LP Associates - Health and Food Hygiene Training and Consultancy in Belfast, Northern Ireland
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Open Courses including intermediate and advanced food hygiene and HACCP training, Belfast, Northern Ireland
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Food Hygiene and Food Safety

Awareness
Bespoke courses designed around your own food business, can be used as induction training or refresher training, or when acreditated courses do not fully meet your needs. In-house multiple choice test and LP Associates certificate can be issued.
(Note these courses are not acreditated and offered in-house only)

 

Level 2 award in food safety(RSPH)
Previously known as foundation or basic food hygiene, level 2 awards are now sector specific, catering, manufacturing and retail. Courses are run over one full day or two half day sessions. We offer the RSPH qualification at level 2 and this is assessed by means of a multiple choice question paper consisting of 30 questions, 20 correct answers are required to pass. Candidates have 45 minutes to complete their paper.

 

Level 2 award for catering
• Importance of food hygiene
• Food Safety hazards- bacteria, chemical, physical and includes allergens
• Good Hygiene controls
• Personal Hygiene
• Cleaning
• Receipt and storage of food
• Preparation, cooking and serving food safely
• Legal responsibilities
• Food handlers role in monitoring

MORE INFORMATION

 

Level 2 award in food safety for manufacturing
• Individual’s responsibility for food safety
• Personal Hygiene
• Keeping work area clean and tidy
• Keeping product safe
• Food Safety hazards- bacteria, chemical, physical and includes allergens
• Legal responsibilities

MORE INFORMATION

 

Level 2 award in food safety for retailing
• Individual’s responsibility for food safety
• Personal Hygiene
• Keeping work area clean and tidy
• Keeping product safe
• Food Safety hazards- bacteria, chemical, physical and includes allergens
• Legal responsibilities

 

Level 3 award in Food Safety (CIEH)
Previously known as intermediate food hygiene, level 3 awards are now sector specific, catering, manufacturing and retail. Courses are run over three full days. We offer the CIEH qualification and this is assessed by means of a multiple choice question paper consisting of 60 questions, 40 correct answers are required to pass 51 and above gain a Credit. Candidates have 2 hours to complete their paper.

 

Level 3 award in food safety for catering
• Food Hygiene definitions
• Legislation
• Applying monitoring and good hygiene practice
• Temperature Control
• Workplace and Equipment design
• Waste disposal, cleaning and disinfection
• Pest Control
• Personal Hygiene
• Staff training
• Implementation of food safety management procedures
• Food management tools

MORE INFORMATION

 

Level 3 award in food safety for manufacturing
• Food Hygiene definitions
• Legislation
• Applying monitoring and good hygiene practice
• Temperature Control
• Workplace and Equipment design
• Waste disposal, cleaning and disinfection
• Pest Control
• Personal Hygiene
• Staff training
• Implementation of food safety management procedures
• Food Safety auditing

MORE INFORMATION

 

Level 3 Award in Food Safety for Retail
• Food Hygiene definitions
• Legislation
• Applying monitoring and good hygiene practice
• Temperature Control
• Workplace and Equipment design
• Waste disposal, cleaning and disinfection
• Pest Control
• Personal Hygiene
• Staff training
• Implementation of food safety management procedures
• Food Safety auditing

 

Level 4 Award in Managing Food Safety (CIEH)
Previously known as advanced food hygiene, level 4 awards are now sector specific in catering and manufacturing. Courses are run over five full days. We offer the CIEH qualification and this is assessed by means of a work based assignments and a written examination, lasting 2.5 hours.
• Introduction to food safety management
• Ensuring compliance with legislation and industry guidance
• Food safety hazards
• Allocating responsibilities
• Managing the operational requirements of a safe food business
• Cleaning and disinfection regimes
• Supplier quality and safety controls
• Pest controls
• Establish food safety management procedures
• Monitoring the implementation of food safety management procedures
• Maintaining food safety management procedures
• Communication, sources of information and training

Level 4 award in food safety for catering

Level 4 award in food safety for manufacturing

HACCP


Operating HACCP
Bespoke course designed around your own food business and your HACCP or hazard analysis system, usually offered after foundation food hygiene training has been received. In-house multiple choice test and LP Associates certificate can be issued. Suitable for all food handlers.
(Note this course is not acreditated and offered in-house only)

 

Foundation Certificate in Applied HACCP Principles (RSPH)
This course gives a basic understanding of HACCP, particularly suitable for CCP monitoring staff. Course is taught over one full day with a multiple choice examination, lasting 45 minutes at the end of the course.
• Background to HACCP
• Role of HACCP in provision of safe food
• Principles of HACCP
• HACCP Prerequisite programmes
• Basic HACCP methodology

MORE INFORMATION

 

Intermediate Certificate in Applied HACCP Principles (RSPH)
The Intermediate level qualification is designed for those implementing a HACCP system, such as HACCP team members, but also staff who are directly working with the HACCP system such as Supervisors and Managers. The course is run over two full days with a 2 hour written examination at the end of the second day.
• Role of HACCP systems in Food Safety
• Legal obligation of food business
• Seven Principles of HACCP
• Carrying out Hazard Analysis & Defining Control Measures
• Identifying Critical Control Points (CCPs)
• Monitoring Procedures
• Verification of HACCP Systems
• Implementation and Management of HACCP Systems

MORE INFORMATION

 

Advanced Certificate in Applied HACCP Principles (RSPH)
This advanced level qualification is designed for HACCP Team Leaders and HACCP auditors. The course is run over 4 full days, followed by a period of study, two written examinations are taken and a work based assignment submitted.
• Background to HACCP
• HACCP National and International Dimensions
• Prerequisite Programmes
• Managing Change to HACCP
• Leading HACCP Teams
• Practical Application of HACCP
• Verification and Maintenance of HACCP systems
• Implementation of HACCP systems

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Training

Professional Trainers Certificate (CIEH)

This is a trainer’s skills qualification ideal for both the first time trainer and existing trainers who wish to refine their training skills and techniques. This qualification is essential if you want to become a CIEH trainer. The course is delivered over three days, each candidate is assessed planning and delivering a presentation on the final day of the course.
• Training Needs and Objectives
• Learning Styles and Preferences
• Training Skills
• Training Structure and Design
• Training Styles and Communication
• Training Assessment

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Nutrition

Qualifications in Nutrition are increasingly becoming popular in the food industry. In 2007 we will be offering a range of nutrition qualifications.

Level 2 award in Healthier Food and Special Diets (CIEH)
A one day course designed for those preparing food and designing menus and food products, to give them a basic understanding in nutrition.

• Introduction to nutrition
• The balance of good health
• Diet and health
• Nutritional requirements of different groups
• Catering for different groups
• Food processing
• Food labelling

MORE INFORMATION

Certificate in Nutrition and Health (RSPH)
More information to follow

Diploma in Nutrition and Health (RSPH)
More information to follow

Internal Auditing

This two-day course is designed for individuals who are auditing the companies systems, primarily quality management systems. The course covers the techniques of real time auditing. The course is run over two full days.
(Note these course is not acreditated, a LP Associates certificate is issued to all who successfully complete the course)

• Introduction to auditing
• Quality standards
• Types of audit
• Role of auditor
• Auditing techniques
• Preparing for an audit
• Document review
• Gathering objective evidence
• Raising non-conformances
• Report writing
• Closing out corrective actions