Food Safety Foundation is suitable if you are new to a role in food and need to understand the principles of food safety and hygiene, HACCP and Allergens.

This course details the CODEX HACCP methodology for the 5 preliminary steps and 7 principles required in the development of HACCP plans. Specific insight will be gained in: application of HACCP methodology to meet the expectations of GFSI Food Safety Standards and verification activities required to maintain an effective HACCP based food safety management system.

Update your knowledge and understanding of the Codex HACCP Principles. This one day course will keep you aware of the HACCP requirements and enables you to develop, review and modify a HACCP food safety plan.

In order for a food safety management system to be effective, it is essential that HACCP be supported by good manufacturing practices (GMP) that control the general hygiene and environmental conditions in a food operation. Get compliance with global best practice with this training course

This on-demand eLearning course introduces ISO 22000:2018 and explains what a food safety management standard is and why it is necessary for all food organizations.

This course will help you gain an understanding of effective food safety management in an organization by providing a framework to facilitate communication, system management and much more.

In this course you will gain the required skills to conduct a base-line review of your organization’s current position and implement the key principles of ISO 22000. Using a step-by-step approach, you’ll learn how to develop an implementation plan, create necessary documentation and monitor your FSMS Plan. 

Gain the confidence to effectively audit a FSMS in accordance with internationally recognized best practice techniques or demonstrate your commitment to food safety by transforming existing auditor skills to ISO 22000. 

ISO 22000, food safety management, is one of the most widely adopted standards in the world. It forms the foundation for a system of processes required to provide safe foods and relevant products or services that meet customer applicable statutory and regulatory requirements. 

Identify the structure and requirements of an effective management system, and what this means for you. Gain a thorough insight into food safety management systems and the key concepts and structure of FSSC 22000, key terms, definitions and the ISO standardized high level structure. You’ll learn to interpret and apply the key concepts and principles of the standard to existing processes within your organization.

In this course you will gain the required skills to conduct a baseline review of your organization’s current position and implement the key principles of FSSC 22000. Using a step-by-step approach, you’ll learn how to develop an implementation plan, create necessary documentation and monitor your FSMS Plan.

This course develops the necessary skills to assess and report on the conformance and implementation of processes based on FSSC 22000. You’ll learn how to initiate an audit, prepare and conduct audit activities, compile and distribute audit reports, and complete follow-up activities.

Whether you’re new to auditing to this standard or upgrading your skills, this course will update you on the latest developments in food safety allowing you to drive the continual improvement of your business. The key principles and practices of effective FSMS audits in line with FSSC 22000, ISO/TS 22003-1:2022, ISO 17021-1:2015 and ISO 19011:2018 Guidelines for auditing management systems will be covered.

FSSC 22000 is the management system standard for food safety (FSMS) that is aligned to internationally recognize best practice, and through ISO 22000:2018 as its basis, makes use of the ISO Harmonized structure. 

This Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.

This two-day training course gives technical, quality and operations staff from manufacturers, retailers, and food service companies the opportunity to form a clear understanding of the protocols and requirements of the BRCGS Standard for Food Safety Issue 9, including audit planning, and the events during and after the audit.

All food organizations must now demonstrate their commitment to building and sustaining a mature culture of food safety, to comply with FSMS audits and regulatory requirements.

Move from compliance to value added audits with our new food industry specific auditing course. Implement effective internal audit processes that enable you to meet customer requirements and identify opportunities for continual improvement.

Food Defence, also known as TACCP, Threat Assessment Critical Control Point is a methodology to identify and control unique threats to your business, process and products. This course will provide you with the knowledge to work in a Food Defence (TACCP) team to proactively minimize the impact of a deliberate attack to your business.

You’ll learn methodologies for risk assessment, including VACCP (Vulnerability Assessment Critical Control Point). You’ll learn to protect the authenticity of your ingredients and products through a systematic risk assessment of your supply chain and business to identify where controls may be required to minimize and mitigate a food fraud.

This course is a combination of our Food Defence TACCP & Food Fraud VACCP Training Courses.

This course will equip you with the knowledge and skills to become a Food Safety Supervisor in a retail environment.

Our training course will familiarize you with the common terms associated with food handling and preparation. You'll learn how to apply food safety risk assessment methods and prerequisite programmes required to keep your food service and catering processes safe.

This course aims to give delegates an overview and understanding of why an effective cleaning & sanitation program is needed, and the best practices in achieving this in food facilities

This course provides delegates with basic knowledge and skills to identify food contamination risks & bad hygiene habits and be able to implement the correct food handling techniques in order to reduce the risk of food contamination.

Understand how you can manage allergies in manufacturing and how you can use the VITAL tool to access the potential impact of allergen cross-contact and present allergen advice consistently.

An ineffective food recall can result in severe consequences; customer illness or injury, dissatisfaction and regulatory non compliance. Optimize your skills in the planning and execution of a food recall through a well-designed food recall plan and protocols. Gain confidence in planning and performing a mock recalls (crisis drills) to test your organizational recall capability in the event of a serious food safety incident.

Incorrect labelling is one of the leading causes for food product recalls globally. Our food labelling course can help you optimize your implementation and maintenance skills so you can effectively manage product changeover and labelling verification processes.    

This course will provide delegates with a framework to identify the sources of foreign matter and determine appropriate controls to effectively prevent recurrence. Specific controls for glass, plastics, wood and metal have been referenced from GFSI (Good Food Safety Initiative) standards. 

This course will give you and your organization the knowledge to conduct effective root cause analysis. You’ll be taught to trace the origin of non-conformities and apply the most appropriate corrective and preventative actions to prevent recurrence.

Looking for a more flexible way to learn? This course is also available on-demand

Staff who are responsible for implementing food safety management systems need to have a good understanding of root cause analysis, as they seek to identify and manage non-conformities. This course covers the reasons for conducting root cause analysis and three of the methods commonly used for root cause analysis.

Looking for a tutor-led course with peer-to-peer interaction? This course is also available in a virtual or location-based classroom.

– Qualification available –
This course forms part of the Food Safety Foundation Qualification. Learn more.

This course has been developed for food handlers and other staff in food manufacturing who need to understand the principles of HACCP. The course covers the concept of HACCP, hazards present in food, and how the 12 steps of HACCP are used to control and monitor these effectively in food production. The course has been written by food safety auditors and trainers, and can be accessed on-demand by learners.

– Qualification available –
This course forms part of the Food Safety Foundation Qualification. Learn more.

This course has been developed for food handlers and other staff in food manufacturing who need to understand the principles of food hygiene and safety. The course covers the importance of food safety, hazards present in food, and how these hazards can be controlled effectively. The course has been written by food safety auditors and trainers, and can be accessed on-demand by learners.

– Qualification available –
This course forms part of the Food Safety Foundation Qualification. Learn more.

This introductory course covers the causes of allergic reactions to food, symptoms of allergic reactions and the mechanisms for controlling allergens in food production.

Allergens in food can be life-threatening, with an estimated 1-2% of adults and 5-8% of children thought to be affected by a food allergic reaction. It is essential for all staff working in food manufacture, retail, distribution or hospitality to have an understanding of the cause of allergic reactions, the symptoms, and ways that allergens can be controlled in the food business.

This course will enable you to recognise the different types of pests commonly found in food production, and how to prevent infestation.

Common food pests cause damage to food facilities, damage products and are a food safety hazard. All staff working in food production, retail and foodservice should be aware of the different pests, recognise signs of infestation, know how to prevent this happening and to report it. The course covers the essential information needed, and includes a quiz to test your understanding on completion.