TRAINING ACADEMYProspectus 2018

From meeting legal requirements, to cleaning to pest control,there is a cost effective, relevant course for everyone.

The courses are run by some of the leading food hygiene and safety experts in the UK and held at SOFHT’s centrally-based headquarters in Staffordshire.

The Society of Food Hygiene and Technology’sexciting package of one to five day training courses

focuses on the topical issues affecting everyoneworking in today’s fast-moving food industry.

WE’VE MAINTAINED

OUR PRICES ANDINTRODUCED

3 NEW COURSESFOR 2018!

PRACTICAL FOOD LABELLING & LEGISLATION 25 January & 6 SeptemberThis one day course will provide an initialunderstanding of the new food labellingrequirements outlined within the European FoodInformation to Consumers Regulation No1169/2011 (FIC).Who should attend? This is suitable for technicaldirectors, consultants, quality managers, NPDmanagers, food technologists, regulatorycompliance officers and specificationtechnologists.Course content: The course gets straight to theheart of the matter and will cover: food labellinglaw; penalties for food labelling non-compliance;mandatory food information, including nutrition(required from December 2016), compositionalstandards and an overview of product claims.These will be illustrated by practical exercisesand labelling examples.

TRAINING TO TRAIN NEW7 & 8 February (2 day course)5 & 6 December (2 day course)CPD Level 3 Accredited AwardWho should attend? A 2 day course to assist thosewanting to train and develop the skills needed to puttogether and present a training course. Day 1concentrates on the stages of learning and theteacher/training cycle. Day 2 delegates are expectedto do a 20 minute micro teach on a subject of theirchoice. This could be a personal interest/hobby orwork related.What can students expect to learn?It is expected that the delegate will understand:-Ground rule and ice breakers, The learning cycle andlearning styles, teacher/training cycle, Lesson plan,Health and Safety requirements, Micro teach, Peerfeedback, EvaluationHow is it assessed? Delegates are assessed by thedelivery of the micro teach session.

LEVEL 4 FOOD SAFETY22 February (DAY 1)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

LEVEL 4 FOOD SAFETY22 March (DAY 2)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

MICROBIOLOGY FOR NON-MICROBIOLOGISTS*12 April & 18 OctoberThis course provides an essential guide tomicrobiology within the food manufacturingenvironment and how it can impact on the dailyrunning of a site.Who should attend? A one day `taster session’suitable for those requiring basic microbiologicalknowledge in order to operate safely in foodmanufacturing. Course content: The course will cover anintroduction to basic microbiology along with anoverview of how a laboratory tests for microbes.The main sources of factory-based bacteria will beexamined and guidance will be given on how tominimise those bacterial risks. A profile on foodpoisoning and a study of the major bacterial groupscompletes the programme.

LEVEL 4 FOOD SAFETY26 April (DAY 3)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

ROOT CAUSE ANALYSIS*10 MayThere is an increasing expectation and focus on theuse of Root Cause Analysis in relation to audit andother non conformances. This course providespractical guidance on RCA techniques which caneasily be adopted into your businesswith effective results. Who should attend? The course is suitable foranybody with responsibility for investigating nonconformances or managing corrective actions withintheir company.Course content: The course is workshop based andwill take delegates through the RCA process fromthe point at which a non conformance has beenidentified. Scenarios will be explored where theRCA process is used to generate outcomessignificantly different and ultimately more effectivethan those designed simply to address thesymptoms of the problem.

LEVEL 4 FOOD SAFETY24 May (DAY 4)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

INTERNAL AUDITING 21 June & 13 SeptemberThis one day course is designed to ensure thatattendees gain an understanding of the skills andtechniques required to get the most out ofinternal auditing.Who should attend?The course will suit current internalauditors seeking to enhance their knowledge, anybodywishing to become an internal auditor and those withresponsibility for managing internal audit programmes.Course content: The course covers the entire processof Internal Auditing. From the use of risk assessmentto determine audit plans, to developing templates andaudit scopes to ensure thoroughness and consistencythrough to the completion of effective audits and themanagement of corrective actions. Workshops are runthroughout the day to support the learning process.Successful completion of the short exam at the end ofthe course will lead to certification.

LEVEL 4 FOOD SAFETY28 June (DAY 5)See separate leaflet or visit our websitewww.sofht.co.uk for further details.

HACCP LEVEL 3 (2 Day course)3 & 4 JulySee separate leaflet or visit our websitewww.sofht.co.uk for further details.

LEVEL 4 FOOD SAFETY19 July (DAY 1)See separate leaflet or visit our website www.sofht.co.uk for further details.

LEVEL 4 FOOD SAFETY23 August (DAY 2)See separate leaflet or visit our website www.sofht.co.uk for further details.

EFFECTIVE MANAGEMENT OF CLEANING AND HYGIENE 4 SeptemberThis course has been refreshed to reflectcurrent trends in hygiene managementincluding expectations of major retailers andthe BRC standards.Who should attend? This course covers asubject which is key to all food businesses andis relevant to any personnel working in a foodproduction environment. It will be particularlybeneficial to those working in technical orhygiene roles.

Course content: It will consider the obstacles ofmaintaining good hygiene standards, how thesecan be overcome and will explore the elements ofan effective hygiene management system.The importance of selecting the correct cleaningchemicals and materials with an overview ofsome novel cleaning technologies. The coursewill encompass the role of cleaning from theperspective of microbiological concerns, allergencontrol, species authenticity and pest prevention.Systems for validating, verifying and auditinghygiene standards will be explained along withthe options for effective use of trend analysis andKPI targets. On completion of the course, delegates will beable to: To demonstrate how a hygiene managementsystem meets the hygiene requirements of theprocess (related to control of: microbiologicalcontamination, allergen contamination, speciesauthenticity, infestation); To demonstrate thecommon cleaning methods employed; Todemonstrate the elements of an effective hygienemanagement system.

ALLERGENS UNRAVELLED20 SeptemberWorking with experts in the field of allergenrisk assessment and management, we arepleased to offer this all embracing trainingcourse which will give you an up to date andcomprehensive insight into the complexsubject of food allergen management alongwith practical instruction in risk assessment.In particular we are pleased to be workingwith a trainer who is both the author ofcurrent published risk assessment guidanceand a major contributor to retailer allergencodes of practice and training sessions. Riskassessment will be demonstrated step bystep, and you will be shown how to integrateit within your operation, drawing on ourtrainer’s wealth of practical experience. Thiscourse will deliver thebackground understanding as well as thepractical knowledge required to implementallergen management controls on theFactory floor. Who should attend? If you need an up to dateunderstanding of approaches to allergenmanagement and regulatory and retailerperspectives. If you are concerned thatweaknesess in allergen management areexposing your business to risk and you needpractical guidance in how to go about riskassessment. If you want a clear insight intohow to implement manageable and effectivefactory floor controls based on best practiceadvice from experts. If you want to sensecheck existing risk assessment and controlmeasures against expert guidance. If youwant to be sure you will achieve compliancewith BRC Global Standard for Food Safety. Ifyou want to be able to clearly and confidentlydemonstrate to your customers that you havea sound allergen management system basedon a robust risk assessment approach. Course content: The course is speciallydesigned to deliver on all of the above pointsand you will receive a comprehensivetraining pack containing referenceinformation, risk assessment templates andthe guidance needed to use them effectivelywithin your company’s own environment atthe end of the course.

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LEVEL 4 FOOD SAFETY27 September (DAY 3)See separate leaflet or visit our website www.sofht.co.uk for further details.

CONTROL & VERIFICATION OFPACKAGING AND CODING3 OctoberCustomers have an expectation that the labelsand packaging are true, honest and transparent.They must represent the product and notmislead or deceive customers. It is key that allfood company are controlling and verifying thelabeling information on their food packaging. Aspart of a company’s due diligence it shouldensure that all information on its product. Thiscourse does not look at how to generate thelegally required information, but how to controland verify the packaging and in-house codingsystems to ensure the correct information hasbeen included in the packaging at all stages.Aim/objective of the course(s): Provide abackground and overview to packaging andcoding control and verification. Identify thedifferent steps at which control and verificationare required including: Artwork generation;Packaging receipt; Label generation; Codingapplication; Product development; Product shelflife; Promotions; Provide logical steps tocontrols and verify at each stage. Who should attend? This is suitable for technicaldirectors or managers, consultants, qualitymanagers, NPD managers, food technologists,regulatory compliance officers and specificationtechnologists.Course content: This course is will provide abackground and overview to packaging andcoding control and verification. It will also look atthe food industry and the stages to creating thefinished packaged and labelled product and willidentify the areas where control are required.This will include: Artwork generation, Packagingreceipt, Label generation, Coding application,Product development, Product shelf life,Promotions, The course will provide logicalsteps to controls and verify at each stage.

MANAGING YOUR PEST CONTROL CONTRACT 4 OctoberPest control is essential in any environmentwhere food or food-grade packaging ismanufactured or stored. This service is almostinvariably contracted out to a specialist company.Effective management of the contractor is essentialif the relationship is to work effectively. ̀ ManagingYour Pest Control Contract’ training day will providethe information and advice necessary to implementand manage the contract successfully. Who should attend? Food, food-grade packagingand pharmaceutical manufacture, hospital andprison management, local authorityenvironmental health. Course content: Delegates will be given anoverview on what pests and why, understandingpesticide legislation, why have a contract, the legalimplications of using a contractor, setting yourown objectives, understanding the contractorsobjectives, establishing the specification, selectingthe contractor and monitoring performance.

SENSORY EVALUATION* 9 OctoberThis course will deliver an introduction to theprinciples of sensory analysis, and will screendelegates for their ability to taste against BS7667Part 1: ISO 8586. This is a highly experiential,interactive and enjoyable course. Who should attend? Technical, production or NPDprofessionals who would like an introduction tosensory analysis. Taste panel members who requirescreening for their ability to taste and an insight intothe basic principles of sensory analysis. Businesseswishing to implement a more formal approach tosensory analysis, by developing a taste panel teamand procedures. Anyone who would like a refresheror insight into this fascinating subject – whether forma production, technical or development background.Course content: What is sensory analysis, whatsenses are involved, what is the purpose of sensoryevaluation? How can it be used in food production?;The sense of vision and its role in sensoryevaluation. How we taste with our eyes; Taste – whatare the primary taste sensations and what is taste,how does taste vary from person to person.Screening for ability to taste; Aroma and taste –mechanisms and words used to describe aroma;Developing an aroma and taste vocabulary; Feel andtexture – how food behaves in the mouth; For thelast part of the course you will be introduced tosome simple taste panel tests.

LEADING AND MANAGING A POSITIVEFOOD SAFETY CULTURE11 October NEWFood safety culture is fast becoming a topic ofimportance in the food industry as businessesrecognise that it is simple not enough to haveprerequisite programs and HACCP plans in place,All staff also need to show a positive commitmentto the safety of food they produced and/or sell.This course promotes how you can develop andmaintain a positive food safety culture thatenhances your existing prerequisite programmesWho should attend? This course is intended forfood safety professionals involved with food safetyin retail, the food service industry, and foodprocessing plants.Course content: Introduction to food safety culture;Factors influencing a food safety culture;Components of a food safety culture; Assessingfood safety culture; Developing and promoting apositive food safety culture.Course book required @ £12 + VAT.

LEVEL 4 FOOD SAFETY25 October (DAY 4)See separate leaflet or visit our website www.sofht.co.uk for further details.

BIOCIDES AND DISINFECTION8 NovemberTo give a broad understanding of the role biocidesplay within disinfection protocols, the practicaloptions and legal/code of practice requirements. Who should attend? Technical, hygiene, productionand quality management teams. Course content: The course is specially designed tolook at: Target microorganisms – bacteria, fungi,

spores; Adhered cells and biofilms; Legalrequirements including BPR and legislationrelating to MRL’s; Disinfectant types; Applicationtechniques; Factors affecting disinfection efficacy;Disinfectant approval; Disinfectant selection;Disinfection resistance and cell persistence;Wholeroom disinfection; Verification of disinfection.

LEVEL 4 FOOD SAFETY22 November (DAY 5)See separate leaflet or visit our website www.sofht.co.uk for further details.

TRACEABILITY SYSTEMS29 NovemberIn an ever changing world where consumersexpect and demand that they and the companyproviding the food knows where it has comefrom, traceability is of paramount importance.The view that one step forward and one stepback traceability is sufficient is dated. It is crucial to be able to conduct mass balancetraceability and the fully understand therequirements of the system. Do you know at atouch of a button just where every raw materialor product including packaging came from andwhen? This course is will provide the backgroundand overview for the EU Legal requirements fortraceability. It will also look at the range ofsystems and methods to manage traceability inthe industry and define the scope of an effectivetraceability system at all elements of the supplychain.

Aim/objective of the course(s): The course willprovide an understanding of the followingareas: EU Legal requirements for traceability;Traceability requirements -National/International Standard; The scope ofan effective traceability system; An overview ofthe types of traceability systems available;Logical steps to deliver an effective traceabilitysystem; Defining the requirements of massbalance traceability; Ensuring procurement ofeffective and relevant supplier information;Establishing traceability and recall tests;Defining effective recall systems in the event ofan incident.

Who should attend: This is suitable fortechnical directors or managers, consultants,quality managers, NPD managers, foodtechnologists, regulatory compliance officersand specification technologists.

Course content: This course is will provide thebackground and overview for the EU Legalrequirements for traceability. It will also lookat the range of systems and methods tomanage traceability in the industry anddefine the scope of an effective traceabilitysystem at all elements of the supply chain.The course will also look at mass balancetraceability and the requirements of thesystem as well as testing and challenging ofall processes. In addition the course will lookat product recall recall processes and thelink with traceability.

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TRAINING ACADEMYBOOKING FORM 2018

NOTE; IF YOU REQUIRE ANY FURTHER ASSISTANCE, PLEASE CONTACT: The Society of Food Hygiene and Technology, The Granary, Middleton House Farm,Tamworth Road, Middleton, Staffs B78 2BD Tel: 01827 872500 Fax: 01827 875800 Email: admin@sofht.co.uk Website: www.sofht.co.ukThe organisers reserve the right to modify the sessions without prior notice. Data Protection - The personal information provided by you, will be held on adatabase. The Society sends out promotional material about its activities. Please inform the Society’s office if you do not wish to receive this information. © The Society of Food Hygiene and Technology

JOIN TODAY and enjoy reduced rates on these courses.A range of categories ofmembership are availableand many additionalbenefits; please contactthe Society’s office formore details.

Reservations and directionsAn acknowledgement ofbooking will be sent togetherwith directions to the venue onreceipt of the booking form. A receipted VAT invoice will beissued for all monies received.Payment of fees is required bythe date of the course.Fees (per session): For Society Members and nonMembers see form opposite(VAT to be charged atapplicable rate). Chequesshould accompanyreservations and be madepayable to The Society of FoodHygiene and Technology.

Fee for STUDENTS to attend any of these courses:

£50 (exc vat)†† Limited places and subject to availability

CONTINUINGPROFESSIONALDEVELOPMENT: Certificates of attendance willbe available after the session. Please tick if you require a CPD Certificate

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Administration details• All bookings will be acknowledged and confirmation will be sent on receipt of payment.• Cheques to be made payable to The Society of Food Hygiene and Technology or charge credit card.Cancellations/Substitutions: • Cancellations must be received by letter, fax or email by no less than 4 weeks prior to the event and will be subject to an administrationcharge of £30.00 + VAT. Thereafter no refunds will be given. Substitutions may be made and the correct delegate rate will be applied.

• The Society shall not be liable for the reimbursement of any travel or associated costs incurred by the delegate due to cancellation byeither party.

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COURSE TITLE COURSE DATE MEMBERS NON-MEMBERS DURATION PLEASE TICK RATES EXCLUDE VAT

PRACTICAL FOOD LABELLING LEGISLATION 1 DAY 25 January £145 £195

TRAINING TO TRAIN NEW 2 DAYS 7-8 February £290 £390

TRAINING TO TRAIN NEW 2 DAYS 5-6 December £290 £390

INTERNAL AUDITING* 1 DAY 21 June £145 £195

LEVEL 4 FOOD SAFETY DAY 1 1 DAY 22 February

MICROBIOLOGY FOR NON-MICROBIOLOGISTS* 1 DAY 12 April £145 £195

SENSORY EVALUATION* 1 DAY 9 October £295 £395

LEVEL 4 FOOD SAFETY DAY 2 1 DAY 22 March

LEVEL 4 FOOD SAFETY DAY 3 1 DAY 26 April

ROOT CAUSE ANALYSIS* 1 DAY 10 May £145 £195

EFFECTIVE MANAGEMENT OF CLEANING & HYGIENE 1 DAY 4 September £145 £195

LEVEL 4 FOOD SAFETY DAY 5 1 DAY 28 June

LEVEL 4 FOOD SAFETY DAY 4 1 DAY 24 May

HACCP LEVEL 3 (Plus £16.95 for course book) 2 DAYS 3 & 4 July £290 £390

LEVEL 4 FOOD SAFETY DAY 1 1 DAY 19 July

INTERNAL AUDITING* 1 DAY 13 September £145 £195

ALLERGENS UNRAVELLED 1 DAY 20 September £145 £195

LEVEL 4 FOOD SAFETY DAY 2 1 DAY 23 August

MANAGING YOUR PEST CONTROL CONTRACT* 1 DAY 4 October £145 £195

LEADING AND MANAGING A POSITIVE FOOD 1 DAY 11 October £145 £195SAFETY CULTURE NEW (Plus £12 for course book)

MICROBIOLOGY FOR NON-MICROBIOLOGISTS* 1 DAY 18 October £145 £195

LEVEL 4 FOOD SAFETY DAY 3 1 DAY 27 September

LEVEL 4 FOOD SAFETY DAY 4 1 DAY 25 October

BIOCIDES AND DISINFECTION 1 DAY 8 November £145 £195

LEVEL 4 FOOD SAFETY DAY 5 1 DAY 22 November

TRACEABILITY SYSTEMS 1 DAY 29 November £145 £195

See separate leaflet or visit our website www.sofht.co.uk for booking details

See separate leaflet or visit our website www.sofht.co.uk for booking details

See separate leaflet or visit our website www.sofht.co.uk for booking details

See separate leaflet or visit our website www.sofht.co.uk for booking details

See separate leaflet or visit our website www.sofht.co.uk for booking details

See separate leaflet or visit our website www.sofht.co.uk for booking details

See separate leaflet or visit our website www.sofht.co.uk for booking details

PRACTICAL FOOD LABELLING LEGISLATION 1 DAY 6 September £145 £195

See separate leaflet or visit our website www.sofht.co.uk for booking details

See separate leaflet or visit our website www.sofht.co.uk for booking details

See separate leaflet or visit our website www.sofht.co.uk for booking details

NOTE: Registration is 09.00 and the courses start at 09.30 and an approximate finish time of 4.30pm. * The following course times differ from the standard schedule: Internal auditing (1st March & 13th September) andManaging your pest control contract (4th October) registration 0900 with a start time of 09.15 and an approximate finishtime of 4.30pm. Root Cause Analysis (10 May), Sensory Evaluation (19 April) and Micro for non-Microbiologists course(12th April and 18th October) registration 09.45 with a start time of 10am and an approximate finish time of 3pm.You may need to download a copy of Adobe Acrobat Reader. This can be downloaded free of charge from www.adobe.com

CONTROL AND VERIFICATION OF PACKAGING CODING 1 DAY 3 October £145 £195