Name: The Ultimate Guide to Event Planning - 1 Day Workshop in Wokingham
Price: 595 GBP
Availability: InStock

This is a full day session that will aim to provide a more in-depth understanding of Food Hygiene. It meets UK and EU legal requirements for food handlers &nbsp;&amp; matches RSPH and CIEH level 2 syllabus&nbsp;Course Aims:<ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Understand how individuals can take personal responsibility for food safety</li><li fr-original-style="" style="box-sizing: border-box;">Understand the importance of keeping him/ herself clean and hygienic</li><li fr-original-style="" style="box-sizing: border-box;">Understand the importance of keeping the work areas clean and hygienic</li><li fr-original-style="" style="box-sizing: border-box;">Understand the importance of keeping food safe</li><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Causes of food poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Legal requirements and relevant documentation</li><li fr-original-style="" style="box-sizing: border-box;">Contamination of food and how to control it</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Cross contamination</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Personal hygiene</li></ul>

This is a full day session that will aim to provide a more in-depth understanding of Food Hygiene. It meets UK and EU legal requirements for food handlers & matches RSPH and CIEH level 2 syllabus
 
Course Aims:
Understand how individuals can take personal responsibility for food safety
Understand the importance of keeping him/ herself clean and hygienic
Understand the importance of keeping the work areas clean and hygienic
Understand the importance of keeping food safe
Causes of food poisoning
Legal requirements and relevant documentation
Contamination of food and how to control it
Bacteriology
Cross contamination
Cleaning and disinfection
Personal hygiene

Prima Cura Training

Food Safety

Catering Management

Food & Nutrition

Food & Drinks

Hospitality & Catering

Food

Accredited Food Hygiene

Catering

Food & Hygiene

Food Handling

This is a full day session that will aim to provide a more in-depth understanding of Food Hygiene. It meets UK and EU legal requirements for food handlers  & matches RSPH and CIEH level 2 syllabus

Food Hygiene Level 2

This course will provide all staff with an awareness of food hygiene. It also covers the recommended yearly refresher in Food Hygiene.&nbsp;Course Aims:<ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Causes of food poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Legal requirements and relevant documentation</li><li fr-original-style="" style="box-sizing: border-box;">Contamination of food and how to control it</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Cross contamination</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Personal hygiene</li></ul>

This course will provide all staff with an awareness of food hygiene. It also covers the recommended yearly refresher in Food Hygiene.
 
Course Aims:
Causes of food poisoning
Legal requirements and relevant documentation
Contamination of food and how to control it
Bacteriology
Cross contamination
Cleaning and disinfection
Personal hygiene

This course will provide all staff with an awareness of food hygiene. It also covers the recommended yearly refresher in Food Hygiene.

Food Hygiene Awareness 

Hampshire

Pairing food with wine should be easy and fun, yet so many people become stressed at the idea of make a wine faux pas. Yet the best part about pairing food with wine is the experimentation and delights at&nbsp;finding a pairing that YOU enjoy.&nbsp;
So we shall pair 5 Italian wines (Verdicchio, Gavi di Gavi, Montepulciano d'Abbruzzo, Chianti Classico Riserva, Barbera d'Asti, Primitivo, Nero d'Avola, Ripasso, Appassimento for example)&nbsp;with 8 Italian nibbles to perfection&nbsp;(such as pasta in pesto sauce, sun-dried tomatoes in olive oil, parma ham, pepperoni calzone, dolcelatte blue cheese, salami, pasta in a spicy arrabiata sauce, etc.).&nbsp;
There are some&nbsp;general guidelines&nbsp;you may find helpful when selecting a wine to enhance your meal,&nbsp;all of which will be studied and tested during this tasting! We'll put the theory into practice by pairing our chosen wines with very carefully selected Italian nibbles, and deliberate which pairing works best for us. What fun!&nbsp;
Have we managed to excite your tastebuds? Then come and join us for a very entertaining evening ... Italian style!
Location: St James Tavern - Winchester

Pairing food with wine should be easy and fun, yet so many people become stressed at the idea of make a wine faux pas. Yet the best part about pairing food with wine is the experimentation and delights at finding a pairing that YOU enjoy. 
So we shall pair 5 Italian wines (Verdicchio, Gavi di Gavi, Montepulciano d'Abbruzzo, Chianti Classico Riserva, Barbera d'Asti, Primitivo, Nero d'Avola, Ripasso, Appassimento for example) with 8 Italian nibbles to perfection (such as pasta in pesto sauce, sun-dried tomatoes in olive oil, parma ham, pepperoni calzone, dolcelatte blue cheese, salami, pasta in a spicy arrabiata sauce, etc.). 
There are some general guidelines you may find helpful when selecting a wine to enhance your meal, all of which will be studied and tested during this tasting! We'll put the theory into practice by pairing our chosen wines with very carefully selected Italian nibbles, and deliberate which pairing works best for us. What fun! 
Have we managed to excite your tastebuds? Then come and join us for a very entertaining evening ... Italian style!
Location: St James Tavern - Winchester

Hampshire Wine School

Wine Appreciation & Oenology

Sommelier

Wine

Food & Wine Pairing

Wine Sommelier

Wine Tasting

Pairing food with wine should be easy and fun, yet so many people become stressed at the idea of make a wine faux pas. Yet the best part about pairing food with wine is the experimentation and delights at finding a pairing that YOU enjoy. 

Italian Food & Italian Wine Pairing Workshop

General admission

Pairing food with wine should be easy and fun, yet so many people become stressed at the idea of make a wine faux pas. Yet the best part about pairing food with wine is the experimentation and delights at&nbsp;finding a pairing that YOU enjoy.&nbsp;
So we shall pair 5 Italian wines (Verdicchio, Gavi di Gavi, Montepulciano d'Abbruzzo, Chianti Classico Riserva, Barbera d'Asti, Primitivo, Nero d'Avola, Ripasso, Appassimento for example)&nbsp;with 8 Italian nibbles to perfection&nbsp;(such as pasta in pesto sauce, sun-dried tomatoes in olive oil, parma ham, pepperoni calzone, dolcelatte blue cheese, salami, pasta in a spicy arrabiata sauce, etc.).&nbsp;
There are some&nbsp;general guidelines&nbsp;you may find helpful when selecting a wine to enhance your meal,&nbsp;all of which will be studied and tested during this tasting! We'll put the theory into practice by pairing our chosen wines with very carefully selected Italian nibbles, and deliberate which pairing works best for us. What fun!&nbsp;
Have we managed to excite your tastebuds? Then come and join us for a very entertaining evening ... Italian style!
Location: Dolphin (Mercure) Hotel - Southampton

Pairing food with wine should be easy and fun, yet so many people become stressed at the idea of make a wine faux pas. Yet the best part about pairing food with wine is the experimentation and delights at finding a pairing that YOU enjoy. 
So we shall pair 5 Italian wines (Verdicchio, Gavi di Gavi, Montepulciano d'Abbruzzo, Chianti Classico Riserva, Barbera d'Asti, Primitivo, Nero d'Avola, Ripasso, Appassimento for example) with 8 Italian nibbles to perfection (such as pasta in pesto sauce, sun-dried tomatoes in olive oil, parma ham, pepperoni calzone, dolcelatte blue cheese, salami, pasta in a spicy arrabiata sauce, etc.). 
There are some general guidelines you may find helpful when selecting a wine to enhance your meal, all of which will be studied and tested during this tasting! We'll put the theory into practice by pairing our chosen wines with very carefully selected Italian nibbles, and deliberate which pairing works best for us. What fun! 
Have we managed to excite your tastebuds? Then come and join us for a very entertaining evening ... Italian style!
Location: Dolphin (Mercure) Hotel - Southampton

Edinburgh

On this silver clay jewellery taster workshop, you will create a pendant and/or pair of earrings from hallmark-quality silver with specialist, Edinburgh-based jeweller Anna Campbell.&nbsp; &nbsp; You will learn how to make jewellery out of a material called silver clay, which is made up of recycled silver particles, an organic binder and water. Silver clay requires with very little equipment so it&#39;s perfect for those wanting to learn a new skill they can easily do at home. &nbsp; You will be taken through all the steps to create your own piece ready for firing. The dried clay is fired with a butane torch to form it into silver (but a cr&egrave;me brul&eacute; torch will do the trick!). You&rsquo;ll then polish your silver jewellery ready to take home. &nbsp; This taster class is perfect for giving you an idea of the possibilities of this unique material. You can then choose to move on to one of our more advanced jewellery making workshops if you wish.Festive themed optionsOur November and December silver clay workshops are a popular time for making gifts, and we will have a small&nbsp;selection of optional&nbsp;chains, bracelets and bangles available to buy so that you can take home a complete gift or two (or three depending on your design!).<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;">
More information&nbsp;
The Arienas Collective workshops, courses and events are run from a supportive and welcoming home-based environment within a Georgian mews home in Edinburgh&rsquo;s City Centre New Town. We invite you to join us, leave any day-to-day worries behind, and immerse yourself in being creative.
Spaces on our workshops and courses are limited so that our creative team of artists and makers can offer you the hands-on help and support you need to make the most of your time with us.&nbsp;
All the equipment and materials you will need are included in the price, unless stated otherwise, plus light refreshments (a selection of Shibui teas, coffee, hot chocolate, and sweet or savoury snacks). On full day workshops you are welcome to bring your own lunch to eat inside or out; or there are a wide range of independent sit-in or takeaway delis, caf&eacute;s, and restaurants, plus supermarkets, within a 5-10 minute walk.
PLEASE NOTE: Our workshop space is on the first-floor of a Georgian mews building and unfortunately we do not have lift access. The workshop space is in our home which is&nbsp;not&nbsp;nut free. Please let us know of any skin or food allergies before booking.
Private workshop bookings
Most of our workshops are also available to book for small private get-togethers; themed wedding and birthday celebrations; corporate team building and well-being purposes; and as in-store retail events. For larger groups, many of our workshops can be brought to a location of your choice. Please email Lynn or phone 07732 901150 for more information.
Age restrictions
Our workshops are planned with adults in mind. Many are suitable for teenagers, but some may require under 16s to be accompanied for insurance purposes. Please check with us before booking.&nbsp;Children aged under 16 can attend these silver clay workshops when they attend with a responsible adult. The adult can take the workshop alongside the child&nbsp;or sit in our comfortable seating area. For children between the ages of 8 and 12, we suggest that they attend the 3-hour Silver Clay Taster workshop to see how they enjoy using the material.

Create your own stunning silver jewellery from silver clay.
Unlock your creativity in this immersive 3-hour jewellery-making workshop, where you'll craft beautiful, bespoke pieces using silver clay. Whether you're a total beginner or looking to explore a new creative hobby, this workshop is the perfect introduction to the fascinating world of silver clay jewellery.
Guided by Anna Campbell, one of the leading metal clay teachers in the UK, you'll make your own unique pieces of jewellery. You'll learn every step of the process - from shaping and texturing to firing and finishing - turning raw silver clay into a polished, wearable piece of art. Depending on your design, you will often be able to create a matching pendant and earring set, a bold statement piece, or even fun alternatives like silver buttons, dog tags, or keyring charms.
Not only will you walk away with beautiful handmade jewellery made from 100% recycled silver, but also with the skills and confidence to continue exploring this rewarding craft from home. Whether for yourself or as a gift, your creations will hold a special story, crafted by your own hands.
No prior experience needed - just bring your imagination! This workshop is ideal for anyone curious about making their own silver jewellery and eager to experiment with this versatile, magical material.
Earth conscious credentials
We are mindful of the effect we have on the environment, and do our best to minimise our impact.
Silver clay is a material manufactured from 100% recycled silver, a plant-based organic binder and water. The silver is recycled from X-rays, the photographic industry, electronics, and the like. You don’t need a lot of tools and equipment to get started, and all pieces made on this workshop can be fired with a creme brûlée torch. 
You also take all the lovely products you have created home with you on the day, and workshop correspondence and notes are sent to you electronically.
Favourite feedback
We love to hear what you think about our workshops. Here's a favourite review for our Silver clay jewellery taster.
“A very big thank you to Lynn and Anna for their warm welcome & the fantastic silver clay taster session - the perfect way to spend an afternoon! Really proud of what I created and still amazed by the alchemy of turning a piece of clay into fine silver. Already looking to book a space on the Introduction course!” [Karen]



More information 
The Arienas Collective workshops, courses and events are run from a welcoming and supportive environment within a Georgian mews home in Edinburgh’s City Centre New Town. We invite you to join us, leave any day-to-day worries behind and immerse yourself in being creative.
Spaces on our workshops and courses are limited so that our creative team of artists and makers can offer you the hands-on help and support you need to make the most of your time with us. 
Our taster and introductory workshops focus on teaching creative skills and methods you can continue practising at home, using affordable materials and equipment. Where more expensive equipment is required we will mention this in the workshop description.
All the equipment and materials you need are included in the price, unless stated otherwise. 
Light refreshments from local suppliers are provided. On full day workshops you are welcome to bring your own lunch to eat inside or out. There is also a wide range of independent sit-in or takeaway delis, cafés, and restaurants, plus a range of supermarkets all within a 5-10 minute walk.
Accessibility
The workshop space is on the first-floor of our Georgian mews home and unfortunately we do not have lift access. Blue badge holders can park outside our front door on the single yellow line by arrangement.
Allergies
The workshop space is in our open plan living space and is not nut free. Please let us know about any skin or food allergies before booking. We offer a dairy-free milk and gluten free snack alternative.
Minimum number no refund policy
To ensure we can always pay our creatives a fair fee, we require a minimum number of bookings for each workshop and for this reason bookings are non-refundable. Should we have to cancel due to low numbers, we will offer you the option to swap to an alternative date or workshop, or to request a refund.
We do our very best to avoid cancellations. Since we often get late bookings, we keep our workshops on sale for as long as possible. We realise that some of you travel from afar, so if you book a space and have not yet received an email confirming your workshop is going ahead and need to make plans for your trip, please get in touch before booking any travel or accommodation so we can update you on booking numbers. Or check in before booking.
Private workshop bookings
Most of our workshops are also available to book for: private get-togethers with family and friends; themed wedding and birthday celebrations; corporate team building and well-being purposes; and in-store retail events for your customers. If you’d like to know more please Email Lynn.
Age restrictions
Our workshops are planned with adults in mind. Many are suitable for teenagers, but some may require under 16s to be accompanied for insurance purposes. Please check with us before booking.

The Arienas Collective

Silver Clay Jewellery

Arts & Crafts

Jewellery Making

Learn how to make your own jewellery using silver clay in this half day beginner class in Edinburgh City Centre

Silver clay jewellery taster

We can come to your food business and deliver this course on-site.&nbsp;Special offer for training in July and August 2024 <a href="https://www.kitchentonic.com/food-safety-catering/level-2-food-safety-and-hygiene-course-catering-rsph" target="_blank" rel="nofollow noopener noreferrer ugc" title="https://www.kitchentonic.com/food-safety-catering/level-2-food-safety-and-hygiene-course-catering-rsph" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">Level 2 Food Safety and Hygiene Course for Catering - RSPH</a>Level 2 Food Hygiene will provide you knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems.Holders will know how to maintain good practice in the handling, processing and preparation of safe food.Why is food hygiene training important?Everyone who works with food has a responsibility for safeguarding the health of consumers and ensure that the food they serve or sell is perfectly safe to eat.Therefor in food safety and hygiene legislation, everyone who handles food in a food business is required to make sure they are trained to the appropriate level.Food Safety and Hygiene Level 2 is for any food handler working in catering and hospitality.Topics covered on this course include:Food Safety LegislationHazardsTemperature controlFood handlingPestsHACCPStorageCleaningFood premises and equipmentRSPH and Ofqual Accredited QualificationExam consists of 30 multiple choice questions. The pass mark is 20/30.Certificates are issued by the RSPH and sent electronically.

On-Site Level 2 Food Safety and Hygiene Training – Nationwide
We offer on-site delivery of the Level 2 HACCP course at your business premises, providing convenience and flexibility for your team.
This course is suitable for a wide range of catering businesses. We have delivered this course in hotels, restaurants, department stores, temples, churches, community groups, hospitality businesses, education establishments, local authorities and more.
Although we are based in London, we can deliver this course anywhere in England. 
Trainer travel fees may be applicable, depending on your location. 
Cost £250 plus £25pp, includes RSPH exam fees. (Usually £300 plus £25pp)
Max of 20 candidates per course and minimum of 5 candidates required.
Level 2 Food Safety and Hygiene Course for Catering - RSPH Accredited
Our Level 2 Food Safety and Hygiene course provides participants with a thorough understanding of the critical importance of food hygiene, potential hazards, and industry best practices.
Attendees will gain valuable insights into effective hygiene procedures and controls, underpinned by a solid understanding of food safety management systems.
Upon completion, participants will be fully equipped to implement best practices in the handling, processing, and preparation of food, ensuring the highest standards of safety and hygiene.
Why is food hygiene training important?
Everyone who works with food has a legal responsibility for safeguarding the health of consumers and ensure that the food they serve or sell is perfectly safe to eat.
Therefor in food safety and hygiene legislation, everyone who handles food in a food business is required to make sure they are trained to the appropriate level.
Contact us to discuss your requirements and a no obligation quote 


Kitchen Tonic Training Company and Food Safety Consultants

Hygiene

HACCP

Level 2 Food Safety and Hygiene in Catering Course

Food Safety Trainer - Level 2 Food Safety and Hygiene Course - On-site Training - Nationwide

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.

½ day course (face to face classroom)
2 x 2 hr sessions (virtual classroom)
Learn about diabetes
Learn how food affects blood sugar levels
Learn how many calories you actually need
Understand nutrition and how it relates to diabetes
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

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

General Admission

Caldicot

FERMENTATION IS FUN!! 

Both sauerkraut and kimchi are made using a technique referred to as lacto-fermentation. In this process lactic acid bacteria (LAB), are the microrganisms responsible for changing raw vegetables into a complex mixture of lactic acid and chemical compounds resulting in new and funky flavours! During our workshop you'll learn the skills and techniques necessary to create a successful lacto-ferment at home every time! 

Our 2.5 hour course starts with a welcome drink of our house-made kombucha along with a few tasters of our core range of sauerkraut and kimchi, (with an occasional one or two kitchen experiments we've been working on).

From here we dive into what fermentation actually is and the scientific methodology of how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we are actually doing when we 'ferment' something. These principles will be ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional facts surrounding fermented foods and why the term 'probiotics' is thrown around so often. 

As nutritionists, we'll share our knowledge about nutrition, gut-health and how fermented foods can play a role in improving our health and strengthening our immune systems. Each participant will have the opportunity to make their own unique sauerkraut using a selection of herbs, spices, fruit and veg. Additionally, you'll learn how to make an authentic style kimchi. Each participant takes home two kilner-style jars of their prepared sauerkraut and kimchi along with at-home care instructions to ensure you have all the tools necessary for your ferments to turn out fantastic! 

Fermentation is also a delicious and nutritious way to use up spare fruit and veg. You'll learn how you can make the most out of precious food, by providing another tool in the fight against food waste! 

WHAT DO I BRING..? 

Nothing! Well maybe some clothes - knives and nakedness tend not to mix... Seriously though, we'll provide you with everything you need (including some tasty samples to try). A bag to take your ferments home in might be an idea though.

WHERE IS IT HELD? 

We'll be holding the workshop out of our very own fermentation kitchen located on Bentley Green Farm in Crick, just outside of Chepstow and a easy-peesy drive from Bristol and Cardiff. There's also a bus which stops right at the entrance to Bentley Green Farm on the A48. 

 WHAT DO YOU GET? 

 - Expert instruction and guidance on how to produce your own sauerkraut and kimchi at home, safely and effectively.
- Tastings of Crafty Pickle Co. fermented foods (and more!)
- Knowledge of fermented foods by nutrition professionals! We both have degrees in nutrition and are here to explain why fermented foods can be so good for us, how they can be included in a healthy balanced diet and what the current science says about these foods.
- To bring home a jar each of your very own, handcrafted sauerkraut and kimchi 
 
See you there! 

With Kimchi and Kisses,  

Madi & Arthur - The Crafty Pickle Co.

The Crafty Pickle Co.

Food Science

Nutrition Science

Vegan Cookery

Fermentation

Vegetarian Cookery

Food Waste

Gut Health

Discover how to make your very own sauerkraut and kimchi, giving you the confidence and knowledge you need to explore the world of fermentation!

Sauerkraut & Kimchi Workshop

Exeter

Join Us for a Two-Day Intensive Firing Course at Abi Higgins Ceramics Studio
Discover the art of raku, saggar, barrel, copper matte/wash and horsehair firings in a hands-on, immersive experience led by Abi Higgins www.abihiggins.co.uk and Alison West www.alisonwestceramics.com
 Located in the picturesque village of Christow on the eastern edge of Dartmoor National Park, our studio offers a serene setting for your creative journey with easy access to Exeter.
What to Expect
Raku Firing: Explore this traditional Japanese technique known for its captivating effects. Learn the low-temperature, fast-firing process, involving removing pottery at bright red heat and placing it in containers with combustible materials to achieve unique results.
Saggar Firing:  Saggar firing is a technique where ceramic pieces are enclosed in a container (the saggar) filled with combustible materials to create unique surface effects through smoke, fuming, and localized reduction.
Barrel Firing: Experience wood firing in a steel barrel using oxides, carbonates, and copper wire to create vibrant colors.
 Copper Matte/Copper Wash Technique is a decorative pottery method that uses copper oxide or carbonate to create unique metallic or iridescent effects.
Horsehair Firing: Add unique effects to your pottery using horsehair applied to the surface.
COURSE HIGHLIGHTS

Hands on Experience: Learn how to work with gas-fired raku kilns, 'mummy' saggars, and barrel kilns.  While you won’t be removing 1000°C pots from the kilns yourself—for safety and insurance reasons—you’ll be guided through the full process, gaining insight into the techniques, tools, and timing involved. Our demonstrations are detailed and designed to build your understanding and confidence, so you can safely explore these methods further in your own practice. You’ll be actively participating in the firing process—adding sawdust to glowing pots, witnessing the effects of reduction, and engaging closely with flame and smoke. This is a thrilling part of the experience, and proper safety gear (such as gloves and masks) is recommended.

Techniques and Skills:- Learn alternative pot preparation techniques, resist techniques, copper wash application, sacrificial glaze (naked raku), reduction glazes, and burnishing advice.

Expert Guidance: Benefit from the expertise of two experienced instructors, ensuring personalized help and advice throughout the course.

Materials: Optionally, bisque fired pots are available for £10 each, or you can bring your own masterpieces, guidance on preparation will be supplied at time of booking.

LOCATION

The idyllic village of Christow in Devon provides a perfect backdrop for your creative exploration, with the natural beauty of Dartmoor National Park nearby and convenient access to the city of Exeter.

Join us for this unique opportunity to enhance your ceramic skills and create stunning, one-of-a-kind pieces. We look forward to welcoming you to Abi Higgins Ceramics Studio!


BOOK YOUR WORKSHOP  

PRICE £335 

 LOCATION -Workshops are held at Christow Pottery in Devon. Christow village is set high in the Teign Valley close to the Kennick and Tottiford reservoirs and has breathtaking countryside all around. It is a former mining area - tin, sliver, copper and manganese all mined locally. There is a church (with a notable granite tower), pub, post office, local shops, and accommodation. The Cantonteign falls are close by.  
PLEASE BE AWARE THERE ARE FRIENDLY DOGS AT THE PREMISES. 

LOCAL ACCOMMODATION 
      Dartmoor Bolthole - https://www.airbnb.co.uk/rooms/44488589?adults=1&check_in=2025-05-18&check_out=2025-05-20&search_mode=regular_search&source_impression_id=p3_1747335092_P3JE4cyTjZUgUp_s&previous_page_section_name=1000&federated_search_id=ad253d34-73ec-4900-909a-199a2295ea0ahttps://www.airbnb.co.uk/rooms/44488589
        Ali Chadwick - StJohn House,  Trusham TQ13 0NR 01626 854385 
        https://www.weekebarton.com 
        The Hutch and The Burrow Devon https://www.facebook.com/thehutchdevon 
https://www.airbnb.com/h/cosy-room-in-trusham  Kennick Barn Kennick Barn, Christow, Exeter EX6 7NZ info@kennickbarn.co.uk https://kennickbarn.co.uk 

https://www.airbnb.co.uk/rooms/21472130

https://www.airbnb.co.uk/rooms/25560245 01392759865 or 07734913984

Jo at Twelvetrees
The Old Barn, Dry Lane, Christow Devon EX6 7PF
jo12trees@gmail.com
07837 988619. 01647 253373

THE BAKEHOUSE HIGHER ASHTON - Air BnB
https://www.airbnb.co.uk/rooms/6786781?checkin=13-10-2016&checkout=14-10-

HYNER FARM - Christow.
www.hynerfarm-bandb-devon.co.uk/
info@hynerfarm-bandb-devon.co.uk
01647 252 923

KENNICK SAWMILL - Christow.
01647 252827

mjsnook@hotmail.com
SHUTE COTTAGE - Doddiscombsleigh
www.shutecottagedevon.co.uk
01647 252 316
enquiries@shutecottagedevon.co.uk

THE NOBODY INN – Doddiscombleigh
www.nobodyinn.co.uk
01647 252 394

EVENING MEALS
The Artichoke Inn - Christow
http://www.artichokeinn.co.uk/contact.htmlTHE BAKEHOUSE HIGHER ASHTON - Air BnB https://www.airbnb.co.uk/rooms/6786781?checkin=13-10-2016&checkout=14-10
TESTIMONIALS
Terry The course was absolutely wonderful. Abi and Alison were so kind and generous with their time, their hospitality and sharing their knowledge and skills. We were all able to produce some fabulous results thanks to how hard they worked to ensure that the course was great fun, successful and safe. I have already recommended it to a number of people. My partner bought me the gift of the course for my birthday and it was the best gift ever. I learned so much too. Thank you so much Abi and Alison.
Stephen Williams - I learnt loads on this enjoyable course about raku, barrel and saggar firing methods, not least because not everything was predictable. 
Thanks to Alison and Abi, I now feel confident to try these myself and experiment till I find my own preferences.
I'm experienced in other forms of pottery and am very glad I've added to my knowledge through this course. 
Lee Cox - Beautiful setting, delicious food, two very experienced inspirational potters and teachers, relaxed informal atmosphere. Each of us prepared pots for saggar, barrel and raku firings carried out over the weekend, with practical info about safety, firing methods, kilns, glazes , colouring effects , cleaning and finishing pots , 
It was exciting and dramatic , strongly recommended..
Maggie O'Connor - I was really impressed by this course. It was packed with information, activity and comprehensively covered the really interesting art of raku and saggar firing. Alison and Abi were helpful and encouraging at all times managing to spread themselves around a group of 7 very well . A huge amount of effort must have been put into running everything including the delicious food. The setting was in the beautiful Devon countryside which for an urban dweller was very enjoyable. I would highly recommend this course and hope to return again next year.
Kate Reddy - Thank you Abi and Alison for a great weekend it was fascinating to see how the different firings came out! I'm feeling inspired to try barrel firing. The food was absolutely DELICIOUS 😋
Matt - Hi guys! Firstly can I just say thank you so so much to Alison & Abigail! This weekend was everything I had hoped it would be and more! Thank you for opening up the world of firing for me, and for inviting us into your beautiful house & garden, and feeding us exceptional yum food too! Xxx
Susie Parr - Together with three friends, I recently participated in this workshop in the beautiful Devon village of Christow. Despite our different skill levels (from professional potter to evening class enthusiast) we all really enjoyed the workshop and learned an enormous amount about alternative firing techniques. Abi and Alison engaged with each of us at exactly the right level and were encouraging and helpful to the more tentative members of our group. Despite being - importantly – very safety conscious, they both clearly enjoyed the fun, drama and surprise of these different techniques, as did we. 
Alison Strivens - Fantastic.
Everything is well explained, questions answered knowledgeably. These ladies know their stuff. Thoroughly enjoyed my time at The Mill. Food was fantastic.
Looking forward to seeing the results of our efforts. Highly recommend this course.
Helga Lára Haraldsdóttir - Thanks to Abi and Alison.The course was certainly worth coming to England to from Iceland. I have taken with me a lot of information on saggar and barrel firing. Everybody on the course produced interesting work and I am certainly happy with my 12 pieces I managed to take back to Iceland in my hand luggage. 
Well done you two, you have impressed and inspired me with your talent and professionalism. The lunches, the environment in lovely Devon and the group of people were also fantastic.
HelgaWhat a busy, fun packed weekend we've had! Lovely setting and great guidance in the techniques of Saggar, Barrel and Raku firing. It was amazing to learn, experience and reveal the effects from the different firings and be surrounded by lovely people sharing a love of ceramics.
Wonderful food, beautiful surroundings and knowledgable fun hosts too!
Highly recommended if you're visiting Devon or a local pottery enthusiast, don't just take my word for it...book your place now!Such a great weekend learning under the instruction of Abi and Alison. Our group was an eclectic mix of professional potters, enthusiasts and in my case beginners. It just suited everyone!
Simon Ford - The skills we were able to take away with us are simply amazing, I had no idea I was to learn so much in a matter of days. The excitement when the finished product is revealed was just another aspect of the weekend I was not expecting. 
“Well done guys”! Just a beautifully designed and executed course that would suit anyone and the homemade lunches were to die for!Sue -Hi Abi and Alison, Just to thank you both for such an informative and wonderful course at the weekend. It was just so nice to get away and meet like minded people since being a potter can be a lonely profession. I came away on a high determined to get back in the studio again but of course that will have to wait until after I get back from my holiday and with this weather it can't come soon enough!Good luck with the next course.Sue x
Martina - Dear Abi and AlisonI just wanted to thank you for the great workshop last week-end. I really enjoyed myself and learnt a lot. You are both very good teachers and the group was really nice. Although I haven't done any pottery myself yet (!), I am very motivated now to try. The pots I decorated are lovely - Mike was most impressed. I still have to polish them so that I can take some pictures and send them off to my friends.Attached are some photographs that I took over the week-end. Please keep me posted on any future workshops that you might do! Thanks again and all the best 
Geoff -Dear Alison and AbiThis is to thank you and say how much I enjoyed the 2 day workshop and that I learned a huge amount, which I hope will allow me to produce some more nice pots in the future.Sorry for the delay in replying but the day after I got back my very first-ever ceramics exhibition started in a local gallery, which I am sharing with two local artists It is going pretty well and I have already sold two of the nicest pieces that I made with you at Christow...

My second time doing this workshop. Not that I didn’t learn anything two years ago, it was just that it was so good the first time I was determined to return and introduce a friend of mine who was just beginning her pottery “adventure”. I can only say it was even better the second time around - and on top of everything we were blessed with lovely weather.

Abi and Alison are not only knowledgable and experienced in their craft but are friendly and patient and always engaging. They had made strenuous efforts to keep everybody safe in these strange viral times and to put everybody at ease.
The whole two days were a joy. Exciting, and inspirational. It’s given me so much more confidence now, to improve on the techniques and skills learned and to advance with a raku kiln of my own. I cannot recommend the experience too highly. 
No doubt I will be back for another ‘booster’ session in the not too distant future. It’s worth it for the food alone!








Alison and Abi Firing Workshops

Raku

Firing

RAKU, SAGGAR & BARREL FIRING WORKSHOPS
POTTERY WORKSHOPS
RAKU FIRING
NAKED RAKU
SAGGAR FIRING
HORSEHAIR FIRING
BARREL FIRING

Raku, Saggar, Barrel & Horsehair  Firing Workshop -  2025
 BOOK NOW TO SECURE A PLACE 

General

Wokingham

<h1 dir="ltr" id="isPasted" fr-original-style="" style="box-sizing: border-box;">Course Overview:</h1>This training based on leading teams will help you to develop anyone that leads a team or is involved in a leadership role. It is also useful for those that are about to embark on a position of leadership or need to develop their leadership skills.Course Contents:Having an effective team around you is crucial. However, it is an area that is often left to chance, which can lead to de-motivated individuals that do not feel part of the business and consequently do not perform. This course looks at what it takes to lead an effective team and how you can get the best out of the people in it by understanding the role of the leader, both personally and from the point of view of the team.Course Topics:<ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Qualities of an Effective Leader&nbsp;&ndash; Identifying the key characteristics of effective leaders, rating themselves against them and establishing key actions to develop the skills.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Leader or Manager?&nbsp;&ndash; Establishing the difference between the two and comparing themselves to those qualities.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">That Vision Thing&nbsp;&ndash; Making the business vision &lsquo;live&rsquo; for the team by answering key questions.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Developing Your Team Goals&nbsp;&ndash; Reviewing an action plan that develops clear goals for their team based on the business vision.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Motivation&nbsp;&ndash; Determining the &lsquo;Why&rsquo; for their staff and developing an understanding of emotions in a business context.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">What Motivates?&nbsp;&ndash; Looking at specific motivators for individuals and understanding that everyone is motivated by different things.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Being Consistently Different&nbsp;&ndash; Going against popular leadership theory and identifying that each staff member needs to be treated differently.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Dealing With Difficult Team Members&nbsp;&ndash; Understanding why team members are difficult. Looking at different behavior types and strategies for responding to them. Also, realizing that &lsquo;difficult&rsquo; behavior sometimes has its benefits.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Coaching&nbsp;&ndash; Using a simple method of coaching, including action plans.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Three Key Skills of Coaching&nbsp;&ndash; Looking at the skills required to be an effective coach.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Instant Results Coaching&nbsp;&ndash; Coaching in a hurry!</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Can Do Coaching Practice&nbsp;&ndash; Putting the learning into practice</li></ul>Course Feature:By the end of this training you will be able to:<ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the qualities of an effective leader</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Benchmark themselves against those qualities and develop actions to improve</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the difference between leading and managing</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the value of sharing the business vision with the team</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Develop team goals based on the business vision</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Motivate their staff by understanding their drivers and developing actions to support them</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Deal with difficult staff members</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Challenge staff in a meaningful and effective way</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Coach staff effectively using a simple process</li></ul>Certification:Once after the training you receive course completion certificate from MangatesWho can Attend?Anybody who is interested in learning Effective Skills to Lead a Team.

Certificate: Course Completion Certificate | Language: English
Duration: 1 Day | Credits: 8 PDUs
Course Delivery: Classroom | Virtual Live
Lunch and Beverages are included in a classroom session
Course Overview:
Events do not just happen, they take time to plan, develop, and create. This workshop is designed to give your participants the tools needed to host a great event. They will touch on planning and administrative techniques that will give them the confidence to run an engaging event that will leave a positive and lasting impression on each attendee.
With our Event Planning workshop y,our participants will explore ways to work with vendors, security, technicians, and wait staff. They will touch on different event types such as awards ceremonies, charity events, and business conferences. By utilizing the correct skill set you will be provided the details to pull off a successful event.
Target Audience:
Anybody who is interested in learning Event Planning Skills
Learning Objectives:
By the end of the course, participants will be able to understand:
Types of Events
Brainstorming
Types of Entertainment
Support Staff
Technical Staff
Vendors
Finalize the Plan
Administrative Tasks
Get Organized
Post Event Activities
Wrapping Up
Agenda:
Module One: Types of Events
Awards
Charity
Conferences and Seminar
Holiday
Case Study
Module One: Review Questions
Module Two: Brainstorming
Determine the Event’s Purpose
Determine a Theme
Write Down & Review Ideas
Determine a Date
Case Study
Module Two: Review Questions
Module Three: Types of Entertainment
Games
Activities
Speakers
Performers
Case Study
Module Three: Review Questions
Module Four: Support Staff
Security
Valet
Wait Staff
Clean up Crew
Case Study
Module Four: Review Questions
Module Five: Technical Staff
Visual Technician (lighting)
Media Technician (website, Facebook, etc.)
Audio Technician (Sound)
Specialized Electrical Equipment Technician (for performers)
Case Study
Module Five: Review Questions
Module Six: Vendors
Food
Equipment
Decorations and Furnishing
Photography/ Video
Case Study
Module Six: Review Questions
Module Seven: Finalize the Plan
Venue
Registration
Entertainment
Cuisine and Decor
Case Study
Module Seven: Review Questions
Module Eight: Administrative Tasks
Create a Budget
Branding and Marketing
Insurance and Permits
Contracts (for event staff, entertainment, rentals, and vendors)
Case Study
Module Eight: Review Questions
Module Nine: Get Organized
Form a Team
Timeline
Checklists
Backup Plans
Case Study
Module Nine: Review Questions
Module Ten: Post Event Activities
Survey
Share Media (photos and video)
Send Thank you Notes
Start planning the Next Event!
Case Study
Module Ten: Review Questions
Module Eleven: Wrapping Up
Words From The Wise
Review Of The Parking Lot
Lessons Learned
Recommended Reading
Completion Of Action Plans And Evaluations

Mangates

Event Planning 1 Day Training in Wokingham

The Ultimate Guide to Event Planning - 1 Day Workshop in Wokingham

The sale ends 5 days before the event starts.

Early Bird Fee

The sale ends 10 days before the event starts.

Standard Fee

Course Summary

This course provides a comprehensive introduction to foodborne viruses, focusing on their properties, transmission, and impact on food safety. 

Designed for professionals at all levels, it covers detection methods, contamination risks, and prevention strategies to help businesses mitigate viral threats in food supply chains. 

Delivered by an industry expert, the course includes an interactive Q&A session for deeper insights. No prior knowledge is required.

Key learning objectives

Understand properties &classifications of foodborne viruses 
Explore transmission pathways
Learn strategies for detection, mitigation and prevention

​Who should attend

Technical managers
Food Business Operators (FBOs)
Individuals engaged in the production of foods, handling of foods, retail and hospitality sectors

​Pre-requisites

There are no entry requirements to this course.

Programme Outline

Properties and classifications of foodborne viruses
Exploring transmission pathways
Identifying symptoms
Understanding the mechanisms of viral contamination
Methods for detection of foodborne viruses
Strategies for control and prevention
Q&A – Ask the expert

Instructor credentials
This training course is delivered by qualified and experienced trainers. This is our lovely team of trainers.

ASK SONIA LTD

Health & Hygiene

This course provides a comprehensive introduction to foodborne viruses, focusing on their properties, transmission, and impact on food safety. Designed for professionals at all levels, it covers detection methods, contamination risks, and prevention strategies to help businesses mitigate viral threats in food supply chains. Delivered by an industry expert, the course includes an interactive Q&A session for deeper insights. No prior knowledge is required.

Food Safety Course: Understanding and Preventing Foodborne Viruses

Master plant tinctures are sacred, natural extracts derived from powerful Amazonian plants, each carrying unique healing properties. 

Used traditionally in shamanic practices, these tinctures provide a gentle, yet profound way to heal, release emotional blockages, and restore physical vitality. 

Instructions:
1. Dosage & Absorption
Empty Stomach for Optimal Absorption: Take your tincture on an empty stomach, ideally at least 30 minutes before eating or 2 hours after your last meal. This enhances absorption and allows the plant’s energy to work more directly. You may want to start with a 5 drops a day working up depending on your sensitivity (up to a maximum of 20 drops per day) 
Sublingual Method (Under the Tongue): Place the recommended number of drops directly under your tongue and hold them there for about 1-2 minutes before swallowing. This method allows the plant’s essence to enter your bloodstream more quickly and efficiently.
Swallowing & Following with Water: If needed, you can follow with a sip of water or herbal tea, but avoid strong flavours that might interfere with the plant’s subtle energy.
2. Dietary Considerations
Avoid heavy, overly processed, or highly stimulating foods (e.g., caffeine, sugar, alcohol, or spicy foods) before and after taking the tincture, as they may interfere with the plant’s effects.
Simple, grounding meals such as lightly cooked vegetables, whole grains, and herbal teas, support a clearer connection to the plant.
If fasting or eating lightly while working with the tincture, listen to your body’s signals and adjust as needed.
3. Setting an Intention
Focused Approach: Working with one plant tincture for 1-2 weeks with a clear intention allows for a deeper relationship with the plant’s wisdom. Reflect on what you’re calling in whether it’s emotional healing, clarity, protection, or insight.
Intuitive Use: While structured use can be powerful, you can also work with the tincture as needed, trusting your intuition to guide you. It is safe for daily use if you feel called to it.
Journaling & Reflection: Keeping a small journal can help you track any insights, shifts, or emotions that arise during your work with the plant.
4. Adapting the Experience to You
There’s no rigid rule - some people benefit from structured, intentional work, while others find a more fluid, intuitive approach works best.
Pay attention to how your body, emotions, and energy respond. If you feel resistance or discomfort, pause and reflect on what the plant might be showing you.
Trust your own process and know that the relationship with plant medicine is deeply personal.
By approaching master plant tinctures with respect, presence, and openness, you can allow their wisdom to guide you in a way that best serves your journey. 🌿✨

Delivery
All prices include postage packaging and UK delivery and will be shipped once ready. 

Expected delivery date: September 1st

1. Aya Vine – Banisteriopsis caapi 
Aya Vine, also known as Banisteriopsis caapi, is the revered master vine of the Amazon, the foundational spirit of the Aya brew. 

Known as the vine of the soul, she is considered a grandmother teacher - wise, ancient, and deeply transformative.

Working with Aya Vine invites you into a space of inner reflection, emotional release, and spiritual connection. 

Her medicine can illuminate hidden patterns, support energetic cleansing, and guide you into deeper self-awareness and alignment with your path.

Often associated with visions, dreams, and soul retrieval, Aya Vine opens the doorway between the conscious and subconscious realms. 

Even in tincture form, her presence is subtle yet profound, gently bringing unresolved emotions to the surface and guiding them into release.

2. Chiric Sanango Flower - Brunfelsia grandiflora 
Chiric Sanango is one of the most respected master plants of the Amazon, a powerful teacher spirit traditionally used for cleansing, realignment, and the restoration of vital energy. Its name Chiric means “cold,” referencing its ability to draw out coldness from the body and spirit, dispelling heaviness, fear, and rigidity, and replacing them with warmth, vitality, and flow.

On a physical level, Chiric Sanango is known for improving circulation, soothing joint and bone discomfort, and relieving deep muscular tension. It has long been used to ease arthritis, rheumatism, and chronic stiffness, while also igniting vitality and enhancing libido by reawakening the life force within the body.

On an energetic and emotional level, this plant resets the nervous system, aligning the body’s structure and removing stored trauma. Chiric helps dissolve the armour we unconsciously build so that warmth and openness can return to the heart and spirit.

Many turn to Chiric Sanango to release emotional blockages, heal trauma imprints, and restore clarity and strength after periods of stagnation. It is a plant of courage and renewal, reconnecting us with the fire of life when we feel frozen, depleted, or disconnected from our own power.

3. Chuchuwasi – Maytenus krukovii
Chuchuwasi is a revered Amazonian master plant known for its powerful grounding and strengthening properties. Traditionally regarded as a warrior’s ally, it brings fortitude to both body and spirit, enhancing resilience, courage, and stamina. Chuchuwasi is often called upon to restore vitality, especially when one is feeling weakened, depleted, or energetically fragmented.

On an energetic level, Chuchuwasi reinforces personal power and boundary-setting. It teaches us to stand tall in the face of adversity, to access our inner strength, and to move through life with integrity and rooted presence. Often used in plant dietas to build energetic protection, it clears invasive energies and helps establish a strong sense of self. Chuchuwasi also supports the integration of past experiences, transforming pain into wisdom and fear into fierce self-trust.

Physically, Chuchuwasi is well known for its anti-inflammatory and pain-relieving properties. It is commonly used to treat rheumatism, joint pain, and muscular tension, as well as to stimulate circulation and support the immune system. Its warming quality helps to ignite the inner fire, making it particularly beneficial for those recovering from trauma, illness, or long periods of emotional heaviness.

Numinity 

Shamanism

Herbal Medicine

Herbalism

Herbal Remedies & Medicine

Master Plant Tinctures made by a master herbalist in Peru. 

Master Plant Tinctures - Aya Vine, Chiric & Chuchuwasi

Please specify which tincture(s) you would like in the order form.

1 x Tincture (30ml) + P&P

Please specify which tinctures you would like in the order form.

2 x Tinctures (30ml) + P&P

3 x Tinctures (30ml) + P&P 

4 x Tinctures (30ml) + P&P

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>

Course Summary

This official BRCGS Food Safety issue 9 Lead Auditor 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 Global Food Safety Initiative (GFSI) scheme auditors.

Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.

Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

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.

Who should attend

Those interested in becoming a BRCGS Auditor and who do not hold a Lead Assessor qualification*
Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
Quality Managers and personnel
Operations Managers
Internal audit personnel
Site staff wishing to gain auditing skills and a deeper understanding of the Standard
Importers and exporters of food products
Foodservice staff
Retailers
Industry Consultants
Current BRCGS Auditors and Auditors of other schemes
Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)


*Those interested in becoming a BRCGS Auditor who already hold a Lead Assessor qualification (eg FSSC 22000, IFS Food, SQF, etc) may choose to attend the 3-day Food Safety Auditor course instead of the 5-day Food Safety Lead Auditor course

Pre-requisites

To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP or HARA training, we propose various suitable courses. Have a browse at the website or get in touch for advice :)
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued)
Day 3 | Audit protocol | BRCGS compliance and support | Auditor requirements | Practical exercises
Day 4 | Auditing fundamentals | Practical exercises
Day 5 | Auditing fundamentals (continued) | Practical exercises | Revision | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

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 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>

Course Summary

This official BRCGS Food Safety issue 9 Lead Auditor 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 individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.

Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain the requirements of the Standard
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.

Who should attend

Those interested in becoming a BRCGS Auditor and who already hold a Lead Assessor qualification*
Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
Quality Managers and personnel
Operations Managers
Internal audit personnel
Site staff wishing to gain auditing skills and a deeper understanding of the Standard
Importers and exporters of food products
Foodservice staff
Retailers
Industry Consultants
Current BRCGS Auditors and Auditors of other schemes
Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)

*Those interested in becoming a BRCGS Auditor and who do not yet hold a Lead Assessor qualification may choose to attend the 5-day Food Lead Auditor Training course instead of the 3-day Auditor course

Pre-requisites

To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP or HARA training, we propose various suitable courses. Have a browse at the website or get in touch for advice :)
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued)
Day 3 | Audit protocol | BRCGS compliance and support | Auditor requirements | Practical exercises | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

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 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>

Course Summary

This official BRCGS Food Safety 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.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

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.

Who should attend

Technical Managers and personnel (including those from retailing and manufacturing) 
Quality Managers and personnel,
Operations Managers 
Internal audit personnel 
Importers and exporters of food products 
Foodservice staff 
Industry Consultants

Pre-requisites

To have working knowledge of HACCP
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued) | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

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

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Food Safety, Education and Social Care Training Courses&nbsp;</h2><h2 fr-original-style="" style="box-sizing: border-box;">What You Need To Know About Food Allergies</h2><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;"><h2 fr-original-style="" style="box-sizing: border-box;">CPD Accredited, Interactive Short Course</h2><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" style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">2 hr session</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">Do you serve food, or have people with known allergies in your school or on your team?</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved</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;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food allergy&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">The 14 Allergens</li><li fr-original-style="" style="box-sizing: border-box;">The Immune System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Allergies</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&nbsp;<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>&nbsp;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;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div>About&nbsp;<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>&nbsp;live with a diagnosed food allergy in the UK, and&nbsp;<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;"></div>600,000 people in the UK have coeliac disease</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-1728a354a7b" fr-original-style="" style="box-sizing: border-box;"></div>This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</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;">

What You Need To Know About Food Allergies



CPD Accredited, Interactive Short Course



2 hr session
Learn how to spot the 14 allergens, understand allergic reactions, and apply good food hygiene to keep everyone safe.






Course Contents:
What is a food allergy
The 14 Allergens
The Immune System
Consequences of Food Allergies
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
600,000 people in the UK have coeliac disease
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death

Spot allergens. Prevent reactions. Save lives.
Safe food is smart business.







Allergens

Allergen Awareness

Food Allergy

Allergy & Immunology

Food Allergen

Allergy

Accredited Food Safety

• Learn how to spot the 14 allergens, understand allergic reactions, and apply good food hygiene to keep everyone safe.


Introduction to Food Allergies

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><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;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</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;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" 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);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" 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);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" 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);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</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;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2>Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<a href="https://qualsafeawards.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);">Qualsafe Awards</a>. This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2592/6<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;">

QA Level 2 Award In Food Safety For Manufacturing (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)



Course Contents:
The Importance of Food Safety
Food Safety Laws
Legal Responsibilities of Food Handlers
Types of Contamination and the Associated Risks
Bacteriology
Food Poisoning
Foodborne Illnesses
An Introduction to Hazard Analysis and Critical Control Points (HACCP)
Personal Hygiene
Work Flow, Work Surfaces and Equipment
Cleaning and Disinfection
Waste Disposal
Pest Control
Safe Food Handling Practices including Time and Temperature Controls
Preparation
Cooking and Reheating
Chilling
Cooling
Thawing
Hot holding
Displaying food
Core temperatures
Food Preservation
Storage
Stock Control Procedures
Benefits of this course:
Businesses have a duty to their customers to produce food that is safe for consumption.
There are one million cases of food poisoning in the UK each year.
More than 6,000 are admitted to hospital.
In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.
Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.
EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties.
The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’.
Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.



Accredited, Ofqual regulated qualification:

Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards.

This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.

The Ofqual Register number for this course is 603/2592/6






Manufacturing

Food Standards Agency (FSA)

Food Safety for Manufacturing, Level 2

<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>


Introduction to Food Intolerances
 CPD Accredited, Interactive Short Course



2 hr session
Safe food starts with awareness
Learn what food intolerances are, how they differ from allergies, their effects on the body, and how good food hygiene and awareness can help you support safe eating.



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

Understand intolerances. Serve safely. 
Know the difference: intolerance vs allergy. 
Food intolerances matter—learn how to manage them.
Support every customer with confidence. 







Learn what food intolerances are, how they differ from allergies, their effects on the body, and how good food hygiene and awareness can help you support safe eating.

Introduction to Food Intolerances

Get on the fast-track to achieving recognition as a BRCGS Professional with this 3-Day product safety management program.&nbsp;This 3-day session will comprise of 3 of the following 4 courses:&nbsp;<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); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Risk Assessment&nbsp;&ndash; This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models. &nbsp;</li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Root Cause Analysis &ndash; This 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. &nbsp;</li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Validation and Verification&nbsp;&ndash; This one-day course will provide delegates with a thorough understanding of validation and verification, so they know the level of detail required for each process and are able to use validation and verification in practice. </li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">VACCP&nbsp;&ndash; This one-day course&nbsp;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. </li></ul>The above courses are especially helpful when implementing some of the requirements in the BRCGS Standards.These courses form part of the requirement to achieve recognition as a BRCGS Professional. Full details of the requirements to complete the program can be found&nbsp;<a href="https://www.brcgs.com/training/brcgs-professional/about-the-programme/" 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;" id="isPasted" fr-original-style=" color: rgb(234, 118, 0);">here</a>. By booking the Fast Track program, a substantial saving is made on purchasing the courses individually (25% discount). Once you have purchased your Fast Track program, please contact us to confirm which 3 courses you have selected.

Course Summary

BRCGS Professional is a learning program that will give you international recognition for the key skills and knowledge essential for product safety management. As a BRCGS Professional you will be well-equipped to manage any GFSI-recognised standard in your business, and able to implement or manage product safety systems. BRCGS is the leading provider of GFSI-recognised Standards globally, respected for quality and brand protection assurance. 


This training program has been designed by the BRCGS Technical team, in response to demands from the industry for training on the skills necessary to implement effective product safety management program.


The courses are subject-specific, train the core skills needed for any product safety individual, and will help with maintaining any GFSI-recognised certification scheme.


The 3-day Fast Track program will comprise of 3 of the following 4 courses:

Risk Assessment – This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models.
Root Cause Analysis – This 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.
Validation and Verification – This one-day course will provide delegates with a thorough understanding of validation and verification, so they know the level of detail required for each process and are able to use validation and verification in practice.
Vulnerability Assessment for Food Fraud Training – This 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.

The above courses are especially helpful when implementing some of the requirements in the BRCGS Standards.

These courses form part of the requirement to achieve recognition as a BRCGS Professional. Full details of the requirements to complete the program can be found here.

By booking the Fast Track program, a substantial saving is made on purchasing the courses individually. Once you have purchased your Fast Track program, please email us to advise of which 3 courses you have selected.

On completion of the required courses, candidates will be awarded with a BRCGS Professional certificate and an electronic open badge for use on emails and LinkedIn.

Key learning objectives

Gaining certification as a BRCGS Professional will:
enhance your understanding of product safety management
enable you to apply skills to reduce risks associated with product safety
enable you to contribute as part of the brand protection team your company needs
raise your status as a valuable employee

Who should attend

All product safety personnel in food and packaging, storage and distribution and related industries – for example quality assurance managers, food technologists, category technologists and HACCP teams. 
Enrolment is free of charge for anyone working at a BRCGS certificated site and there is no limit to the amount of people that can join. 

Pre-requisites

There no particular pre-requisites stipulated by the BRCGS for this course :)

Programme Outline

Day 1 | Please consult the course page for the 1st course you have selected
Day 2 | Please consult the course page for the 2nd course you have selected
Day 3 | Please consult the course page for the 3rd course you have selected

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Risk Assessment

Official BRCGS Professional 3-Day Fast Track program.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Professional 3-Day Fast Track (3 Days)

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Retail (RQF)</h2><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;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</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;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c1774ce" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" 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);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" 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);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" 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);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</li></ul> <img src="https://images.cademy.co.uk/pochat-training/eaa46c26-880e-478a-ac05-5928b91c6d1e/original.png" style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

QA Level 2 Award In Food Safety For Retail (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½ hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)






Course Contents:
The Importance of Food Safety
Food Safety Laws
Legal Responsibilities of Food Handlers
Types of Contamination and the Associated Risks
Bacteriology
Food Poisoning
Foodborne Illnesses
An Introduction to Hazard Analysis and Critical Control Points (HACCP)
Personal Hygiene
Work Flow, Work Surfaces and Equipment
Cleaning and Disinfection
Waste Disposal
Pest Control
Safe Food Handling Practices including Time and Temperature Controls
Preparation
Cooking and Reheating
Chilling
Cooling
Thawing
Hot holding
Displaying food
Core temperatures
Food Preservation
Storage
Stock Control Procedures
Benefits of this course:
Businesses have a duty to their customers to produce food that is safe for consumption.
There are one million cases of food poisoning in the UK each year.
More than 6,000 are admitted to hospital.
In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.
Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.
EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties.
The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’.
Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.




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