Public Training Courses
- ISO 9001:2015 Foundation
- ISO 9001:2015 Internal Auditor
- ISO 9001:2015 Lead Auditor
- Process Mapping and Improvement
- Internal Food Safety Auditor
- ISO 22000:2005 Lead Auditor
- IATF 16949:2016 Internal Auditor
- IATF 16949:2016 QMS Lead Auditor
- Enhancing & Maintaining a Quality Management System (QMS)
- ISO 9001:2015 Organisational Transition
- ISO 14001 / 9001:2015 Combined Auditor Transition
- ISO 9001:2015 Auditor Transition
- Risk Management - ISO 31000:2009 Foundation
- Integrated Management Systems (IMS) Internal Auditor – ISO 9001/14001:2015 & ISO 45001:2018
- Integrated Management Systems (IMS) Internal Auditor - ISO 9001/14001:2015
- Transitioning to IATF 16949:2016
- Lean Six Sigma Yellow Belt
- ISO 14001:2015 Foundation
- ISO 14001:2015 Internal Auditor
- IEMA/IRCA ISO 14001:2015 Lead Environmental Auditor
- Environmental Legislation Awareness
- CIWM Waste Smart
- Enhancing & Maintaining an Environmental Management System (EMS)
- ISO 14001:2015 Organisational Transition
- ISO 14001:2015 Auditor Transition
- ISO 14001 / 9001:2015 Combined Auditor Transition
- Risk Management - ISO 31000:2009 Foundation
- Integrated Management Systems (IMS) Internal Auditor – ISO 9001/14001:2015 & ISO 45001:2018
- Integrated Management Systems (IMS) Internal Auditor - ISO 9001/14001:2015
- Lean Six Sigma Yellow Belt
- Internal Food Safety Auditor
- ISO 22000:2005 Lead Auditor
- RSPH Level 2 HACCP for Manufacturers
- RSPH Level 3 HACCP for Manufacturers
- RSPH Level 4 HACCP for Manufacturers
- Supply Chain Traceability
- RSPH Level 4 Food Safety for Manufacturers
- RSPH Allergen Awareness
- Microbiology for Non Microbiologists
- Food Labelling and Legislation
- BRC Third Party Auditor
- BRC Understanding the Requirements (Packaging)
- BRC Internal Auditor
- Unannounced Workshops
- BRC Introduction to Storage & Distribution
- BRC Understanding the Requirements (Storage & Distribution) Issue 3
- Root Cause Analysis (Food Industry)
- BRC Understanding the Requirements Agents and Brokers
- BRC Understanding the Requirements (Food) Issue 7
- BRC Global Standard for Food Safety Issue 8 - Issue 7 to 8 Conversion for Sites
- BRC Global Standard for Food Safety Issue 8 - Issue 7 to 8 Conversion for Auditors
- TACCP, Food Defence, Bio-vigilance and Bio-terrorism (PAS 96)
- RSPH Level 3 Food Safety for Manufacturers
- BRC Global Standard for Packaging Issue 5 - Conversion from Issue 4 to 5 for Manufacturers – 1 day
- BRC Storage & Distribution Conversion Issue 2-3
- FSPCA Preventive Controls for Human Food
- Lean Six Sigma Yellow Belt
- Online ISO 9001:2015 Foundation
- Online Introduction and Refresher to HACCP
- Online Root Cause Analysis (Food Industry)
- Online Implementing Foreign Body Controls
- Online Traceability
- Online Allergens
- Online Principles and Application of HACCP (Hazard Analysis Critical Control Point)
- Online Shelf Life Validation
- Online HACCP Validation and Verification
- Online Threat Assessment Critical Control Point (TACCP)
- Online Quality Assurance and Food Safety Management
- Online Cleaning and Sanitisation
- Online Pest Control
- Online Introduction to Food Safety
- Online Root Cause Analysis with 8D
- Online ISO 31000:2009 Risk Management
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