INTRODUCTION TO ALLERGEN MANAGEMENT

Training DetailsThis comprehensive course provides essential knowledge and practical skills to effectively manage allergens in food production and service environments. Participants will explore the importance of allergen awareness, the risks associated with food allergens, and strategies for preventing cross-contamination.Key topics include identifying common food allergens, understanding food l…

INTRODUCTION TO IFS V.8 FOR FOOD HANDLERS

Training DetailsThis comprehensive introductory training is designed to provide food handlers with essential knowledge and practical understanding of the International Featured Standards (IFS) Food Version 8, with a specific focus on their roles and responsibilities within the food safety management system.IFS Food is a globally recognized standard for auditing food manufacturers, focusing on foo…

HACCP REFRESHER AND OVERVIEW OF ISO 22000:2018 FOR FOOD SAFETY TEAMS

Training details *DescriptionThis course provides a refresher on the core principles of HACCP (Hazard Analysis and Critical Control Points) and offers an introductory overview of the ISO 22000:2018 Food Safety Management System standard requirements. It is designed for food industry professionals seeking to reinforce their understanding of hazard analysis and control measures while gaining insigh…

FOOD SAFETY & HYGIENE TRAINING FOR FOOD SERVERS (REFRESHER)

Training DetailsThis practical course refresher offers a holistic approach to equip personnel with the necessary tools required to prepare safe food, aligned with customer and regulatory requirements. It is tailored for those in the hospitality, catering and food service industry. The key takeaways include familiarity with food borne illnesses, causes and their prevention; ability to apply good h…

GMPs, GHPs & BASIC HACCP FOR FOOD HANDLERS (OPERATIONS SUPPORT TEAM)

Training detailsThis training is specifically designed to equip the Maintenance and Stores personnel with the essential knowledge and practical understanding of Good Manufacturing Practices (GMP) as they relate to food safety and regulatory compliance.The course covers the critical role these teams play in maintaining hygienic conditions, ensuring equipment and infrastructure do not pose a risk t…

GMPs, GHPs & BASIC HACCP TRAINING FOR QCs AND SUPERVISORS

Course DetailsThis training provides QCs and Supervisors with essential knowledge and practical skills to effectively implement and maintain Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), and a Basic Hazard Analysis and Critical Control Point (HACCP) system. It is designed to strengthen their ability to monitor and control food safety risks at operational levels, ensuring com…

FOOD SAFETY CULTURE TRAINING

This comprehensive training equips participants with the knowledge and practical skills needed to foster a strong food safety culture within food production and service environments. It emphasizes the importance of food safety awareness, individual accountability, and the behaviours that support safe food handling. The training also addresses the risks linked to poor food safety practices and hig…

MEASUREMENT INSTRUMENTS VERIFICATION

Course Details This course provides structured, practical training on the verification of control and measuring instruments used in food safety and quality management systems. Accurate monitoring equipment is critical for ensuring regulatory compliance, product safety, and process control. The programme combines theoretical principles with hands-on verification techniques for thermometers an…

FSSC 22000 INTRODUCTION & INTERNAL AUDITING

Course Details An effective internal audit programme is a fundamental requirement of the FSSC 22000 certification scheme and a key driver of continuous improvement within food safety management systems (FSMS). This course equips participants with the knowledge and practical auditing skills required to plan, conduct, report, and follow up internal audits against FSSC 22000 Version 6 requ…

FOOD SAFETY & QUALITY ASSURANCE TRAINING

Course DetailsThis course provides a practical introduction to food safety and quality management in the food processing environment. It covers key concepts such as food contamination, spoilage, cross-contamination, and the prevention of foodborne illnesses, along with the application of prerequisite programs and HACCP principles.Participants will also gain an understanding of food allergen manag…