Verner Wheelock

Specialist: Compliance

Established in 1990, Verner Wheelock is a leading specialist provider of high-quality training to the food and drink industry. Delegates achieve consistently high examination pass rates and have won the prestigious annual RSPH prizes for Level 4 HACCP and Level 4 Food Safety several times.

Verner Wheelock delivers a wide range of courses including HACCP, Food Safety & Hygiene and Auditing, accredited by RSPH and FDQ. Other specialist courses include VACCP & Food Defence, Legal Labelling, Managing Food Allergens, Root Cause Analysis and the unique Creating Thermal Process Flavours and Introduction to Flavours courses. The company also offers 1-day refresher courses in HACCP and Auditing and a Food Safety Update course.

All Verner Wheelock trainers have extensive hands-on food industry experience as well as training expertise. Courses are delivered at all levels from basic to advanced, either at Verner Wheelock’s dedicated training facility in Skipton, North Yorkshire, or on-site in the workplace. The company also provides remotely delivered training via Zoom or Microsoft Teams. 

In addition, tailored in-house training programmes to suit individual company requirements are available. The could be adapting existing courses to focus on particular areas or developing bespoke courses from scratch. 

The company also offers tailored in-house training programmes to suit individual company requirements, be it adapting existing courses to focus on particular areas or developing bespoke courses from scratch.

Verner Wheelock works with clients from all sectors including dairy, meat processing, seafood, fresh produce, bakery and confectionery, ingredients, packaging and food logistics and retailing.

The company also has over 15years’ experience in providing SMETA Ethical Trading Audits, which help retailers and their suppliers address public concerns over supply chain labour and other issues. These social audits ensure that both permanent and temporary workers are being treated fairly and with respect at work, are being paid correctly, are not working excessive hours and have a safe working environment. Again, the focus is on the food industry, and Verner Wheelock are specialists in auditing food processors and farms within the UK.

Verner Wheelock

Verner Wheelock
4 Stable Courtyard
Broughton Hall Business Park
North Yorkshire
BD23 3AE

Tel: 01756 700802

Main contact
Claire Lennon

Courses we offer

Auditing Refresher

A 1-day course certificated by FDQ.
This refresher training course aims to ensure that you are made aware of the latest developments in food industry auditing. Ideal for internal, supplier and third party auditors.

Auditing Skills

This highly interactive 2 - day course provides the theory, practical skills and confidence necessary to conduct an effective audit. Ideal for internal, supplier and third party auditors. This course has been approved by the FDQ Awarding Body and leads to the FDQ Auditing Skills Certificate.

Education and Training (EAT)

4-day course leading to the HABC Level 3 Award in Education and Training

Ethical Trading Workshop

This course will details 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 of the ETI Base Code so that they can meet their legal requirements and the expectation of their customers.

Lead Auditor

A 4-day course certificated by FDQ FDQ
Learn to lead and manage an audit with confidence from planning and opening meeting through to reporting and follow up.
It provides delegates with the skills necessary to audit a complete management system internally and externally, and to carry out audits or pre- audits against the ISO series of standards, BRC standards or customer and supplier audits.

Legal Labelling

This course is designed to give the delegate a working knowledge of legislative requirements for food composition and labelling which will enable the delegate to confidently assess product specifications, pack copy and artwork for legality.

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

Level 2 HACCP

This one-day Level 2 HACCP course leads to the Level 2 Award in HACCP for Food Manufacturing. It provides the basics in understanding a HACCP–based food safety management system.

Level 3 / 4 Food Safety Update

This course aims to update delegates on any recent changes to food safety management since completion of a formal food safety qualification. It is suitable to meet the requirement for food safety refresher training, up to advanced level.

Level 3 / 4 HACCP Refresher

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.

Level 3 Award in Food Safety

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.

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.

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.

Level 4 HACCP

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

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.

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.

Supplier Auditing

This 1-day course is aimed at those responsible for, or aiming to be responsible for, the auditing of their organisation's new and existing suppliers as part of their job role.

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.

VACCP & Food Defence

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.