Alongside our popular HACCP, Food Safety and Auditing training courses, at Verner Wheelock we also offer a range of more specialist training courses aimed at the food manufacturing sector. Some of these courses are listed below, with further details available on our website.
Also, from 2015 we will be offering a BRC Issue 7 Update course to coincide with the launch of the new Global Standard for Food Safety. Register your interest now for our BRC Issue 7 update course and receive 10% off the course if booked during 2014.
Creative Legal Labelling
Date: 13th – 14th October
Course fee: £450 + VAT
This 2-day legal labelling course aims to answer a multitude of questions relating to labelling and the new Food Information to Consumers Regulations (FIC). Anyone who is involved in ensuring the products they produce are labelled, described and marketed correctly, in line with new and existing legislation and guidelines.
Managing Food Allergens
Date: 16th October
Course fee: £230 + VAT or £350 + VAT for 2
This Managing Food Allergens one day course is designed for those who are responsible for designing, implementing and auditing allergen management systems in a food manufacturing environment. Essential aspects of allergen control in food manufacturing will be explained using examples during the course.
Root Cause Analysis
Date: 17th November
Course fee: £300 + VAT
The course aims to use practical industry examples to explain the process of Root Cause Analysis and the tools that can be used to identify the root cause of issues, to enable preventative measures to be put in place to prevent recurrences, as is required by the BRC Standard It is ideal for Production, Quality and Technical Managers, or those dealing with systems management in the workplace.
Training the Trainer
Date: 20th, 21st and 27th November
Course fee: £695 + VAT
A 3-day Training the Trainer course leading to the CIEH Level 3 Award in Training Principles and Practice (TPP)
This qualification is aimed at those who want to develop practical training skills and is the minimum requirement for anyone wishing to register to deliver CIEH qualifications (or other awarding bodies) in food safety, health and safety etc, in the workplace.
Creating Savoury Flavours
This unique lab-based course attracts delegates from around the globe and the course running in October 2014 is now full! For further details visit the Savoury Flavours page on our website. Contact us now for dates for next year’s course!
Please email Carole Dickason to book, or for a quote to run any of these courses in-house at your own premises, or call 01756 700802