RSPH Award in Level 3 Food Safety
From: £625.00 plus VAT
Overview
RSPH Level 3 Food Safety for Food Manufacturing course covers the aspects of the supervision of food hygiene and safety that enables candidates to identify problem areas and to recommend solutions.
Cost: £625 (Members), £875 (Non-Members) all plus VAT, per delegate
Date:
TBC
Platform: Microsoft Teams
Trainer: Helen Hood
Provider: totrain
Description
T&C's
Who should attend?
- Certification body auditors or new auditors seeking registration
- Technical and Quality Managers who wish to gain an in-depth understanding of the audit process
- Consultants
At the end of the course you will:
- Understand the background and benefits of the Global Standard for Food Safety
- Understand the relationship with other Standards: ISO and the GFSI – benchmarked standards
- Know the fundamental clauses and statements of intent
- Understand the BRCGS audit methodology, the enrolment program and the unannounced audit schemes
- Know how to close an audit and deal with corrective actions
- Know how reports are uploaded onto the BRCGS Directory and how certificates are issued
- Understand the benefits of a BRCGS Directory and how certificates are issued
- Understand the benefits of a BRCGS Directory listing
- Understand how certification bodies are monitored for compliance by BRCGS
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
Who should attend?
Suitable for Technical Teams, Hygiene Managers, and Supervisors who are directly involved with the validation and verification of an open plant and cleaning in place regimes within the food and drink manufacturing environments.
Course content:
Six modules on: Reasons for Validation, Hygienic Design, Sampling Techniques, The Cleaning Validation Process, How to produce a Cleaning Validation Report, Monitoring and Verification of cleaning to ensure the validated state is maintained.
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
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