Virtual and In-person, Instructor-Led Training Courses

This BRCGS-approved 2 day course will provide delegates with the changes between Issue 8 and 9 and how to comply with the requirements. This includes how to complete a BRCGS Audit, including the planning and reporting of the audit

This BRCGS-approved 1 day course will provide delegates with the changes between Issue 8 and 9 and how to comply with the requirements. You will also gain an understanding of the audit protocol and BRCGS expectations to ensure the effectiveness and consistency of audits against the standard.

This 5 day in-depth course will provide an understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Delegates will gain an in-depth guide to the requirements of the Standard, and learn how to undertake a BRCGS audit, including effective planning, conducting and reporting of the audit. Auditing techniques will be practised and developed, to include the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.

A comprehensive and effective allergen management program protects your consumers, your company. Learn how to identify, assess and control allergens in your plant in this instructor-led training course.

This course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.

This one-day course is designed to help delegates understand and be able to act on the importance of food hygiene, including the 4 C’s. To understand Food Safety Hazards, including Cross Contamination and Cleaning & Sanitation.

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

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 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.

Food safety culture is recognised as a key factor to achieving ongoing food safety success and to a better organizational culture overall. In this virtual instructor-led program you gain an understanding of food safety culture best practices, the key elements that contribute to a robust food safety culture and how to begin the process of culture change for sustained food safety success.

This event provides crisis management training for the food industry. It provides the practical skills required to establish, implement and maintain controls for crisis management.

Equip delegates with the tools to quantify, detect and help prevent fraud, while building an anti-fraud business culture.

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 labeling.

This qualification is suitable for those working in a catering environment who are responsible for handling food. It is also the most popular food safety qualification accepted by enforcement officers and auditors.

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.

This course introduces you to the audit process and audit principles as presented in ISO 19011 and how to apply them in a jargon-free and logical manner, and without the worry of an exam at the end of the event! The importance of audit planning is explored, together with the significance of audit scopes, audit objectives and audit criteria. Skills and tips on how to carry out an audit are shared. The need to report both conformity and nonconformity is discussed, together with how to write meaningful nonconformity reports. The significance of developing a mutually beneficial relationship with suppliers is explored. The course caters for individuals who wish to develop their 2nd-party audit knowledge and skills.

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 HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety. This training program is designed to provide you a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying and controlling hazards. You will gain the knowledge, confidence and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.

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 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 3 day IOSH Managing Safely course is ideal for managers and supervisors looking to gain the knowledge and tools to identify, evaluate, and control workplace risks. Managing Safely makes a powerful case for safety and health being an integral part of day-to-day management and business. Delegates will have to complete an end of course test and practical assessment before receiving their IOSH Managing Safely certificate.

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.

Distinguish between inspection, audit and verification activities, Discuss the role of internal auditing in maintaining and improving the food safety system, Apply techniques in planning and conducting audits and writing internal audit reports, Use objective evidence to assess conformance and impact of non-conformances on food safety, Manage the corrective and preventive action process for continual improvement.

Root cause analysis is a method for problem-solving that identifies permanent practical solutions. RCA is required as part of corrective action in GFSI-benchmarked schemes. If you struggle with repeat non-conformances or problems that seem hard to solve, this virtual instructor-led course provides you with the tools for finding effective solutions to food safety and quality issues.