Name: BRCGS Packaging Materials Issue 6 to 7 Conversion for Auditors (2 Days)
Price: 570 GBP
Availability: InStock

This official BRCGS one-day course provides delegates with a thorough understanding of risk assessment and enables them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS Standards.This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.At the end of the course, you will:<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Understand risk assessment terminology</li><li fr-original-style="" style="box-sizing: border-box;">Be able to choose and use different risk assessment models for processes onsite</li><li fr-original-style="" style="box-sizing: border-box;">Understand what BRCGS expects from a thorough risk assessment</li></ul>

This official BRCGS one-day course provides delegates with a thorough understanding of risk assessment and enables them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS Standards.
This course is part of the BRCGS Professional recognition programme.
At the end of the course, you will:
Understand risk assessment terminology
Be able to choose and use different risk assessment models for processes onsite
Understand what BRCGS expects from a thorough risk assessment

Ask Sonia Limited

Food Safety

Risk Assessment

HACCP

Official BRCGS Product Safety Management course: Risk Assessment
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Risk Assessment (1 Day)

General Admission

This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided.&nbsp;At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Explain the steps to managing an audit programme</li><li fr-original-style="" style="box-sizing: border-box;">Describe auditing fundamentals and techniques</li><li fr-original-style="" style="box-sizing: border-box;">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</li><li fr-original-style="" style="box-sizing: border-box;">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</li></ul>

This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. 
At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Explain the steps to managing an audit programme
Describe auditing fundamentals and techniques
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS

Official BRCGS Food Safety Issue 9 Lead Auditor training course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner & Virtual Trainer.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - Lead Auditor (5 Days)

This official BRCGS one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently. This is especially helpful when implementing some of the requirements in the BRCGS Standards.This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course, you will:<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Be able to define root cause analysis</li><li fr-original-style="" style="box-sizing: border-box;">Understand the difference between symptoms and root cause analysis (RCA)</li><li fr-original-style="" style="box-sizing: border-box;">Understand the role and importance of RCA in compliance with the BRCGS Standards</li><li fr-original-style="" style="box-sizing: border-box;">Have explored some common methods for undertaking RCA</li><li fr-original-style="" style="box-sizing: border-box;">Be able to perform RCA and document it effectively</li></ul>

This official BRCGS one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently. This is especially helpful when implementing some of the requirements in the BRCGS Standards.
This course is part of theBRCGS Professional recognition programme.
At the end of the course, you will:
Be able to define root cause analysis
Understand the difference between symptoms and root cause analysis (RCA)
Understand the role and importance of RCA in compliance with the BRCGS Standards
Have explored some common methods for undertaking RCA
Be able to perform RCA and document it effectively

Official BRCGS Product Safety Management course: Root Cause Analysis
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS  Root Cause Analysis (1 Day)

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.At the end of the course, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</li><li fr-original-style="" style="box-sizing: border-box;">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</li></ul>

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.
At the end of the course, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS

Auditor

Official BRCGS Food Safety Issue 9 course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - For Auditors (3 Days)

This official BRCGS one-day course will provide you with a thorough understanding of validation and verification so you know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS Standards.This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.At the end of the course, you will:<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Be able to define and understand the terms validation and verification</li><li fr-original-style="" style="box-sizing: border-box;">Understand the level of detail required for each process</li><li fr-original-style="" style="box-sizing: border-box;">Be able to use validation and verification in practice</li><li fr-original-style="" style="box-sizing: border-box;">Appreciate how validation and verification relate to conformance to the BRCGS Standards</li></ul>

This official BRCGS one-day course will provide you with a thorough understanding of validation and verification so you know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS Standards.
This course is part of the BRCGS Professional recognition programme.
At the end of the course, you will:
Be able to define and understand the terms validation and verification
Understand the level of detail required for each process
Be able to use validation and verification in practice
Appreciate how validation and verification relate to conformance to the BRCGS Standards

Official BRCGS Product Safety Management course: Validation & Verification
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Validation & Verification (1 Day)

This official BRCGS one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS Global Standards on site.This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">&nbsp;BRCGS Professional recognition programme</a>.Note: An optional 2 hours module about <a href="https://ask-sonia-limited.cademy.co.uk/accredited-threat-management-taccp-2-3-hours" target="_blank" rel="noopener noreferrer" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">Threat Management (TACCP)</a> is available as a bolt-on to this course. At the end of the course, you will:<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Understand vulnerability assessment requirements for BRCGS</li><li fr-original-style="" style="box-sizing: border-box;">Understand what is meant by the term &#39;food fraud&#39;</li><li fr-original-style="" style="box-sizing: border-box;">Be able to identify the difference between vulnerability assessment, threat analysis critical control point and food defence</li><li fr-original-style="" style="box-sizing: border-box;">Be able to assess the raw materials most vulnerable to food fraud</li></ul>

This official BRCGS one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS Global Standards on site.
This course is part of theBRCGS Professional recognition programme.
Note: An optional 2 hours module about Threat Management (TACCP) is available as a bolt-on to this course. 
At the end of the course, you will:
Understand vulnerability assessment requirements for BRCGS
Understand what is meant by the term 'food fraud'
Be able to identify the difference between vulnerability assessment, threat analysis critical control point and food defence
Be able to assess the raw materials most vulnerable to food fraud

Official BRCGS Product Safety Management course: Vulnerability Assessment for Food Fraud. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Vulnerability Assessment for Food Fraud (1 Day)

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.&nbsp;In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.At the end of the course, participants will be assessed with an exam.&nbsp;This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Explain what is required to comply with the requirements of the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe what to expect from your BRCGS audit&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Prepare for an audit to the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Apply resource tools available for compliance and support from BRCGS </li></ul>

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard. 
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.
At the end of the course, participants will be assessed with an exam. 
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Explain what is required to comply with the requirements of the Standard
Describe the scope of companies and products covered by the Standard
Describe what to expect from your BRCGS audit
Prepare for an audit to the Standard
Apply resource tools available for compliance and support from BRCGS

BRCGS Food Safety Issue 9 - For Sites (2 Days)

ATTENTION: all public dates from Nov 2024 onwards are Issue 7, not Issue 6 anymore.Attention: This course is delivered over 3 full days. If you&#39;re interested in the same course but delivered over 6 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click&nbsp;<a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-packaging-auditor-issue-6-6-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This official BRCGS&nbsp;course enables you to gain a full understanding of the general principles of the requirements of the Packaging Materials Standard, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit.Delegates should download and read a copy of the standard before attending this course, which is available as a free download from the <a href="https://www.brcgs.com/store/global-standard-packaging-materials-issue-6/p-723/" target="_blank" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">BRCGS Store</a>.<h3 style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">At the end of the course, you will:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Be able to describe the scope of companies and products covered by the standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Know what is required to comply with the requirements of the standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Be able to prepare for an audit to the standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Understand the protocol for audits to the standard</li></ul>This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.

ATTENTION: All training dates scheduled from January 2025 are for Issue 7.
This official BRCGS course enables you to gain a full understanding of the general principles of the requirements of the Packaging Materials Standard Issue 7, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit.
Delegates should download and read a copy of the standard before attending this course, which is available as a free download from the BRCGS Store.
At the end of the course, you will:
Be able to describe the scope of companies and products covered by the standard
Know what is required to comply with the requirements of the standard
Be able to prepare for an audit to the standard
Understand the protocol for audits to the standard
This course is part of the BRCGS Professional recognition programme.


Official BRCGS Packaging Auditor Issue 6 course.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Packaging Materials Issue 7: Auditor Training (3 Days)

ATTENTION: all public dates from Nov 2024 onwards are Issue 7, not Issue 6 anymore.Attention: This course is delivered over 2 full days. If you&#39;re interested in the same course but delivered over 4 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click&nbsp;<a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-packaging-sites-issue-6-4-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This official BRCGS course has been designed to enable delegates to gain a full understanding of the requirements of the Packaging Materials Standard, including the objectives of fundamental clauses and statements of intent.Delegates will learn how audits against the Standard operate including preparation, the audit, non-conformities, corrective actions and certificate issue.A good technical knowledge of the packaging industry is essential. Before attending the course, Delegates must download and read a copy of the Standard, which is available as a free download from the <a href="https://www.brcgs.com/store/global-standard-packaging-materials-issue-6/p-723/" target="_blank" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">BRCGS Store</a>.<h3 style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">At the end of the course, you will:&nbsp;</h3><ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Understand the background and benefits of the Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Be able to outline the details of the audit and certification programme</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Determine audit scope and plan the audit</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Understand what it is to have an audit, non-conformities and corrective actions</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Know how to report issues and use BRCGS resources</li></ul>This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.

ATTENTION: All training dates scheduled from January 2025 are for Issue 7.
This official BRCGS course has been designed to enable delegates to gain a full understanding of the requirements of the Packaging Materials Standard Issue 7, including the objectives of fundamental clauses and statements of intent.
Delegates will learn how audits against the Standard operate including preparation, the audit, non-conformities, corrective actions and certificate issue.
A good technical knowledge of the packaging industry is essential. Before attending the course, Delegates must download and read a copy of the Standard, which is available as a free download from the BRCGS Store.
At the end of the course, you will: 
Understand the background and benefits of the Standard
Be able to outline the details of the audit and certification programme
Determine audit scope and plan the audit
Understand what it is to have an audit, non-conformities and corrective actions
Know how to report issues and use BRCGS resources
This course is part of the BRCGS Professional recognition programme.

Official BRCGS Packaging Sites Issue 6 course.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Packaging Materials Issue 7: Sites Training (2 Days)

This official BRCGS course will provide auditors who have audited against Issue 6 of the Standard with details of the changes to format and content of the Standard, with a review of audit protocol and BRCGS expectations. 
It includes particular reference to the changes in order to better reflect the diversity of the Packaging industry and how this affects them. This will also be an opportunity to effect calibration of auditors to ensure the effectiveness and consistency of audits against the Standard to BRCGS requirements.
Delegates should download and read a copy of the standard before attending this course, which is available as a free download from the BRCGS Store.
At the end of the course, you will:
Be able to describe the scope of companies and products covered by the standard
Know what is required to comply with the requirements of the standard
Be able to prepare for an audit to the standard
Understand the protocol for audits to the standard
This course is part of the BRCGS Professional recognition programme.


Official BRCGS Packaging Auditor Conversion to Issue 7 course.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Packaging Materials Issue 6 to 7 Conversion for Auditors (2 Days)

Chesterfield

Diabetes and Nutrition: Science-Based Strategies for Blood Sugar Control


This course provides in-depth guidance on how nutrition influences diabetes management. Learn practical strategies to regulate blood sugar and improve overall health.

1/2 day course (face to face classroom)
Learn about diabetes
Learn how food affects blood sugar levels
Learn how many calories you actually need
Learn about food labeling and how to use this information to improve your blood sugar levels
Session Contents
Introduction to Diabetes and Relevant Statistics.
What is Diabetes, Different Types of Diabetes, Risk Factors for Diabetes
Affects of uncontrolled Diabetes on the Body
Diabetes Blood Sugar Control
Type 2 Remission
Basal Metabolic Rate (BMR) and Energy Expenditure
How sugars break down
Food Labelling
Essential Nutrients
Balanced Diet
How to Apply this Knowledge in Daily Life
Who Is This Course For?
People newly diagnosed with diabetes
Individuals managing diabetes
Health-conscious individuals focused on prevention
Healthcare professionals and nutritionists
Benefits of this Course:
Expert-led, research-backed information
Practical, real-life meal planning tips
Science-based strategies to improve health
Run with a fully qualified Nutritionist

This Diabetes and Nutrition Course is a CPD Accredited course. We are a CPD accredited Centre via the CPD Accreditation Office.

Pochat Training

Food & Nutrition

Obesity & Diabetes

Health & Nutrition

Nutritional

Diabetes

Obesity

Nutrition

Endocrinology, Diabetes & Metabolism

Nutrition & Diet

Did you know your diet plays a huge role in managing diabetes? 🍏 Learn how in our expert-led course!

Diabetes and Nutrition

This official BRCGS two-day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered through a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.You will be assessed throughout the course (50%) and you will also need to undertake a workplace audit and submit an audit report for assessment (50%). You will need to gain a 75% pass for this assessment.This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.&nbsp;At the end of the course, you will:<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Understand the roles and responsibilities of auditors</li><li fr-original-style="" style="box-sizing: border-box;">Be able to plan and conduct an internal audit</li><li fr-original-style="" style="box-sizing: border-box;">Know how to write concise, accurate and factual audit reports</li><li fr-original-style="" style="box-sizing: border-box;">Be able to undertake audit follow-up activities</li></ul>

This official BRCGS two-day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered through a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.
You will be assessed throughout the course (50%) and you will also need to undertake a workplace audit and submit an audit report for assessment (50%). You will need to gain a 75% pass for this assessment.
This course is part of the BRCGS Professional recognition programme. 
At the end of the course, you will:
Understand the roles and responsibilities of auditors
Be able to plan and conduct an internal audit
Know how to write concise, accurate and factual audit reports
Be able to undertake audit follow-up activities

Internal Auditing

Official BRCGS Product Safety Management course: Internal Auditor
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Internal Auditor (2 Days)

Ce cours officiel BRCGS permet aux participants d&#39;acqu&eacute;rir une compr&eacute;hension approfondie de la norme en termes de protocole, d&#39;exigences et de m&eacute;thodes d&#39;audit efficaces. Les participants acquerront les comp&eacute;tences n&eacute;cessaires pour &eacute;valuer la conformit&eacute; aux exigences de la norme, y compris les clauses fondamentales, les d&eacute;clarations d&#39;intention, la mani&egrave;re d&#39;entreprendre un audit BRCGS, la planification de l&#39;audit et le rapport d&#39;audit. Les principes fondamentaux et les techniques d&#39;audit seront abord&eacute;s, y compris les comp&eacute;tences requises des auditeurs qui r&eacute;alisent des audits dans le cadre des programmes de certification reconnus par la Global Food Safety Initiative (GFSI).L&#39;apprentissage actif sera utilis&eacute; tout au long du cours gr&acirc;ce &agrave; des activit&eacute;s bas&eacute;es sur des &eacute;tudes de cas afin d&#39;encourager la pens&eacute;e critique et d&#39;aider &agrave; expliquer comment les auditeurs proc&egrave;dent &agrave; l&#39;audit par rapport &agrave; la norme. &nbsp;Les participants doivent avoir une connaissance pratique des syst&egrave;mes de gestion de la qualit&eacute; et de l&#39;audit dans le secteur manufacturier concern&eacute;, et avoir suivi un cours d&#39;Analyse des dangers et des points critiques pour leur ma&icirc;trise (HACCP) d&#39;une dur&eacute;e d&#39;au moins deux jours.Pour se pr&eacute;parer au cours, les participants doivent lire et examiner une copie de la norme, y compris le glossaire, qui peut &ecirc;tre t&eacute;l&eacute;charg&eacute; gratuitement &agrave; partir de la boutique du BRCGS, en plus des documents fournis avant le cours. &nbsp;A la fin du cours, vous serez &eacute;valu&eacute; par un examen. La r&eacute;ussite de ce cours, y compris l&#39;examen, fait partie de la formation n&eacute;cessaire pour devenir un auditeur BRCGS. Les &eacute;tapes n&eacute;cessaires pour compl&eacute;ter votre formation doivent &ecirc;tre organis&eacute;es avec un organisme de certification agr&eacute;&eacute; par le BRCGS.Ce cours fait partie du programme de reconnaissance professionnelle du BRCGS.A l&#39;issue de la formation, les participants seront capables de :&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Expliquer les &eacute;tapes de la gestion d&#39;un programme d&#39;audit</li><li fr-original-style="" style="box-sizing: border-box;">D&eacute;crire les principes et les techniques d&#39;audit</li><li fr-original-style="" style="box-sizing: border-box;">&Eacute;valuer la conformit&eacute; aux exigences de la norme et expliquer comment la conformit&eacute; peut &ecirc;tre d&eacute;montr&eacute;e pour maintenir la s&eacute;curit&eacute;, la qualit&eacute;, la l&eacute;galit&eacute; et l&#39;authenticit&eacute; des aliments.</li><li fr-original-style="" style="box-sizing: border-box;">D&eacute;crire le champ d&#39;application des entreprises et des produits couverts par la norme</li><li fr-original-style="" style="box-sizing: border-box;">D&eacute;crire les &eacute;tapes de la r&eacute;alisation d&#39;un audit BRCGS, y compris la pr&eacute;paration, la planification et le rapport d&#39;audit.</li><li fr-original-style="" style="box-sizing: border-box;">Utiliser et expliquer les outils de ressources disponibles pour la conformit&eacute; et le soutien b&eacute;n&eacute;fique du BRCGS.</li></ul>

Durée
5 sessions de 5 heures | 9h à 14h (heure de Londres)
Lieu
En ligne (Google Meet). Si vous avez besoin d'une formation en présentiel, veuillez nous contacter pour discuter de votre besoin.
Objectifs d'apprentissage clés
Découvrir les exigences de la norme internationale ISO 22000:2018
Découvrir les exigences du protocole de certification FSSC 22000 V6
Découvrir les mises à jour des exigences additionnelles de la version 5.1 du protocole de certification FSSC 22000
Décortiquer les sept guides relatives aux exigences additionnelles de la V6 du protocole FSSC 22000
Connaître les modalités de mise en œuvre des exigences additionnelles du protocole de certification FSSC 22000
Qui devrait assister
Toute personne souhaitant développer sa compréhension de la norme ISO 22000 et du protocol de certification FSSC 22000 et ne necessitant pas une formation officielle.
Prérequis
Connaissances de base en agroalimentaire et en sécurité des aliments.
Aperçu du programme
Session 1 
Module 1 | Introduction à l'ISO22 000 et le protocole FSSC 22000
Module 2 | Rappel sur les notions clés en termes de reconnaissance
Module 3 | Historique de l'ISO 22000 et du protocole FSSC 22000
Module 4 | Structure et concept de l'ISO 22000
Module 5 | Exigences de l'ISO 22000
Session 2
Module 5 | Exigences de l'ISO 22000 [Suite]
Session 3
Module 6 | Les exigences additionnelles du FSSC 22000
Session 4
Module 6 | Les exigences additionnelles du FSSC 22000 [Suite]
Module 7 | Focus sur les guides du FSSC 22000 (Études de cas)
Session 5
Module 7 | Focus sur les guides du FSSC 22000 (Études de cas) [Suite]
Examen
Le formateur
Cette formation est animée par notre partenaire Omar Ksibi, de Pro Alimentarius.
Consultant-Formateur-Auditeur
13 ans d'expérience en qualité et sécurité des aliments
Certified BRCGS Food V9 Lead Auditor
Certified FSSC22000 V5.1 Lead Auditor
Évaluation
Test d'évaluation en ligne au début du cours.
Test d'évaluation des acquis, en ligne, à la fin du cours.
Certificat fourni dans les 7 jours suivant la réussite de l'examen.

Comprendre les Exigences de l’ISO 22000:2018 et du protocole de certification FSSC 22000 V6
Formation non officielle en français.
Dispensée en ligne (Zoom) en direct par notre partenaire Omar Ksibi de Pro Alimentarius.
Frais d'examen et de certificat inclus dans le prix.

Exigences du protocole de certification FSSC 22000 V6 (5 sessions de 5h)

<div data-css="tve-u-1728a2ec9ea" id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><h3 data-css="tve-u-1728a2eca75" style="color: rgb(144, 144, 144) !important; box-sizing: border-box;" fr-original-style=" color: rgb(144, 144, 144) !important;">Food Safety, Social Care and Education Training Courses</h3></div><div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><h1 data-css="tve-u-1728a2eca74" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">What You Need To Know Food Intolerances</h1></div><div data-css="tve-u-176287b056f" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">&nbsp;CPD Accredited, Interactive&nbsp;Short Course<hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">2 hr session</li><li fr-original-style="" style="box-sizing: border-box;">Do you serve food, or have people with known food intolerances in your school or on your team?</li><li fr-original-style="" style="box-sizing: border-box;">In this interactive course we will explain what food intolerances are, and why it is vital for you to understandhow food intolerances affect people</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:<ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food intolerance</li><li fr-original-style="" style="box-sizing: border-box;">Different types of food intolerances</li><li fr-original-style="" style="box-sizing: border-box;">The Digestive System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Intolerances</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">More than <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a> in industrialized countries suffer from food intolerance or food allergy</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">About <a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a> live with a diagnosed food allergy in the UK, and <a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;">This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</div></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;">600,000 people in the UK have coeliac disease </div></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"> </div>

Food Safety, Social Care and Education Training Courses
Introduction to Food Intolerances
 CPD Accredited, Interactive Short Course



2 hr session
Do you serve food, or have people with known food intolerances in your school or on your team?
In this interactive course we will explain what food intolerances are, and why it is vital for you to understand how food intolerances affect people



Course Contents:
What is a food intolerance
Different types of food intolerances
The Digestive System
Consequences of Food Intolerances
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death
600,000 people in the UK have coeliac disease






Food Allergy

Accredited Food Hygiene

Food Allergen

Accredited Food Safety

Introduction to Food Intolerances

<div data-hook="bgLayers" style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><div data-mesh-id="comp-lmkyrn781inlineContent-gridContainer" data-testid="mesh-container-content" fr-original-style="" style="box-sizing: border-box;"><div data-testid="richTextElement" fr-original-style="" style="box-sizing: border-box;">This CPD accredited Level 3 course will qualify you as an 1st party internal auditor and a 2nd party supplier auditor. It is a useful precursor to becoming a 3rd party Lead Auditor. The course content has been developed by experienced Lead Auditors.It focuses on auditor competencies and best practice for auditing today&rsquo;s industries.This course is applicable to any and all industries that need to comply with specified standards and mitigate risk by checking compliance through auditing and inspection. It applies to businesses requiring confidence in their suppliers and to manage their approval through supplier audits. These industries include food, packaging, storage &amp; distribution, pharmaceutical, medical device, automotive etc. It is also applicable to systems and controls applicable to all industries such as health &amp; safety.Holders of the qualification will have the knowledge necessary to effectively audit and inspect professionally and ethically for compliance, and to identify risks that require mitigation.&nbsp;By the end of this course you will be able to:<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Define purpose, benefit &amp; limitations of audits</li><li fr-original-style="" style="box-sizing: border-box;">Use auditing techniques &amp; have required competencies</li><li fr-original-style="" style="box-sizing: border-box;">Plan &amp; conduct audits</li><li fr-original-style="" style="box-sizing: border-box;">Audit against the appropriate standards</li><li fr-original-style="" style="box-sizing: border-box;">Assess and critique sites</li></ul>A learner will receive a Certificate of Achievement upon successful completion of the exam.&nbsp;This course has been accredited by the CPD Accreditation Office for delivery, structure and content.</div></div></div>

This CPD accredited Level 3 course will qualify you as an 1st party internal auditor and a 2nd party supplier auditor. It is a useful precursor to becoming a 3rd party Lead Auditor. The course content has been developed by experienced Lead Auditors.
It focuses on auditor competencies and best practice for auditing today’s industries.
This course is applicable to any and all industries that need to comply with specified standards and mitigate risk by checking compliance through auditing and inspection. It applies to businesses requiring confidence in their suppliers and to manage their approval through supplier audits. These industries include food, packaging, storage & distribution, pharmaceutical, medical device, automotive etc. It is also applicable to systems and controls applicable to all industries such as health & safety.
Holders of the qualification will have the knowledge necessary to effectively audit and inspect professionally and ethically for compliance, and to identify risks that require mitigation. 
By the end of this course you will be able to:
Define purpose, benefit & limitations of audits
Use auditing techniques & have required competencies
Plan & conduct audits
Audit against the appropriate standards
Assess and critique sites
A learner will receive a Certificate of Achievement upon successful completion of the exam.
 This course has been accredited by the CPD Accreditation Office for delivery, structure and content.

CPD accredited Level 3 Effective Auditing & Inspection course. 
Delivered online (Zoom) by a live tutor.
Exam and Certificate fee included in the price.

CPD Accredited Effective Auditing & Inspection Level 3 (1 day)

Course Overview:
"British Sign Language (BSL) Level 1 & 2" is a comprehensive and engaging online course that introduces participants to sign language communication. With its increasing prevalence and relevance in modern society, the course aims to equip learners with the fundamental skills necessary to communicate effectively using British Sign Language. As per recent reports, the demand for sign language skills has surged significantly, making this course a valuable asset for personal and professional growth.
This course holds particular significance in fostering inclusivity and breaking down communication barriers. As per a survey by the World Health Organization, around 466 million people worldwide experience disabling hearing loss. By learning BSL, participants create an inclusive environment and promote effective communication among diverse individuals.Enrol now!



Key Features of the Course:
The British Sign Language (BSL) Level 1 & 2 course offers numerous benefits, including a CPD certificate upon completion, 24/7 access to learning materials, and an engaging learning experience. The learning materials include video demonstrations, interactive quizzes, and exercises, ensuring an enriching and enjoyable learning journey.



Who is This Course For?
This British Sign Language (BSL) Level 1 & 2 course is ideal for individuals seeking to enhance their communication skills and broaden their cultural awareness. It is suitable for beginners and those with limited exposure to sign language. Professionals in education, healthcare, customer service, and social work can particularly benefit from this course by improving their ability to engage with individuals who use sign language.



Learning Outcome
Upon completion of British Sign Language (BSL) Level 1 & 2, learners will be able to:
Master basic vocabulary and conversation patterns in British Sign Language.
Confidently engage in greetings, introductions, and common everyday interactions.
Ask questions and respond effectively in sign language.
Describe people, animals, objects, colours, rooms, and more.
Provide directions and understand simple directions.
Discuss various home, work, school, hobbies, and food topics.
Narrate stories and scenarios using sign language.
Understand the differences between BSL and English grammar.



Why Enrol in This Course:
Enrolling in this British Sign Language (BSL) Level 1 & 2 courses allows learners to acquire valuable communication skills that can set them apart in personal and professional settings. This course has received top reviews, recently updated to meet current standards, and is aligned with the trending demand for inclusive communication skills.



Requirements:
No prior experience or specific prerequisites are required to enroll in this British Sign Language (BSL) Level 1 & 2 course. It is designed to cater to beginners and individuals with limited knowledge of sign language.



Career Path:
Completing this course can open doors to various career opportunities, including:
Communication Support Worker: £20,000 - £30,000
Sign Language Interpreter: £25,000 - £40,000
Special Education Teacher: £24,000 - £40,000
Social Worker: £25,000 - £35,000
Customer Service Representative: £18,000 - £25,000
Healthcare Assistant: £17,000 - £25,000
Community Outreach Coordinator: £20,000 - £30,000



Certification:
Upon completing the British Sign Language (BSL) Level 1 & 2 courses, participants will receive a CPD certificate, adding a valuable credential to their professional profile and showcasing their commitment to inclusive communication.
It is a great way to learn the language and gain the skills to communicate with the deaf community. Enrol now!



FAQ
What are British Sign Language courses?
British Sign Language courses teach BSL communication to students, covering signing, finger-spelling, grammar, vocabulary, and Deaf community awareness.
Where can I find British Sign Language courses near me?
First, look for an online course. Try the Apex Learning Course. Also, you can look at local universities, language schools, and online platforms for nearby British Sign Language courses.
How long do British Sign Language courses near me usually last?
Course duration varies; introductory courses can be a few weeks to months, while advanced options may span months to a year or more.
What is a Level 2 Health and Social Care Course?
A Level 2 Health and Social Care course is an educational program that provides foundational knowledge and skills in health and social care. It covers topics related to healthcare, social services, and interpersonal skills, preparing individuals for entry-level roles in these sectors.
What Will I Learn in a Health and Social Care Level 2 Course?
In a Health and Social Care Level 2 course, you will learn about basic healthcare practices, communication techniques, and the importance of supporting individuals in need. The curriculum typically includes topics like infection control, personal care, communication skills, and understanding the needs of diverse populations.
What is Level 1 in British Sign Language?
Level 1 in British Sign Language is an introductory course that teaches fundamental signing skills, basic vocabulary, finger-spelling, and simple conversations. It aims to provide learners with the ability to communicate in basic BSL.
Course Curriculum
60 sections • 322 lectures • 08:27:00 total length
•Introducing BSL: 00:05:00
•Introduction to the Course: 00:02:00
•Fingerspelling Video 1- Left- Handed A-Z: 00:04:00
•Fingerspelling Video 1- Left- Handed A-Z No Sound: 00:04:00
•Fingerspelling Video 2- Right- Handed A-Z: 00:04:00
•Fingerspelling Video 2- Right- Handed A-Z No Sound: 00:04:00
•Vocabulary 01: 00:03:00
•Vocabulary 01 No Voice: 00:03:00
•Vocabulary 02: 00:03:00
•Vocabulary 02 No Voice: 00:03:00
•Vocabulary 03: 00:04:00
•Vocabulary 03 No Voice: 00:04:00
•Common Names 01: 00:04:00
•Common Names 01 No Voice: 00:04:00
•Common Names 02: 00:04:00
•Common Names 02 No Voice: 00:04:00
•Common Names 03: 00:03:00
•Common Names 03 No Voice: 00:03:00
•Greetings and Introduction: 00:05:00
•Greetings and Introduction No Voice: 00:05:00
•Question Signs: 00:02:00
•Question Signs No Voice: 00:02:00
•Opinions BSL With Voice: 00:03:00
•Opinions BSL No Voice: 00:03:00
•Introduction Dialogue 01: 00:01:00
•Introduction Dialogue 01 No Voice: 00:01:00
•Introduction Dialogue 02: 00:01:00
•Introduction Dialogue 02 No Voice: 00:01:00
•Introduction Dialogue 03: 00:01:00
•Introduction Dialogue 03 No Voice: 00:01:00
•Introduction Dialogue 04: 00:01:00
•Introduction Dialogue 04 No Voice: 00:01:00
•Introduction Dialogue 05: 00:01:00
•Introduction Dialogue 05 No Voice: 00:01:00
•Clarification: 00:01:00
•Clarification No Voice: 00:01:00
•Taking Leave: 00:01:00
•Taking Leave No Voice: 00:01:00
•Taking Leave 01: 00:01:00
•Taking Leave 01 No Voice: 00:01:00
•Taking Leave 02: 00:01:00
•Taking Leave 02 No Voice: 00:01:00
•Taking Leave 03: 00:01:00
•Taking Leave 03 No Voice: 00:01:00
•Taking Leave 04: 00:01:00
•Taking Leave 04 No Voice: 00:01:00
•Taking Leave 05: 00:01:00
•Taking Leave 05 No Voice: 00:01:00
•Describe People: 00:03:00
•Describe People No Voice: 00:03:00
•Personal Information 01: 00:03:00
•Personal Information 01 No Voice: 00:03:00
•Personal Information 02: 00:03:00
•Personal Information 02 No Voice: 00:03:00
•Family Dialogue 01 with Voice: 00:01:00
•Family Dialogue 01 No voice: 00:01:00
•Family Dialogue 02 With Voice: 00:01:00
•Family Dialogue 02 No voice: 00:01:00
•Family Dialogue 03 With Voice: 00:01:00
•Family Dialogue 03 No Voice: 00:01:00
•Family Dialogue 04 With voice: 00:01:00
•Family Dialogue 04 No voice: 00:01:00
•Family Dialogue 05 With voice: 00:01:00
•Family Dialogue 05 No voice: 00:01:00
•Family Dialogue 06 With voice: 00:01:00
•Family Dialogue 06 No voice: 00:01:00
•Family Dialogue 07 With Voice: 00:01:00
•Family Dialogue 07 No voice: 00:01:00
•Family Dialogue 08 With voice: 00:01:00
•Family Dialogue 08 No voice: 00:01:00
•Family Dialogue 09 With voice: 00:01:00
•Family Dialogue 09 No voice: 00:01:00
•Animal and Pets 01: 00:05:00
•Animal and Pets 01 No Voice: 00:05:00
•Animal and Pets 02: 00:03:00
•Animal and Pets 02 No Voice: 00:03:00
•Describing Family Animals 01: 00:01:00
•Describing Family Animals 01 No Voice: 00:01:00
•Describing Family Animals 02: 00:01:00
•Describing Family Animals 02 No Voice: 00:01:00
•Describing Family Animals 03: 00:01:00
•Describing Family Animals 03 No Voice: 00:01:00
•Describing Family Animals 04: 00:01:00
•Describing Family Animals 04 No Voice: 00:01:00
•Describing Family Animals 05: 00:01:00
•Describing Family Animals 05 No Voice: 00:01:00
•Describing Family Animals 06: 00:01:00
•Describing Family Animals 06 No Voice: 00:01:00
•Describing Family Animals 07: 00:01:00
•Describing Family Animals 07 No Voice: 00:01:00
•Describing Family Animals 08: 00:01:00
•Describing Family Animals 08 No Voice: 00:01:00
•Describing Family Animals 09: 00:01:00
•Describing Family Animals 09 No Voice: 00:01:00
•Describing Family Animals 10: 00:01:00
•Describing Family Animals 10 No Voice: 00:01:00
•Describing Family Animals 11: 00:01:00
•Describing Family Animals 11 No Voice: 00:01:00
•Describing Family Animals 12: 00:01:00
•Describing Family Animals 12 No Voice: 00:01:00
•Weather: 00:02:00
•Weather No Voice: 00:02:00
•Transports: 00:02:00
•Transports No Voice: 00:02:00
•Transport Dialogue 01: 00:01:00
•Transport Dialogue 01 No Voice: 00:01:00
•Transport Dialogue 02: 00:01:00
•Transport Dialogue 02 No Voice: 00:01:00
•Transport Dialogue 03: 00:01:00
•Transport Dialogue 03 No Voice: 00:01:00
•Direction 01: 00:03:00
•Direction 01 No Voice: 00:03:00
•Direction 02: 00:02:00
•Direction 02 No Voice: 00:02:00
•Simple Direction Dialogue 01: 00:01:00
•Simple Direction Dialogue 01 without voice: 00:01:00
•Simple Direction Dialogue 02: 00:01:00
•Simple Direction Dialogue 02 Without Voice: 00:01:00
•Simple Direction Dialogue 03: 00:01:00
•Simple Direction Dialogue 03 without voice: 00:01:00
•Simple Direction Dialogue 04: 00:01:00
•Simple Direction Dialogue 04 without voice: 00:01:00
•Colours: 00:02:00
•Colours No Voice: 00:02:00
•Size: 00:02:00
•Size No Voice: 00:02:00
•Numerals Video 1: 0-10: 00:01:00
•Numerals Video 1: 0-11 No Voice: 00:01:00
•Numerals Video 2: 11-20: 00:02:00
•Numerals Video 2: 11-21 No Voice: 00:02:00
•Numerals Video 3: 21-30: 00:01:00
•Numerals Video 3: 21-31 No Voice: 00:01:00
•BSL Vs English Grammar: 00:02:00
•BSL Vs English Grammar No Voice: 00:02:00
•Rooms: 00:03:00
•Rooms No Voice: 00:03:00
•Objects 01: 00:04:00
•Objects 01 No Voice: 00:04:00
•Objects 02: 00:03:00
•Objects 02 No Voice: 00:03:00
•Objects 03: 00:05:00
•Objects 03 No voice: 00:05:00
•Objects Dialogue BSL object dialogue 01: 00:01:00
•Objects Dialogue BSL object dialogue 01 without voice: 00:01:00
•Objects Dialogue BSL object dialogue 02: 00:01:00
•Objects Dialogue BSL object dialogue 02 without voice: 00:01:00
•Numbers 01: 00:03:00
•Numbers 01 No Voice: 00:03:00
•Numbers 02: 00:06:00
•Numbers 02 No Voice: 00:06:00
•Using the number 01: 00:01:00
•Using the number 01 Without Voice: 00:01:00
•Using the number 2: 00:02:00
•Using the number 02 Without Voice: 00:02:00
•Using the number 03: 00:02:00
•Using the number 03 Without Voice: 00:02:00
•Days and Months Dialogue Bsl Days and Months Dialogue 01: 00:01:00
•Days and Months Dialogue Bsl Days and Months Dialogue 01 Without Voice: 00:01:00
•Days and Months Dialogue Bsl Days and Moutns Dialogue 02: 00:01:00
•Days and Months Dialogue Bsl Days and Moutns Dialogue 02 Without Voice: 00:01:00
•Days and Months Dialogue Bsl Days and Moutns Dialogue 03: 00:01:00
•Days and Months Dialogue Bsl Days and Moutns Dialogue 03 Without Voice: 00:01:00
•Home: 00:02:00
•Home No Voice: 00:02:00
•Questions and statements about Home 01 With Voice: 00:01:00
•Questions and statements about Home 01 No Voice: 00:01:00
•Questions and statements about Home 02 With Voice: 00:01:00
•Questions and statements about Home 02 No Voice: 00:01:00
•Questions and statements about Home 03 With Voice: 00:01:00
•Questions and statements about Home 03 No Voice: 00:01:00
•Questions and statements about Home 04 With Voice: 00:01:00
•Questions and statements about Home 04 No Voice: 00:01:00
•Questions and statements about Home 05 With Voice: 00:01:00
•Questions and statements about Home 05 No Voice: 00:01:00
•Questions and statements about Home 06 With Voice: 00:01:00
•Questions and statements about Home 06 No Voice: 00:01:00
•Questions and statements about Home 07 With Voice: 00:01:00
•Questions and statements about Home 07 No Voice: 00:01:00
•Work 01: 00:03:00
•Work 01 No Voice: 00:03:00
•Work 02: 00:03:00
•Work 02 No Voice: 00:03:00
•Work 03: 00:03:00
•Work 03 No Voice: 00:04:00
•Work Dialogue 1 With Voice: 00:01:00
•Work Dialogue 1 No Voice: 00:01:00
•Work Dialogue 2 With Voice: 00:01:00
•Work Dialogue 2 No Voice: 00:01:00
•Work Dialogue 3 With Voice: 00:01:00
•Work Dialogue 3 No Voice: 00:01:00
•Work Dialogue 4 With Voice: 00:01:00
•Work Dialogue 4 No Voice: 00:01:00
•Work Dialogue 5 With Voice: 00:01:00
•Work Dialogue 5 No Voice: 00:01:00
•Work Dialogue 6 With Voice: 00:01:00
•Work Dialogue 6 No Voice: 00:01:00
•Work Dialogue 7 With Voice: 00:01:00
•Work Dialogue 7 No Voice: 00:01:00
•Work Dialogue 8 With Voice: 00:01:00
•Work Dialogue 8 No Voice: 00:01:00
•Work Dialogue 9 With Voice: 00:01:00
•Work Dialogue 9 No Voice: 00:01:00
•School 01: 00:02:00
•School 01 No Voice: 00:02:00
•School 02: 00:01:00
•School 02 No Voice: 00:01:00
•Activities at School Dialogue 01 With Voice: 00:01:00
•Activities at School Dialogue 01 No Voice: 00:01:00
•Activities at School Dialogue 02 With Voice: 00:01:00
•Activities at School Dialogue 02 No Voice: 00:01:00
•Activities at School Dialogue 03 With Voice: 00:01:00
•Activities at School Dialogue 03 No Voice: 00:01:00
•Activities at School Dialogue 04 With Voice: 00:01:00
•Activities at School Dialogue 04 No Voice: 00:01:00
•Activities at School Dialogue 05 With Voice: 00:01:00
•Activities at School Dialogue 05 No Voice: 00:01:00
•Shopping: 00:02:00
•Shopping No Voice: 00:02:00
•Shopping and Spending Dialogue 01 With Voice: 00:01:00
•Shopping and Spending Dialogue 01 No Voice: 00:01:00
•Shopping and Spending Dialogue 02 With Voice: 00:01:00
•Shopping and Spending Dialogue 02 No Voice: 00:01:00
•Shopping and Spending Dialogue 03 With Voice: 00:01:00
•Shopping and Spending Dialogue 03 No Voice: 00:01:00
•Shopping and Spending Dialogue 04 With Voice: 00:01:00
•Shopping and Spending Dialogue 04 No Voice: 00:01:00
•Shopping and Spending Dialogue 05 With Voice: 00:01:00
•Shopping and Spending Dialogue 05 No Voice: 00:01:00
•Shopping and Spending Dialogue 06 With Voice: 00:01:00
•Shopping and Spending Dialogue 06 No Voice: 00:01:00
•Shopping and Spending Dialogue 07 With Voice: 00:01:00
•Shopping and Spending Dialogue 07 No Voice: 00:01:00
•Shopping and Spending Dialogue 08 With Voice: 00:01:00
•Shopping and Spending Dialogue 08 No Voice: 00:01:00
•Travel: 00:02:00
•Travel No Voice: 00:02:00
•Holiday 1: 00:04:00
•Holiday 1 without voice: 00:04:00
•Holiday 2: 00:02:00
•Holiday 2 without voice: 00:02:00
•Travel and Holiday Dialogue 01 With Voice: 00:01:00
•Travel and Holiday Dialogue 01 No Voice: 00:01:00
•Travel and Holiday Dialogue 02 With Voice: 00:01:00
•Travel and Holiday Dialogue 02 No Voice: 00:01:00
•Travel and Holiday Dialogue 03 WIth Voice: 00:01:00
•Travel and Holiday Dialogue 03 No Voice: 00:01:00
•Travel and Holiday Dialogue 04 With Voice: 00:01:00
•Travel and Holiday Dialogue 04 No Voice: 00:01:00
•Travel and Holiday Dialogue 05 With Voice: 00:01:00
•Travel and Holiday Dialogue 05 No Voice: 00:01:00
•Travel and Holiday Dialogue 06 With Voice: 00:01:00
•Travel and Holiday Dialogue 06 No Voice: 00:01:00
•Travel and Holiday Dialogue 07 With Voice: 00:01:00
•Travel and Holiday Dialogue 07 No Voice: 00:01:00
•Travel and Holiday Dialogue 08 With Voice: 00:00:00
•Travel and Holiday Dialogue 08 No Voice: 00:01:00
•Travel and Holiday Dialogue 09 With Voice: 00:01:00
•Travel and Holiday Dialogue 09 No Voice: 00:01:00
•Travel and Holiday Dialogue 10 With Voice: 00:01:00
•Travel and Holiday Dialogue 10 No Voice: 00:01:00
•Travel and Holiday Dialogue 11 With Voice: 00:01:00
•Travel and Holiday Dialogue 11 No voice: 00:01:00
•Travel and Holiday Dialogue 12 With Voice: 00:01:00
•Travel and Holiday Dialogue 12 No Voice: 00:01:00
•Hobbies and Activities 01: 00:03:00
•Hobbies and Activities 01 Without Voice: 00:03:00
•Hobbies and Activities 02: 00:02:00
•Hobbies and Activities 02 without Voice: 00:02:00
•Hobbies and Interests Dialogue - 01 With Voice: 00:01:00
•Hobbies and Interests Dialogue - 01 No Voice: 00:01:00
•Hobbies and Interests Dialogue - 02 With Voice: 00:01:00
•Hobbies and Interests Dialogue - 02 No Voice: 00:01:00
•Hobbies and Interests Dialogue - 03 With Voice: 00:01:00
•Hobbies and Interests Dialogue - 03 No Voice: 00:01:00
•Hobbies and Interests Dialogue - 04 With Voice: 00:01:00
•Hobbies and Interests Dialogue - 04 No Voice: 00:01:00
•Hobbies and Interests Dialogue - 05 With Voice: 00:01:00
•Hobbies and Interests Dialogue - 05 No Voice: 00:01:00
•Hobbies and Interests Dialogue - 06 With Voice: 00:01:00
•Hobbies and Interests Dialogue - 06 No Voice: 00:01:00
•Hobbies and Interests Dialogue - 07 With Voice: 00:01:00
•Hobbies and Interests Dialogue - 07 No Voice: 00:01:00
•Food Drinks Dialogue 01 With Voice: 00:01:00
•Food Drinks Dialogue 01 No Voice: 00:01:00
•Food Drinks Dialogue 02 With Voice: 00:01:00
•Food Drinks Dialogue 02 No voice: 00:01:00
•Food Drinks Dialogue 03 With Voice: 00:01:00
•Food Drinks Dialogue 03 No Voice: 00:01:00
•Food Drinks Dialogue 04 With Voice: 00:01:00
•Food Drinks Dialogue 04 No Voice: 00:01:00
•Food Drinks Dialogue 05 With Voice: 00:01:00
•Food Drinks Dialogue 05 No Voice: 00:01:00
•Food Drinks Dialogue 06 With Voice: 00:01:00
•Food Drinks Dialogue 06 No Voice: 00:01:00
•Food Drinks Dialogue 07 With Voice: 00:01:00
•Food Drinks Dialogue 07 No Voice: 00:01:00
•Food Drinks Dialogue 08 With Voice: 00:01:00
•Food Drinks Dialogue 08 No Voice: 00:01:00
•Food Drinks Dialogue 09 With Voice: 00:01:00
•Food Drinks Dialogue 09 No Voice: 00:01:00
•Food Drinks Dialogue 10 With Voice: 00:01:00
•Food Drinks Dialogue 10 No Voice: 00:01:00
•Food Drinks Dialogue 11 With Voice: 00:01:00
•Food Drinks Dialogue 11 No Voice: 00:01:00
•Food Drinks Dialogue 12 With Voice: 00:01:00
•Food Drinks Dialogue 12 No Voice: 00:01:00
•Object and Shopping Story: 00:02:00
•Object and Shopping Story Without Audio: 00:02:00
•Home Story with voice: 00:02:00
•Home Story without voice: 00:02:00
•Food and Drinks Story: 00:01:00
•Food and Drinks story without voice: 00:01:00
•Activities Story 01 With Voice: 00:02:00
•Activities Story 01 No Voice: 00:02:00
•Activities Story 02 With Voice: 00:01:00
•Activities Story 02 without voice: 00:01:00
•Travelling and Holiday Story 01: 00:02:00
•Travelling and Holiday Story 01 No Voice: 00:02:00
•Travelling and Holiday Story 02 with voice: 00:01:00
•Travelling and Holiday Story 02 No Voice: 00:01:00
•Hobbies and Interests With Voice: 00:01:00
•Hobbies and Interests No Voice: 00:01:00

Apex Learning

BSL Sign Language

Learning Support Assistant (LSA)

BSL Interpreting

Professional Skills Course (PSC)

FA Level 1

British Sign Language (BSL)

British Sign Language (BSL) Level 1 & 2

This combined HACCP and Food Safety Level 4 course, developed by STC and accredited by the CPD Accreditation Office, will give you a 2 in 1 qualification which is unique. Other training providers only provide these as separate qualifications, however STC has challenged this practice since &ldquo;you can&rsquo;t know HACCP without food safety, and you can&rsquo;t know food safety without HACCP!&rdquo; And at Ask Sonia Ltd, we whole heartedly agree!We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP &amp; Food Safety.&nbsp;Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical &amp; Quality departments and HACCP team members, team leaders, consultants or trainers. The qualification is also suitable for those working in related industries, such as packaging, storage &amp; distribution.The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.Attendees should already have knowledge of food safety hazards and controls, as this course will take the attendee through the intermediate levels at the start, and build up to provide the required advanced level of knowledge and understanding by the end of the course.HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.This course has been accredited by the CPD Accreditation Office for delivery, structure and content.

This combined HACCP and Food Safety Level 4 course, developed by STC and accredited by the CPD Accreditation Office, will give you a 2 in 1 qualification which is unique. Other training providers only provide these as separate qualifications, however STC has challenged this practice since “you can’t know HACCP without food safety, and you can’t know food safety without HACCP!” And at Ask Sonia Ltd, we whole heartedly agree!
We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP & Food Safety. 
Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical & Quality departments and HACCP team members, team leaders, consultants or trainers. The qualification is also suitable for those working in related industries, such as packaging, storage & distribution.
The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.
Attendees should already have knowledge of food safety hazards and controls, as this course will take the attendee through the intermediate levels at the start, and build up to provide the required advanced level of knowledge and understanding by the end of the course.
HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
This course has been accredited by the CPD Accreditation Office for delivery, structure and content.

CPD accredited Advanced (Level 4) HACCP & Food Safety training course. 
Delivered online (Zoom) by a live tutor.
Exam and Certificate fee included in the price.

CPD Accredited Advanced Combined HACCP & Food Safety Level 4 (5 days)

This combined HACCP and Food Safety Level 3 course,&nbsp;developed by STC and accredited by the CPD Accreditation Office, will give you a 2 in 1 qualification which is unique. Other training providers only provide these as separate qualifications, however STC has challenged this practice since &ldquo;you can&rsquo;t know HACCP without food safety, and you can&rsquo;t know food safety without HACCP!&rdquo;&nbsp;And at Ask Sonia Ltd, we whole heartedly agree!We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP and Food Safety.Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members. The qualification is also suitable for those working in related industries, such as packaging, storage and distribution.The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.This course has been accredited by the CPD Accreditation Office for delivery, structure and content.

This combined HACCP and Food Safety Level 3 course, developed by STC and accredited by the CPD Accreditation Office, will give you a 2 in 1 qualification which is unique. Other training providers only provide these as separate qualifications, however STC has challenged this practice since “you can’t know HACCP without food safety, and you can’t know food safety without HACCP!” And at Ask Sonia Ltd, we whole heartedly agree!
We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP and Food Safety.
Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members. The qualification is also suitable for those working in related industries, such as packaging, storage and distribution.
The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.
It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.
HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
This course has been accredited by the CPD Accreditation Office for delivery, structure and content.

CPD accredited Intermediate (Level 3) HACCP & Food Safety training course. 
Delivered online (Zoom) by a live tutor.
Exam and Certificate fee included in the price.

CPD Accredited Intermediate Combined HACCP & Food Safety Level 3 (2.5 days)

<div data-hook="bgLayers" style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><div data-mesh-id="comp-lmkln5ek1inlineContent-gridContainer" data-testid="mesh-container-content" fr-original-style="" style="box-sizing: border-box;"><div data-testid="richTextElement" fr-original-style="" style="box-sizing: border-box;">Attention: This course is delivered over 2&nbsp;full days. If you&#39;re interested in the same course but delivered over 4 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click&nbsp;<a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-haccp-4-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This official BRCGS&nbsp;two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 8; the adoption and implementation of a hazard analysis and critical control points (HACCP) system. The course programme reflects the requirements of the standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRCGS requirements, quality systems, HACCP and the background of HACCP, BRCGS and Codex.&nbsp;This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.At the end of the course, you will: &nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Be able to explain the benefits of HACCP and the BRCGS requirements in relation to HACCP</li><li fr-original-style="" style="box-sizing: border-box;">Be able to describe Codex Alimentarius principles of HACCP</li><li fr-original-style="" style="box-sizing: border-box;">Be able to describe the reasons HACCP may fail, and the most common BRCGS non-conformities related to HACCP</li><li fr-original-style="" style="box-sizing: border-box;">Be able to explain the importance of management commitment and prerequisite programmes</li><li fr-original-style="" style="box-sizing: border-box;">Be able to complete the preparatory stages for developing the HACCP plan</li><li fr-original-style="" style="box-sizing: border-box;">Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities. </li></ul>Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date &amp; time options before confirming your booking.</div></div></div>

 
Attention: This course is delivered over 2 full days. If you're interested in the same course but delivered over 4 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click here. Thank you.
This official BRCGS two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 8; the adoption and implementation of a hazard analysis and critical control points (HACCP) system. The course programme reflects the requirements of the standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRCGS requirements, quality systems, HACCP and the background of HACCP, BRCGS and Codex. 
This course is part of the BRCGS Professional recognition programme.
At the end of the course, you will: 
Be able to explain the benefits of HACCP and the BRCGS requirements in relation to HACCP
Be able to describe Codex Alimentarius principles of HACCP
Be able to describe the reasons HACCP may fail, and the most common BRCGS non-conformities related to HACCP
Be able to explain the importance of management commitment and prerequisite programmes
Be able to complete the preparatory stages for developing the HACCP plan
Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities.
Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date & time options before confirming your booking.

Official BRCGS Product Safety Management course: HACCP
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS HACCP (2 Days)

<div data-hook="bgLayers" style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><div data-mesh-id="comp-lmkln5ek1inlineContent-gridContainer" data-testid="mesh-container-content" fr-original-style="" style="box-sizing: border-box;"><div data-testid="richTextElement" fr-original-style="" style="box-sizing: border-box;">Attention: This course is delivered over 2&nbsp;full days. If you&#39;re interested in the same course but delivered over 4 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click&nbsp;<a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-harpc-4-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This official BRCGS&nbsp;hazard analysis and risk-based preventive controls (HARPC) course will cover the similarities and differences between requirements of the BRCGS Standard for Food Safety and the Food Safety Modernization Act&#39;s (FSMA) Preventive Controls rule. The HARPC plan for any food manufacturing site is the core of their entire food safety program. HARPC encompasses far more in the way of food safety assessment and control than a traditional hazard analysis and critical control points (HACCP) plan.BRCGS Standards&#39; HARPC course is not a substitute for the Food and Drug Administration&#39;s (FDA) Preventive Controls course.This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.At the end of the course, you will:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Understand how the BRCGS Standard for Food Safety aligns with FSMA&rsquo;s Preventive Controls rule</li><li fr-original-style="" style="box-sizing: border-box;">Be able to explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan</li><li fr-original-style="" style="box-sizing: border-box;">Have learned how to adapt a BRCGS Standards food safety management system (FSMS) to meet Preventive Controls regulation</li><li fr-original-style="" style="box-sizing: border-box;">Be able to review common non-conformities related to HACCP and HARPC found in BRCGS Standards audits</li><li fr-original-style="" style="box-sizing: border-box;">Be able to review risk analysis principles</li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;">Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date &amp; time options before confirming your booking.</div></div></div></div>

 
Attention: This course is delivered over 2 full days. If you're interested in the same course but delivered over 4 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click here. Thank you.
This official BRCGS hazard analysis and risk-based preventive controls (HARPC) course will cover the similarities and differences between requirements of the BRCGS Standard for Food Safety and the Food Safety Modernization Act's (FSMA) Preventive Controls rule. The HARPC plan for any food manufacturing site is the core of their entire food safety program. HARPC encompasses far more in the way of food safety assessment and control than a traditional hazard analysis and critical control points (HACCP) plan.
BRCGS Standards' HARPC course is not a substitute for the Food and Drug Administration's (FDA) Preventive Controls course.
This course is part of the BRCGS Professional recognition programme.
At the end of the course, you will: 
Understand how the BRCGS Standard for Food Safety aligns with FSMA’s Preventive Controls rule
Be able to explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan
Have learned how to adapt a BRCGS Standards food safety management system (FSMS) to meet Preventive Controls regulation
Be able to review common non-conformities related to HACCP and HARPC found in BRCGS Standards audits
Be able to review risk analysis principles
Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date & time options before confirming your booking.

Official BRCGS Product Safety Management course: HARPC
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

50 Food & Drinks courses in Addlestone delivered Live Online

BRCGS Risk Assessment (1 Day)

By Ask Sonia Limited

BRCGS Food Safety Issue 9 - Lead Auditor (5 Days)

By Ask Sonia Limited

BRCGS Root Cause Analysis (1 Day)

By Ask Sonia Limited

BRCGS Food Safety Issue 9 - For Auditors (3 Days)

By Ask Sonia Limited

BRCGS Validation & Verification (1 Day)

By Ask Sonia Limited

BRCGS Vulnerability Assessment for Food Fraud (1 Day)

By Ask Sonia Limited

BRCGS Food Safety Issue 9 - For Sites (2 Days)

By Ask Sonia Limited

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