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Level 3 HACCP

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.

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Level 4 Food Safety

Technical, QA, Factory and General ManagersPrerequisite to hold Level 3 certificate

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Level 4 Food Safety Management & Hygiene

A 5-day course leading to the Level 4 Award in Managing Food Safety and Hygiene.
An intensive course designed to provide managers in the food and drink industry with detailed and up-to-date information on food safety theory and practice.

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Level 4 HACCP

This 4-day Level 4 HACCP training course leads to the RSPH Level 4 Award in Managing the HACCP System.

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Managing Food Allergens in Manufacturing

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.

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Principles of Raw Materials and Storage

Raw Material team, Technical, QA, Intake personnel

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Problem Solving

Technical/production supervisory and management personnel

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Root Cause Analysis

All site based personnel involved in the investigation of product which does not meet customer specification

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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. By examining practical industry examples delegates will gain the understanding and awareness necessary to implement an effective Root Cause Analysis strategy.

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Sensory Evaluation

All personnel who participate in Taste Panels or on line organoleptic testing

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