Food Safety for Managers course is aimed at all those involved in the shipping and storage of food. This includes, but is not limited to, professions such as:
"The Aptarus Learning system delivered regular improvements in driver performance throughout the trial, and is consistent with our approach of continuously improving our team."
Brian Cunningham Transport
"The Aptarus LMS is well designed and easy to use. The inbuilt reports gives our management team full visability on improvements in driver behavior and training activities."
Clare Distribution Services
"The Aptarus platform delivers training in a convenient and accessible way and is a perfect match for our culture of continuous improvement."
|Food Safety Background
|This lesson provides an introduction to food safety including the need for food safety in transport, and current EU food safety regulations for transport companies.
|Food Safety Basics
|This lesson covers food safety basics, including the three main hazards: microbiological, physical, and chemical. This lesson also covers controlling measures, including HACCP.
|Transport Refrigeration Basics
|This lesson provides an introduction to refrigeration, and covers the fundamentals of transport refrigeration. Key topics covered include the refrigeration cycle, temperature control, and airflow.
|Refrigeration Unit Basics
|This lesson covers the basic operation of Transport Refrigeration Units (TRUs). It covers the main operating modes of the refrigeration unit, and explains the common tasks that need to be performed.
|Transport Equipment Specification
|This lesson covers transport equipment design and specification for ensuring food safety, including typical TRU specifications and box specifications.
|Good Loading Practices
|TThis lesson provides an in-depth look at good loading practices for transportation of food. Topics covered include pre-trip checks, loading patterns, packaging, and sanitation.
|Good Hygiene Practices
|Good hygiene is essential for the safe transportation of food. This lesson provides an introduction to basic hygiene best practices, including personal hygiene, protective clothing, box sanitation, and record-keeping.
|"Monitoring and Traceability
|This lesson explains the need for monitoring and traceability throughout the food chain. The lesson covers systems such as dataloggers, telematics, record-keeping, and transporter obligations to shippers and receivers of food products.
|When you have completed all the lessons in this course, you can take this test to achieve certification in Food Safety for Managers.
This course covers the fundamental techniques required for driving HGVs in a fuel-efficient manner. Developed with the assistance of driver trainers and industry experts, it utilises the latest training techniques to ensure that information is understood and retained by the driver.
This course will provide and introduction to Good Distribution Practice (GDP) for Managers. The course will cover the current EU and UK GDP regulations, transport refrigiration basics, refrigiration unit operation, good loading practices, good hygene practices and monitoring and traceability in the cold chain.