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Training programs

At Kingmoor we understand that food businesses face ever more complex technical challenges. It is therefore important that your people are well equipped to face and conquer these challenges. By investing in specialist training, you help them to support the demands of your business.

Fees are inclusive of refreshment and lunch. All course notes are provided; courses can be provided on client site with a minimum of 5 people required. Courses can also be tailored to client requirements on request.

Courses below are 1 Day courses. For further details or to discuss requirements contact: James Francis or Karen Unsworth on 01228 674744

Internal Auditing for beginners

This course is aimed at individuals involved in internal auditing, supplier and third party auditing and provides an interactive, detailed approach on the theory, practical skills and confidence necessary to conduct an effective audit.

Advanced internal Auditing

This course is specifically designed for individuals within the food industry and provides an understanding and skills to audit a complete quality management system. Delegates should have a good working knowledge of quality management systems.

BRC Issue 5

This course covers the detailed requirements for staff implementing against the standard. The course is suited to both Technical and Production personnel. A technical and working knowledge of quality management systems and the principles of hazard analysis is expected.

Supplier Approval Systems

The aim of this course is to provide an understanding of what should be considered when preparing and operating a supplier approval system. It is aimed at staff who is responsible for supplier assurance and ideally a technical knowledge of HACCP and food hygiene is required.

Introduction to HACCP

The aim of this course is to provide a basic knowledge and understanding of the principles of HACCP and it’s application in the food industry. This course is ideal for supervisors, key operators and those responsible for CCP monitoring within a food business.

Advanced HACCP

This course provides individuals with an understanding on the main principles of HACCP and their application within their food business. The course provides the skills to identify food hazards within the production process and the appropriate control mechanisms required.

Understanding the EU Micro Criteria

This course will clarify the practical implications of the EU Micro Criteria and highlight the relevant derogations and exemptions from the criteria.

Microbiological Methods

This course provides details of the specific methodologies used to enumerate or detect micro-organisms. The choice of methodologies can be tailored to meet individual requirements.

Microbiology for Managers

A basic introduction to food microbiology, with details of what micro-organisms are, their requirements for growth and also the implications that their presence can have on food and food premises.

Listeria

This course provides a detailed introduction into Listeria, with particular emphasis on the pathogenic Listeria monocytogenes. Providing details of the organisms itself, detection methodologies, specific growth requirements and implications to the food industry.