Could you be eligible for funding towards training?

Good news! If you’re a small or medium-sized business based in the following areas, your Verner Wheelock training could be part-funded by a grant from the Leeds City Region Enterprise Partnership (LEP). Barnsley Bradford Calderdale Craven Harrogate Kirklees Selby York We have just become a registered training provider for the scheme which aims to support 3,000 […]

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Food Safety & Hygiene News Food Safety Training HACCP training

4 February 2016

Verner Wheelock Monthly Update – January 2016

January has been an extremely busy month for us at Verner Wheelock. We kicked off the year’s training courses the first week back with BRCv7 Update and TACCP workshops. Then it was straight into Level 4 HACCP the next week, followed by Level 3 HACCP and then Lead Auditor – with delegates enjoying the hospitality

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Food Safety & Hygiene News Food Safety Training HACCP training Monthly Updates

3 February 2016

Verner Wheelock Excellence Awards 2015 – the winners revealed

Forget the Golden Globes, the Oscars and the National Television Awards… BAFTA? Scmafta! The only awards we’re interested in at Verner Wheelock are those concerned with the safety of the food we eat. So it is with great pride that we are able to reveal the winners of the very first Verner Wheelock Excellence Awards.

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Auditing training Food Industry Case Studies Food Safety & Hygiene News Food Safety Training HACCP training

25 January 2016

What’s the difference between HACCP, TACCP, and VACCP?

HACCP, TACCP, VACCP They all sound very similar and all are involved in the safety of the food we manufacture, but what exactly is the difference between HACCP, TACCP and VACCP? HACCP – Hazard Analysis Critical Control Point HACCP, as many of you will know, was initially developed in the 1960s by NASA to prevent

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Food Safety & Hygiene News HACCP training Specialist Courses

18 January 2016

Vulnerability Assessment and Critical Control Points Workshop (VACCP)

Course Summary The issue of food fraud in the supply chain is becoming increasingly important in the food industry. Hence the need for a systematic approach to identify the threat of economically motivated adulteration and assess the vulnerable points within the supply chain to satisfy the requirements of Clause 5.4 in the BRC Global Standard

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Food Safety & Hygiene News Specialist Courses

7 January 2016