipes
  • Risk management including allergen audits compared to food safety audits
  • Good practice including the reporting of incidents and near misses
  • Physiology of an anaphylactic reaction, how it differs from food intolerances and auto-immune conditions
  • New labelling legislation and changes to pre-packed foods for direct sale (PPDS)

http://www.sofht.co.uk/events/level-3-food-allergen-management-in-catering/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

(5 DAY COURSE)

February & March  – HACCP Level 4 Fast Track Training – SOFHT Training Academy -*Online Course*

The Level 4 Award in HACCP for Management (CODEX Principles) (RQF) is aimed at learners who are working at management level within food manufacturing and catering environments, quality assurance staff or members of the HACCP team. This qualification would also be useful for trainers, auditors, enforcers and other food safety professionals. The objective of the qualification is to provide learners with the knowledge needed to develop, implement and evaluate CODEX-based HACCP food safety.

 

http://www.sofht.co.uk/events/level-4-award-in-haccp-for-management-codex-principles-fast-track-day-1/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

Day 1 – 18th February

Introduction to HACCP and Food Safety Management Systems

HACCP and Legislation

Food Safety Management Certification Schemes

Management Commitment

Prerequisite Programmes and Operational Prerequisite Programmes

Day 2 – 25th February 

The HACCP Team and HACCP Team Leader

Scope and Terms of Reference

Product and Process Description

Intended Use

Construction and On-site Confirmation of the Process

Flow Diagram

The CODEX 3 stages of Hazard Analysis

Day 3 – 4th March

Critical Control Points

Operational and Critical Limits

Monitoring

Corrective Actions

Implementation

Day 4 – 11th March

Validation versus Validation

HACCP Documentation and Records

Review

Maintenance of the HACCP System

Day 5 – 18th March 

Revision

Discussion and Review

Written Examination

12 October 2021 – SOFHT Training Academy – Legionella Awareness – *Online Course*

 

An introductory course which will enable delegates to understand the potential risks, responsibilities and relevant standards with regard to the management of Legionella.

Who should attend?
This course is aimed at Technical, Health & Safety and SHE Managers, Hygiene Managers and those with an interest in understanding the need of Legionella management.

Course content
This course will enable you to identify the management issues to follow to enable you to recognise and address the risks from this micro-organism covering topics including the following: –

Background and history of Legionella & why it is a problem, types of “at risk” water systems, UK regulations, legislation and guidance, responsibilities, risk assessment, management (including control, cleaning & disinfection etc), record keeping, monitoring through sampling and analysis.

Please note: this is not a course on Legionella risk assessment & system management, rather this course is designed to equip you with the knowledge to enable you to decide if you require specialist assistance and what questions to ask of those experts.

http://www.sofht.co.uk/events/legionella-awareness/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

14 October 2021 – SOFHT Training Academy – Leading & Managing a Positive Food Safety Culture

SOFHT Office, The Long Barn, Hurley Hall Barns, Atherstone Lane, Nr Atherstone, Warwickshire, CV9 2HT

 

Building a business culture that supports a strong food safety ethic and behaviour is becoming more and more important. It is simply not enough to train your food handlers in prerequisite programmes and HACCP plans. The right culture needs to be embedded throughout the business and be led from the top.

This course takes a step-by-step approach in how you can develop and maintain a positive food safety culture that delivers safe food to your customers and looks after your brand.

Content is particularly useful in providing key knowledge in achieving new and additional requirements within the BRC Global Standard for Food Safety Issue 8. These include food safety culture (clause: 1.1.2) and management review (1.1.4).

Who should attend?
This course is intended for food safety professionals and leaders in businesses where food safety is paramount. It applies to all sectors including small independent food manufacturers and retailers, large chains in retail, casual dining and hospitality, and food manufacturing.

Course content:
Introduction to food safety culture; Factors influencing a food safety culture; the role of leadership and management; components of a food safety culture; how to assess an existing food safety culture; developing and promoting a positive food safety culture; and how to create a clear plan for continual success.

Pre-Course Work
You must complete some pre-course work before you attend the webinar. The tasks will help you gain a thorough understanding about the concept of food safety culture, especially different conceptual models and influencing factors.

http://www.sofht.co.uk/events/new-leading-managing-a-positive-food-safety-culture-2/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

 

21 October 2021 – SOFHT Training Academy  – Effective Management of Cleaning & Hygiene

SOFHT Office, The Long Barn, Hurley Hall Barns, Atherstone Lane, Nr Atherstone, Warwickshire, CV9 2HT

 

This course has been refreshed to reflect current trends in hygiene management including expectations of major retailers and the BRC standards.

Who should attend?
This course covers a subject which is key to all food businesses and is relevant to any personnel working in a food production environment. It will be particularly beneficial to those working in technical or hygiene roles.

Course content:
It will consider the obstacles of maintaining good hygiene standards, how these can be overcome and will explore the elements of an effective hygiene management system. The importance of selecting the correct cleaning chemicals and materials with an overview of some novel cleaning technologies. The course will encompass the role of cleaning from the perspective of microbiological concerns, allergen control, species authenticity and pest prevention. Systems for validating, verifying and auditing hygiene standards will be explained along with the options for effective use of trend analysis and KPI targets.

On completion of the course, delegates will be able to:
Demonstrate how a hygiene management system meets the hygiene requirements of the process (related to control of microbiological contamination, allergen contamination, species authenticity, infestation); demonstrate the common cleaning methods employed; and demonstrate the elements of an effective hygiene management system.

http://www.sofht.co.uk/events/effective-management-of-cleaning-hygiene-5/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

 

4 November 2021 – SOFHT Training Academy – Microbiology for Non-Microbiologists – *Online Course*

 

This course provides an essential guide to microbiology within the food manufacturing environment and how it can impact on the daily running of a site.

A one-day ‘taster session’ suitable for those requiring basic microbiological knowledge in order to operate safely in food manufacturing.

Course content:
The course will cover an introduction to basic microbiology along with an overview of how a laboratory tests for microbes and what those results mean for you.

The main sources of factory-based bacteria will be examined and guidance will be given on how to minimise those bacterial risks. A profile on food poisoning and a study of the major bacterial groups completes the programme.

http://www.sofht.co.uk/events/microbiology-for-non-microbiologists-12/

 

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

11 November 2021 – SOFHT Training Academy – Practical Food Labelling & Legislation – *Online Session*

 

This one-day course will provide an initial understanding of food labelling requirements within the Food Information to Consumers Regulation (FIC), including its application post-Brexit.

This is suitable for technical directors, consultants, quality managers, NPD managers, food technologists, regulatory compliance officers and specification technologists.

Course content:
The course will cover: food labelling law; penalties for food labelling non-compliance; mandatory food information; the effect of product specific legislation and compositional standards; and will include an overview of controls on voluntary information and product claims. These will be illustrated with labelling examples, and, where possible, by practical exercises.

http://www.sofht.co.uk/events/new-practical-food-labelling-legislation-online-session/

 

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

18 November 2021 – SOFHT Annual Lunch & Awards 2021

The Brewery, 52 Chiswell Street, London, EC1Y 4SD

 

The Society of Food Hygiene and Technology presents Dame Prue Leith DBE.

SAFE AND HYGIENIC IS NOT ENOUGH

If Covid-19 has done any good at all it is to make the public aware of how vital science and technology are, and also how dependent we all are on caterers, producers and processors. If and when we come out of this, those industries will certainly be leaner. But will they be wiser? Will we take the opportunity to get closer to the customer and persuade them that they need to pay a bit more for better food? Sadly many don’t care where their food comes from or how it is treated as long as it’s cheaper than last week.

For food to do us no harm, is not enough. It needs to do us good, be healthy and delicious. Of course not all technology is bad, but the race to the bottom on price leads to factories buying the cheapest chicken, pelleted like kibble for cats, in single frozen portions to be reconstituted in a tomato sauce that’s never seen a tomato, to be sold to a hospital miles away to be ‘regenerated” in a trolley.

Prue will challenge the audience to consider the irony of our love of celebrity chefs on telly while stuffing our faces with cheap junk. Maybe cooking at home for months of lockdown will change that a little.

The biggest disconnect is between policy and reality. By law, all children under 15 must be taught to cook in schools. But only 23% of schools comply. The regulation was passed with no money behind it: not for kitchens, teachers, equipment or inspection. Yet what better way for a child to learn food technology and hygiene than by making supper?

Programme

10.00 – Welcome and Coffee
10.45 – Keynote Lecture
11.45 – Open forum
12.00 – Networking Reception
13.00 – 41st Annual Lunch and presentation of the SOFHT Awards hosted by Eddie (the Eagle) Edwards
16.30 – Close

http://www.sofht.co.uk/events/sofht-annual-lunch-awards-2021/

 

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)

25 November 2021 – SOFHT Training Academy – Sensory Evaluation

SOFHT Office, The Long Barn, Hurley Hall Barns, Atherstone Lane, Nr Atherstone, Warwickshire, CV9 2HT

 

This course will deliver an introduction to the principles of sensory analysis, and will screen delegates for their ability to taste against BS7667 Part 1: ISO 8586. This is a highly experiential, interactive and enjoyable course.

Who should attend?
Technical, production or NPD professionals who would like an introduction to sensory analysis; taste panel members who require screening for their ability to taste and an insight into the basic principles of sensory analysis; businesses wishing to implement a more formal approach to sensory analysis by developing a taste panel team and procedures; and anyone who would like a refresher or insight into this fascinating subject – whether from a production, technical or development background.

Course content:
What sensory analysis is; what senses are involved; what the purpose of sensory evaluation is; how it can be used in food production; the sense of vision and its role in sensory evaluation; how we taste with our eyes; taste – what the primary taste sensations are and what taste is; how taste varies from person to person; screening for ability to taste; aroma and taste – mechanisms and words used to describe aroma; developing an aroma and taste vocabulary; feel and texture – how food behaves in the mouth; and for the last part of the course you will be introduced to some simple taste panel tests.

http://www.sofht.co.uk/events/sensory-evaluation-4/

 

Contact the SOFHT Office admin@sofht.co.uk to book your place(s)