Be part of a growing network of businesses from West and North Norfolk, whilst indulging in delicious canapes and drinks supplied by Bank House Hotel.
Make those all-important connections and get your business products/services known more locally.
This event is for businesses located in West Norfolk and North Norfolk. If your business is located out of these areas, please contact the events team before booking.
Visit our skills vehicle at The Forum, Norwich on Wednesday 15th April, where our team will discuss how your business could benefit from recruiting an apprentice.
Did you know…
Our team will also be on hand to provide information, advice and guidance for young people and employers who want to know more about apprenticeships.
For more information visit our website at www.poultec.co.uk or contact us on 01362 850983.
Maria Lampert from the British Library Business and IP Centre will shine a light on the world of intellectual property and what you need to do to protect your ideas.
The 2 hour session is the first in a regular series of workshops to support entrepreneurs and new businesses to succeed in Norfolk.
Where? Vernon Castle Room, 2nd Floor, Millennium Library When? 1.00 pm, Tuesday 4th March Cost? Free
Our March breakfast focusses on Corporate Social Responsibility – we have secured 2 great speakers!
Tom Oxley from Ethicomm will be welcoming you to the world of corporate responsibility and commercial business ethics. Tom has worked with everyone from huge PLCs to modest local charities. He’ll explain how SMEs can utilise CSR easily and inexpensively for their commercial advantage. “Don’t try and save the world,” he says, “But you can save and make money if you use CSR in a meaningful and relevant way.”
Rob Davies from oneonone communications tells you how to get your message out to the right people in the right way and how it can help your brand stand out for something worthwhile. In fact, it’s not just a model for CSR but many for other things! Ask your customers and staff what they want to see. Then make it happen! You’re probably already doing some CSR already – so don’t hide your light any longer.
We’ll put together a live CSR plan while you enjoy a delicious Mill breakfast – and you’ll take away a handout to get the ball rolling in your business.
Booking is essentialhttps://www.themillnorfolk.co.uk/ Meetings are hosted by the RedCat Team in assoction with the Mill & Norwich PR
This exclusive event on the Easton Estate hosted by Jake Humphrey, is a fundraising clay pigeon shoot for Break Charity.
Guests will be treated to a full day’s clay pigeon shooting combining a fantastic sporting layout with targets to suit everyone, a team flush, and the chance to win a luxury watch, sponsored by Winsor Bishop.
Shooting is in teams of four and the entry price of £600 includes hot bacon rolls, all day tea and coffee, sparkling fizz reception and a three course lunch with wine.
Jake will also be providing ‘The Inside Track’ on the sporting world and a charity auction will conclude a wonderful day in superb surroundings.
We are delighted to be supported by our main sponsor Almary Green, a firm of independent financial advisors based across East Anglia, as well as a host of other East Anglian businesses.
For further information and to book a team please go to our website www.break-charity.org/events or contact Sarah Bunn on 01603 670100 [email protected].
Part of our ‘In the Spotlight’ programme, Plan! is a free workshop to help your start and populate a business plan. Kate Wilde, who is an expert in business planning and runs the successful business support company Engage With Business, will be joined by Keith Bendell from The Guild who provide support to social enterprises in Norfolk.
You can book a free 30 minute surgery with Kate or Keith and discuss your business plans with them, and get tips and feedback to take forward.
To book a free appointment call the Business Library on 01603 774741
Our April Breakfast focusses on the lessons that a Start Up requires, that as we travel on our business journey we may forget; so a time to reflect
Our speaker is Louise Barker of Eleanor Rose a new match making service!
Can we match our skills to business success
Booking is essential – contacthttps://www.themillnorfolk.co.uk/breakfast-club/ and all profitsare donated to Norfolk and Waveney Prostate Cancer Support Group
Aim; To refresh delegates on how to put food safety management systems in to place, through detailed understanding of the hazards, legal requirements (including HACCP) and the issues surrounding the implementation of control measures.
Objectives;
*Understand the meaning of ‘management of food safety’, and the elements of a management system, including HACCP.
*Detailed understanding of the four main hazards; biological, allergens, chemical and physical.
*Understand the format of UK and European food safety legislation.
*Understanding operational procedures for cleaning and disinfection, pest control, design and construction of facilities etc.
*Managing people; information, training, supervision etc.
*Maintaining food safety management procedures; monitoring and verification.
*Liaise with enforcement officers
*Have sufficient technical knowledge to deliver level 1 and 2 food hygiene training (with appropriate training skills)
Organisation
Duration; 1 day programme
Exam/Assessment; A series of exercvise-based assessments throughout the day
Cost; £114 plus VAT includes notes, refreshments, lunch, the assessment & certification fees
Awarding Body; None
Tutor; Sarah Daniels
Differentiation; Level 4 in Food Safety is needed.
Audience; This course is for managers, supervisors and QA/QC/ senior hygiene personnel, who devise, implement and monitor/audit food safety systems, and trainers who want to refresh their current knowledge of Level 4 Food Safety
Aim; To provide a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls
Objectives;
*Ability to implement and supervise a food safety management system
*Understand food safety procedures
*Understand the concept of food hazards and the risks associated with them
*Understand the terminology with respect to supervising food safety
*Understand the techniques involved in controlling and monitoring food safety
*Appreciate the risks linked to cross contamination
*Understand the role temperature has to play in the control of food safety
*Appreciate the importance of supervising high standards of cleanliness in food premises
Organisation
Duration; 3 day programme
Date; 30th September, 1st & 7th October
Exam/Assessment; Multiple choice examination, accredited by Ofqual
Cost; £457.00 + VAT includes, notes, refreshments, lunch, the assessment & certification fees
Awarding Body; Chartered Institute for Environment Health (CIEH)
Tutor; Richard Mills and Sarah Daniels
Differentiation; Recommended understanding and knowledge of basic food hygiene – ideally the CIEH Level 2 Award in Food Safety taken within the last three years.
Audience; Managers and supervisors in small, medium or large catering, manufacturing or retail businesses
Aims to update and requalify existing first aiders to the required level of skill and knowledge in first aid, in accordance with the requirements of the Health and Safety (First Aid) Regulations 1981.
Successful delegates will be awarded a certificate of competence accredited by Qualsafe Awards who are recognised by Ofqual. It is valid for three years.
Course Venue
Open courses are held regularly at our training venues in Norwich, Norfolk and Cambridge, Cambridgeshire. Alternatively, courses can be arranged at your own site anywhere in the UK (subject to suitability).
Syllabus
“2nd course with Norvic and still very good training – excellent”
“Would definitely recommend Norvic Training”
“I have been doing First Aid for 33 years and it was the best course I have been on.”
Aim; To equip delegates to put food safety management systems in to place, through detailed understanding of the hazards, legal requirements (including HACCP) and the issues surrounding the implementation of control measures.
Objectives;
*Understand the meaning of ‘management of food safety’, and the elements of a management system, including HACCP.
*Detailed understanding of the four main hazards; biological, allergens, chemical and physical.
*Understand the format of UK and European food safety legislation.
*Understanding operational procedures for cleaning and disinfection, pest control, design and construction of facilities etc.
*Managing people; information, training, supervision etc.
*Maintaining food safety management procedures; monitoring and verification.
*Liaise with enforcement officers
*Have sufficient technical knowledge to deliver level 1 and 2 food hygiene training (with appropriate training skills)
Organisation
Duration; 5 day teaching programme + 1 day for assessment.
Date; 4th, 5th, 11th, 12th & 18th November – Exam Date; 9th December
Exam/Assessment; Two hour controlled assignment and a 2.5 hour written examination (both normally completed on the same day). This is an Ofqual accredited qualification.
Cost; £597 plus VAT includes notes, refreshments, lunch, the assessment & certification fees. The course cost also includes a course book and a course folder with a resource CD & DVD
Awarding Body; Chartered Institute of Environmental Health (CIEH)
Tutor; Richard Mills or Sarah Daniels
Differentiation; Prior knowledge of food safety is required: CIEH Level 3 Award in Food Safety would be desirable. Candidates should be familiar with, or aspire to, the role of management. This is a challenging course, technically and academically. Candidates require reasonable spoken and written English, and a moderate level of ICT ability. Access to a computer, for assignment research, email, etc is strongly recommended.
Audience; This qualification is for managers, supervisors and QA/QC/ senior hygiene personnel, who devise, implement and monitor/audit food safety systems, and for those who want to become trainers.
Feedback; “Richard Mills – without doubt the most knowledgeable, patient and diligent tutor and course leader I have met. You have made an arduous and technical subject live and breathe and have a relevance to my work every day since completing the course.” Ben Cullis, Stoke High School, Ipswich