Commercial Training

Our Advanced Biosecurity and Food Safety course has been developed to provide a higher level of training in biosecurity for poultry production sites. This course is aimed at those who supervise or audit the biosecurity arrangements in place on a poultry production site, such as fieldsmen and area managers. This course has been approved by the Poultry Passport scheme.

This course includes the following:

• Identification of current UK & EU Legislation
• Identification of relevant Assurance schemes
• Developing policies and procedures
• Methods of auditing and monitoring biosecurity
• Specific measures required to control; salmonella and campylobacter
• Increased biosecurity during periods of high risk
• Identification and management of notifiable diseases
• Review and monitoring of terminal cleaning procedures
• Management of waste

Our Agricultural Health & Safety course has been developed to provide essential health & safety training to those working on poultry production sites. This course has been accredited by the Poultry Passport scheme as an approved course.

This course provides training in:

• Organisational Security requirements
• Roles and responsibilities – legal & organisational
• Reporting of inadequate control measures and corrective actions
• Importance of following manufacturers instructions
• Fire and emergency procedures specific to your location and role
• Different types of fire extinguisher
• Safe transportation and storage of materials
• Specific risks to child safety
• Accident reporting
• Types of PPE inc. usage, storage, inspection and replacement
• Health hazards of poultry dust
• Electrical safety
• Lone working arrangements
• Site traffic movement
• Chemical safety inc. dilution rates; Machinery safety inc. cleaning procedures
• Noise
• Notices and written instructions inc. sign recognition
• WRULD

This course looks at the routes of disease transmission and how putting in simple practices can prevent the introduction or spread of disease. The courses give an overview of common infectious diseases, as well as notifiable diseases. Learners look at the stages of successful cleaning and disinfection, as well as having an overview of COSHH. The course also covers the importance of good egg handling and storage as well as factors effecting the quality of eggs.

Topics covered also include;

• Good biosecurity practices
• Hygiene monitoring
• Terminal cleaning and disinfection
• Chemical Usage
• Waste Management
• Egg handling, storage and marking
• Egg quality issues
• Site security

The CIEH Food Safety Level 2 in Catering course is designed to help anyone who works in a place where food is prepared, cooked and handled. This course will make best practice recommendations for a range of food safety and hygiene hazard scenarios.

CIEH Food Safety Certificate: The CIEH is a recognised Awarding Body through its Royal Charter. The CIEH training course is certified by the Chartered Institute of Environmental Health. Upon successful completion of the online Food Safety Level 2 course the certificate can be downloaded, saved and printed.

What’s Included in the CIEH Food Safety Level 2 in Catering:

• Food safety hazards
• Temperature control
• Refrigeration, cooling and cold holding of foods
• Cooking, hot holding and reheating of foods
• Food handling
• Principles of safe food storage
• Cleaning
• Food premises and equipment
• The Law

The Level 2 CIEH HACCP training (Hazard Analysis and Critical Control Point) helps in understanding the use of this system in a food business. It will guide food operators on food safety management and provides controls that ensure a safe food environment that protects consumers and satisfies external scrutiny by inspectors. Learners will be able to print out examples and blank forms for use within their own organisation, and will understand how these are mapped onto the 12 Step HACCP Codex Model.

What’s Included in the Level 2 CIEH HACCP Training:

• Explain the concept of HACCP
• Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety
• State the benefits of a HACCP based food safety management system
• State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply.

CIEH HACCP Certification: The CIEH is a recognised Awarding Body through its Royal Charter. The Level 2 CIEH HACCP training course is certified by the Chartered Institute of Environmental Health.

The Level 2 CIEH Health Certificate in Occupational Health & Safety training course is ideal for anyone responsible for health and safety across sectors such as facilities, catering, care, logistics/warehousing, food manufacturing and light construction. Key health and safety legislation, safety management processes, risk assessment and prevention is covered in this course.

What’s included:

• Health and safety matters
• A safe workplace
• Working safely
• Vehicles, noise and heights
• Manual handling
• Fire and electrics
• COSHH
• When things go wrong.

This course is certified by the Chartered Institute of Environmental Health. The CIEH is a recognised Awarding Body through its Royal Charter.

The CIEH Intermediate Certificate in Food Safety course is designed for managers and supervisors who need a broad understanding of food safety control and who have responsibility for developing and maintaining a food safety management system. It is recommended that all food environments should have at least one person trained at this level, especially if they are responsible for others. Upon completion of this course you will be able to lead on food safety initiatives designed to mitigate any food related hazards that pose a risk to consumers, as well as identify potential problems and recommend solutions.

Who is this course for:

• Anyone involved in supervising and managing others in a food environment where food is prepared, cooked and served; processed or manufactured; sold in a retail outlet.
• Those wishing to progress from the Foundation Certificate in Food Safety.

All candidates who have taken the CIEH Level 3 Award in Food Safety Supervision for Manufacturing are recommended to take a refresher course three years after completion. Possession of CIEH Level 3 Award in Food Safety Supervision for Manufacturing is a prerequisite for attending this course. Food safety regulations and best practice are constantly changing, and in order to guarantee safe food for consumers, food business supervisors must keep their knowledge up to date.

This qualification covers:

• Food safety legislation and compliance
• Importance of food safety management procedures
• Good food safety practice
• Food safety management procedures
• Training and Communication
• How to implement food safety management procedures
• Understanding the role of supervision in food safety management procedures

Suggested progression following completion of this award is the CIEH Level 4 Award in Food Safety Management for Manufacturing.

The CIEH Health and Safety Level 3 in the Workplace course is essential for anyone in a supervisory role who requires a thorough understanding of health and safety. There is a particular emphasis on monitoring of staff and controls to help minimise the risk of accidents and processes to deal with ill-health in the work place.

CIEH Certification: The CIEH is a recognised Awarding Body through its Royal Charter. This CIEH Level 3 Health and Safety in the Workplace course is certified by the Chartered Institute of Environmental Health. Upon successful completion of the health and safety level 3 training the certificate can be downloaded, saved and printed.

What’s included in the CIEH Health and Safety Level 3 in the Workplace:

• Introduction to health and safety
• Legislation
• Accidents in the workplace
• Ill health in the workplace
• Health and safety organisation and management
• The role of supervisors.

Our Dealing with Conflict course will equip you with the skills needed to handle conflicts effectively and maintain a productive work environment. This course is ideal for supervisors, managers, and anyone wanting to strengthen their mediation and problem-solving abilities.

This will include:

• Understanding conflict
• Recognising signs and causes of conflict
• Dealing with conflict 
• Emotional intelligence
• Psychology behind behaviours
• Communication methods
• Managing challenging conversations
• Conflict resolution
• Escalating problems

Attending this course will allow learners to gain a greater understanding of current environmental issues effecting poultry production and a general over view of current issues, increase their knowledge of relevant environmental legislation, create a waste management plan / environmental policy for their site and improve your knowledge of new renewable energy sources.
Topics covered includes;

• Environmental issues
• The Law
• Water Costs and Savings
• Water Pollution and Prevention
• Energy
• Reducing and Recycling Waste
• Environmental Policy

This course looks at the routes of disease transmission and how putting in simple practices can prevent the introduction or spread of disease. This is approved by British Poultry Training as meeting the Poultry Passport training requirements. The course gives an overview of common infectious diseases, as well as notifiable diseases. Learners look at the stages of successful cleaning and disinfection, as well as having an overview of COSHH.

Topics covered also include;

• Good biosecurity practices
• Hygiene monitoring
• Terminal cleaning and disinfection
• Chemical Usage
• Waste Management

Our Food Safety for Egg Producers course has been specifically developed to provide essential food safety training in the context of an egg production site. This course has been approved by the Lion Training Passport scheme.

The course will teach delegates the following topics:

• Definition of Food Safety and your role
• Personal Hygiene/PPE/staff procedures
• Cleaning methods/chemical usage
• Temperature control
• Traceability requirements
• Traceability record keeping
• Pest control management & identification of pest activity

Your managers must know how to effectively train others to pass-on important skills, knowledge, and information. Training people requires that you master some specialised communication skills. Communication may be defined as “A transfer of information and emotion, from one mind to another”. This one day “Train the trainer” course will teach you how to present your message without causing any loss, confusion, error or omission, in the minds of your listeners. We will teach you how to transfer knowledge quickly in a constructive, organised, interesting and entertaining way. This unique course will empower you to get the best results possible from any training situation.

Learning Outcomes:

• Improve the technique of all trainers
• Eliminate common errors and replace them with correct knowledge and skills
• How to motivate learners
• How to make information more understandable
• How to make information “memory friendly”
• The proper use of language
• The proper use of voice tones and body language
• The use of illustrative examples
• VAK techniques
• NLP techniques
• Honey and Munford Theories
• Physical involvement – Active learning
• How to use repetition
• How to never overwhelm an audience with too much information
• How to gain learners 100% attention and focus
• Evaluation: 15 Minute micro teach session per delegate
• Feedback review and Peer Assessment per delegate

This courses has been developed by the Gangmaster Licensing and Abuse Authority (GLAA) specifically for the poultry meat and egg production sectors and is approved by both the Poultry Passport and Lion Training Passport scheme. This course provides training to help recognise the signs that a person may be a victim of modern slavery and how to report your concerns either within your organisation or to the authorities.

By the end of this course, you will:

• Have knowledge of the purpose of internal auditing and why it is important
• Understand a risk-based approach to internal auditing
• Understand the roles and responsibilities of the internal auditor
• Understand what is involved in setting up an internal audit system, checklist and plan
• Understand how to complete an audit and how to evaluate corrective actions with objective evidence of the audit
• Understand the steps involved in traceability
• Be able to identify the processes which need to be internally audited within a business
• Know more about the different types of audits
• Work with the latest issue BRC Global standards clauses to identify non conformance
• Complete a mock internal audit from a section of the BRC global standards.

Our Introduction to Management course is perfect for team leaders, assistant managers, supervisors and those looking to take their first step into management. Gain the skills to lead confidently, manage teams effectively, and grow your leadership abilities.

Topics include:

• Leaders vs managers
• Management styles
• Management models in practice 
• Communication 
• HR procedures & legal requirements 
• Sickness & absence 
• Bullying & harassment

This is a Poultry Passport approved course. Course contents includes:

• What is Manual Handling
• Legislation
• Statistics
• Accidents and Injuries – Acute and Chronic
• Spine diagram and explanation
• Prevention
• Employer responsibilities
• Employee responsibilities
• Task , Individual, Load, Environment
• Control measures
• Team Working
• HSE Weight lifting Guidance
• 10 question multiple choice test.

This course is designed to give an overview of on-farm welfare issues associated with commercial egg production aimed at the role site Manager. Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

• Stress prevention
• Signs and symptoms of ill health
• Feed, water and environmental provision
• Humane disposal
• Salmonella monitoring procedures
• Range Management
• RUMA guidelines
• Health plans

This course has been developed by Poultec Training Consultants to provide guidance and training on Poultry Welfare during catching and handling operations. It is designed to support your company’s welfare policies and procedures, DEFRA welfare codes and the FAWC Report on the Welfare of Broilers.This course will be delivered as an interactive presentation / workshop and you are encouraged to participate by voicing any comments or opinions you might have on the subject.You will be issued with copies of the Welfare Codes and a Workbook. A certificate of attendance will be issued upon completion of the course.

Our Poultry Welfare (breeders) course has specifically been developed to provide farm staff with essential training in poultry welfare. This course has been approved by the Poultry Passport scheme.

This course contains the following topics;

• Equipment required to maintain bird welfare
• Legislative requirements, codes of practice and industry standards
• Litter conditions and how this affects the flock
• Accommodation and shelter
• Feed and water quality
• Emergency procedures
• Environmental conditions, inc. ventilation rates
• Record keeping requirements
• Waste disposal of fallen stock
• The Five Freedoms
• Correct bird handling procedures
• Identification of normal & abnormal behaviour and the reasons for changes
• Causes of stress in poultry
• Identification of birds that require culling
• Culling techniques approved by legislation

Our Poultry Welfare (broilers) course has specifically been developed to provide farm staff with essential training in poultry welfare. This course has been approved by the Poultry Passport scheme.

This course contains the following topics:

• Equipment required to maintain bird welfare
• Legislative requirements, codes of practice and industry standards
• Litter conditions and how this affects the flock
• Accommodation and shelter
• Feed and water quality
• Emergency procedures
• Environmental conditions, inc. ventilation rates
• Record keeping requirements
• Waste disposal of fallen stock
• The Five Freedoms
• Correct bird handling procedures
• Identification of normal & abnormal behaviour and the reasons for changes
• Causes of stress in poultry
• Identification of birds that require culling
• Culling techniques approved by legislation

Our Poultry Welfare (hatchery) course has specifically been developed to provide hatchery staff with essential training in poultry welfare. This course has been approved by the Poultry Passport scheme.

This course contains the following topics:

• Equipment required to maintain bird welfare
• Legislative requirements, codes of practice and industry standards
• Accommodation and shelter
• Feed and water quality
• Emergency procedures
• Environmental conditions, inc. ventilation rates
• Record keeping requirements
• Waste disposal of fallen stock
• The Five Freedoms
• Correct bird handling procedures
• Identification of normal & abnormal behaviour and the reasons for changes
• Causes of stress in poultry
• Identification of birds that require culling
• Culling techniques approved by legislation

This course is designed for people who want to receive training in emergency first aid. It is especially suited for nominated first aiders in smaller, low risk working environments, such as small offices. The course covers first aid protocols for adult casualties only.

This course provides basic life saving first aid skills and knowledge of workplace health and safety regulations, covering:

• Adult resuscitation (CPR)
• Burns and scalds
• Choking adult
• Communication and casualty care
• Defibrillator prompts and how to respond (theory based)
• Defibrillator pad placement (theory based)
• Minor and severe bleeding
• Role of the first aider (including knowledge of health and safety regulations)
• Seizures
• Shock
• Unresponsive adult