Upcoming SOFHT Events: March – June 2021

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

2 March 2021 – SOFHT Breakfast Club – Brexit Update – *Online Session*

As the UK has now officially left the EU, hear from our expert speakers on some key updates post Brexit.

There have been some important changes to food labelling and this session will summarise the key points of interest.

The importation and exportation has also resulted in some challenges and our expert speakers will identify those and also update on other important information.

Session 1

• Post Brexit analysis for Food labelling – what do we now know for certain?
• Implementation into UK law and EU Regulations not in force
• Changes required to be made
• Organic products – Specific requirements
• NI protocol implications
• Transitional period for labelling changes – also any products not within this?
• Goods being sold in the EU
• Placing on the market
• Enforcement

Session 2

• Post Brexit Analysis – Import / export requirements – Did a trade deal give false hope?
• Products of animal origin (POAO)
• Export Health Certificates and restrictions for export
• Organic products
• Notification requirements for IPAFFS and TRACES
• NI protocol implications

Speakers
Lorraine Wilford – Principal Advisor – SGS
Stephen Ohri – Director of Regulatory Compliance – SGS

Programme
9.30 – 9.35 – Chairman’s Introduction
9.35 – 10.15 – Post Brexit analysis Food labelling
10.15 – 10.25 – Q&A
10.25 – 10.35 – Break
10.35 – 11.15 – Post Brexit Analysis Import / export requirements
11.15 – 11.25 – Q&A
11.25 – 11.30 – Close

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

5, 12 & 19 March 2021 – SOFHT Training Academy – LEVEL 3 FOOD SAFETY – *Online Course*

The supervisor has an important responsibility in motivating food handlers to maintain high standards of food hygiene and safety.

This three day course is suitable for those working in either the catering or manufacturing sector. The candidate will gain practical knowledge of food safety and learn how to effectively motivate and support food handlers to follow company food safety policies and procedures.

Course Pre-Requisite

We recommend that you have completed a level 2 food safety course prior to enrolment although this is not essential.

Course Programme

Day 1:

An Introduction to food safety

Microbiology

Food poisoning bacteria

Food-borne diseases

Generic control measures for reducing risk of food poisoning organisms

Non-bacterial food poisoning

Day 2:

Contamination

Physical hazards

Chemical hazards

Allergenic hazards

Personal hygiene

Pest control

Cleaning and disinfection

HACCP and food safety management

Day 3:

Food safety management

Inspection and auditing

Training

Food safety culture

Food safety legislation and enforcement

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

*NEW* 9 March 2021 – SOFHT Training Academy – FOUNDATION OF FOOD SAFETY & HYGIENE – *Online Course*

Aim/objective of the course:
This one-day course provides practical knowledge in food safety and hygiene standards in a food manufacturing environment.

Who should attend this course:
This course is aimed at supervisory level for any function within your business, focusing on key topics to enhance food safety knowledge in order to produce safe food.

Course content:
The course will cover bite-size learning sessions on general principles of cleaning, foreign body prevention, pest prevention, internal audit and allergen management.

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

SOFHT Training Academy – HOW MANY BEANS – *Online Course*

20 & 21 April 2021 (Workshop 1)

25 & 26 May 2021 (Workshop 2)

7 & 8 July 2021 (Workshop 3)

Thought to Fork Management

This inter-related trio of workshops aims to give attendees an understanding of the stages and critical decision points in food and drink product development, and subsequently equip them with the skills to translate concepts into tangible products, avoid roadblocks in the development journey, build operational capacity, and optimise product offers for target markets.

Skills such as identifying capacity needs, unlocking effective solutions, accurately scoping costs and understanding target market requirements are essential for food business viability.

Who should attend?
This course is intended for trainees in a food business; individuals from any size of food business moving into new or increased responsibility roles, or looking to upskill or refresh skills; entrepreneurs and individuals from start-ups and small/medium-sized businesses or diversifying food or farming businesses.

Workshop 1: Introduction to the product development cycle, review and evaluation of concepts against business goals to create successful safe food products

Workshop 2: Introduction to scale up, requirements, potential implications for product performance and business continuity

Workshop 3: Introduction to getting your food products on store shelves, growth considerations around volume, turnover and profit, exploring different sales channels and understanding increased technical requirements.

All workshops have pre-work and follow-up work, use case studies, provide tools such as worked examples and checklists, and have opportunities for Q&A.

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

Be prepared for the unpredictable.

Develop your skills to enable you to handle crisis situations, such as product recalls, natural disasters, malicious contamination or sabotage, utility breakdowns.

We will explore best practices to help you develop effective tools and techniques to enable effective implementation of your crisis response plan by the members of your crisis management team that is suitable and appropriate for your product, people and business.

Who should attend?
This course provides training for anyone responsible for managing crisis situations, developing the crisis management programme, or supervising corrective actions.

This course is suitable for Technical Managers, Technical Service Managers and Quality Managers who hold responsibility for food safety, food hygiene and quality, or those who are developing their career progressing into management and want to develop their skills.

Course content:
Presentations, individual and team activities to explore and understand the key skills for crisis management, enabling you to implement your crisis management plans.

• Understand what types of events are considered crises.
• Skills required for members of a Crisis Management Team.
• Understand the possible effects of working together under pressure.
• Maintain customer confidence through effective crisis communications.

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

Risk assessment is a key tool in the development of HACCP, TACCP and VACCP plans and risk assessment principles can be widely applied when developing food safety procedures. This course provides practical guidance on techniques which can easily be adopted into your business to be used by staff at all levels with effective results.

Who should attend?

The course is suitable for anybody participating in HACCP and other teams and those who are involved in developing systems and procedures.

Course Content:

The course is designed as a practical workshop which will take delegates through the process from initial theory to the development of practical examples and scenarios to develop the required skills to identify the essential areas of focus.

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

This new course is designed to review the currently available automated cleaning systems available in the food, beverage and dairy industries including clean-in-place (CIP), tray/rack washers and robotic food production equipment.

As well as establishing the potential problem areas, the course will focus on getting the best out of the equipment either via optimisation or retrofitting. Presenters will then review current and future developments in automated cleaning technology.

Who should attend?
The course is aimed at production staff, hygiene & QA managers, or as an additional learning module and refresher for engineering staff in the industry.

Course content: CIP systems, tray/rack washers, robotic systems; choosing the right chemical products for use in automated systems; assessing the efficiency of automated cleaning systems; optimising and enhancing automated cleaning systems; and potential future developments.

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

IEMA is the foremost membership body for more than 15,000 environment and sustainability professionals worldwide.

This certified two-day course has been developed by subject matter experts to support supervisors and managers working in any sector including food manufacturing, retail and catering. Candidates will gain essential knowledge and skill in how to assess and improve environmental sustainability within their own department and team. Key topics include the following:

Day One

*Risks and opportunities from environmental sustainability.

*Laws and other compliance obligations.

* Key environmental sustainability issues.

* Improving environmental sustainability performance.

Day Two

* Drivers for change and barriers.

* Using data for performance improvement.

* Environmental sustainability across the value chain.

* Improving resource efficiency.

* Employees and sustainability performance.

Assessment: The candidate must complete 20 online multiple-choice questions in 30 minutes. An IEMA accredited certificate is presented upon successful completion of the examination.

This course is delivered remotely by live webinars, online quizzes and short written questions.

Assessment fee @ £20 + VAT.

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

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.

Course book required @ £12 + VAT.

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

This practical qualification is suitable for new and experienced trainers who wish to improve their classroom skills and obtain a recognised award in training.

The focus of this three-day course is on the development and delivery of an effective training session makes a difference in the way people think and act in the workplace.

Key Topics

Professional values, behaviours and responsibilities

Equality and diversity in education and training

Common learning preferences

Inclusive teaching and learning approaches

Teaching and learning resources

Motivating and engaging learners

Assessment methods

Giving and receiving feedback

Session plan development cycle

Peer assessment

Reflective practice

Assessment Method

The assessment methods for this course includes the delivery of 20-25 minute micro-teach, and written evidence to support your assessment of peers and reflective practice.

Dates

13th & 20th May – webinars (9:30am – 3:30pm)

24th June – webinar & assessment (9:00am – 5:00pm)

Price include course book and assessment fee.

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

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.

Who should attend?
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.

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

3 & 10  June 2021 – SOFHT Training Academy – Level 3 Award in HACCP for Food Manufacturing – *Online Course*

Food businesses are required by law to implement and effectively maintain a food safety management system based on the principles of HACCP

Regulation (EC) No.852/2004 on the Hygiene of Foodstuffs also requires those responsible for the development and maintenance of HACCP systems to have received adequate training in the application of its principles. This accredited course is delivered on 2 consecutive days (RQF) and is aimed at supervisors, managers, owners and anyone else responsible for HACCP. Candidates will a gain a practical understanding of HACCP based on industry best practice, current legislation and real-life case studies. The course materials also include a comprehensive level 3 textbook.

COURSE PRE-REQUISITE

We recommend that you have completed a level 3 food safety course prior to enrolment although this is not essential.

COURSE PROGRAMME

DAY 1

• Introduction to food safety management
• Common food safety hazards
• Pre-requisite programmes
• The legal requirements for HACCP
• Preparing for the implementation of HACCP
• Flow diagrams
• Hazard analysis and control measures
• Critical control point
• Critical limits, target levels and tolerances

DAY 2

• Monitoring
• Corrective actions
• Verification vs validation
• Documentation and records
• HACCP Preview
• Examination

ASSESSMENT METHOD

The assessment method for this qualification is a 1 hour examination, consisting of 30 multiple choice questions. To pass 18 or more questions must be answered correctly. A merit will be awarded for 24 or more questions answered correctly.

http://www.sofht.co.uk/events/level-3-award-in-haccp-for-food-manufacturing-online-course-2/

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

June 2021 – ‘Level 4 Food Safety Fast Track’ – *Online Course*

This food safety training (for both food manufacturers and caterers) is provided by the Society of Food Hygiene and Technology in a ‘Fast Track’ format to enable busy senior managers in the food industry to secure quality training without having to leave their business for consecutive days at a time. Unlike other Level 4 food safety training courses where modules are taken consecutively often meaning senior staff have to be off-site for up to a whole week, modules in SOFHT’s five day food hygiene course will be run one day a week over five consecutive weeks (40 guided learning hours). Managers can simply ‘hop on’ to module one, get back to work and ‘hop on’ again the next week, saving valuable time and money for the business.

4 June 2021
Day 1 – Food Hazards

11 June 2021
Day 2 – Food Safety Microbial Hazards

18 June 2021
Day 3 – Operational Requirements and Controls

25 June 2021
Day 4 – Food Safety Management Procedures and Compliance with Food Safety Legislation

2 July 2021
Day 5 – Revision, discussion and exam

(Day 5 can only be attended by candidates that have received the minimum of 40 hours directed studies)

http://www.sofht.co.uk/events/level-4-food-safety-training-fast-track-day/

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

8 June 2021 – SOFHT Training Academy – Microbiology for Non-Microbiologists – *Online Session*

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.

Who should attend?
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/new-microbiology-for-non-microbiologists/

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

15 June 2021 – SOFHT Training Academy – Root Cause Analysis – *Online Session*

There is an increasing expectation and focus on the use of Root Cause Analysis (RCA) in relation to audit and other non-conformances. This course provides practical guidance on RCA techniques which can easily be adopted into your business with effective results.

Who should attend?
The course is suitable for anybody with responsibility for investigating non-conformances or managing corrective actions within their company.

Course content:
The course is workshop based and will take delegates through the RCA process from the point at which a non-conformance has been identified. Scenarios will be explored where the RCA process is used to generate outcomes significantly different and ultimately more effective than those designed simply to address the symptoms of the problem.

http://www.sofht.co.uk/events/root-cause-analysis-7/

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