Virtual and In-person, Instructor-Led Training Courses

A comprehensive and effective allergen management program protects your consumers, your company and is necessary to meet regulatory and GFSI–benchmarked standard requirements.  Learn how to identify, assess and control allergens in your plant in this virtual instructor-led training course.

This course will provide delegates with details of the changes to format and content of the Standard, with a review of audit protocol and BRCGS expectations. It includes particular reference to the changes in order to better reflect the diversity of the Packaging industry and how this affects them. Delegates will understand the requirements of Issue 7 to support in their audit preparation, the audit, non-conformities, corrective actions, root cause analysis and certificate issue. Active learning will be used throughout the course utilizing case study-based activities to encourage critical thinking and help explain how sites will implement the Standard and how auditors will audit against the Standard. In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. At the end of the course, participants will be assessed with an exam.

This one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS Global Standards on site.

Conducting internal audits with a food safety focus is required to determine whether your food safety system is implemented effectively. The analysis of results is critical to ensure that the food safety plan continues to be effective. Challenges to achieving continual improvement in food safety programs can occur due to improperly conducted and documented internal audits. Gain the knowledge and skills to internally audit your food safety system effectively to ensure food safety and compliance with FSSC 22000 requirements in this course.

General Regulations related to registration, audit timing and compliance rules; Interpretation of the Compliance Criteria and Annexes; Risk Assessments.

Aim of the 2-day IFS Food 8 training: The aim of this two-day training is to enable the participants learn about the key principles of IFS standards and understand the requirements for IFS Food 8, in maintaining compliance and enhancing food safety and quality.

The ISO 22000 Lead Auditor Course is designed to provide learners with the necessary knowledge and skills to conduct effective audits of food safety management systems according to the ISO 22000 standard. This course engages learners in practical auditing activities to and aims to equip learners with the expertise required to plan, conduct and report on audits, as well as assess compliance with ISO 22000 requirements.

This training course is designed to provide attendees with a thorough understanding of the design, implementation and verification of a full internal audit program within the food facility. Conducting internal audits with a food safety focus is required to determine whether your food safety management system is implemented effectively. The analysis of results is critical to ensure that the food safety plan continues to be effective. Challenges to achieving continual improvement in food safety programs can occur due to improperly conducted and documented internal audits. Gain the knowledge and skills to internally audit your food safety management system effectively to ensure food safety and compliance with regulatory and GFSI benchmarked food safety standard requirements. What this course covers: determine the purpose and write the scope of an internal audit based on industry case studies; create an internal audit checklist for an assigned program, complete an internal audit non-conformance/corrective action report for an assigned industry scenario, Write objective audit report statements. This course concludes with an online examination. The link to access the exam will be emailed to the email address used for course registration. The online exam must be completed within ten business days of having completed the training course, following which, the exam access will expire.

FSSC 22000 is a food safety management system certification based on the ISO 22000 family of standards. This course has been designed to provide a full understanding of an effective food safety management system based on ISO 22000, the requirements of FSSC 22000 version 6 and how to comply with the requirements. Participants must have their copy of the ISO 22000:2018 standard and ISO/TS 22002-1:2009 available for this training program. These can be purchased through the International Organization for Standardization and the Canadian Standards Association An email address is required for registration and to receive the login instructions. Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email. You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

This course enables delegates to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. Delegates will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit. Before the course you must have read and reviewed a copy of the Standard, which is available as a free download from the BRCGS Store.

Preventive Controls Qualified Individual Human Food (FDA – FSMA)- Official FSPCA PCQI Course – Version 2.0. The course aims to provide participants the necessary knowledge to assume the role of PCQI (Preventive Controls Qualified Individual),responsible for the development, implementation, and management of the company’s Food Safety Plan in compliance with FDA FSMA regulations. The course offers practical skills for hazard analysis, the management of preventive controls, and the required documentation, ensuring full compliance with U.S. food safety regulations.

This course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors. Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard.

This course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors. Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard.

This course is designed to help and equip delegates with the understanding of the principles and importance of Food Hygiene.

This course will enable you to undertake internal audits and prepare companies for third party audits. It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.

This training provides delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS Standards.

This training provides delegates with a thorough understanding of root cause analysis (RCA) to know the importance of RCA, and to be able to perform RCA competently. This is especially helpful when implementing some of the requirements in the BRCGS Standards

This one-day course will provide you with a thorough understanding of validation and verification so you know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS Standards.

When people choose to do something because they believe it is the right thing to do – even if it takes longer or interferes with their other duties – you know you are building a strong food safety culture. Culture starts at the top, with senior management setting the tone and determining food safety objectives and goals. Senior management’s leadership in setting expectations, and an accountability mindset and approach to food safety, is vital to achieving and sustaining a robust food safety culture. Food safety culture is recognized as a key factor to achieving ongoing food safety success and to a better organizational culture overall.

This one day training course is for individuals working in the food industry, who want to gain an understanding of the current Legislation, and how to comply with the regulations for labelling.

This qualification is aimed at those working in the catering industry who are at, or wish to progress to, a higher or supervisory level.

This qualification, will ensure you have the necessary knowledge and skills to understand the principles of cleanliness and hygiene, as well as keeping food products safe.

This qualification is suitable for those working in a manufacturing environment. The qualification is designed for learners who wish to progress to higher or supervisory level within a food manufacturing business.

This qualification is designed principally for those who work in, or intend to work in, a retail environment where both packaged and/or open foods are available. It is also appropriate for people providing a service; for example, delivery drivers and home delivery employees.

This qualification is aimed at those working in the food retail industry who are at, or wish to progress to, a higher or supervisory level. Topics include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.

The Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) has been developed for those who are likely to have management responsibilities for an operational team, or learners preparing for employment. The qualification covers the subject of food hygiene at a suitable depth to ensure learners will have a thorough knowledge of the topics regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food.

The Highfield Level 4 Award in Managing Food Safety in Catering (RQF) has been developed primarily for those who are most likely to be in a management role or have responsibility for an operational team, or learners preparing for employment. It covers the covers the subject of food hygiene at a reasonable depth to make sure learners will have a thorough knowledge of topics regarded by the Food Standards Agency as important to maintaining good practice in food safety.

The Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) is aimed at those working in a food manufacturing environment. The qualification is intended for candidates already working in food manufacturing and those who are preparing to work in the industry. The objective of the qualification is to prepare learners for employment and also supports those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a manufacturing environment.

This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment. The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls.

The Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) is aimed at learners who are working at management level within food manufacturing and catering environments, quality assurance staff or members of the HACCP team. This qualification would also be useful for trainers, auditors, enforcers and other food safety professionals. The objective of the qualification is to provide learners with the knowledge needed to develop, implement and evaluate CODEX-based HACCP food safety procedures.

The perfect course for those requiring a refresher and review of the Codex 12 steps to HACCP. You are a trained HACCP team member. You understand the importance of producing safe food and are key to maintaining your company’s food safety management system. But when did you last test your understanding of HACCP? This online, instructor-led training course reviews the key HACCP concepts and challenges you to examine how you manage the food safety system at your facility.

Building a strong food safety knowledge is critical. If you are new to the food industry and involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. It is important for you and essential for your company. This course provides that foundational background.

This course introduces you to HACCP principles as presented in Codex Alimentarius texts and how to apply them in a jargon-free and logical manner. The role of pre-requisite programmes and how they interrelate with HACCP principles is explored. Finally, the linkages between ISO 22000, GFSI-recognised food safety schemes and Codex Alimentarius are presented in order to raise awareness of the benefits of adopting an integrated approach to food safety management. The course caters for individuals who wish to develop their knowledge and appreciation of HACCP principles.

This course is for those of you who work in the food industry and want to learn how to conduct internal food safety audits (1st-party audits). How to plan, conduct and report an internal food safety audit according to ISO 19011.