{"id":12841,"date":"2025-08-11T13:16:58","date_gmt":"2025-08-11T13:16:58","guid":{"rendered":"https:\/\/www.vwa.co.uk\/blog\/?p=12841"},"modified":"2026-03-30T12:04:43","modified_gmt":"2026-03-30T12:04:43","slug":"5-reasons-why-live-training-sessions-are-still-the-most-effective-option-for-food-manufacturers","status":"publish","type":"post","link":"https:\/\/www.vwa.co.uk\/blog\/5-reasons-why-live-training-sessions-are-still-the-most-effective-option-for-food-manufacturers\/","title":{"rendered":"5 Reasons Why Live Training Sessions are Still the Most Effective Option for Food Manufacturers"},"content":{"rendered":"\n
\"Training<\/figure>\n\n\n\n

In today\u2019s digital world, it\u2019s easy to understand why pre-recorded online training is an attractive option. It\u2019s convenient, cost-effective, and can fit in with shift patterns and busy production schedules. Certainly, online training has its place \u2013 as a basic introduction to food safety<\/a>, for example, or for a specific short topic such as Natasha\u2019s Law<\/a>. However, it is no substitute for trainer-led classroom learning, whether that\u2019s face-to-face or remote delivery through Virtual Instructor-Led Training (VILT).<\/p>\n\n\n\n

Here are 5 reasons why:<\/p>\n\n\n\n

1. Real-time clarification of complex topics<\/strong><\/h4>\n\n\n\n

Having a trainer physically in the room or on Zoom means that you can ask questions and receive tailored answers directly. Take our Level 3 HACCP<\/a> course, for example. Whilst the training inevitably includes HACCP principles and steps, it\u2019s about far more than memorising them. It\u2019s about putting the learning into context by applying it to real processes in the workplace \u2013 and that\u2019s where the difference lies between live and online training.<\/p>\n\n\n\n

Delegates on Verner Wheelock courses can explore scenarios within their own factories and receive expert guidance from trainers with hands-on experience in the food industry. There\u2019s also the opportunity to clarify points to ensure that they\u2019re understood fully.<\/p>\n\n\n\n

From the trainer\u2019s point of view, they can gauge the ability and understanding of the delegates. This allows them to set the pace of training appropriately and illustrate key points with relevant examples.<\/p>\n\n\n\n

In short, attending face-to-face or remotely ensures that you leave the course with practical understanding, rather than just a certificate.<\/p>\n\n\n\n

2. Engaged, collaborative learning<\/strong><\/h4>\n\n\n\n

We\u2019ve all experienced online courses that allow you to skip ahead or give you several attempts to complete a multiple-choice test without grasping the content. That doesn\u2019t happen on a Verner Wheelock course.<\/p>\n\n\n\n

Whether you\u2019re attending face-to-face at our Skipton training centre, at your own premises, or remotely, the courses are live and fully interactive. As a delegate, you\u2019ll participate in discussions, group activities and undertake scenario-based exercises.<\/p>\n\n\n\n

Our Auditing Skills<\/a> course is a great example of this. Delegates role-play audit interviews, create audit checklists and, based on information given in exercises, differentiate between major and minor non-conformances, observations and good examples.<\/p>\n\n\n\n

Our 4-day Lead Auditor<\/a> course includes a mock audit against aspects of an industry standard, and delegates are expected to write and submit an audit report.<\/p>\n\n\n\n

The result? Better understanding, stronger engagement and greater confidence when applying the learning back on site. It also means that delegates become more effective auditors.<\/p>\n\n\n\n

3. A refreshing take on refresher training<\/strong><\/h4>\n\n\n\n

Let\u2019s be honest \u2013 refresher training can be treated as a bit of a formality.  A box-ticking exercise. Something which needs to be done to remain compliant with BRCGS and other industry standards.<\/p>\n\n\n\n

Not at Verner Wheelock, though! Like all our other courses, our HACCP refresher<\/a>, Auditing Refresher<\/a> and Food Safety Update<\/a> training courses are interactive. They include collaborative exercises and explore what\u2019s changed in legislation and best practice. Delegates are also encouraged to reflect on areas for improvement at their own businesses.<\/p>\n\n\n\n

Those attending our Trainer Skills Refresher<\/a> course (which is classroom-based only) will look at training issues facing them, ways of keeping the training topical and up-to-date and new ideas and techniques for training.<\/p>\n\n\n\n

This type of environment with live trainers helps to break any bad habits, reinforces critical thinking, and gives refresher training a meaningful impact.<\/p>\n\n\n\n

4. Fewer distractions<\/strong><\/h4>\n\n\n\n

Trying to complete an online course, especially whilst in a busy manufacturing environment, can be challenging to say the least. Even though many are in modular format, it can be difficult to complete the course. Constant interruptions from staff and suppliers can make you lose the thread of what you\u2019ve been learning.<\/p>\n\n\n\n

Not only that, but if an employee knows that the training is online with no set timeframe, it\u2019s too easy to think, \u201cI\u2019ll do it later.\u201d It\u2019s placed on the back burner and often isn\u2019t revisited for months \u2013 if at all.<\/p>\n\n\n\n

Live training, on the other hand, is scheduled for specific dates and the entire course is completed in one go. Momentum is not lost and the whole training experience is more cohesive.<\/p>\n\n\n\n

5. The opportunity to network and share best practice<\/strong><\/h4>\n\n\n\n

This applies especially to our longer courses such as Level 4 Food Safety<\/a>, Level 4 HACCP<\/a>, Lead Auditor<\/a> and, of course, the very hands-on Creating Thermal Process Flavours<\/a> course.<\/p>\n\n\n\n

Spending time with other delegates who are working within the food and flavour industries means that ideas are shared, challenges raised and solutions discussed. This is something that can\u2019t be replicated in pre-recorded online learning.<\/p>\n\n\n\n

If you\u2019re attending an open course in Skipton, lunch is provided at local caf\u00e9s \u2013 the perfect opportunity to network in a relaxed environment.<\/p>\n\n\n\n

Our remote, classroom and hybrid courses deliver the same quality<\/strong><\/h4>\n\n\n\n

Some people assume that remote learning means less interaction or lower engagement. At Verner Wheelock our remote courses are live, instructor-led and structured exactly like our face-to-face sessions.<\/p>\n\n\n\n

Unlike webinars or online training, you\u2019ll actually see and hear the trainer, contribute to discussions and collaborate with other attendees using breakout rooms.<\/p>\n\n\n\n

Remote attendance of live training is an excellent way of training employees from different sites at the same time, either on an open or in-house<\/a> course. It\u2019s ideal for companies that want flexibility without compromising on the quality of training. An additional bonus is that it saves money in terms of travel and accommodation expenses.<\/p>\n\n\n\n

For more information about our open and in-house courses, please visit www.vwa.co.uk<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

In today\u2019s digital world, it\u2019s easy to understand why pre-recorded online training is an attractive option. It\u2019s convenient, cost-effective, and can fit in with shift patterns and busy production schedules. Certainly, online training has its place \u2013 as a basic introduction to food safety, for example, or for a specific short topic such as Natasha\u2019s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[1579,1590,1419,1589,1588,1412,702],"class_list":["post-12841","post","type-post","status-publish","format-standard","hentry","category-food-safety-hygiene-news","tag-foodindustry","tag-foodindustrycourses","tag-foodindustrytraining","tag-foodmanufacturingtraining","tag-livetraining","tag-vernerwheelock","tag-training"],"_links":{"self":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts\/12841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=12841"}],"version-history":[{"count":2,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts\/12841\/revisions"}],"predecessor-version":[{"id":12929,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts\/12841\/revisions\/12929"}],"wp:attachment":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=12841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=12841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=12841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}