Annual Lecture, Lunch & Awards 2024
THURSDAY 21ST NOVEMBER 2024
THE BREWERY, LONDON EC1Y 4SD
with guest lecturer Ruth Goodman
THOUGHTS FROM THE EDITOR…
Welcome from your new editor…
On behalf of the Society and fellow SOFHT Directors it is my honour and pleasure to thank Dianne Waite as the previous Editor of SOFHT Focus, for her sterling work.
Dianne remains an active member, so while its hello from me its only au revoir from her! I hope I can build on the strong foundations Dianne has left with the support and engagement of members to ensure that SOFHT Focus can adapt and remain relevant and responsive to the changes which are a constant in our industry. I’m pleased to be writing this forward just ahead of another constant, the forthcoming SOFHT Annual Lecture, Lunch & Awards – an excellent opportunity to hear from you and discover what else you might want from SOFHT Focus. As the highlight of the SOFHT calendar, I know how much work Karen Best, the office team and Directors invest in this event and yet every year it somehow manages to surpass the last! This year our guest lecturer is Ruth Goodman, a television historian with insights on Tudor foods and farming, so it will be interesting to get Ruth’s perspectives on the modern food industry. Most of all though,I’m looking forward to the opportunity to catch-up with former colleagues as well as members I don’t yet know, at the industry’s best event for celebrating individual and team success!
Congratulations to all nominees and good luck to you if you are up for an award! Preoccupied with food quality, safety, authenticity and innovation our members are the enablers of the industry, so it would be remiss not to mention food and drink!
Yet again, we will be hosted by THE BREWERY who have now developed an excellent reputation for the great food and wine they’ve served to SOFHT members, year after year. If you haven’t booked already, you’ll find details in this edition, so hope to see you on the 21st of November.
This edition is the first following our successful Listeria conference in Leicester and our “FOCUS on a SOFHT Director” is on Tracey Colbert, who I’m sure you will enjoy getting to know a little better. As my first time writing as Editor of SOFHT, like my predecessor,I would like to take this opportunity to echo her thanks to everyone who supports this role – particularly while I find my feet!
I hope you enjoy this issue and once again thanks to the team for producing another great edition, the next one will follow and report on our wonderful Annual Lecture, Lunch & Awards! Hope to see you there!
Sukh Gill, Editor SOFHT Focus
IN THIS ISSUE
EDITOR
Sukh Gill
SOFHT
OPERATIONS
DIRECTOR
Dr. Karen Best
ADVERTISING
Contact the SOFHT office
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Email: admin@sofht.co.uk www.sofht.co.uk
Introduction
PAUL DAVIDSON, SOFHT CHAIR
Welcome to the autumn edition of SOFHT Focus!
It does not seem that long since we were all together at the AGM and Summer Lecture, how time goes quickly. Hopefully you all enjoyed the summer and managed to juggle all of the holiday requests. Since the Summer Lecture we have held our Supporting Company Members meeting which this year was hosted at Tate & Lyle Sugars headquarters in Bedford Street, London. We all enjoyed a great presentation from Jim Moseley CEO at Red Tractor followed by networking and refreshments on the roof terrace, supported by some glorious weather. SOFHT also hosted a sell-out conference at the Leicester Marriott hotel in September on the Practical Management & Control of Listeria. It is great to see new members joining the Society and please take the opportunity to sign up to the member events running throughout the year. On a final note I am looking forward to seeing you all at the Annual Lecture, Lunch & Awards in November.
All the best, Paul
Lizzie Latest
As we say goodbye to the summer and hello to a cold and soggy autumn, Lizzie is busy supporting Karen with her planning for the upcoming Annual Lecture, Lunch and Awards. It’s a big responsibility, and you can see she takes her role as laptop bag supervisor very seriously!
We
New Members
Rebecca Chambers
Doreen Iroamachi
Emma Rooney
Vanessa Sutton
David Houghton
Christine Pearce
Wigham
David Roos
Jude Walker
Hygiene Improvement Solutions
Bronze Personal to Silver
Veritas Pest Consultancy
Remembering John Rigarlsford, Ex-Director and Fellow of SOFHT
Last month we said a final farewell to a longstanding Director, supporter and friend of the Society, John Rigarlsford.
He was a member of the SOFHT Board for many years and his knowledge of microbiology and food hygiene was a great benefit to both the Society and its members, with John being instrumental in writing the original Hygiene in Focus information sheets.
John started his career in “bugs” studying microbiology part time whilst working as a Microbiologist for Unilever Research (Isleworth), where he met his wife Valerie. Following a job promotion, he left London to work at Lever Brothers at Port Sunlight, where John and his team provided the updated science behind the infamous advertising slogan ‘Domestos kills all known germs’
He then worked as Company Microbiologist for Lever Industrial, DiverseyLever and JohnsonDiversey and in 2003 he decided to take early retirement. He never really retired from work, instead John used the support given through Unilever to set up his own consultancy business specialising in microbiology and food hygiene.
Throughout his career and into retirement he kept his professional expertise up to date through his membership of a number of professional bodies including the Royal Society of Biology and the Society of Microbiology. And in 2018, he was immensely proud to be awarded Life membership and a fellowship of The Society of Food Hygiene and Technology. He was also given Life membership of Applied Microbiology International where he had also been a committee member.
Into retirement John also became an Honorary Associate Professor at the University of Nottingham, giving lectures on managing hygiene in food factories. He gave his last lecture last year and especially enjoyed sharing his experience with the fresh-faced undergraduates and was often invited back to help judge the student food manufacturing projects.
Thank you John for paving the way for the microbiologists and food hygiene specialists of the future and making it ok to be passionate about “bugs” and hygiene. You’ll be missed.
Summer SCM Meeting
Our summer meeting for Supporting Company Members was held in July at the offices of Tate and Lyle in Central London.
We were lucky that Jim Moseley, the CEO of Red Tractor was able to join us to talk about the scheme. Jim explained that the scheme was started in 2000 to improve consumer confidence in UK produced food when it was at an all-time low following the BSE issue, Salmonella and Foot and Mouth. Thanks to the scheme that situation has been reversed and consumers have more confidence in UK produced food than from any other source. The scheme has also achieved global recognition. He explained the structure of the organization, its objectives and went into detail about how it operates including how standards are formulated for each sector and the auditing process.
Jim, went on to outline the key issues facing the food chain at the moment, emphasizing the risks from food fraud and adulteration and dealing with the pollution of water courses from agricultural waste.
Overall, a really valuable and interesting insight which prompted some lively discussion before we adjourned to the roof terrace for drinks.
At the recent AGM, it was announced that Garry Dennis was stepping down as a Board Director. As recognition for his longstanding commitment and support of the Society he will be awarded a Fellowship of the Society at the Annual Lunch and he was presented with a gift as a personal thank you from the Society at the meeting.
FOCUS on a SOFHT Director Tracey Colbert
Tell us about your career so far… I graduated from University of Salford with a Degree in Environmental Sciences which took me straight into the work of an Environmental Health Officer in London. For the first couple of years I worked in the residential team before moving into my favoured area – the commercial team. Whilst inspecting a restaurant I met my future boss and jumped ship; poacher turned game-keeper you may say! 26 years later in the hospitality sector and with four restaurant brands under my belt (and a lot of food!) I’m now at Parkdean Resorts where I am the Director of On Park Compliance & Safety with one area of responsibility being food hygiene and technical safety.
What have been the personal highlights?
To have a loving and supportive husband with whom we have raised three independent, confident and kind daughters whilst having a successful career, achieving more than my 20 year old self was possible. I love to see a safety culture grow and flourish within a business along with making compliance simpler; no tick box exercises here!
What are the key challenges for the industry?
There’s no shortage of challenges facing the hospitality industry today. We have to contend with scarce human resources, supply and demand fluctuations, shifting customer demands, rising operational costs, changing regulatory requirements and new expectations for sustainability and personalisation – just to name a few! I’m grateful to my CEO and the Board to have to work through all of this.
Any thoughts on possible changes in consumer attitudes to food?
Consumer confidence whilst rising, is still relatively low, and with consumers having decreased discretionary spending there is re-evaluation on holidaying/eating out so the road to recovery for hospitality is a long one.
How can SOFHT support the food industry? What are the key benefits of membership?
It can be challenging and sometimes lonely being a subject matter expert. SOFHT provides the opportunity to network drawing on the wealth of experience and advice from its membership, a chance to have safe conversations and of course to grow knowledge. And for those off-thewall ideas there’s always someone who knows someone who can help!
How do you spend your leisure time?
Leisure time… doing things that I can relax and enjoy… What’s that??!! I’m about to find out after having spent years supporting my children in their competitive swimming. But it’s been worth the early mornings, the constant smell of chlorine, the huge amounts of food as I’m now mummy to an Olympian, and to have her sisters cheering her on makes me very proud.
Favourite holiday destination (apart from a Parkdean Resort)
I love being by the sea. Sunshine not so important as clear, blue water. North Cornwall coastline is a happy place.
Ideal dinner destination
Not one place – quality food, genuine service surrounded by great company.
What do you enjoy cooking for the family?
Simple, flavoursome food with an asian twist (back to my Wagamama days). I’m also a big fan of Sabrina Ghayour.
Beethoven, Beach Boys or Barry Manilow? Anything more recent… I’m more of an 80’s girl!
MEET THE SUPPORTING COMPANY MEMBER (SCM)
KERSIA UK
Tell us a bit about the history of the company – what is your global presence?
The Kersia Group was founded in 2016 after the original company, Hypred, had undergone a management buyout with support from a private investment firm. A series of international acquisitions over the subsequent years allowed the group to expand into multiple markets and countries, including the UK and Ireland.
The group supplies cleaning and disinfection products and technical services for the agriculture, food, beverage and foodservice sectors and currently operates in over 120 countries, with 38 manufacturing plants, more than 2,200 full-time employees and over 10,000 active customers.
What are your core values and objectives?
Kersia’s four core values are:
• Transparency - We build long-term relationships by being open, ethical and fair. In a field confronted by hygiene and compliance issues, people trust us since we are true to our word.
• Sharing - We learn and progress from the experience of customers, colleagues and partners. Honest communication amongst people with different experiences helps us develop new solutions and make a difference.
• Proficiency - We eagerly engage our clients to identify issues and focus on their needs to get it right. We deliver reliable results and comprehensive performance by mobilising the best of our skills and technical talent.
• Foresight - We constantly anticipate transformational change and we think “outside the box” when confronted with new challenges. It is in our nature to innovate and to approach our work with fresh but sustainable options.
One of the projects we are currently working on is developing alternative “green” solutions to complement, and in some cases, replace chemicals. We are achieving this by using biosourced materials, using less water and generating fewer residues, with concern for protecting operators and the impact of using our products. As a result, the proportion of sustainable “green solutions” in the Kersia product range for farmers and manufacturers now accounts for a significant percentage of our production.
The food industry is fast moving and subject to so many variables, how can you support your customers in ensuring business continuity and brand confidence?
Kersia work closely with our customers to advise on all aspects of hygiene, including the selection and application of cleaning and disinfection products, chemical dosing and control, pathogen management, allergen management, cleaning advice, cleaning optimisation, hygiene management systems, training, audit and review. All of these features of our technical service are targeted at supporting our customers to help them meet the ever increasing hygiene and commercial pressures placed upon them.
By working with customers and building long-lasting relationships, Kersia has a proven track record of making a material difference to our customers hygiene operations.
What do you think might be a risk factor in the future?
These core values form the basis of our relationship between employees, customers and partners and will help us to achieve our vision of Inventing a Food Safe World.
Are there any innovations that you’re working on and can tell us a bit about?
Our multidisciplinary teams work on a cross-functional project basis, combining complementary skills and experience from our R&D, marketing, field sales, regulatory specialist and digital teams from different countries and a variety of industry sectors.
Remembering Mel Mead, Regional Manager at Holchem / Kersia UK
A big risk factor that we envisage for the future is the talent pipeline and the lack of young people entering or wanting to enter the food processing industry, especially hygiene. As we have an aging workforce, there will be a significant loss of very experienced and skilled personnel from the industry over the next few years, impacting all roles in food processing plants, which could lead to excessive pressure on the food supply chain.
Kersia have collaborated with various educational establishments, such as Northumbria University and the University of Lincoln, to help showcase what careers are available in the food industry and promote career opportunities. We also fully endorse the Level 4 Hygiene Specialist Apprenticeship and other initiatives that help to support the industry and encourage people to join it.
Mel worked with Holchem (Kersia UK) for over 25 years and was a major driving factor when the business was growing and increasing its partnerships with customers. Many employees still working for Kersia UK have been mentored by Mel or even have been employed by him over the years.
He had an enormous influence on the direction Holchem took in the early years focusing on the relationships it developed with its customers and played a pivotal role in helping develop a consistent support and service around the UK and Ireland.
Mel helped develop, the early (HMS) hygiene management systems and cleaning instruction cards, plus many of the standardised training courses we see today. His success and the success of Holchem were putting the customer first. Customers and staff loved him alike because of his support for them.
RIP Mel… A true gentleman and friend.
Accredited
Product
Validation •
Investigational
Practical Management & Control of Listeria CONFERENCE & EXHIBITION
TUESDAY 17TH SEPTEMBER 2024
With the continued threat posed to consumer safety by Listeria monocytogenes, SOFHT were delighted to present a practical, informative and approachable conference at the Marriott Leicester focusing on controlling and managing this pathogen in the food and dairy industries.
Drawing on the expertise of food manufacturers, hygiene specialists and testing laboratories the conference and exhibition provided practical guidance and techniques to help maximise the safety and protect brand reputation. As well as presentations from experienced food professionals there was a panel session open to discussing the management of this challenging food safety pathogen.
Karin Goodburn (Director General) – CFA
Karin started the day speaking about the industry requirement for control and the legislation surrounding L. monocytogenes. She discussed the changing regulatory landscape and how this will impact the food business operators with challenge testing, compared the rates in the EU across all member states and called out the fatality rate as being 453 times that of Campylobacter at 18.1% of invasive cases. The UK reports a lower rate than EU member states with a variety of ready to eat foods with industry accepted definition criteria presented. A summary of major outbreaks internationally and the root causes of the incidents was discussed including the UK outbreaks involving hospital supplied sandwiches. Karin also covered the outbreak involving frozen sweetcorn and discussed the root causes of this incident.
PRACTICAL MANAGEMENT & CONTROL OF LISTERIA
Anthony Wilson (Microbiological Risk Assessment Team Leader) – FSA
Anthony outlined the role of the FSA and the history on the organisation as well as how the agency fits into the UK governmental structure. He went on to outline some examples of advice that has been published and the research that is undertaken. Anthony’s presentation then moved on to the morphology and conditions preferred by Listeria species as well as some case studies of outbreaks where the FSA has been involved.
Damian Harvey (Commercial Director) & Dr Henry Lee (Technical Manager) - Addmaster
Damian and Henry outlined the role that passive hygiene can play in helping to control all pathogens and in particular Listeria monocytogenes in food processing environments. They explained that this approach is an additional method to effective decontamination providing a separate layer of defence in bacterial control. The use of silver inclusion was outlined including the possible applications of the technology in equipment, trollies and other items commonly found in food processing environments. Their presentation concluded with a review of the future of passive hygiene and the role it can play in bacterial control going forwards.
David Childs (Technical Service & Training Manager) – Kersia UK
David outlined the active methods used to manage and control Listeria through cleaning and disinfection methods. This includes barrier control to prevent entry, restricting harbourage often in poor fabrication, reducing routes of cross-contamination and using chemistry to kill or remove reservoirs. A key takeaway message was that there is no silver bullet and all departments in a food business operation have a role to play in preventing food contamination. David discussed the commonly missed or forgotten areas which can introduce or harbour bacterial reservoirs in food operations. He went on to outline common strategies for managing common areas and zones within a manufacturing operation.
Richard Cowderoy (UK Technical Support Manager) – Christeyns Food Hygiene
Richard outlined the methods of detecting, identifying and controlling bacterial and other contaminants of food safety interest throughout the industry. He covered the relative timescales of different tests and how rapid methods can be sensibly deployed to control rather than monitor contamination. Richard concluded by providing some top tips for using test technology to best inform the food safety management system of an operation.
PRACTICAL MANAGEMENT & CONTROL OF LISTERIA
Dr Christophe Noel (Innovation Director) - SGS
Christophe explained how molecular methods can assist with a successful Environmental Monitoring Programme and the considerations that should be made to ensure success. He outlined how single-point failure is not the whole story, rather long term trends are vital to effectively troubleshoot challenges when they arise and to resolve outbreaks. He talked about case studies involving biochemical testing running through the techniques that can be deployed including the use of whole genome sequencing. Christophe then went on to compare the different methods of genetic data that can be obtained from the systems available on the market. He cautioned that the data is only beneficial if you have correctly chosen the method of analysis.
Sarah Whiting (Raw Material, Supply Chain & Technical Training Manager) - 2SFG
Sarah outlined the pathogen management control strategies utilised including people, risk assessment (including validation and verification techniques), raw materials, equipment fabrication and maintenance of the production environment. Senior management commitment is essential to ensure resources are allocated and available to deliver training at all levels to ensure all levels are aware of the consequences of failure. Non-negotiable Listeria control strategies were outlined and Sarah explained how these were effectively explained to operatives and managers to ensure understanding and compliance.
Daniel Carrigan (Group Food Safety Manager) - Samworth Brothers
Daniel outlined the practices and actions taken to ensure food safety controls were enhanced and upgraded to reduce the incidence of pathogen occurrence in product. He put forth the assertion that without planning and information you will not be able to achieve Listeria control in a FMCG environment. Getting senior management control is essential to success and ensuring that a sequence of steps are taken to manage and control the pathogen allowing for the simple fact that the bacterium will be imported into the factory. The aim is to switch from a resident to a transient situation. Daniel discussed supplier management, barrier control and how these should be monitored to ensure compliance is being assured. He outlined the fabrication techniques that can be used to prevent ingress as well as ensuring that any resident populations can be addressed.
Panel Discussion
The event concluded with a panel discussion featuring all the presenters from the day and covered a wide range of questions from the audience. Many frank and open views were expressed and all the delegates left having learnt more about pathogen control, the he techniques that can be employed and the risks of failure for both consumers and the food business operator.
Kersia - Event Sponsor
PRACTICAL MANAGEMENT & CONTROL OF LISTERIA
Neogen
Pal
Christeyns Addmaster
Novonesis
SGS
Detectamet ALS
Osprey
Vikan LRQA
Listeria Management & Control
5th November 2024 10am - 3pm
This course will examine the practical identification, management and control of Listeria species in a food, dairy or beverage processing environment. Using case studies to examine the root cause of several notable outbreaks/ incidents and discuss the actions that could have been taken to prevent the issues
Cost: £166 (Members), £232 (Non-Members), £60 (Students), all plus VAT, per delegate.
5th, 12th & 19th November 2024 1pm - 3pm
This three-day course is designed to ensure that attendees gain an understanding of the skills and techniques required to get the most out of microbiology.
Cost: £166 (Members), £232 (Non-Members), £60 (Students), all plus VAT, per delegate.
UPCOMING SOFHT TRAINING EVENTS
7th October 2024 9:00am – 5:30pm RISK ASSESSMENT BRCGS – ONLINE
This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS. This course is part of the BRCGS Professional recognition programme.
Cost: £338 (Members), £375 (Non-Members), all plus VAT, per delegate
9th – 10th October 2024 9:00am – 5:30pm INTERNAL AUDITOR BRCGS –ONLINE
This two-day course will enable you to undertake internal audits and prepare companies for third party audits. It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace
You will be assessed throughout the course [50%] and you will also need to undertake a workplace audit and submit an audit report for assessment (50%]. You will need to gain a 75% pass for this assessment.
This course is part of the BRCGS Professional recognition programme.
Cost: £585 (Members), £650 (Non-Members) all plus VAT, per delegate
15th October 2024 9.30am – 10.30am PEST TREND ANALYSIS – ONLINE
Many independent and customer standards now require that Trend Analysis of pest activity is carried out regularly in order to help identify pest problems, demonstrate improving standards, determine pest risk etc. As the main pests regularly infesting food premises are flying insects, these are the main pests upon which trend analysis is carried out, but other species where repeated or ongoing activity has been recorded can also be analysed in this way. This course discusses methods and techniques for plotting and analysing trends.
Cost: £30 (Members), £42 (Non-members), £10 (Students), all plus VAT, per delegate
16th October 2024 9.00am – 4.00pm ROOT CAUSE ANALYSIS – ONLINE
There is an increasing expectation and focus on the use of Root Cause Analysis (RCA) in relation to audit and other nonconformances. This course provides practical guidance on RCA techniques which can easily be adopted into your business with effective results.
Cost: £166 (Members), £232 (Non-Members), £60 (Students), all plus VAT, per delegate
22nd October 2024 9:00am – 4:00pm
VALIDATION AND VERIFICATION –BRCGS ISSUE 9 – ONLINE
This one-day course will provide delegates with a thorough understanding of validation and verification so they know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS.
This course is part of the BRCGS Professional recognition programme.
Cost: £337.50 (Members), £375 (Non-Members) all plus VAT, per delegate
5th November 2024 9.30am – 12.30pm
SENSORY EVALUATION FOR QUALITY ASSURANCE – ONLINE OR CLASSROOM
This half-day course is suitable for employees in product development, technical and quality departments, purchasing/ buying departments. Providing information on the role and benefits of sensory evaluation in maintaining quality in food and beverage products and helping to understand the different test methods and their uses and how to set up acceptance and discrimination panels.
Cost: £130 (Members), £174 (Non-Members), £43 (Students), all plus VAT, per delegate
UPCOMING SOFHT TRAINING EVENTS
5th November 2024 10.00am – 3.00pm
LISTERIA MANAGEMENT & CONTROL – ONLINE
This course will examine the practical identification, management and control of Listeria species in a food, dairy or beverage processing environment. Using case studies to examine the root cause of several notable outbreaks/ incidents and discuss the actions that could have been taken to prevent the issues.
Cost: £166 (Members), £232 (Non-Members), £60 (Students), all plus VAT, per delegate
5th, 12th & 19th November 2024 1.00pm – 3.00pm
INTRODUCTION TO MICROBIOLOGY –ONLINE
This 3 x half-day course is designed to ensure that attendees gain an understanding of the skills and techniques required to get the most out of microbiology.
Cost: £166 (Members), £232 (Non-Members), £60 (Students) all plus VAT, per delegate
6 November 2024 9:30am – 3:30pm
LEADING & MANAGING A POSITIVE FOOD SAFETY CULTURE – ONLINE
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). 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.
Cost: £189 (Members), £255 (Non-Members), £83 (Students), all plus VAT, per delegate
Course Book: £23 (Included in price)
19th November 2024
INTERNAL AUDITING – ONLINE
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.
Cost: £166 (Members), £232 (Non-Members), £60 (Students) all plus VAT, per delegate
21st November 2024 9.30am – 12.30pm CLEANING & DISINFECTION PRINCIPLES & THEORY – ONLINE
This half day course provides delegates with an enhanced knowledge on the various types of cleaning agents and disinfection products and systems that are available for use within a food and drinks manufacturing environment and how they can be appropriately selected and applied. On completion of the course, delegates will be able to understand the how an effective cleaning program can reduce relevant hazards to acceptable levels and to also understand the various different cleaning agents and disinfectants that are available and demonstrate how they can ensure that the correct products are selected.
Cost: £83 (Members), £116 (Non-Members), £30 (Students), all plus VAT, per delegate
26th November 2024 9:30am – 4:30pm
PRACTICAL FOOD LABELLING & LEGISLATION – ONLINE
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.
Cost: £166 (Members), £232 (Non-Members), £60 (Students), all plus VAT, per delegate
Find out more about our training courses here:
sofht.co.uk/training-academy-courses
3rd, 4th & 5th December 2024
LEVEL 3 AWARD IN MANAGING FOOD SAFETY (RQF) – ONLINE
This three-day course takes a practical approach in how to implement and maintain high standards of food hygiene and safety to protect consumers from harm and help the food business operator comply with current legislation. Training will provide the candidate with a thorough understanding in how to identify and control common food safety hazards and manage an effective food safety management system based on the principles of HACCP. Course content is also relevant to current food safety legislation, industry best practice, Codex Alimentarius international food standards and clauses within BRCGS codes of practice and other similar food safety and quality certification schemes.
Cost: £395 (Members), £553 (Non-Members) inc. course book & exam – all plus VAT, per delegate
9th, 16th, 23rd, 30th January & 6th February 2025 1st, 8th,15th, 22nd & 29th May 2025
LEVEL 4 AWARD IN MANAGING FOOD SAFETY (RQF) – ONLINE
The Society of Food Hygiene and Technology is offering a Level 4 Food Safety Course for both food manufacturers and caterers 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 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). You could just attend one day for an attendance certificate, if a particular module was of interest to you. Please contact the SOFHT office.
Cost: £575 (Members), £805 (Non-members) inc. course book & exam – all plus VAT, per delegate
E-LEARNING COURSES Find out more here
LEVEL 1 FOOD HYGIENE AND SAFETY FOR CATERING
LEVEL 1 FOOD HYGIENE AND SAFETY FOR MANUFACTURING (MULTIPLE LANGUAGES)
LEVEL 1 FOOD HYGIENE AND SAFETY FOR RETAIL
LEVEL 1 – HACCP AWARENESS
LEVEL 2 FOOD HYGIENE AND SAFETY FOR CATERING (MULTIPLE LANGUAGES)
LEVEL 2 FOOD HYGIENE AND SAFETY FOR MANUFACTURING (MULTIPLE LANGUAGES)
LEVEL 2 FOOD HYGIENE AND SAFETY FOR RETAIL
LEVEL 2 FOOD SAFETY ASSESSMENT REFRESHER (ENGLISH)
LEVEL 2 FOOD SAFETY ASSESSMENT REFRESHER (POLISH)
LEVEL 2 FOOD SAFETY ASSESSMENT REFRESHER (ROMANIAN)
LEVEL 2 HACCP
LEVEL 2 HEALTH & SAFETY
LEVEL 2 TACCP & VACCP – UNDERSTANDING
LEVEL 3 FOOD SAFETY REFRESHER
LEVEL 3 MANAGING HACCP
LEVEL 3 SUPERVISING FOOD SAFETY
ALLERGEN AWARENESS ASBESTOS AWARENESS
CLEANING IN THE FOOD INDUSTRY COSHH
DISPLAY SCREEN EQUIPMENT ASSESSMENT (DSEA)
E.COLI O157:H7 – UNDERSTANDING
EQUALITY & DIVERSITY
FIRE SAFETY AWARENESS
FOOD LABELLING
FOOD NUTRITION & HEALTHY EATING
GENERAL DATA PROTECTION REGULATION (GDPR)
HAND HYGIENE FOR FOOD WORKERS
INTERNAL AUDITING & ROOT CAUSE ANALYSIS
INTRODUCTION TO FOOD SAFETY LADDER USE
LEGIONNAIRES DISEASE – UNDERSTANDING
LISTERIA MONOCYTOGENES AWARENESS
MANAGEMENT & SUPERVISORY
MANAGING DISINFECTION AND HYGIENE
MANUAL HANDLING
NOISE AWARENESS
PEST AWARENESS
PEST AWARENESS (POLISH)
WORKING AT HEIGHT
