Allergen Awareness

Issue 6 of the BRC Standard introduces a new requirement that “all relevant personnel, including engineers, temporary staff and contractors, shall have received general allergen awareness training”.  Covering the difference between allergens and intolerance, providing an overview of the legal landscape as well as a review of the tools available to you for allergen management and risk assessment, this half day course will provide you with the information you need to be able to develop and run your own in-house awareness training.
 

BRC Issue 6 – Managing the Transition

This course not only looks at the new requirements but discusses the practical steps you will need to take to manage a project of this complexity.

Food Labelling Masterclass

Expanding on our successful Introduction to Labelling course, we look at food labelling in more depth. Concentrating on higher risk areas such as the name of the food, claims and descriptions, and other issues which are judgemental rather than clearcut; in addition to relevant appropriate case law illustrating how things can go wrong.
 

Food Safety within Maintenance Operations

GM (Genetic Modification) Awareness

GM developments continue at a fast pace and with consumer concerns growing about the social, ethical and sustainability of GM, it is vital for industry to keep up to date with the latest news. GM animals are just one development but there is still an extensive development pipeline for agricultural crops. We review the current position and scan the horizon to provide the latest intelligence on GMO’s from Amflora potato to giant Salmon and the Enviro Pig.
 
This unique seminar aims to give you a valuable insight into what crops will be affected with timelines so that you may confidently plan, prepare and protect your business to avoid an unexpected and costly GM challenge.
 

Implementing BRC Food Safety (Issue 6)

The transition to a new standard always creates challenges.  This course is designed for anyone who is involved in the preparation and implementation of issue 6 of the BRC Global Standard for Food Safety with a practical insight to key changes and the audit protocol.  Presented by industry expert, poacher-turned-gamekeeper.
 

Intensive Microbiology

Industry expert and qualified Microbiologist, Charles Fuller, delivers this popular Intensive Microbiology course focusing on microbiological threats, micro-organisms of concern, factors effecting microbial growth and how to control these micro-organisms in the various manufacturing environments.

Internal Auditing

The BRC Standard requires that Internal Auditors are both trained and independent of the task being audited. The majority of companies therefore have a need for maintaining a small team of auditors. This also spreads the workload and enables cross-fertilisation of ideas. FoodChain have developed a practical one day workshop to meet the needs of the standard and improve the outcomes of audits.

Intro to Food Labelling

Labelling of food can be a minefield.  This practical and easy to understand one day training will enable you to identify the key areas to focus upon to ensure the risk of an enforcement challenge is minimised, enable accurate pack copy to be generated and artwork legally signed off.
 

ISO 22000 - The Technical Requirements

<p class="MsoNormal" style="margin: 0cm 0cm 10pt"> This course provides an overview of ISO 22000, focussing on the fundamental requirements of the Standard and is designed to assist you in the implementation of an effective food safety management system.</p>