All Available Training Courses

A basic 1-day course leading to the RSPH Level 2 Award in Understanding HACCP which provides the basics on HACCP principles for food handlers and operatives

A 2-day course leading to the RSPH Level 3 Award in Understanding How to Develop a HACCP Plan. Recommended for all HACCP team members and HACCP team leaders

4-day course leading to the RSPH Level 4 Award in Managing the HACCP System. Suitable for Technical Managers and HACCP team leaders

A 1-day refresher course suitable to meet the requirements of BRCGS HACCP refresher training.It will enable candidates to update their knowledge in line with current issues and legislation for BRCGS issue 9

A 2-day course Leading to the FDQ Auditing Skills Certificate, It is ideal for those who need to carry out internal, supplier and third party audits for their organisation

A 1-day course focusing on how to carry out audits on existing or potential new suppliers. Successful completion leads to the FDQ Supplier Auditing Certificate

An intensive 4-day course leading to the FDQ Lead Auditor Certificate.This course will equip delegates with the skills to audit a complete management system

A 1-day course certificated by FDQ. This refresher training course aims to ensure that you are made aware of the latest developments in food industry auditing. Ideal for internal, supplier and third party auditors.

This 1-day course looks at the BRCGS Global Standard Food Safety Issue 9 in relation to Issue 8.

This is the official BRCGS Global Standard for Food Safety Issue 9 Conversion for Sites course.

A 1-day course that aims to explain the process of Root Cause Analysis; how to identify the root cause issues and how to put in place preventative measures to meet BRCGS Standard requirements

This course will detail the issues covered by the ETI Base Code and their application to UK suppliers. This workshop is intended to help suppliers and growers to understand the requirements

This basic food safety online course covers all the essentials for entry level staff working in food manufacturing. It meets, if not exceeds, the minimum food hygiene training requirements for all food handlers.

This 1-day course is the minimum requirement for all food handlers employed in the food industry. It focuses on the importance of food hygiene, associated food safety hazards, good hygiene practice and controls based upon awareness of food safety management systems

This 3-day course provides a broad understanding of food safety principles for those working food manufacturing, catering, or food retailing

This 5-day intensive course provides an in-depth understanding of food safety management procedures for managers working in catering or food manufacturing

This 1-day course aims to update delegates on any recent changes to food safety management since completion of a formal food safety qualification

Online course covering the new food allergen labelling legislation on foods that are Pre-packed for Direct Sale (PPDS).

This new 1-day course aims to answer a multitude of questions relating to labelling and the new Food Information Regulations

This one day course is designed for those who are responsible for designing, implementing and auditing allergen management systems. Essential aspects of allergen control in food manufacturing are explained

A one-day course that deals with the various issues head-on to identify threats and areas of weakness within existing Food Safety Management Systems

4-day course leading to the HABC Level 3 Award in Education and Training. This course will provide participants with the key elements and skills required to be a successful trainer.

This specialist course is ideal for those using pre-prepared materials to deliver workplace training and looking to improve their classroom training skills.

This is a one day highly interactive workshop to discuss ideas and techniques to keep your training topical and up to date

Introduction to Flavours is a new course designed to meet the growing need to comprehend the role of flavourings in food products, and to gain an insight into how the flavours themselves are created.

This specialist course is aimed at those working in the flavour and seasoning industry, ready meals, snack foods and innovative restaurateurs