Courses
Advanced Food Safety Training is aimed at equipping delegates with the knowledge needed to assess hazards, implement Food Safety Procedures and Processes to manage risks, and compliance requirements for regulatory conformance.
FSSC 22000 vs6 to vs7 Bridging Course
FSSC 22000 Version 7 is here — and your window to transition is shorter than you think. This intensive bridging workshop is designed exclusively for
FSSC 22000 vs7 Overview Workshop
Built around the FSSC 22000 v7 Scheme requirements, this course gives managers a clear, practical understanding of how GMPs, HACCP, ISO 22000, and the FSSC
Implementing FSSC 22000 V7 Workshop
FSSC v7 was released in May 2026. Audits against v6 will only be accepted until 30 April 2027. In this comprehensive workshop, you will learn
BRCGS Standard for Food Packaging Materials Issue 7 Implementation
The BRCGS published Issue 7 of the Global Standard for Packaging Materials in October 2024 and is effective for audits from 28 April 2025. This
BRCGS for Food Safety Issue 9 Workshop
The BRCGS Global Standard – Food Safety Issue 9 is GFSI recognised and includes requirements for product safety and quality, as well as operational criteria
BRCGS Packaging Materials Issue 6 to Issue 7 Transition course
The BRCGS published Issue 7 of the Global Standard Packaging Materials in October 2024, and is effective for audits from 28 April 2025. This workshop
Implementing Supplier Quality Assurance (SQA)
Every Food Safety Management System (FSMS) must incorporate a robust SQA framework. This framework should include necessary checks and controls that aim to minimise risks
Introduction to Food Microbiology
The primary focus of any food safety management system should be on the effective management and control of the preventive programmes such as GMPs and
How to Implement a Food Safety Culture
Implementing a Food Safety Culture for your food business will ensure that your management team takes the lead in living your company values whilst working
Food Fraud Prevention Workshop
Food Fraud is defined by the BRCGS standard as “fraudulent and intentional substitution, dilution or addition to a product or raw material, or misrepresentation of
VACCP and TACCP
TACCP which stands for Threat Assessment and Critical Control Points is about Food Defence which is defined as the “intentional contamination of food” and is
Root Cause Analysis
Background: All Food Safety and Quality Standards require that you have a process in place to deal with deviations or non-conformances when they occur to
Managing the NPD Process
Background: Purpose: This course aims to address the NPD requirements for the FSSC 22000 and BRCGS standards, as well as provide additional practical tips and
Internal Auditing and Supplier Workshop
Your Internal Auditing Team may have extensive experience and training in Food Safety Management Systems, but as the Food Safety Team Leader, you may find
FSSC 22000 Food Packaging Workshop
FSSC v7 was released in May 2026. Audits against v6 will only be accepted until 30 April 2027. In this comprehensive workshop, you will learn
Food Defence Workshop
Food defence is defined as the intentional contamination of food and is also referred to as biovigilance or bioterrorism.Food could be sabotaged by employees taking
More Non-Accredited Courses
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