OilandGasFoodSafety.co.uk
Food Safety Technical Support, Audits & Training for Oil and Gas Operators, Contractors & Caterers
'In House' Food Safety, HACCP & Food Safety Auditing Training Courses

Do your occupational health, HSE, health advisors, medics or catering managers have sufficient knowledge, auditing experience or training in Haccp or food safety management?

Food safety, hygiene & Haccp training courses are certificated by the Royal Society for Public Health or HABC who are the fasted growing awarding body in the UK.


We specialise in providing 'In House' training on the clients premises or nominated training facility. Training can be completed in most countries around the world and courses and can be adapted for your company.

Food Safety courses are suitable for HSE managers, HSE supervisors, health advisors, food safety advisors, company doctors, clinic medical staff, occupational health, hygiene supervisors, camp bosses or anyone who has responsibility for monitoring or operating food safety systems.

All food safety & haccp training courses are conducted in English - a verbal and written understanding of English is essential but we can also work through a local interpreter. Presentations are very pictorial to assist delegates whose first language may not be English. We recommend an additional day to level 3 & 4 courses for delegates who's first language is not English - this gives a much steadier learning pace.

Haccp & food safety courses incorporate a variety of teaching methods including formal presentations, tutor led discussions, DVD's, individual & group exercises, quizzes and card games. Delegates are provided with handouts and a course-book. To ensure an effective learning environment, recommended course numbers are 12 per course with a maximum of 16.


Relevant examples from the oil and gas industry are used in all courses.

Level 2, 3 or 4?

Level 2 (Basic) courses are aimed at those in the workplace who participate in activities related to the subject area. The guided learning learning hours are 9, usually over 1 day but this can be longer if the working day is shorter. The RSPH 'Fundamentals' courses are equivalent in content to the 'Level 2' courses.

Level 3 (Intermediate) courses are aimed at those who have a supervisory or inspection role. The guided learning hours are 20 - 25, usually over 3 days.

Level 4 (Advanced) courses are aimed at those who also have a related management role or wish to deliver training. The guided learning learning hours are 40, usually over 5 days.

We recommend an additional day to level 3 & 4 courses for delegates who's first language is not English - this gives a much steadier learning pace.

HABC Level 2 Food Safety in Catering (One day )

The aim of the HABC Level 2 Award in Food Safety in Catering qualification is to provide candidates with knowledge of the basic food safety practices that is essential in the catering industry.

This includes the hazards and risks to food safety presented by food operations and personnel with particular reference to remote site and offshore catering operations together with cost-effective, practical control measures

The course is appropriate for persons providing services to onshore and offshore catering premises or need to understand food safety relevant to catering operations.


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HABC Level 2 HACCP for Catering (One day)

The aim of this course is to develop delegates understanding of HACCP food safety management by building on their knowledge of food safety principles gained in the Level 2 Food Safety in Catering.

The HABC Level 2 Award in HACCP for Catering qualification will enable candidates to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in a catering environment.

They will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business.

Candidates will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.

It is recommended that candidates have completed an HABC Level 2 Award in Food Safety, or the equivalent, before attending this course.

If you need help, Call or e-mail now for more information

HABC Level 3 Award: Supervising Food Safety in Catering (3 Days)

The aim of this training course is to provide a broader knowledge of food safety and food hygiene to supervisors working in catering or occupational health / medical / HSE staff who are required to audit catering premises. We recommend this course is taken over 4 days where English is a second language. This can include work which is completed prior to taking the formal course.

Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for HACCP food safety systems including food safety monitoring procedures, to identify hazards to food safety, take appropriate action in the light of these hazards and contribute to improvements in food safety practice. The training course also includes food safety legislation and supervisor responsibilities.

Participants are advised to have knowledge equivalent to Level 2 Food Safety in Catering or equivalent prior to taking this course.

This course can lead onto the Level 4 award, Managing Food safety in Catering or an alternative route can be the Level 3 Award in Haccp as this option concentrates on the practical application of food safety principles in the development of Haccp.


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HABC Level 4 Award: Managing Food Safety in Catering (5 Days)

This qualification is principally designed for senior staff and managers and covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge.

It builds on the knowledge provided in the level 3 course and concentrates on the need for programmes and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation.

The course is ideal for those who have to implement and manage food safety systems. The aim of this qualification is to provide an in-depth knowledge of food safety and food hygiene principles and practices. Holders of this qualification will have the appropriate knowledge and understanding of food safety to develop and implement food safety management systems.

Presentations are very pictorial to assist delegates whose first language may not be English. We recommend this course is taken over 6 days where English is a second language. This can include work which is completed prior to taking the formal course.

If you need help, Call or e-mail now for more information

HABC Level 3 Award in Effective Auditing & Inspection Skills (One day)

The qualification is intended for use by persons who are or who may be involved in practical auditing or inspection of food premises and persons responsible for verifying HACCP, with the main emphasis of the qualification being on practical inspection and audit skills in the workplace.This courses combines a basic theory of audit principles with a practical session.

Delegates work in pairs to either complete a basic food safety audit of a catering operation used by their own organisation or classroom based exercise is used using a real scenario taken from actual inspections.

The audit findings are discussed as a group and provides an opportunity for delegates to convert food safety theory into practice which helps to reinforce the training and develop confidence.

This auditing course can be added to the The Level 2 Food Safety in Catering AND Level 2 HACCP for Catering to give a modular 3 day food safety course.

This auditing course can also be added to the Level 3 Supervising Food Safety in Catering to give a 4 day course which converts theory into practice


If you need help, Call or e-mail now for more information

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