Name: CPD Accredited Intermediate Combined HACCP & Food Safety Level 3 (2.5 days)
Price: 470 GBP
Availability: InStock

Attention: This course is delivered over 1 full day. If you&#39;re interested in the same course but delivered over 2 half-days (4pm to 7pm London time, consecutive half-days excluding weekend), please click&nbsp;<a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-gluten-free-issue-4-for-auditors-2-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This training course has been designed for auditors to help gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program Global Standard requirements and to provide guidance on auditing a Gluten-Free Management System. Training for Issue 4 is now available and is a mandatory requirement for all Gluten-Free Certification Program certified auditors.Auditors should have a minimum of 5 years&rsquo; experience in auditing food safety/ quality systems. This may include internal, 2nd party and 3rd party auditing. Must have valid lead auditor training certificate for any FSMS standard.Assessment: 50 question exam (pass mark 75%)<h4 style="color: rgb(234, 118, 0); box-sizing: border-box;" fr-original-style=" color: rgb(234, 118, 0);">At the end of this course, you will be able to:</h4><ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify key objective evidence required to determine compliance with the Gluten-Free Certification Program Global Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Correctly complete auditor documentation.</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Be able to effectively communicate a clear &ldquo;snap-shot&rdquo; regarding the operation and the levels of conformity.</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Recall GMPs relating to gluten management</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">List the individual components that make up the Gluten-free Certification Program Global Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify different gluten controls that must be implemented as part of a gluten-free management system</li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;">Note: This course is proposed as either 1 full day, or 2x half-days. Please carefully review the date &amp; time options before confirming your booking.</div>

Attention: This course is delivered over 1 full day. If you're interested in the same course but delivered over 2 half-days (4pm to 7pm London time, consecutive half-days excluding weekend), please click here. Thank you.
This training course has been designed for auditors to help gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program Global Standard requirements and to provide guidance on auditing a Gluten-Free Management System. Training for Issue 4 is now available and is a mandatory requirement for all Gluten-Free Certification Program certified auditors.
Auditors should have a minimum of 5 years’ experience in auditing food safety/ quality systems. This may include internal, 2nd party and 3rd party auditing. Must have valid lead auditor training certificate for any FSMS standard.
Assessment: 50 question exam (pass mark 75%)
At the end of this course, you will be able to:
Identify key objective evidence required to determine compliance with the Gluten-Free Certification Program Global Standard
Correctly complete auditor documentation.
Be able to effectively communicate a clear “snap-shot” regarding the operation and the levels of conformity.
Recall GMPs relating to gluten management
List the individual components that make up the Gluten-free Certification Program Global Standard
Identify different gluten controls that must be implemented as part of a gluten-free management system
Note: This course is proposed as either 1 full day, or 2x half-days. Please carefully review the date & time options before confirming your booking.

Ask Sonia Limited

Food Safety

Auditor

Official BRCGS Gluten-Free Issue 4 for Auditors course.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Gluten-Free Issue 4 for Auditors (1 Day)

General Admission

Attention: This course is delivered over 1 full day. If you&#39;re interested in the same course but delivered over 2 half-days (3pm to 6:30m London time, consecutive half-days excluding weekend), please click&nbsp;<a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-gluten-free-issue-4-for-sites-2-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This training course has been designed for new or existing Gluten-Free Certification Program customers to help gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program Global Standard requirements and to provide guidance on implementing a preventative, risk-based Gluten-Free Management System.This training will also explain the process that a business will need to follow in order to become a certified Gluten-Free site.<h4 style="color: rgb(234, 118, 0); box-sizing: border-box;" fr-original-style=" color: rgb(234, 118, 0);">Key learning objectives:</h4><ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify the impact that celiac disease has on individuals and demonstrate an understanding of why the food industry is required to manage gluten</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Explain the concept of cross contact and the potential for cross contact in a food production process</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Outline key legal requirements relating to gluten-free labelling</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify different gluten controls that must be implemented as part of a gluten-free management system</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Outline the importance of prerequisite programs in safeguarding a gluten-free site</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Describe the process for obtaining certification to the Gluten-free Certification Program Global Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Understand the protocol for audits to the Standard</li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;">Note: This course is proposed as either 1x full day, or 2x half-days. Please carefully review the date &amp; time options before confirming your booking.</div>

Attention: This course is delivered over 1 full day. If you're interested in the same course but delivered over 2 half-days (3pm to 6:30m London time, consecutive half-days excluding weekend), please click here. Thank you.
This training course has been designed for new or existing Gluten-Free Certification Program customers to help gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program Global Standard requirements and to provide guidance on implementing a preventative, risk-based Gluten-Free Management System.
This training will also explain the process that a business will need to follow in order to become a certified Gluten-Free site.
Key learning objectives:
Identify the impact that celiac disease has on individuals and demonstrate an understanding of why the food industry is required to manage gluten
Explain the concept of cross contact and the potential for cross contact in a food production process
Outline key legal requirements relating to gluten-free labelling
Identify different gluten controls that must be implemented as part of a gluten-free management system
Outline the importance of prerequisite programs in safeguarding a gluten-free site
Describe the process for obtaining certification to the Gluten-free Certification Program Global Standard
Understand the protocol for audits to the Standard
Note: This course is proposed as either 1x full day, or 2x half-days. Please carefully review the date & time options before confirming your booking.

Official BRCGS Gluten-Free Issue 4 for Sites course.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Gluten-Free Issue 4 for Sites (1 Day)

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

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


HACCP

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

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

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

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

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

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

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


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

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

This official BRCGS course will provide auditors who have audited against Issue 6 of the Standard with details of the changes to format and content of the Standard, with a review of audit protocol and BRCGS expectations. It includes particular reference to the changes in order to better reflect the diversity of the Packaging industry and how this affects them. 
Delegates will understand the requirements of Issue 7 to support in their audit preparation, the audit, non-conformities, corrective actions, root cause analysis and certificate issue.
A good technical knowledge of the packaging industry is essential. Before attending the course, Delegates must download and read a copy of the Standard, which is available as a free download from the BRCGS Store.
At the end of the course, you will: 
Understand the background and benefits of the Standard
Be able to outline the details of the audit and certification programme
Determine audit scope and plan the audit
Understand what it is to have an audit, non-conformities and corrective actions
Know how to report issues and use BRCGS resources
This course is part of the BRCGS Professional recognition programme.

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

BRCGS Packaging Materials Issue 6 to 7 Conversion for Sites (1 Day)

This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls.We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP and Food Safety.Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members. The qualification is also suitable for those working in related industries, such as packaging, storage and distribution.The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.This course has been accredited by the CPD Accreditation Office for delivery, structure and content. It is brought to you by a selected CIEH registered Training Partner.

This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.
The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls.
We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP and Food Safety.
Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members. The qualification is also suitable for those working in related industries, such as packaging, storage and distribution.
The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.
It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.
HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
This course has been accredited by the CPD Accreditation Office for delivery, structure and content. It is brought to you by a selected CIEH registered Training Partner.

CIEH Level 3 Intermediate HACCP certificate in manufacturing. 
Delivered online (Zoom) by a live tutor.
Exam and Certificate fee included in the price.

CIEH Intermediate (Level 3) Certificate in HACCP (2 Days)

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

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

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

BRCGS HACCP (2 Days)

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

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

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

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

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

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

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

46 HACCP courses in Belfast delivered Live Online

BRCGS Gluten-Free Issue 4 for Auditors (1 Day)

By Ask Sonia Limited

BRCGS Gluten-Free Issue 4 for Sites (1 Day)

By Ask Sonia Limited

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

By Ask Sonia Limited

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

By Ask Sonia Limited

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

By Ask Sonia Limited

BRCGS Packaging Materials Issue 6 to 7 Conversion for Sites (1 Day)

By Ask Sonia Limited

CIEH Intermediate (Level 3) Certificate in HACCP (2 Days)

By Ask Sonia Limited

BRCGS HACCP (2 Days)

By Ask Sonia Limited

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

By Ask Sonia Limited

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

By Ask Sonia Limited

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