Training
Through our auditing and training experience, Outsource Solution Ltd, have an excellent appreciation of where businesses require to focus their training efforts and what could potentially fail to comply during audit situations.
As quoted by Andrew Harper, the Training and Development Manager of Macphies of Glenbervie:- "On all occasions where I have worked with Duncan Perry, Outsource Solutions, I have found him to be flexible, well organised and very professional. He does this by pitching his training at the right level and applying the right amount of formality and fun to his sessions. Feedback from participants has always been very positive and we have no hesitation to use Outsource Solutions again or to recommend their services to other organisations".
HACCP verification and validation are two of the most common non conformances found by our associated certification body SFQC. Validation, the science behind HACCP and safe processing, requires a technical understanding of Microbiology, process capability and product intrinsic values.
Self monitoring activities are also areas of our expertise such as Internal Auditing, Non conformance and Corrective Action reporting and HACCP verification. Monitoring of production processes is a legal requirement, however, the use of this information to make effective process and efficiency improvement is still uncommon.
Outsource Training provides the necessary skills to implement a robust Quality Management System.
- RSPH Certificated Level 3 Intermediate HACCP training (?)
- RSPH Certificated Intermediate Hygiene training (?)
- Food Microbiology (?)
- Internal Auditing (?)
- BRC Issue 5 Implementation (?)
- Food Labelling
- Advanced HACCP update
- REHIS certificated Elementary Food Hygiene Training
- REHIS certificated Introductory HACCP Training
We carry out the following training:
Outsource Solution Ltd have years of Technical, Laboratory and Auditing Experience and associated Training to ensure any training we provide is of the highest standard.
Training is provided at our comforable, fully equiped training suite in Central Scotland only minutes from the M8 and M9. Directions. Training can also be provided at other suitable venues as well as onsite.
To request training please fill in the form on our Contact page.
Level 3 Award in HACCP for Food Manufacturing
This qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.
This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures. Outsource Solution place a particular emphasis on workshop activities to establish a robust understanding of the HACCP implementation process.
Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.
The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.
This programme is delivered over two days and assessment is by a 90 minute examination consisting of 45 multiple-choice questions.
Syllabus: Level 3 Award in HACCP for Food ManufacturingDIRECTIONS to Outsource Solution Training Suite
The reading list is available in the syllabus document.
Factsheet: Level 3 Award in HACCP for food manufacturingLevel 3 Award in HACCP Specimen paper 2009
Answer Key for Level 3 Award in HACCP Specimen Paper 2009
Level 3 Award in Food Safety Supervision for Manufacturing
This Level 3 qualification is designed for those who are, or intend to be, supervisors in any part of the food and drink manufacturing sector.
It will provide a knowledge and understanding of food safety principles and practices, and will enable candidates to identify problem areas and to recommend solutions.
The aim of this qualification is to provide a broad knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for 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 qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of Improve.
It is an ideal link between the “Level 2 Award in Food Safety for Manufacturing” qualification and the more advanced “Level 4 Award in Food Safety Management for Manufacturing”.
This course is delivered over two days, and assessment is by a one a half hour examination of 45 multiple-choice questions.
Please refer to the Level 3 Award in Supervising Food Safety in Catering Specimen Paper as it follows a similar format. Currently, no specimen paper for this award is available.
Reading List: Level 3 Award in Food Safety Supervision for ManufacturingFactsheet: Food Safety for Manufacturing, Levels 2, 3 and 4
Download the Qualification Specification Document
Food Microbiology Course
Food Microbiology – Understanding your results
Target AttendeesThis course is suitable for Quality or Technical Managers, Internal Auditors and Technical Support staff. The course is aimed at fulfilling the requirements of the BRC global standard Food Issue 5 in areas such as Process and Hygiene validation and new product development. In particular, the course aims to equip delegates with the appropriate knowledge to document suitable non conformances and corrective actions in relation to microbiological results.
- Proficiency in reviewing microbiological results.
- Establishing suitable sampling plans and scope of organisms to test.
- Effective verification of Quality Management System.
- Promotes Continual Improvement.
- Facilitates Effective Management Review.
- Reduces Customer Complaints.
- Facilitates good resource management in the Technical Function.
Course Outcomes
| Introduction and Background | 0930 |
| Food Pathogens | 1000 |
| Organisms of Concern, Sources and Associated Foods | 1100 |
| Routes of Contamination | 1130 |
| Significant Cases | 1200 |
| Lunch | 1230 |
| Spoilage and Shelf Life Testing | 1300 |
| Shelf Life Extension | 1330 |
| History of Micro Testing | 1400 |
| Bacteriology Simplified | 1430 |
| Testing Laboratories. EN17025 Expression of Results Interpretation of Results Acceptation and Rejection of Results | 1500 |
| BRC Clauses Relating to Testing | 1530 |
| Generic Testing Methodologies. Traditional, Rapid & Indicators | 1545 |
| Common Testing Methods for likely Pathogens | 1600 |
| Common Microbiological Issues | 1615 |
| Results and Relevant Persons to Notify | 1630 |
British Retail Consortium Implementation Internal Auditing Course
Target Attendees
This course is suitable for Quality or Technical Managers, Internal Auditors and Technical Support staff.
Course Length
1 day.
Pre requisites to attending
A basic understanding or working knowledge of Quality Management systems and understanding of the manufacturing or processing environment is recommended.
| Syllabus |
| Background of the BRC Global Standard – Issue 5 |
| BRC Scope |
| Review of the Standard |
| Standard interpretation & common system failures |
| Objectives of Internal auditing |
| Scope of the Internal Audit |
| Audit Schedule and Risk Assessment |
| Internal Audits, HACCP, Self Monitoring and Continuous Improvement |
| Auditor Skills |
| The audit trial. |
| Recording audit information. |
| Audit Report Writing |
| Corrective and Preventative Action |
| Management Review and Continuous Improvement |
- Understanding the Issue 5 British Retail Consortium Standard
- Proficiency in undertaking and documenting internal audits.
- Fulfilling the Fundamental Clause of Internal Auditing of the BRC Global Standard.
- Effective verification of Quality Management System.
- Promotes Continual Improvement.
- Facilitates Effective Management Review.
- Reduces Customer Complaints.
- Facilitates good resource management in the Technical Function.
Course Outcomes
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