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“Open” Level 2 and Level 3 Food Safety courses are held on a regular basis, ..if you would like to attend or arrange your own course then please contact Derek Robinson
Please note Polish language examination papers and handbooks are available for Level 2 Polish candidates
I will hold Level 3 Supervising Food Safety courses for 3 or more people at your premises or at an off site venue.
We can also offer Level 2 & Level 3 courses in HACCP, these are not held as often due to the lesser demand but if you have a need then please get in touch to discuss possible options
If you would like to attend any of the above courses or you would like to discuss your requirements of having a class at your premises then please contact by calling Derek Robinson on 07768 600037, or use the contact form on this site.
Food Hygiene Training – South West is operated by Derek Robinson who worked in the bakery industry for over 35 years with Hovis Bakeries. He has operated at all levels and at many locations gaining a vast amount of experience and knowledge of the manufacturing and retail business. He is also a Fellow of The Royal Society of Public Health (FRSPH)
Although based in the South West where the company is a listed training provider with many councils throughout Somerset, Devon, Cornwall, Dorset, Gloucestershire and South Wales. Courses can be arranged in all areas of the country dependent on numbers.
Current clients include MOD, NHS, Bourne Leisure, SPAR, McColl’s, SOHO Coffee, Blue Sea Food, Danisco, Coastline Housing, Ford Farm Cheese, Hunts Food Service, Interfish – Plymouth, The Donkey Sanctuary, Somerset Council, Leonard Cheshire Disability, Women’s Institute, Exeter University, Best Western Hotels, West Somerset Railway, care homes, hotels, schools, nurseries, supermarkets and the catering trade.
Food Hygiene Training – South West is an approved training centre of RSPH – Royal Society of Public Health and able to offer Level 2, Level 3 awards in Food Safety and also Level 2 & Level 3 awards HACCP.
Public awareness of Food Safety has greatly increased over recent years, possibly prompted by some well publicised cases of major food poisoning outbreaks. Many have suffered severe symptoms and sadly, in some more extreme cases, lives have been lost.
The fight back starts by attending food safety courses such as those offered by Food Hygiene Training – South West. These provide an understanding of the causes and measures required to reduce risk. While the majority of Food Safety training relies on common sense, a large number of less well known and understood issues are covered in depth.
Allergen issues have become a serious problem with some well documented cases including deaths, training and advice can be given on all Allergen issues, courses for RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks are available. Anaphylaxis specific and first aid training in general is also offered as Derek Robinson is a first aid instructor and offers all levels of training.
The Level 2 and Level 3 RSPH Food Safety Certificates are recognised by both the Sector Skills Council and the Qualifications and Curriculum Authority (QCA).
Regulation EC No 852/2004 on the hygiene of foodstuffs states:
Food business operators shall ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity.
Attending a recognised food safety course and achieving the necessary pass allows you to demonstrate that this essential requirement has been met.
Bacteria
There are many organisms which can cause food poisoning outbreaks, the more well known of which are shown below. Prevention comes through good food hygiene practice and also attending a recognised Food Hygiene Safety Training course. Food Hygiene Training – South West’s courses show how to recognise risks and how to deploy the necessary preventative measures.
Salmonella:
Is found in animals, especially poultry and pigs.
- Sources of salmonella include water, soil, insects, kitchen surfaces, raw meats, raw poultry, and raw seafoods.
- Onset of symptoms is between 6 and 48 hours
- The duration of illness is normally between 1 and 2 days
- Symptoms could include any or all of the following; nausea, vomiting, abdominal cramps, diarrhoea, fever, and headache
- All age groups can be affected, but it is generally the young, elderly and the sick who are the most susceptible
Escherichia coli (E coli):
One of the major causes of E coli is when there has been a breakdown in basic food hygiene practices, for instance failing to wash hands after visiting the toilet.
- Onset of symptoms is between 12 and 72 hours
- Duration of illness is normally between 1 and 5 days
- Symptoms could include any or all of the following; nausea, vomiting, abdominal pain, diarrhoea and fever
- All age groups can be affected, but generally it is the young, elderly and the sick who are the most susceptible. Confined groups of people (for instance those in residential care homes) are particlarly at risk.E coli has been involved in many of the most serious and well documented food poisoning outbreaks in recent years.
Staphylococcus aureus:
- Usually related to inadequate cooking and storage procedures, involving cooling and reheating, cooking too far in advance, storage at room temperature and the use of leftover stocks and gravies. Outbreaks are often connected with large scale catering events such as weddings or in restaurants or schools etc.
- Onset of symptoms is between 12 and 18 hours
- Duration of illness is normally between 1 and 2 days.
- Symptoms could include any or all of the following; severe abdominal pain, diarrhoea, nausea
- All age groups can be affected
Pests
- Pests such as Rats, Mice, Cockroaches, Flies and birds are often the major cause of food poisoning and contamination
- Pests are in many respects like human beings, requiring food, water, warmth and shelter. Infestation can be eliminated by denying their core life-giving requirements
- Food which can be eaten or contaminated by pests should never be left uncovered
- A Clean as you go policy should be operated throughout food preperation premises
- Premises must meet the required construction standards both internally and externally
- A documented inspection regime should be implemented
- Staff should be suitably trained to identify and report signs of infestation
- In the case of possible infestation help from specilised professionals should always be sought
- The use of chemicals and insecticides should ideally be left to professional operators
