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Specialist Training Courses
Specialist Training Courses for the food industry
As food industry experts we have developed a range of courses to provide you with specialist knowledge relevant to your role within the food industry.
Following the publication of the BRC Global Standard for Food Safety Issue 8 we are running a number of official BRC Food Safety Issue 7 to 8 Conversion for Sites courses. These examine the changes from BRC Version 7 and provide guidance on implementation to get you ready for your next BRC audit.
A requirement of BRC Issue 8 is Food Defence. Our TACCP and VACCP workshop which focuses on assessing threats, identifying vulnerabilities and implementing controls to minimise intentional contamination, will help you to understand the process.
Our Root Cause Analysis workshop explains the process of identifying the ‘root cause’ of an issue and how to prevent it happening in future. The course enables delegates to use a range of problem-solving techniques that will help them meet the root cause analysis requirements of BRC audits.
Labelling and allergen management are both very topical issues. We can offer bespoke labelling workshops and consultancy to help you update your food labels to meet the latest FIC legislation. Our labelling and Allergens courses can help you comply with the BRC Issue 8 Section 5.
Our specialist course on Creating Thermal Process Flavours (formerly Creating Savoury Flavours) has been running successfully since 2008 and is a highly specialised course for those working with flavourings, seasonings, ready meals and savoury snacks. Our two-day course on Understanding Flavours is run as an in-house course and can be tailored to your requirements – covering sweet or savoury flavours – or both.
If you need to know more about the SMETA ethical audit process, from start to finish our Ethical Trading Workshop should fit the bill. Learn about the requirements of the ETI Base Code and how to avoid the pitfalls of ethical audits.
We offer a Training the Trainer course leading to the Highfield Level 3 Award in Education and Training for anyone aiming to train others in any subject, but our course will focus mainly on the delivery of food safety training. This 4-day course is ideal for those wishing to become a food safety trainer or to provide accredited internal training to staff to RQF standards, as part of their role.
Alternatively you might prefer our 2-day Delivering Training course. Perfect for those wishing to improve their classroom training skills to deliver pre-prepared course materials, it leads to the Highfield Level 3 Award in Delivering Training.
Our Trainer Skills Refresher is ideal for those who have previously completed a training or teaching qualification. It ensures you are aware of all the latest developments, techniques and equipment.
If you have 5 or more people to train, don’t forget that the majority of our specialist courses can also be run in-house at your own premises.
If you are interested in specialist food industry training but can’t see the course you need listed here, please contact us for a bespoke course quote.
Download Our Training Dates for the following courses
Choose Your Specialist Training Course
BRC Food Safety Issue 7 to 8 Conversion for Sites Course (NEW)
This 1 day course looks at the changes made to Issue 8 of the BRC Global Standard for Food Safety (August 2018), in relation to Issue 7.......Read More / Download PDF
Delivering Training (NEW)
This specialist course is aimed at those working in the flavour and seasoning industry, ready meals, snack foods and innovative restaurateurs....Read More / Download PDF
Creating Thermal Process Flavours
This specialist course is aimed at those working in the flavour and seasoning industry, ready meals, snack foods and innovative restaurateurs....Read More / Download PDF
Legal Labelling
This new 1-day course aims to answer a multitude of questions relating to labelling and the new Food Information Regulations....Read More / Download PDF
| Thu - Feb 21 9:30 AM - 4:30 PM |
Legal Labelling |
Ethical Trading Workshop
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
Read More / Download PDF
| Mon - Feb 18 9:30 AM - 4:30 PM |
Ethical Trading Workshop |
Managing Food Allergens in Manufacturing
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
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| Fri - Sep 20 9:30 AM - 4:30 PM |
Managing Food Allergens in Manufacturing |
Root Cause Analysis
A one-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 BRC Standard requirements..
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| Thu - Sep 19 9:30 AM - 4:30 PM |
Root Cause Analysis |
TACCP & VACCP Workshop
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.....Read More / Download PDF
| Mon - Feb 25 9:30 AM - 4:30 PM |
TACCP & VACCP Workshop |
Trainer Skills Refresher
This is a one day highly interactive workshop to discuss ideas and techniques to keep your training topical and up to date....Read More / Download PDF
| Wed - Jun 26 9:30 AM - 4:30 PM |
Trainer Skills Refresher |
Training the Trainer
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.
| Mon - Mar 11 -- Wed - Mar 13 9:30 AM - 4:30 PM |
Training the Trainer (Part 1) (HABC Level 3 Award in Education and Training) 2 Days - £825+VAT |
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| Mon - Mar 25 9:30 AM - 4:30 PM |
Training the Trainer (Part 2) (HABC Level 3 Award in Education and Training) 1 Day (see Part 1 for price) |
Understanding Flavours
Understanding 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.
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