Training programmes that change daily practice

A practical foundation in food safety hazards, controls and everyday good practices. Using real examples from kitchens, plants and warehouses, participants learn how food becomes unsafe and what every person in a food business can do to prevent it.

Hygiene practices translated into clear, observable behaviours for people who handle food every day — from receiving and storage to preparation, service and dispatch.

Good Manufacturing Practices and Good Hygiene Practices for production, packing and warehouse teams, explained through site-specific examples and practical exercises.

The preliminary steps and seven principles of HACCP explained in plain language, then applied through guided exercises on real process flows, so participants can contribute meaningfully to a HACCP team.

An overview of the structure and key requirements of ISO 22000 and the additional requirements of FSSC 22000, and what implementation involves for your organisation.

How to plan, conduct and report internal audits of food safety and quality systems, with practical role-play. This is professional training for internal auditors; it is not a scheme-owner, certification-body or accreditation-body auditor qualification.

A focused session for owners and managers on registration versus licence, typical documents, renewals and modifications, hygiene expectations and day-to-day compliance obligations.

A practical workshop on writing standard operating procedures and record formats that teams actually follow, designed to meet typical audit expectations. Participants draft documents from their own operation.

Training designed around your sites, products, roles and audit findings. Programmes start with a short needs assessment and can combine food safety, hygiene, GMP/GHP, HACCP, documentation and audit topics across multiple sites.