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In House Food Safety Training Courses

 In House Food Safety Training Courses

Our regular course dates, locations and timings may not suit your business or organisation needs. So for business and organisations that wish to run their own courses and who can put together groups of candidates of between six( minimum) and fifteen(maximum) there is an alternative. We come to you when and where you want.

in house food safety training courses

Quality Food Safety training to the highest standards

In addition to providing REHIS certified food safety training courses TBDS is able to deliver a variety of its own courses. These are run to the same exacting standards. With successful trainees receiving a TBDS certificate of attendance or competance rather than the REHIS certificate.

Save time, money and minimise the risks to your business

As you supply the venue, the catering and any specialist equipment required you will understand the savings you will make at the same time maintaining quality training. You save on the REHIS  examination fees and your team members don’t have to do the travelling. We come to you.
If you want a course that we already supply all you pay for is the trainers daily rate, a per delegate admin charge and any travel and accomodation expenses – oh and its nice if you let them have coffee and lunch too.

Specialised Food Safety Training Courses

If you would like a TBDS course specially adapted to suit your business or organisation please get in touch. Many of our Food Safety Training courses can be easily adapted to meet your needs. And it doesn’t necessarily cost the earth.

Current TBDS Food Safety Training Courses

Basic Food Hygiene
Elementary Food Hygienespecialised food safety training
An Introduction to HACCP

Basic Food Hygiene Training

The aim of this course is to raise the trainees awareness of key food hygiene issues:

Bacteria: Their shapes and sizes. Where are they found? Which bacteria are harmful? How do bacteria multiply?

Causes of food poisoning: How Food Poisoning may be caused. The main sources of food poisoning and physical contamination. The symptoms of food poisoning.

Preventing food poisoning: How to prevent food poisoning by protecting food from the risk of contamination. Prevention of bacteria from multiplying. How to destroy harmful bacteria.

Personal hygiene: The need for personal hygiene. Washing of hands – when, where and how. The wearing of protective clothing. Covering of cuts and sores. Problems that can occur when wearing jewellery and nail varnish. Legal requirements.

The course style is informal and requires participation from the delegates with active discussion, group exercises and the use of video extracts.

This is a half day course running three and a half hours normaly from 09.30 to 13.00 which includes time for a mid morning break. If you like the course can also be run over an evening.
There is no test or exam at the end of the course delegates simply recieve a certificate of attendance.

If you would like to know more about the course or want to check available dates and costs please telephone  01786 818880 or use the contact form. If we can’t deal with your enquiry immediatly we will get back in touch within 48 hrs.

approved elementary food hygiene training courses in scotlandTBDS Elementary Food Hygiene Training

The elementary food hygiene training course is specifically aimed at all food handlers. So who or what is a “food handler” here is a definition used by the Food Standards Agency in the UK

FOOD HANDLERS

“Where it is used, the term ‘food handler’ mainly refers to people who directly touch open
food as part of their work. They can be employed or agency staff.
However, it also includes anyone who may touch food contact surfaces or other surfaces in
rooms where open food is handled. This is because they can also contaminate food by
spreading bacteria for example to surfaces that food will come into contact with, e.g. work
tops and food packaging before it is used. They can also contaminate other surfaces such
as door handles which can then contaminate the hands of people who handle food directly
for example.
The term can therefore apply to managers, cleaners, maintenance contractors and
inspectors for example. It is the effect of their presence that is important, not the reason for
them being there.”  Definition from the Food Standards Agency UK

The TBDS Elementary Food Hygiene Course Covers

A general introduction to food hygiene
Bacteria and their characteristics
The causes and prevention of food poisoning
Personal Hygiene
Cleaning practices
Common food pests and their control
Food safety legislation

The course style is informal and requires participation from the delegates with active discussion, group exercises and the use of video extracts.

This is a full day course running normaly from 09.30 to 16.30 which includes time for a mid morning break, lunch and an afternoon break too.If you like the course can also be run over two half days or two evenings.
At the end of the course there is a short multiple choice examination to ensure that candidates have met the required standard. Successful candidates are awarded a TBDS certificate of competence.

if you would like to know more about the course or want to check available dates and costs please telephone 07720 895765 or use the contact form. If we can’t deal with your enquiry immediatly we will get back in touch within 48 hrs.

TBDS HACCP Training Course

If only it could be made simple! It’s something we hear all of the time. HACCP tends to create chaos and panic among some food businesses and that’s without the legislation that came into force on January 1st 2006.

The legislation requires: “the introduction of food safety management procedures based on the application of Hazard Analysis and Critical Control Points (HACCP) principles. The application of HACCP-based principles in food manufacturing and preparation is widely regarded throughout the EU and in most developed countries as crucial to the management of food safety and, in turn, consumer protection.”
At TBDS our aim is to – Help All Clients Create Procedures – get it!

Who should attend? Well, the workshops are for anyone who is in a position of responsibility within a food business – especially managers, heads of department and supervisors.

This course is normally run in the form of two morning workshops from 09.00 to 13.15 with a mid morning break, over two weeks and requires that the delegates complete some homework between the workshops.

The two HACCP training course work shops consider the following areas:

Prerequisite programmes, Hazards, Codex implimentation of HACCP, Legal requirements and HACCP principals, Critcal control points and critical limits, Control measures, Monitoring, Corrective action, Verification and documentation.

If you would like to know more about the course or want to check available dates and costs please telephone  01786 818880 or use the contact form. If we can’t deal with your enquiry immediatly we will get back in touch within 48 hrs.

OK training costs money. But, what’s the cost to your business of bad publicity and loss of earnings caused by an outbreak of food poisoning?