Christeyns Hygiene Management Qualification
Brand new Leadership and Management training programme.
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DownloadCPD Food Safety for Engineers
This course is suitable for engineers who are required to work in a food manufacturing environment.
CPD Allergen Management
This course is suitable for anyone who is in a role which involves handling food, including managers and supervisors.
Highfields Level 2 Award in the Control of Substances Hazardous to Health (COSHH)
This qualification is aimed at individuals who work in an environment where coming into contact with hazardous substances is likely.
CPD Listeria Management and Control
This course has been designed for Managers, Supervisors, Line Leaders and Shift Leaders in Food Production and Hygiene teams.
CPD Internal Auditing
This course is suitable for any person who is responsible for undertaking audits within a company.
Highfield Level 3 Award in Food Safety for Manufacturing
This course has been designed for existing and future supervisors and managers working in food manufacturing.
5s Quality Systems
5s systems were developed in Japan and form part of Lean Management Techniques, or ‘just in time manufacturing’. The system centres on the importance of house keeping in any manufacturing or production setting, that is, maintaining organisation efficiency and cost reduction.
General Data Protection Regulation (GDPR)
This legislation is hard hitting and will force many companies to rethink the way they do business. Data must be protected in the form of legislation needed for future security. This course is for all employees in companies who require data to carry out their commercial activities.
Accident Reporting (RIDDOR)
Accident Reporting will help make you aware of the different kinds of incidents which need to be reported at work, what procedures to follow, how to collect data and maintain proper RIDDOR records.
Allergen Awareness – Manufacturing
This knowledge will affect all aspects of food manufacture as all staff should fully understand how allergens can affect those who suffer with food allergies and why following safe systems is critical to ensure food remains safe for the consumer.
