Food courses

This course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.

This course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard.This course is developed in modules. This blended approach reinforces understanding with individual and group activities including case study exercises and a post course assessment.

This course will provide participants with an understanding of the key components of an environmental monitoring programme to identify potential microbiological risks in production and open product areas; in addition to explaining different sampling methods and key elements of a corrective action procedure. This is particularly useful when implementing an environmental monitoring programme based on the Global Standard for Food Safety Issue 8 requirements and industry best practices.

The purpose of this course is to provide learners with the technical and theoretical knowledge to design and implement an Environmental Monitoring Programme (EMP), starting with sampling and zones, to data management and advanced investigation.Course ContentSampling and ZonesData Management and Advanced Investigation

The purpose of this course is to equip learners with relevant knowledge of organisational culture management. This course may be valuable as preparation for learners planning to lead the management of organisational culture change and/or reinforcement.This course aims to familiarise learners with the fundamentals of organisational culture management.Course ContentIntroduction to organisational culture management.The benefits of a good culture.The Four Pillars of culture.Preparing a culture strategy.Reviewing and understanding a culture assessment report.Managing culture change.Producing a culture implementation plan.Internal and external communication.Communication plans.Measuring and reviewing performance.

This course provides an introduction to the most up to date information on food defence guidelines and legal requirements alongside the GFSI standard expectations. It provides a guide to supply chain mapping and authenticity assessment and highlights the importance of ensuring the right food defence plans are in place.Course ContentBackground including key definition, food defence guidelines such as PAS 96:2017Understanding HACCP, Vulnerability (VACCP) and Threat assessment (TACCP) conceptsThe human elements of food fraud, build the team, understand the motivation, capability and opportunities of potential attackers, ensure robust mitigation strategies are in placeThe Elliott ReviewCyber threatsFraud / CARVER + shock and SSAFEFood authenticityFood testingDeveloping food defence plans

The objective of this training programme is to provide learners with knowledge and skill to manage incidents, with specific emphasis on the identification of the root causes and applying the RCAM (root cause analysis method), taking corrective action and implementing control measures to prevent recurrences in the food industry.

Learn about the requirements of ISO 22000:2018 so that you can implement, manage and continually improve Food Safety Management performance in your organisation.Course ContentIntroduction to food safety management, background and relationship with other management system standardsHigh level framework, clauses, process approach and risk-based thinkingProcess evaluation and improvement to control and reduce undesired effects from internal and external issuesPlanning for risk using FSMS requirements & HACCP principles to ensure the management system will achieve its objectivesLeadership commitment and responsibilitiesSupport and what’s needed for the management system to operate effectivelyPerformance review and monitoring to identify any actions needed for the correction and continual improvement of the management system

The objective of this course is to provide learners with the knowledge and skills required to perform an internal audit of part of a food safety management system based on ISO 22000 and report on the effective implementation and maintenance of the management system in accordance with ISO 19011.Course ContentProcess-based Food Safety Management SystemsAuditing for continual improvementPlanning and preparing for the auditOn-site activitiesAudit reporting and follow-upAuditor competence and certification

The purpose of this course is to equip learners with an understanding of the concept of HACCP and how to apply the practical elements of the HACCP principles within a food business to ensure effective food safety.This course is based on the requirements of the General Principles of Food Hygiene CXC 1-1969 (2022) which includes Good Hygiene Practices (GHPs) and Hazard Analysis Critical Control Point (HACCP) System.Course ContentIntroduction to HACCPOverview and history of HACCPFood safety hazards and control measuresTwelve steps for implementing HACCPOverview of HACCP pre-requisitesHACCP principles

Many people have food allergies from which they experience adverse reactions to products that may have food allergens.This course aims to familiarise you with the fundamentals of food allergen management.Course ContentUnderstanding what food allergens are and the concepts of allergen management.Understanding the difference between food allergy and food intolerance.The benefits of a food allergen management plan.Implementing and maintaining a food allergen management plan.