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BRC Issue 7 Update

A 1-day course looking at the changes presented in the BRC Issue 7 Global Standard for Food Safety which is due for publication in January 2015, when compared with BRC Issue 6.

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Creative Legal Labelling

This new 2-day course aims to answer a multitude of questions relating to labelling and the new Food Information Regulations. Day 1 will cover detailed information on the new EU and UK Regulations as well as proposed guidance from DEFRA on their implementation along with allergen labelling guidance from BRC. Day 2 will focus on current legislation on labelling and food additives and the marketing aspects of labelling and nutrition & health claims, including guidance on the use of marketing terms such as 'pure' 'fresh' or 'natural'.

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Food Safety - Advanced (level 4)

Food safety, hygiene and the prevention of contamination are key factors in the manufacture and production of food and in food service. (Those responsible for these areas are required to be trained to manage the situation.) Those responsible for the management of food operation need to be trained to a level that enables them to demonstrate their competency.

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Food Safety - Intermediate (level 3)

The supervision of people who are handling and producing food is a responsible task. It is essential that the supervisor identify and prevent or control any potential hazards and are equipped to effectively manage food handlers on safety issues. This course provides the key information on how to achieve and maintain good standards of food safety.

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HACCP - validation and verification

HACCP systems and many prerequisite programmes must be validated prior to implementation to obtain evidence that safe food can be provided. After implementation, verification activities are needed to provide evidence that HACCP and the prerequisites are actually effective and being complied with.

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Internal auditing – principles and practices

The two-day programme offered by Campden BRI is designed to give team members a good understanding of the concept, terminology, principles, performance, and management of auditing.

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Level 2 Award in Food Safety

This 1-day course is the minimum requirement for all food handlers employed in the food industry. It focuses on the importance of food hygiene, associated food safety hazards, good hygiene practice and controls based upon awareness of food safety management systems.
Food handlers include:
Any person who handles food whether open or packaged
Any person who enters food premises – maintenance engineers, delivery personnel etc
Candidates can choose whether to take an exam focusing on Food Safety for Manufacturing, Catering or Retailing.

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Level 2 Food Safety for Manufacturing

The overall aim of this course is to provide you with the basic knowledge of food safety through fun games, animations and interactions

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Level 2 HACCP

HACCP is really important for those working the food industry.
Food Hygiene rules require food handlers to be instructed or trained in food hygiene matters commensurate with their work activity.

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Level 2 HACCP

The course is designed to give participants a good introduction to the concept, principles and terminology of HACCP. A mix of tutor presentations and short exercises to meet this objective. The course is very suitable for non-core HACCP team members and staff needing an overview of HACCP. It is also very useful as a refresher for more experienced personnel. In addition, delegates have the opportunity to achieve a nationally recognised Foundation Level (2) qualification in HACCP.

A previous knowledge of basic food safety is desirable.

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Industry Approved Programme
This mark means the programme has been created in conjuntion with the food & drink industry and approved by leading industry experts to include the specific elements employers will be looking for in the future.