TRAINING
Delivered by industry experts, FNSS programs provide the necessary framework for the design and implementation of effective food safety and quality systems.
Focused on ensuring safe food production in compliance with regulatory and global food safety and quality management system standards, programming includes, HACCP, basic food hygiene and safety food defense, crisis management, food fraud vulnerability assessment, supervisory skills training and application of root cause analysis methodology for corrective and preventive actions.
Contact us to learn more about our training solutions. Our team of programming, technical and instructional design experts will work directly with you to determine the best option for your organization.
Highfield certified HACCP trainings
Highfield certified food safety trainings
- Level 2 Award in HACCP for Food Manufacturing
- Level 2 Award in HACCP for Catering
- Level 3 Award in HACCP for Food Manufacturing
- Level 3 Award in HACCP for Food Catering
- Level 4 Award in HACCP for Management
- Level 1 Award in Food Safety for Manufacturing
- Level 1 Award in Food Safety for Catering
- Level 2 Award in Food Safety for Manufacturing
- Level 2 Award in Food Safety for Catering
- Level 3 Award in Food Safety for Manufacturing
- Level 3 Award in Food Safety for Catering
- Level 4 Award in Managing Food Safety for Manufacturing
- Level 4 Award in Managing Food Safety for Catering
HACCP awareness
Course Outcomes
Seven principles of HACCP
Understand how to conduct a hazard analysis
Gain the knowledge to participate, develop and review HACCP plans
Recognize the CODEX HACCP risk methodology
Seven principles of HACCP
Understand how to conduct a hazard analysis
Gain the knowledge to participate, develop and review HACCP plans
Recognize the CODEX HACCP risk methodology
ISO training programs
ISO Internal/Lead auditor training programs
Course Outcomes
Key concepts in ISO auditing
Knowledge in how to plan, conduct & manage different types of management systems audits
Impart practical auditing skills to become an internal/ lead auditor
Course Outcomes
Key concepts in ISO auditing
Knowledge in how to plan, conduct & manage different types of management systems audits
Impart practical auditing skills to become an internal/ lead auditor
Good Food Laboratory Parctices (GFLP)
Course Outcomes
Design of the laboratory & general considerations
Equipment and instruments
Utilities, environmental control & housekeeping control
Purchase of consumables/equipment
Sampling & sample handling
Design of the laboratory & general considerations
Equipment and instruments
Utilities, environmental control & housekeeping control
Purchase of consumables/equipment
Sampling & sample handling
Good Manufacturing Practices (GMP)
Course Outcomes
Organisation structure
Key responsibilities
Importance of personal hygiene and health
Methods for premises hygiene
Equipment design
Methods of receiving & storage
Quality Control & product recall
Organisation structure
Key responsibilities
Importance of personal hygiene and health
Methods for premises hygiene
Equipment design
Methods of receiving & storage
Quality Control & product recall
Good Hygiene Practices (GHP)
Course Outcomes
Methods of hand washing
Learning to achieve kitchen hygiene
Essentials of personal hygiene
Methods of safe food storage
Infestation, pest control and waste management
Methods of hand washing
Learning to achieve kitchen hygiene
Essentials of personal hygiene
Methods of safe food storage
Infestation, pest control and waste management