Food operations need to ensure that their HACCP team members have the required knowledge and understanding of the HACCP principles. Refresher training in HACCP would help food operations demonstrate to external and third party auditors that the team's knowledge and understanding has been maintained.
This course is designed to give previously trained participants an update on developments in HACCP and to provide an opportunity to discuss issues regarding HACCP with an experienced HACCP specialist. To achieve this the course has a mix of tutor presentations and discussion sessions, exercises are included to promote participant involvement. The course is suitable for participants that have been previously trained at the Intermediate (Level 3) or Advanced (Level 4) levels.
The broad content of this course ensures supervisors and skilled workers receive a good standard of food hygiene knowledge and training leading to a widely recognised qualification. This course has been carefully designed to enable potential managers to move towards the Level 4 qualification.Learn more
A 2-day Level 3 HACCP training course leading to the RSPH Level 3 Award in Understanding How to Develop a HACCP Plan.
This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study.
A one day course leading to a Practical Allergen Awareness Certificate. This course is aimed at those who are responsible for designing, implementing and auditing allergen management systems. Essential aspects of allergen control in food manufacturing will be explained using examples during the course.Learn more
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. By examining practical industry examples delegates will gain the understanding and awareness necessary to implement an effective Root Cause Analysis strategy.Learn more
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. Knowledge of TACCP (Threat Analysis and Critical Control Points) and VACCP (Vulnerability Assessment and Critical Control Points is essential if you are to avoid the potential for food fraud throughout your supply chain.Learn more