Canning
Below are the set courses we have available to support the Packaging Industry. Have a look through them and get in touch with us to arrange your training.
Remember, even if your required course isn't listed below, we can create or customise food safety training courses to suit your needs.
IMPLEMENTATION LEVEL COURSES
BRCGS - Meeting the requirements (Issue 9)
BRCGS Food Safety Transition from Issue 8 to Issue 9
FSSC 22000 Awareness Training for the Food Safety Team and Support Staff
FSSC 22000 - Transition from version 5.1 to version 6
ISO 22000 - Transition from 2005 to 2018
ISO 9001-2015 Quality Management Systems
ISO14000:2015 – Environmental Management Systems
ISO22000:2018: Understanding the Requirements
ISO-TS 22002-1.2009 Meeting the Requirements
FLOOR WORKER LEVEL COURSES
Cleaning & Disinfection for Floor Workers
FSSC 22000 Awareness for Floor Workers
Global G.A.P. - An Introduction to the Requirements
HACCP Awareness - An Introduction to HACCP
Hand Hygiene and Hand Washing Techniques
Introduction to Food Safety for the Maintenance Staff
Introduction to Hygiene for Food Handlers & Food Safety Awareness
Introduction to Hygiene for the Food Packaging Industry
Introduction to Hygiene Including Listeria Awareness
SUPERVISORY LEVEL COURSES
ISO 22000 Awareness for the Supervisor
MANAGEMENT LEVEL COURSES
SUPPLEMENTARY LEVEL COURSES
Cleaning and Disinfection - Theory and Practice
Crisis Management & Food Defence
Food Technology for the Non-Food Technologist
Foreign Bodies - Reducing the Risks
Internal Auditing – Criteria & Procedures
Introduction to Sensory Evaluation Requirements
Microbiology for Non-Microbiologists
Principles of Root Cause Analysis
SQA Supplier Quality Assurance and Supplier Audit
Traceability - Understanding the Requirements
Understanding Labelling Requirements
VACCP and TACCP – Overview of Vulnerabilities and Threats
Validation and Verification for Food Safety Management Systems