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We provide a number of training options to enhance the theoretical and practical knowledge of a business’s workforce with experts on hand to deliver and evolve that knowledge base. Our focus is to supply a range of courses that benefit, primarily, the roles of hygiene and technical teams directly involved in the management of hygiene on their sites. The courses are classed as Level 2, 3 and 4 reflecting broadly equivalency to the City and Guilds structure. The training where appropriate is HABC (Highfield Awarding Body for Compliance) accredited.
Level 2 (L2) courses are primarily aimed at hygiene operatives and include both tutor given and eLearning courses. The Level 3 (L3) courses, tutor given, are aimed at Hygiene Supervisors and the Level 4 (L4) courses, tutor given, at Hygiene and Technical Managers.
The options are eLearning, On-customer-site training and HABC accredited training courses.
The beauty of eLearning is that it allows the learner to access the training materials they need at a time and place that is convenient to them. The web resource is an ‘always on’ service which means that learners can go at their own pace and the time in a classroom is minimised.
The web-based service is easy to use in that it creates an individual account which can then be used to purchase one of several courses. Once the course has been successfully completed a certificate of achievement is generated.
The web based courses include:
The course has been designed to give delegates a better understanding of the basic principles of cleaning and disinfection in a food processing facility. The course covers the risks involved when working with chemicals and aims to increase the understanding of individuals responsibilities and to reduce the risk of accidents in the workplace which could cause harm or injury to themselves or a colleague.
A course containing detailed training in: reasons for cleaning, cleaning and disinfection, methods of cleaning & disinfection, cleaning & disinfection equipment and hygiene documentation. It is designed for Hygiene Supervisors and Hygiene Chargehands directly involved in the supervision of a hygiene operation in the food processing sector.
The course is designed to enhance the understanding of CIP for individuals who have responsibility for the operation, monitoring or maintenance of CIP systems. The course is designed as an introduction to CIP for new employees or as a refresher training for more experienced members of staff. The course content includes: Overview of cleaning; Typical CIP sequence; Cleaning Factors; Chemical Selection; CIP sets; CIP Design and common issues and CIP records.
The course has been designed specifically for food handlers, supervisors and managers working in food manufacturing and processing and covers: an overview of bacteria, listeria awareness and the listeria control plan.
The course has been designed specifically for food handlers who have very little, or no knowledge of allergens or food intolerances. The course gives learners a basic awareness of allergens, food intolerances and how to control them in a manufacturing environment.
The course has been designed for people who are working in the food industry and require the skills and techniques to undertake root cause analysis as required by The Global Food Safety Standard Issue 7.
The course has been designed for entry level into a food factory.
The course has been designed for HACCP team members, internal auditors and personnel that are required to understand the fundamental principles of HACCP.
A Manual handling course that covers sections such as Manual Handling techniques, how manual handling can cause personal injury, how to apply practical solutions when undertaking manual handling activities, risk and ergonomic assessments and industry legislation.
The course has been designed specifically for people who work in an office environment, who mainly work at a computer. It discusses how the computer’s user, and the workspace fit together, to ensure that risks don’t develop over time.
Classroom style On-customer-site training provides an alternative to eLearning and often students benefit with this style and in-particular with the group interaction.
We offer the following tutor led courses:
The course gives delegates a better understanding of the basic fundamentals of food safety, hygiene, cleaning and disinfection and the risks involved in working with chemicals, improved understanding of their responsibilities and reduces the risk of accidents in the work place which could cause either themselves or a colleague injury. View Info
½-day training package is specifically targeted at CIP operatives in the food processing industry. This course can be used as an introduction to CIP for new employees or as refresher training for more experienced ones.
Gives delegates the knowledge to be able to consistently and accurately measure and record the strength of detergents or disinfectants.
Following COVID-19 Goverment Guidance on holding meetings and on non-essential travel Holchem have cancelled all 'face to face' courses due to run in 2020. You can still register an interest in a course and we will advise you as soon as our programme of 'face to face' courses, for 2021, is published.
In place of the 'face to face' courses for 2020 we are running a selection of 'Virtual Training Courses'. Click on this link to view or book a Virtual Training course.
HABC (Highfield Awarding Body for Compliance) accredited courses are run at Holchem and around the UK & Ireland. The 2020 course calendar has been disrupted by restrictions imposed by COVID-19. The courses shown below will be reinstated as face to face courses for 2021.
A one-day course, contains detailed and practical training for Hygiene Supervisors and Hygiene Chargehands either directly involved in the supervision of a hygiene operation in the food processing sector; or as training for Hygiene Operatives about to progress to a supervisory position.
A 4-hour course can be used as an introduction to CIP for new employees or as refresher training for the more experienced.
A two-day course is designed to enable a technically qualified person with good understanding of open plant cleaning principles and chemistry to be competent in understanding and assessing cleaning in place circuits and CIP sets.
A five-day course, has been specifically devised for those involved in managing or assessing hygiene operations / activities in the food or beverage processing sector, technical managers and those who wish to demonstrate that they have a competent person in charge of their hygiene.
A two-day course, is designed to enable a technically qualified person with a basic understanding of microbiology to be competent in understanding the basic components of a Listeria control plan and in the critical assessment of their own manufacturing facility to ascertain appropriate Listeria barriers, sources, harbourage sites and food product cross-contamination vectors.
A two-day course, gives detailed and practical training for Hygiene Managers and Technical Personnel directly involved in the management of allergens in the food industry.
A one-day training course includes contains detailed and practical training for Maintenance Engineers who are directly involved in the maintenance of facilities, machinery and equipment in a food processing environment.
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A ½-day course, gives detailed and practical training for Technical Teams and Hygiene Managers and Supervisors who are directly involved with the validation and verification of open plant and cleaning in place regimes within food and drinks manufacturing environments.
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The eLearning Academy provides customers and support staff with a flexible learning approach delivering knowledge and information on a range of topics.
HABC (Highfield Awarding Body for Compliance) accredited courses run at Holchem and around the UK & Ireland.
If you have a requirement that these programmes do not meet, then please contact our training manager Nicola Bellamy
