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Organisation Description

Christeyns Food Hygiene manufacture hygiene chemicals for use in food manufacturing, processing and preparation. In additional to this, we also provide an appropriate, comprehensive training programme, as well as engineering support and consultation

CPD Courses and Workshops Available

  • Allergen Management And Control

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This course is suitable for anyone who is in a role which involves handling food, including managers and supervisors. It is designed to equip workers with the necessary knowledge and skills to effectively manage and control allergens in a food processing and manufacturing operation

  • Cleaning And Disinfection: Management and Practice

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    Effective cleaning is crucial in food and beverage manufacturing and processing. Not only is it a legal requirement, it is essential in order to prevent contamination. This one-day course is designed to equip workers with an understanding of the principles, mechanics and chemistry involved in successfully undertaking a hygiene operation in food manufacturing and processing environments.

  • Microbiology For Food Processing

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This technical course enables the learner to understand the principles of microbiology. It teaches the various types of pathogenic bacteria and the illnesses they cause. Although not concerned with cleaning methodologies, the course will fully equip the learner with the knowledge required to understand the risks associated with not cleaning thoroughly.

  • Clean In Place Course

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This CIP course is designed to help your employees understand the workings of a CIP set. The tutor will explain the hardware and instrumentation and checks which need to be carried out regularly. Cleaning and disinfection are covered plus the chemicals used and their composition. Safe use of the chemicals is taught by the Christeyns Food Hygiene Senior Chemist. The course also includes what the BRC requirements are for CIP and what to look for when you audit your system.

  • Listeria Management and Control

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    In this course the student will learn all about Listeria – its origin, growth and characteristics, the risks and dangers it poses as well as methods of control and eradication. The course includes case studies and statistics. This course has been designed for Managers, Supervisors, Line Leaders and Shift Leaders in Food Production and Hygiene teams.

  • Internal Auditing

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This course teaches how to prepare, organise and carryout an audit against customer codes of practice. The course includes concepts and methodologies of auditing, including non-verbal communication. There is a focus on the qualities required, how to distinguish between fact and opinion and how to create accurate reports.

  • Food Safety for Engineering and Contractors

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This course is designed for engineers and contractors and focuses on the impact they could have on food safety. It will enable participants to understand the implications of their job activities and how they are required to comply with food hygiene regulations and prevent cross contamination.

  • Training to Train

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This two-day course has been developed for anyone who will undertake the responsibility of teaching others, including those who need to pass on particular skills and knowledge. Day one of this course covers the learning elements. On day two, the students will each deliver their own short training course which will be assessed by the tutor, on delivery style and meeting the needs of the learner. An independent assessor will also evaluate the training and feedback to the student.

  • Effective Team Management

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This one-day course is for people managers and supervisors, or those looking to progress to these levels. The course quips managers and supervisors with the necessary skills to identify, recruit, motivate, manage and retain workers in food manufacturing/processing environments.

  • Food Safety and Hygiene

    Online Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This e -learning course comprises six modules which cover the key food safety topics: The Origins of Food Safety, The Law, Good Manufacturing Practices (GMPs), Critical Control Points (CCPs), Allergens and Food Defence. This course is suitable for anyone working in a food manufacturing or preparation environment.

  • Allergen Management

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This course is suitable for anyone who is in a role which involves handling food, including managers and supervisors. It is designed to equip workers with the necessary knowledge and skills to effectively manage and control allergens in a food processing and manufacturing operation.

  • Risk Assessment and Root Cause Analysis

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    The course examines the common mechanisms for undertaking a risk assessment and establishing effective control of food safety. The student will learn the difference between symptom and cause and how to differentiate between root cause and contributing factors. Common root cause analysis techniques generally utilised by industry will be examined and compared: The 5 Whys, Fishbone diagram, Pareto Analysis.

  • Hygiene Auditing and Environmental Monitoring

    Training Course | Christeyns Food Hygiene

    Christeyns Food Hygiene

    This training course is designed to equip workers in the food manufacturing sector with the necessary knowledge and skills to design; plan and perform a hygiene audit as well as writing reports and following up on necessary actions;

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