Instructor-Led SPA Food and Drink Passport Online

The Safety Pass Alliance, or the SPA, is the most prominent safety passport awarding body in the UK. They offer courses related to a variety of industries, including the SPA Food Passport.

Who Needs this SPA Food Safety Passport?

You may require a food safety passport if you work in food manufacture, work on sites that involve food manufacture or handle food at all in your job.

Exemptions

If you hold any other safety qualifications, you may be exempt from sitting the first day of the 2 day course. Please get in touch if you think you might hold an exemption as you may not need to attend both days.

Delivery Method

This course will be delivered online by a GSS Training trainer over Microsoft Teams. Each delegate will need access to a secure internet connection, you’ll need your own laptop or computer (the course cannot be attended via mobile phone) and you’ll need a computer/laptop camera that shows your face, upper torso and assessment table.

You do not need a Microsoft Teams account; we will send you an email with a link that will allow you to enter the course. Whilst some knowledge of how to log in via the link, how to use the camera on your computer and the mute/volume controls will be beneficial – we send you a guide on how to do this before the course.

Course Duration

2 Days

What does the 2-Day SPA Food Safety Passport Cover?

The SPA Food Safety Passport course covers the following modules:

Module 1: Introduction

Scope of food industry

Areas to cover:

• Damage to food
• Damage to people
• Damage to environment

Facts and statistics:

• Cost of food losses. Impact on business of food problems.
• Accidents and ill health
• Cost of breaches of environmental laws

Module 2: Food Protection

The problem – Contamination

• Definition and types of contamination
  Biological contamination
  Chemical contamination
  Physical contamination

Prevention of contamination

• Product safety
• Personal hygiene

Legislation

• Basic hygiene legislation
• Procedures
• Implications for HACCP systems.
• Implications for Quality Management Systems

Module 3: Environmental Protection

Air

• Dusts, fumes and odours
• Materials handling and dusts. Asbestos.
• Fires on site. Materials likely to cause problems
• Emissions from equipment e.g. exhausts, LPG
• Effects of air pollution on health and environment. 

Water

• Disposal of waste to watercourses and drains. Runoff water.
• Types of waste likely to end up in watercourses/drains.
• Effects of pollutants on marine life, sewage works water treatment.
• On site treatment works
• Legionella

Land

• Litter
• Contamination of land by solid and liquid wastes
• Clean up costs

Noise

• Sources
• Statutory nuisance
• Good neighbour principle

Light

• Effects
• Occurrence

Environmental Legislation

Control of waste on site

• Materials storage
• Materials disposal. Disposal options and special waste.
• Environment Agency.
• Implications for Environmental Management Systems

Module 4 : Health and Safety

Introduction

• Specific problems of food industry
• Accident rates compared to other industries
• Main causes of fatal, major and '3 day' accidents
• Main occupational Health problems

Specific Health and Safety issues (not covered in Core Day)

Related Content

• SPA Passport courses
• Food Safety courses
• Health and Safety courses
• First Aid courses
• PPE courses