• NVQ Level 2 in Food Manufacture

• NVQ Level 3 in Food Manufacture

• Apprenticeships Food Manufacture

• Food Safety

• HACCP

• Health and Safety

• COSHH

• Food Hygiene

• Manual Handling

• BRC Auditor Training Course

• Ladder Safety

• All Short Courses

NVQ Level 2 Food Manufacture

This qualification is ideal for those who currently work within the food manufacturing industry and wish to gain a nationally recognised qualification. The City & Guilds Level 2 award is aimed at operative level and there are no entry requirements, however candidates will need to be able to demonstrate competence and gather evidence to build their portfolio.

Delivery is flexible and tailored to individual company requirements. All training is delivered on site and during the candidates normal working hours/shift. Candidates build a portfolio of evidence during this award, which is theirs to keep, and can be a useful reference guide. Assessors will visit candidates once a month and carry out direct observations.

This qualification will take approximately 9 months from induction to completion of the award.
To gain this qualification, candidates will be required to complete 8 NVQ units. This is made up from 2 mandatory units (Food Safety & Health and Safety) and a choice of a further 6 units, which will be dependant on the candidates job. Poultec Training Ltd have a variety of different pathways to gain this qualification and these will be allocated during the induction process.

Examples of pathways:

• Packing
• Forming
• Warehouse and dispatch
• Production support/Line feeding
• Boning
• Evisceration
• Quality Audit
• Banding
• Enrobing
• Retail Butchery
• Cleaning

Courses costs: Funding may be available if eligibility criteria is met.

Top

NVQ Level 3 Food Manufacture

This qualification is ideal for those who work in a supervisory position within the food manufacturing industry and wish to gain a nationally recognised qualification. The City & Guilds Level 3 award is aimed at people who supervise a team or project. Candidates will need to demonstrate competence around a wide range of complex and non routine activities. While there is no entry requirements it is ideal for candidates to have already completed the level 2 NVQ. Candidates will need to be able to demonstrate competence through completing projects, undertaking direct observations and gather evidence to build their portfolio.

Delivery is flexible and tailored to individual company requirements. All training is delivered on site and during the candidates normal working hours/shift. Candidates build a portfolio of evidence during this award, which is theirs to keep, and can be a useful reference guide. Assessors will visit candidates once a month and carry out direct observations and assess candidates work.

This qualification will take approximately 12 months from induction to completion of the award.

To gain this qualification, candidates will be required to complete 8 NVQ units. This is made up from 1 mandatory unit (HACCP) and a choice of a further 7 units, which will be dependant on the candidates job. Poultec Training Ltd have a variety of different pathways to gain this qualification and these will be allocated during the induction process.

Courses costs: Funding may be available if eligibility criteria is met.

Top

Apprenticeship Food Manufacture

This qualification is ideal for those who currently work within the food manufacturing industry and wish to gain a nationally recognised qualification. This qualification is based on Improve's Framework for Apprenticeships and is made up of;

• City & Guilds Level 2 award in Food Manufacturing,
• Key Skills level 1 in Application of number and Communication*
• VRQ (Vocationally Related Qualification) in Food Manufacture

The apprenticeship is aimed at operative level and there are no entry requirements.

*If recent GCSE qualifications include Maths and/or English at level C or above, these can be used as concessions in place of taking the Key skill qualification

Candidates will need to be able to demonstrate competence and gather evidence to build their NVQ and Key Skills portfolios.

Delivery is flexible and tailored to individual company requirements. All training is delivered on site and during the candidates normal working hours/shift. Candidates build a portfolio of evidence during this award, which is theirs to keep, and can be a useful reference guide. Once a month assessors will visit candidates and carry out direct observations on the shop floor. Candidates also have a visit from a key skills tutor each month and receive classroom based Key Skills training. This qualification will take approximately 12 months from induction to completion of the award.

This apprenticeship programme is funded entirely by the Learning and Skills Council if eligibility criteria is met.

Top

Food Safety

CIEH Level 1 Award in Food Safety for Manufacturing, Retail or Catering

Level 1 awards in food safety are run as half-day courses

Skill level: Suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff.

Course Content: Food Safety (food hygiene, hazards, responsibilities) Personal Hygiene, Cleaning, Contamination

Learners Outcome: A nationally recognised qualification

Next Steps: CIEH Level 2 Award in Food Safety

Course Duration: Half Day

CIEH Level 2 Award in Food Safety for Manufacturing, Retail or Catering

Designed to address National Occupational Standards reflecting sector-specific needs. In line with this requirement, the CIEH Level 2 Awards in Food Safety have been designed to address the food safety needs of the catering, manufacturing and retail sectors

Skill level: Designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Course Content: Legislation, food safety hazards, temperature control, refrigeration, chilling and cold holding, cooking, hot holding and reheating, food handling, principles of safe food storage, cleaning food premises and equipment

Learners Outcome: A nationally recognised qualification

Next Steps: CIEH Level 3 Food Safety Management

Course Duration: 1 Day

CIEH Level 3 Award in Supervisory Food Safety in Manufacture, Retail or Catering

Changes in legislation in January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively

Skill level: Managers and supervisors in medium and large manufacturing or catering businesses

Course Content: Legislation, supervisory management temperature control (chilling, and cooking), cleaning, contamination control, applying and monitoring good hygiene practices, implementing good food safety procedures, contributing to the safety training of others

Learners Outcome: A nationally recognised qualification

Next Steps:CIEH Level 4 Award in Food Safety

Course Duration: 3 Days

Top

Health and Safety

CIEH Level 2 Award in Health & Safety in the Workplace

The CIEH Level 2 Award in Health and Safety in the Workplace replaces the Foundation Certificate in Health and Safety in the Workplace. The qualification can be tailored to business and individual needs to make the learning experience relevant and fit for purpose

Skill level: All employees

Course Content: Legislation, welfare, the workplace and workplace equipment, risk assessment, manual handling, hazardous substances, transport and vehicles, noise and vibration.

Learners Outcome: A nationally recognised qualification

Next Steps:CIEH Level 3 Award in Health and Safety in the workplace

Course Duration: 1 Day

CIEH Level 3 Award in Health & Safety in the Workplace

Supervisors have both a legal and moral responsibility to look after the health and safety of employees. This qualification will enable managers and supervisors to improve the health and safety culture of their organisation, whatever its size or activity

Skill level: Supervisors, owners, team leaders or managers responsible for health and safety

Course Content: Concept of health and safety, accidents in the workplace, ill health in the workplace, legal provisions (UK only), health and safety organisation and management, supervising health and safety

Learners Outcome: A nationally recognised qualification

Next Steps: CIEH Level 4 Award in Health and Safety

Course Duration: 3 Days

Top

Poultec HACCP Awareness - 1 day

The need to adopt preventative strategies in the preparation of food to ensure its safety has increasingly become the focus of good practice and regulatory requirements. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards. A number of formal systems of hazard analysis exist e.g. Hazard Analysis Critical Control Point (HACCP).
One of the main objectives of our HACCP Awareness training programme is to assist proprietors of food businesses to operate more safely and meet the requirements of current, and new, legislation by introducing a rational and realistic system of analysis. There are a number of basic steps and principles involved in a hazard analysis system but no matter how 'simple' the system or the operations it may cover it can only be effective if the personnel concerned:

• understand the principles
• have experience of the working environment or activity
• appreciate the need to develop realistic controls
• understand the importance of monitoring and periodic review

Among those who would benefit from this training programme are:

• People who deal with food in a food manufacturing environment

Participants should have a basic understanding of food safety issues prior to attending this programme. It is therefore strongly recommended that prospective candidates have previously successfully completed a Level 2 Food safety programme as minimum.

• The training time to cover the syllabus areas must be at least 6 hours, typically covered in 1 day.

Examination: The candidates will undertake a formal exam containing 10 multiple choice questions.
Availability: This can be delivered at South Green Park, Mattishall or in-house as part of an ongoing food safety development programme.

Poultec Intermediate HACCP

• Understand the principles
• Have experience of the working environment or activity
• Appreciate the need to develop realistic controls
• Understand the importance of monitoring and periodic review

Among those who would benefit from this training programme are:

• Owners and managers and sole proprietors
• Supervisors
• Team leaders
• Trainers

Participants should have a broad understanding of food safety issues in advance of attending this programme. It is therefore strongly recommended that prospective candidates have previously successfully completed a foundation level Food safety programme as minimum.
The training time to cover the syllabus areas must be at least 9 hours, typically covered in 1.5 - 2 days. Successful completion of the programme will enable delegates to:

• Play an active part in the design of hazard analysis systems
• Take responsibility for all, or elements of hazard analysis systems depending on the size, nature and complexity of the business
• Manage the monitoring of controls and their periodic review
• Assist in the formulation of more effective work practices
• Identify the need for further advice and guidance in specialised food industry sectors or processes

Examination: The candidates will undertake a formal exam containing both multiple choice and essay style questions.

Availability: This can be delivered at South Green Park, Mattishall or in-house as part of an ongoing food safety development programme.

Top

CIEH Level 2 Award in the Principles of COSHH

Supervisors have both a legal and moral responsibility to look after the health and safety of employees. This qualification will enable managers and supervisors to improve the health and safety culture of their organisation, whatever its size or activity

Skill level:This half day qualification is designed for those who use substances hazardous to health at work. Although there is no official entry requirement it is suggested that candidates complete the CIEH Level 2 in the Workplace prior to attending this course.

Course Content: It introduces candidates to substances, the risks and controls available, and outlines what to expect from a control of substances hazardous to health (COSHH) assessment. The qualification will prepare employees to contribute to the safer use of hazardous substances in their workplaces. The qualification covers the following topics:

• Definition and types of substances hazardous to health in the workplace
• Health effects of hazardous substances and their causes
• COSHH assessments and control options
• Responsibilities imposed by the Control of Substances Hazardous to Health Regulations 2002

Learners Outcome: A nationally recognised qualification

Next Steps: Candidates that are successful with this qualification usually move on to the CIEH Level 3 Health and Safety in the Workplace.

Course Duration: 3 Hours

Top

CIEH Principles of Manual Handling

Skill level: All employess - This qualification introduces candidates to the hazards and risks involved in manual handling and outlines what to expect from a manual handling assessment. It will enable employees to develop safer manual handling techniques in the workplace.

Course Content: Course covers the following topics:

• The process of manual handling in the workplace
• Manual handling injuries and the activities which cause them
• Manual handling assessment and control options
• Responsibilities imposed by the Manual Handling Operations Regulations

Learners Outcome: A nationally recognised qualification

Next Steps: CIEH Level 2 Award in Health & Safety in the Workplace

Course Duration: 3 Hours

Top

BRC Auditor Training Course

Skill level: Nominated competent personnel

Course Content: Course covers the British Retail Consortium standards and provides training to enable the learner to understand the auditing process, the responsibility of auditing in the food industry to meet legal obligation and perform a practical audit in the workplace.

Learners Outcome: Poultec Certificate of Achievement

Next Steps: CIEH L3 Supervisory Food Safety

Course Duration: 1Day

Top

Ladder Safety

Skill level: All employees - this course is designed to give employees the knowledge of correct ladder use and the law relating to working at heights

Course Content: Course covers the following topics:

• Legal obligations
• Ladder selection
• Safe working practices
• Storage and maintenance

Learners Outcome: Poultec Certicate of Attendance

Next Steps: CIEH Level 2 Award in Health & Safety in the Workplace

Course Duration:Half day

Top