Specialist Courses

Verner Wheelock Specialist Courses information for the food industry

How to recognise anaphylactic shock and how to prevent it

Several people in the UK have allergies – to dust mites, to animal hair, to certain medicines, to insect stings or bites etc. and, of course, to certain foods. In fact, according to NHS statistics, over 20,000 patients are treated in English hospitals for allergic reactions every year. Sadly some severe reactions can prove fatal […]

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Food Safety & Hygiene News Food Safety Training Specialist Courses

Are you ready to be audited against BRC Issue 7?

Any company undergoing a third party British Retail Consortium audit from 1st July onwards will be assessed against the latest updates to the BRC Global Standard for Food Safety, Issue 7. If you haven’t had the chance to read the new version of the publication, we recommend that you do so soon, as there are several

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Auditing training Food Safety & Hygiene News Food Safety Training Specialist Courses

Verner Wheelock to launch new TACCP course

Due to popular demand, we are pleased to announce that we are launching a brand new TACCP course. What is TACCP? TACCP stands for Threat Assessment Critical Control Points.  It is a requirement under BRC 7 that food manufacturers should systems in place designed to help them become more resilient to food fraud, deliberate contamination and

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Food Safety & Hygiene News Food Safety Training Specialist Courses

Ready for a change? Why not become a trainer? #training

If you have plenty of experience within the food industry, but you’re looking for a job which offers more flexibility, why not consider becoming a trainer? Many people who have had demanding technical roles in food manufacturing have gone on to become very successful tutors. They understand food safety and HACCP and have the qualifications

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Food Safety & Hygiene News Food Safety Training Specialist Courses

Will ‘Nutgate’ become the new ‘Horsegate’? #nutallergy

We’ve seen several instances of food fraud reported in the papers and on television over recent years. In some cases it’s been cheaper versions of the same product bottled, packaged or labelled as high-end versions – a good example of this is wine. In others one or more ingredient is swapped out yet the labelling

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Auditing training Food Safety & Hygiene News Food Safety Training HACCP training Specialist Courses
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