Food Safety Courses
COURSE TITLES DAYS MAY
2018
JUN
2018
JUL
2018
AUG
2018
SEP
2018
OCT
2018
 
Internal Food Safety Auditor 2 - - - - - - Next »
ISO 22000:2005 Lead Auditor 5 - - - - - - Next »
RSPH Level 2 HACCP for Manufacturers 1 - - - - - - Next »
RSPH Level 3 HACCP for Manufacturers 2 - - - - - - Next »
RSPH Level 4 HACCP for Manufacturers 4 - - - - - - Next »
Supply Chain Traceability 1 - - - - - - Next »
RSPH Level 4 Food Safety for Manufacturers 5 - - - - - - Next »
RSPH Allergen Awareness 1 - - - - - - Next »
Microbiology for Non Microbiologists 2 - - - - - - Next »
Food Labelling and Legislation 1 - - - - - - Next »
BRC Third Party Auditor 5 - - - - - Next »
BRC Understanding the Requirements (Packaging) 2 - - - - - - Next »
BRC Internal Auditor 2 - - - - - Next »
Unannounced Workshops 1 - - - - - - Next »
BRC Introduction to Storage & Distribution 1 - - - - - - Next »
BRC Understanding the Requirements (Storage & Distribution) Issue 3 2 - - - - - - Next »
Root Cause Analysis (Food Industry) 1 - - - - - - Next »
BRC Understanding the Requirements Agents and Brokers 1 - - - - - - Next »
BRC Understanding the Requirements (Food) Issue 7 2 - - - - - - Next »
BRC Global Standard for Food Safety Issue 8 - Issue 7 to 8 Conversion for Sites 1 - - - - - - Next »
BRC Global Standard for Food Safety Issue 8 - Issue 7 to 8 Conversion for Auditors 2 - - - - - - Next »
TACCP, Food Defence, Bio-vigilance and Bio-terrorism (PAS 96) 1 - - - - - - Next »
RSPH Level 3 Food Safety for Manufacturers 3 - - - - - - Next »
BRC Global Standard for Packaging Issue 5 - Conversion from Issue 4 to 5 for Manufacturers 1 day 1 - - - - - - Next »
BRC Storage & Distribution Conversion Issue 2-3 1 - - - - - - Next »
FSPCA Preventive Controls for Human Food 3 - - - - - - Next »
Lean Six Sigma Yellow Belt 2 - - - - - - Next »
Online Courses
COURSE TITLES DAYS MAY
2018
JUN
2018
JUL
2018
AUG
2018
SEP
2018
OCT
2018
 
Online ISO 9001:2015 Foundation 0 - - - - - - Next »
Online Introduction and Refresher to HACCP 0 - - - - - - Next »
Online Root Cause Analysis (Food Industry) 0 - - - - - - Next »
Online Implementing Foreign Body Controls 0 - - - - - - Next »
Online Traceability 0 - - - - - - Next »
Online Allergens 0 - - - - - - Next »
Online Principles and Application of HACCP (Hazard Analysis Critical Control Point) 0 - - - - - - Next »
Online Shelf Life Validation 0 - - - - - - Next »
Online HACCP Validation and Verification 0 - - - - - - Next »
Online Threat Assessment Critical Control Point (TACCP) 0 - - - - - - Next »
Online Quality Assurance and Food Safety Management 0 - - - - - - Next »
Online Cleaning and Sanitisation 0 - - - - - - Next »
Online Pest Control 0 - - - - - - Next »
Online Introduction to Food Safety 0 - - - - - - Next »
Online Root Cause Analysis with 8D 0 - - - - - - Next »
Online ISO 31000:2009 Risk Management 0 - - - - - - Next »