HACCP Level 2 RSPH On-site Training 
Do you need a HACCP trainer to come to your food business and teach your staff on the principles of HACCP?
Our experienced HACCP trainer can come to your business location and deliver this course. 
This level 2 HACCP course is suitable for any food and drink manufacturing business and catering businesses too. This HACCP course is especially useful to those who are new to HACCP or have gained some experience and or knowledge through work. 
We have delivered this course at different manufacturing sites which include, brewers, distillers, fishmongers, cakes, bread, noodle, pastries, meats, ready meals and food packaging factories. 
Catering companies we have taught HACCP to include, sushi and sashimi, contract caterers, artisans, butchers, cakes/biscuits/cookies, residential care homes, retailers and more. 
The level 2 course in HACCP is a one day course, typically 9am-5pm.
Special offer £250 plus £20pp (usually £350 plus £30pp) includes RSPH exam fees and course material. 
You will learn about the Principles of HACCP, Food Safety Management, Hazards, CCPs, Critical Limits, Target Levels, Codex Decision Tree, Different methods of Monitoring, Corrective Actions, Verification methods and HACCP documentation. We will also cover Safer Food Better Business for Catering learners.
You will be assessed by a multiple choice exam of 20 questions. 
Although we are based in London, we do travel to different locations outside London. Trainer travel fees may be applicable, depending on your business location.
We also offer Level 3 HACCP training.

Contact us to enquire or to book

Kitchen Tonic Training Company and Food Safety Consultants

Health & Safety

Food Handling

HACCP

HACCP Level 2 RSPH - Onsite, we can come to your business!

Harpenden

<p>This programme provides an intensive, two-day overview of the key elements of operations management, including an array of practical tips and tools to help managers be more proactive and effective in the operations management environment - whether that's in an industrial manufacturing context or in operational leadership in the service sectors.</p>At the end of the programme, participants will:<ul><li>Understand the 6Cs approach to operations management</li><li>Be able to apply a range of practical tools and techniques to improve their personal effectiveness towards being a more effective operations manager</li><li>Be able to prepare an action plan for the critical first (or next) 100 days in their operational leadership role</li></ul><section>
                    <h3>1 Introduction</h3><ul><li>What is Operations Management and where does it fit in?</li><li>What makes a successful Operations Manager?</li><li>Introducing the 6Cs of Operations Management</li></ul> <h3>2 Context</h3><ul><li>Link to business strategy</li><li>Making a year plan</li><li>Performance measurement</li></ul> <h3>3 Controls</h3><ul><li>Governance</li><li>Reputational controls</li><li>Costs and budgets</li><li>Quality</li><li>Operational</li></ul> <h3>4 Customers</h3><ul><li>Internal</li><li>External</li><li>Stakeholder management</li></ul> <h3>5 Communication</h3><ul><li>Planning</li><li>Meetings</li><li>Reporting</li><li>Emails</li><li>Notices</li><li>Networking</li><li>Walking the talk</li></ul> <h3>6 Care</h3><ul><li>People</li><li>Safety, Health, Environment &amp; Security</li><li>Assets</li></ul> <h3>7 Continuous improvement</h3><ul><li>Process</li><li>Product</li><li>Proactivity</li><li>Link to KPIs and Year Plan</li></ul> <h3>8 Putting it all together</h3><ul><li>Action planning for the first (or next) 100 days</li><li>Conclusions</li></ul> 


                </section>

The In House Training Company

Operations Management

Business Leadership

Operational Excellence

Lean Management

Manager Training

Institute of Leadership & Management (ILM)

Leadership in operations management (In-House)

Bury St Edmunds

Thetford

<p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);">NR Medical Training offers the Qualsafe First Response Emergency Care (FREC 3) Level 3 RQF, a nationally accredited qualification ideal for anyone aspiring to be a first responder. This course is tailored for a wide range of professionals, including police officers, firefighters, and event <a href="https://nrmedical.training/book-a-course/p/first-response-emergency-care-frec-4" style="color: var(--paragraphLinkColor); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: var(--paragraphLinkColor);">medical staff</a>, as well as roles like Emergency/Community First Responders, Door Supervisors, and Security Guards.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">This FREC 3 qualification is also a top choice for those employed in <a href="https://nrmedical.training/book-a-course/p/first-response-emergency-care-frec-4" style="color: var(--paragraphLinkColor); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: var(--paragraphLinkColor);">high-risk sectors</a> such as the military, power stations, agriculture, and manufacturing. Designed to meet the ever-changing demands of pre-hospital care, our FREC 3 course has been rigorously reviewed and updated, making it a highly desirable qualification for those looking to advance their career in emergency medical response.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">What sets this qualification apart is its recognition by the Security Industry Authority (SIA), making it a prerequisite for licensing in roles like Close Protection Officers (CPOs), maritime security, and other private security positions. Additionally, it has received the endorsement of the Faculty of Pre-Hospital Care (FPHC) at PHEM level D, further enhancing its credibility and applicability in various high-risk and first responder roles.</p>

NR Medical Training

NR Medical Training offers the Qualsafe First Response Emergency Care (FREC 3) Level 3 RQF, a nationally accredited qualification ideal for anyone aspiring to be a first responder. This course is tailored for a wide range of professionals, including police officers, firefighters, and event medical staff, as well as roles like Emergency/Community First Responders, Door Supervisors, and Security Guards.

FREC 3

Belfast

<p id="isPasted" style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">The fundamental tool to identify waste, create effective process flow, reduce process cycle times, and implement process improvement.<br fr-original-style="" style="box-sizing: border-box;"></strong></p><p id="isPasted" style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Overview</strong></p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">Many organizations that have started down the &ldquo;Lean Journey&rdquo; have realized that improvement events alone are not enough to take the organization to the next level of excellence, productivity, and efficiency. Improvement events create localized improvements, however, Lean tools such as Value Stream Mapping strengthens the gains obtained by providing vision and plan that connect all improvement activities.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">The primary purpose of creating a value stream map is to show you the places where you can improve your process by visualizing both its value-adding and wasteful steps. It employs a flowchart documenting every step in the process and therefore helps to identify waste, look for ways to reduce or eliminate the waste, and create effective flow of materials and information through all the processes in an organization.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">It is widely used to improve individual processes but can also be used to analyse and design flows at the system level across multiple processes, or across different departments.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Structure of the Course</strong></p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">Our Value Stream Mapping Training course has been designed as a one-day programme so that your business can use it as the tool that allows you to see waste in manufacturing, production, and business processes, and provides the foundation for the creation of plans to remove or streamline non-value-adding steps. This is achieved by analysing the current state and designing a future state for the series of events that take a product or service from its beginning through to the customer.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">In Value Stream Mapping we follow a process from start to finish monitoring and measuring what happens within, and between, each process step. A flow diagram showing the process is drawn to reflect the current state of the operation. The non-value actions are identified in each step, and the process is analysed for opportunity to drastically reduce and simplify it to the fewest actions necessary.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">By reducing wastefulness, the redesigned process becomes more streamlined (the right things are being done) and more efficient (needing fewer resources). The reengineered process is flow charted in its future state with process steps and information flows redesigned, simplified, and made less expensive.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">Although value stream mapping is often associated with manufacturing, it is also used in logistics, supply chain, service-related industries, healthcare, software development, product development, administrative and office processes.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">This one-day, highly interactive workshop will provide you with all the skills you need to use the Value Stream Mapping approach to make your processes more efficient. Delegates will analyse a real process, map the current state of a real process, identify waste in the process, and apply the tools to map the future state streamlining the process and achieving greater efficiency and productivity, thus building knowledge and confidence to lead and participate in mapping processes back at your organisation.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Who would benefit from this Approach?</strong></p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">Anyone who manages a process and wishes to make it more efficient and productive will benefit from this workshop. Managers who make decisions, and employees who work on the process being mapped should also be involved.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Cost</strong></p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">In-house workshop for up to 12 participants: &pound;1500 + VAT per group.</p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">In-house Option</strong></p><p style="color: rgb(111, 114, 135); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);">This workshop is delivered in-house as a stand-alone training workshop or integrated into wider improvement activities. In-house workshops have the added benefit that an process trainees are familiar with can be used during training to demonstrate the value of the methodology and help make the training relevant. Contact us for bespoke pricing at compete@cforc.org. We will be happy to discuss Value Stream Mapping in the context of your own business needs.</p>

Centre for Competitiveness

The fundamental tool to identify waste, create effective process flow, reduce process cycle times, and implement process improvement.

Value Stream Mapping Workshop

<h2>Finance in a Day!</h2><p>Key financial skills are not as difficult to learn as many people believe.</p><p>Are your non-financial management team held back by weak financial skills?</p><p>Managers in all parts of the organisation are finding they need some degree of financial know how to cope with the responsibility placed on them as business managers and key decision-makers. The key financial skills are not as difficult to learn as many people believe, and our one-day programme makes finance accessible for everyone. This expert one-day workshop covers the fundamentals of finance and helps non-financial managers to improve weak financial skills, enabling them to think and use finance naturally.</p><h3>Learning objectives</h3><p>After completing this course participants will be able to:</p><ul><li>Understand fundamental business finance concepts; understand, analyse and interpret financial statements: Profit Statement, Balance Sheet and Cashflow Statement</li><li>Understand the vital difference between profit and cashflow; identify the key components of working capital and how they can be managed to generate strong cashflow</li><li>Evaluate pricing decisions based on an understanding of the nature of business costs and their impact on gross margin and break-even sales; managing pricing, discounts and costs to generate strong business profits; understand how lean manufacturing methods improve profit</li><li>Use powerful analytical tools to measure and improve the performance of their own company and assess the effectiveness of their competitors</li><li>Understand the role of business finance in formulating and implementing competitive business strategy; the role of budgeting as part of the planning process and the various approaches to budgeting and performance measurement</li></ul><section>
                    <h3>Business and finance fundamentals</h3><ul><li>The objectives of the firm: delivering value to shareholders and key stakeholders</li><li>Understanding the drivers of shareholder value</li><li>Who uses financial statements and why</li></ul><h3>Basic principles</h3><ul><li>Understanding business funds flow</li><li>Understanding and using the balance sheet</li><li>Understanding and using the profit statement</li><li>Recognising the vital difference between profit and cashflow</li><li>Understanding and using the cashflow statement</li><li>What financial statements can and cannot tell us</li></ul><h3>Managing and improving cashflow</h3><ul><li>What is working capital and why is it so important?</li><li>Understanding how working capital drives business growth</li><li>Understanding and avoiding the over-trading trap</li><li>Managing and improving business cashflow</li></ul><h3>Managing and improving profit</h3><ul><li>Understanding how profits generate cashflow</li><li>Understanding cost behaviour</li><li>Understanding gross margin and break-even</li><li>How common pricing methods affect profit</li><li>Improving profit - effective and defective strategies</li></ul><h3>Measuring and managing business performance</h3><ul><li>Measures of financial performance and strength</li><li>Investor behaviour: the risk and reward relationship</li><li>Return on investment (ROI): the ultimate measure of business performance</li><li>How profit margin and net asset turnover drive return on net assets</li><li>Why some companies are more profitable that others</li><li>Why great companies fail - what happened to Kodak?</li></ul><h3>Working with finance</h3><ul><li>The business planning and budgeting cycle</li><li>Monitoring and managing business performance</li><li>Combining financial and non-financial performance measures</li><li>Understanding and using key performance indicators</li></ul>


                </section>

Maximum Performance

Finance in a Day!

<h2>Finance in a Day!: In-House</h2><p>Key financial skills are not as difficult to learn as many people believe.</p><p>Are your non-financial management team held back by weak financial skills?</p><p>Managers in all parts of the organisation are finding they need some degree of financial know how to cope with the responsibility placed on them as business managers and key decision-makers. The key financial skills are not as difficult to learn as many people believe, and our one-day programme makes finance accessible for everyone. This expert one-day workshop covers the fundamentals of finance and helps non-financial managers to improve weak financial skills, enabling them to think and use finance naturally.</p><h3>Learning objectives</h3><p>After completing this course participants will be able to:</p><ul><li>Understand fundamental business finance concepts; understand, analyse and interpret financial statements: Profit Statement, Balance Sheet and Cashflow Statement</li><li>Understand the vital difference between profit and cashflow; identify the key components of working capital and how they can be managed to generate strong cashflow</li><li>Evaluate pricing decisions based on an understanding of the nature of business costs and their impact on gross margin and break-even sales; managing pricing, discounts and costs to generate strong business profits; understand how lean manufacturing methods improve profit</li><li>Use powerful analytical tools to measure and improve the performance of their own company and assess the effectiveness of their competitors</li><li>Understand the role of business finance in formulating and implementing competitive business strategy; the role of budgeting as part of the planning process and the various approaches to budgeting and performance measurement</li></ul><section>
                    <h3>Business and finance fundamentals</h3><ul><li>The objectives of the firm: delivering value to shareholders and key stakeholders</li><li>Understanding the drivers of shareholder value</li><li>Who uses financial statements and why</li></ul><h3>Basic principles</h3><ul><li>Understanding business funds flow</li><li>Understanding and using the balance sheet</li><li>Understanding and using the profit statement</li><li>Recognising the vital difference between profit and cashflow</li><li>Understanding and using the cashflow statement</li><li>What financial statements can and cannot tell us</li></ul><h3>Managing and improving cashflow</h3><ul><li>What is working capital and why is it so important?</li><li>Understanding how working capital drives business growth</li><li>Understanding and avoiding the over-trading trap</li><li>Managing and improving business cashflow</li></ul><h3>Managing and improving profit</h3><ul><li>Understanding how profits generate cashflow</li><li>Understanding cost behaviour</li><li>Understanding gross margin and break-even</li><li>How common pricing methods affect profit</li><li>Improving profit - effective and defective strategies</li></ul><h3>Measuring and managing business performance</h3><ul><li>Measures of financial performance and strength</li><li>Investor behaviour: the risk and reward relationship</li><li>Return on investment (ROI): the ultimate measure of business performance</li><li>How profit margin and net asset turnover drive return on net assets</li><li>Why some companies are more profitable that others</li><li>Why great companies fail - what happened to Kodak?</li></ul><h3>Working with finance</h3><ul><li>The business planning and budgeting cycle</li><li>Monitoring and managing business performance</li><li>Combining financial and non-financial performance measures</li><li>Understanding and using key performance indicators</li></ul>


                </section>

Finance in a Day!: In-House

<p>What do engineers and project managers need to know of finance? 'Nothing - leave it to the accountants!'</p><p>No, no, no! Engineers must be conversant with the terminology and statements that accountants use. Technical expertise in projects, service delivery, production or other areas can only really be harnessed if the managers understand the accounting and reporting that drives businesses.</p><p>This course gives the necessary understanding to project, production and technical managers. It develops their skills in understanding financial and management accounting.</p><p>Accountants may not always like it but a major part of their work is to be the 'servants of business' and to gather, compile and present your figures. So you must understand the figures - they belong to you, your processes or projects. There are many reasons for maintaining accurate accounts. This course focuses on the strategic issues (those over-used words) - what figures reveal about the drivers of business and what they reveal about the day-to-day issues that accountants bother you with. The course will enhance your understanding of finance and of the accounting issues which affect your projects, production and technical areas of business.</p>This course will help you:<ul><li>Understand the business world in figures - make sense of what the accountants are telling you</li><li>Appreciate what drives business - and how this affects your role in your part of the business</li><li>Relate your activities to the success of the business - through figures</li><li>Gain the skills to advance in management - financial awareness is a 'must have' if you are to progress in your career</li></ul><section>
                    <h3>1 What do accountants do?</h3><ul><li>The finance function, types of accountant, financial v management accounting and the treasury function</li><li>Understanding the role of the finance function and how the information you provide may be used</li></ul> <h3>2 The basic financial statements</h3><ul><li>Balance sheets and income statements (P&amp;L accounts)</li><li>What they are, what they contain and above all what they can reveal - how to read them</li><li>The accounting process - from transactions to financial statements</li><li>What underpins the statements - accounting systems and internal controls</li></ul> <h3>3 Why be in business - from a financial perspective</h3><ul><li>The driving forces behind financial information</li><li>Performance measures - profitability, asset utilisation, sales and throughput, managing capital expenditure</li></ul> <h3>4 Accounting rules - accounting standards</h3><ul><li>Accounting concepts and the accounting rules: accruals, 'going concern' - substance over form and other 'desirable qualities'</li><li>Accruals - why the timing of a transaction is so important to the finance function</li><li>Depreciation and amortisation - the concepts and practice</li><li>Accounting standards - the role of International Financial Reporting Standards</li></ul> <h3>5 Cash</h3><ul><li>The importance of cash flow - working capital management</li><li>Cash flow statements - monitoring overall cash flows</li><li>Raising cash - levels of borrowing, gearing</li><li>Spending cash - an outline of capital expenditure appraisal</li></ul> <h3>6 Budgeting</h3><ul><li>Why budget? - good and bad practice</li><li>Determining why budgets play a key role and should not be simply an annual ritual</li><li>Justifying your budgets - the link between the strategic plan and day-to-day budgeting - alignment of company culture</li><li>Budgets as motivators - the importance of the right culture</li><li>Techniques to improve budgeting - whether day-to-day or capital budgeting</li></ul> <h3>7 Costing</h3><ul><li>The type and detail of costing very much depends on your business - eg, manufacturing piston rings is quite different from the construction of a power plant</li><li>Issues with overhead allocation</li><li>Accounting for R&amp;D</li></ul> <h3>8 Reading financial statements</h3><ul><li>Annual financial statements - why they are produced, what's in them and what you should look for</li><li>Learning what a set of accounts reveals about a company's current situation, profitability and future prospects</li></ul> <h3>9 Performance measurement - analytical reviews and ratio analysis</h3><ul><li>ROI/ROCE</li><li>Profitability, margins and cost control</li><li>Sales - asset turnover</li><li>Efficiency (asset / stock turnover, debtor / creditor days)</li><li>'City' measures</li><li>Investment (interest / dividend cover, earnings per share, dividend yield)</li></ul> 


                </section>

Accounting & Finance

Business Accounting

Corporate Finance Level 1

Finance For Non Finance Managers

Financial Accounting

Practical Accounting

Finance for project managers and engineers (In-House)

<p>R&amp;D work is often carried out in entrepreneurial companies with the aim of developing solutions to scientific or technological problems for a wide range of customers. Projects can include longer term 'frontiers of science' research, medium term product development/manufacturing or more immediate troubleshooting or contract research assignments.</p><p>In all these contexts, the ability to create innovative solutions in a timely and cost-effective manner is the essence of successful R&amp;D. Whilst R&amp;D groups typically excel in technical expertise, those involved often recognise that there is scope for improving the way that projects are managed. The aim of this training programme is to address this need whilst ensuring that the creative, entrepreneurial spirit that is fundamental to good R&amp;D continues to flourish.</p><section>
                    MODULE 1: Creating the foundations for success <ul><li>Off-line video tutorials and exercises</li><li>Total time ~ 1 - 1.5 hours</li></ul> 	<i></i><h3>Video 1: Making the most of project management in R&amp;D</h3><ul><li>Characterising R&amp;D projects</li><li>Applying project management to R&amp;D work</li><li>Exploiting the potential of project management in R&amp;D</li></ul> 	<i></i><h3>Video 2: Promoting success in R&amp;D project management</h3><ul><li>Modelling successful project management</li><li>Evaluating performance and promoting success</li><li>The role and skills of the project manager/leader</li></ul> MODULE 2: Initiating and defining R&amp;D projects <ul><li>Live interactive sessions (via Zoom):</li><li>Session 1: 10:00 - 12:00</li><li>Session 2: 14:00 - 15:30</li></ul> <h3>Session 1: Selecting and initiating projects</h3><ul><li>Recognising worthwhile opportunities; initiating projects</li><li>Identifying stakeholders and their goals</li><li>Characterising and engaging stakeholders</li></ul> <h3>Session 2: Defining goals and agreeing deliverables</h3><ul><li>Establishing the full scope of the project</li><li>Clarifying and prioritising project deliverables</li><li>Defining and agreeing deliverable specifications</li></ul> MODULE 3: Planning R&amp;D projects <ul><li>Live interactive sessions (via Zoom):</li><li>Session 1: 10:00 - 12:00</li><li>Session 2: 14:00 - 15:30</li></ul> <h3>Session 1: Identifying and organising activities</h3><ul><li>Creating effective plans; avoiding planning pitfalls</li><li>Identifying tasks and assigning responsibilities</li><li>Sequencing tasks and estimating durations</li></ul> <h3>Session 2: Developing the timeline and resource plan</h3><ul><li>Identifying the 'critical path'; creating a resource plan</li><li>Dealing with estimating uncertainty</li><li>Accelerating the programme</li></ul> MODULE 4: Leadership and teamwork in R&amp;D projects <ul><li><strong>Off-line </strong>video tutorials and exercises</li><li>Total time ~ 1 - 1.5 hours</li></ul> 	<i></i><h3>Video 1: Working effectively in project teams</h3><ul><li>Building teamwork in contemporary organisations</li><li>Recognising each other's skills; building synergy</li><li>Building good working relationships; handling conflict</li></ul> 	<i></i><h3>Video 2: The role of the R&amp;D project team leader</h3><ul><li>Building teamwork: the role of leadership</li><li>Creating an effective team culture</li><li>Delegating work and motivating team members</li></ul> MODULE 5: Managing uncertainty in R&amp;D projects <ul><li>Live interactive sessions (via Zoom):</li><li>Session 1: 10:00 - 12:00</li><li>Session 2: 14:00 - 15:30</li></ul> <h3>Session 1: Characterising uncertainty; identifying risks</h3><ul><li>Exploring uncertainty; applying risk management</li><li>Focusing the risk management process</li><li>Identifying and defining risk events</li></ul> <h3>Session 2: Managing and controlling risks to the project</h3><ul><li>Evaluating risk events</li><li>Selecting between risk strategies; setting contingencies</li><li>Updating and controlling exposure to risk</li></ul> MODULE 6: Implementing and controlling R&amp;D projects <ul><li>Live interactive sessions (via Zoom):</li><li>Session 1: 10:00 - 12:00</li><li>Session 2: 14:00 - 15:30</li></ul> <h3>Session 1: Initiating assignments and managing changes</h3><ul><li>Creating a pro-active implementation and control culture</li><li>Establishing effective implementation and control procedures</li><li>Assigning work and managing changes</li></ul> <h3>Session 2: Monitoring, managing and developing performance</h3><ul><li>Adopting meaningful monitoring techniques</li><li>Responding to problems; building performance</li><li>Managing and controlling multiple project assignments</li></ul> 


                </section>

Learning & Development

Online Course Marketing

Online Course Creation

Project Leadership

Project Management

R&D project management (In-House)

Liverpool

<p fr-original-style=" color: rgb(55, 55, 55);" id="isPasted" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;">COSHH Training Liverpool &ndash; Under the Control of Substances Hazardous to Health Regulations, 2002, every business needs a COSHH assessment, and if the business employs five or more employees, the assessment needs to be documented.</p><p fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;">If the business is small, then a nominated, competent person will need to write the assessment. If the business is large, then each department will need an assessment.</p><h2 fr-original-style=" color: rgb(40, 85, 115);" id="isPasted" style="color: rgb(40, 85, 115); box-sizing: border-box;">COSHH Training Liverpool &ndash; who is this course suitable for:</h2><p fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;">This COSHH training course is ideal for anyone with responsibility for storing, using, handling or transporting hazardous substances, this could include industry backgrounds such as plant equipment, engineering, transport, manufacturing, healthcare, utilities or office environments.</p><p fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style=" color: rgb(40, 85, 115);" style="color: rgb(40, 85, 115); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Duration:&nbsp;</strong></span>This is a half day course (4 hours) We can be flexible with the delivery of the training to suit your business needs &ndash; please discuss with us when making your booking.</p><p fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style=" color: rgb(40, 85, 115);" style="color: rgb(40, 85, 115); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course aims:&nbsp;</strong></span>On completion of this training course, delegates will have a clear understanding of their role in regards safe substance handling practices within their working environment. This course will prepare employees to contribute to the safer use of hazardous substances in co-operation with their managers and supervisors.</p><p fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style=" color: rgb(40, 85, 115);" style="color: rgb(40, 85, 115); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Cost:&nbsp;</strong></span>This course can be delivered directly in your workplace anywhere across the North West for up to 6-12 delegates for a group booking of only &pound;595.00 +Vat.</p><p fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;"><a fr-original-style="" href="https://www.liverpooltrainingsolutions.uk.com/coshh-training/" style="-webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; text-decoration: inherit; cursor: pointer;">COSHH Awareness Training in Liverpool</a></p><p fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style=" color: rgb(55, 55, 55);" id="isPasted" style="color: rgb(55, 55, 55); box-sizing: border-box;">For more information on our&nbsp;</span><strong fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-weight: 700; box-sizing: border-box;">COSHH training courses&nbsp;</strong><span fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); box-sizing: border-box;">please&nbsp;</span><a fr-original-style=" color: rgb(25, 130, 209);" href="https://www.liverpooltrainingsolutions.uk.com/contact-us/" style="color: rgb(25, 130, 209); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; text-decoration: inherit; cursor: pointer;" title="Contact Us">email us</a><span fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); box-sizing: border-box;">&nbsp;or why not call us on</span><span fr-original-style=" color: rgb(128, 0, 0);" style="color: rgb(128, 0, 0); box-sizing: border-box;">&nbsp;<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">0151 515 0416&nbsp;</strong></span><span fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); box-sizing: border-box;">and speak to our staff.</span></p><p fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><p fr-original-style=" color: rgb(55, 55, 55);" style="color: rgb(55, 55, 55); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

Training Course Solutions

COSHH Training Liverpool – Under the Control of Substances Hazardous to Health Regulations, 2002, every business needs a COSHH assessment, and if the business employs five or more employees, the assessment needs to be documented.

COSHH Awareness Training in Liverpool

Manchester

<div style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><div style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><div style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">REFERENCE CODE</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">610/0134/X</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">COURSE LEVEL</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">NVQ Level 3</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">THIS COURSE IS AVAILABLE IN</strong></p><img src="https://oscaronsite.co.uk/wp-content/uploads/2022/08/flag_img.png" alt="image" fr-original-style="" style="cursor: pointer; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-class="fr-draggable"></div><div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><h5 style="color: rgb(27, 26, 26); box-sizing: border-box;" fr-original-style=" color: rgb(27, 26, 26);">Course Overview</h5><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Who is this qualification for?</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This qualification is aimed at those who are involved in either site carpentry including first and second fixing, those who are involved in shopfitting site work or those who carry out shopfitting bench work. The qualification is at level 3 although there may be some units at different levels. Level 3 qualifications are primarily aimed at those who are fully trained and experienced in a wide range of work activities, It is not expected that candidates working in this industry all do the same activities or use the same equipment and machinery so the qualification has been developed to make it as widely available as possible.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">All work completed must be carried out in accordance with Building Regulations and Industry recognised safe working practices, including the disposal of waste.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">The qualification is structured to ensure that there is a high degree of flexibility within the pathways and units available and will allow employees from companies of all sizes and specialisms equal opportunity to complete. The qualification consists of 3 pathways.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">What is required from candidates?</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Qualifications are also required to indicate the number of hours of teaching someone would normally need to receive in order to achieve the qualification. These are referred to as Guided Learning Hours (GLH). The GLH for this qualification is 404.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Pathway 1 Site Joinery, Pathway mandatory units Level Credits</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Installing bespoke first fixing components in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Installing bespoke second fixing components in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Setting up and using transportable cutting and shaping machines in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Erecting roof structure carcassing components in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Confirming work activities and resources for an occupational work area in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Developing and maintaining good occupational working relationships in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Confirming the occupational method of work in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Conforming to general health, safety and welfare in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Pathway 1 Site joinery &ndash; Optional units minimum of 1 unit must be achieved</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Erecting structural carcassing components in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Maintaining non-structural and structural components in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Pathway 2-Shopfitting site work-Pathway mandatory units</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Marking out from setting out details for routine shopfitting products in the</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Summary of the: GQA LEVEL 3 NVQ DIPLOMA IN WOOD OCCUPATIONS (CONSTRUCTION)</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Installing shopfitting frames and finishings in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Installing shopfitting fitments in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Installing shopfronts and finishings in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Setting up and using transportable cutting and shaping machines in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Confirming work activities and resources for an occupational work area in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Developing and maintaining good occupational working relationships in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Confirming the occupational method of work in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Conforming to general health, safety and welfare in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Pathway 3 &ndash; Shopfitting-Bench Work &ndash; Pathway mandatory units</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Producing setting out details for routine shopfitting products in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Marking out from setting out details for routine shopfitting products in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Manufacturing routine shopfitting products in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Confirming work activities and resources for an occupational work area in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Developing and maintaining good occupational working relationships in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Confirming the occupational method of work in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Manufacturing bespoke shopfitting products in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Setting up and using fixed machinery in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Conforming to general health, safety and welfare in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Pathway 3 &ndash; Shopfitting &ndash; Bench work &ndash; Pathway optional units a minimum of 1 unit must be achieved</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Producing CAD setting out details in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Producing wood and wood-based products using computer numerically controlled/numerically controlled (CNC/NC) machinery in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Producing setting out details for bespoke shopfitting products in the workplace</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Assessment Guidance:</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Evidence should show that you can complete all of the learning outcomes for each unit being taken.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Types of evidence:</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Evidence of performance and knowledge is required. Evidence of performance should be demonstrated by activities and outcomes, and should be generated in the workplace only, unless indicated under potential sources of evidence (see below). Evidence of knowledge can be demonstrated though performance or by responding to questions.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Quantity of evidence:</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Evidence should show that you can meet the requirements of the units in a way that demonstrates that the standards can be achieved consistently over an appropriate period of time.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><b fr-original-style="" style="box-sizing: border-box;">Potential sources of evidence:</b></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">The main source of evidence for each unit will be observation of the candidate&rsquo;s performance and knowledge demonstrated during the completion of the unit. This can be supplemented by the following types of physical or documentary evidence:</p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Accident book/reporting systems</li><li fr-original-style="" style="box-sizing: border-box;">Photo/video evidence</li><li fr-original-style="" style="box-sizing: border-box;">Safety records</li><li fr-original-style="" style="box-sizing: border-box;">Work diaries</li><li fr-original-style="" style="box-sizing: border-box;">Training records</li><li fr-original-style="" style="box-sizing: border-box;">Timesheets</li><li fr-original-style="" style="box-sizing: border-box;">Audio records</li><li fr-original-style="" style="box-sizing: border-box;">Telephone Logs</li><li fr-original-style="" style="box-sizing: border-box;">Job specifications and documentation</li><li fr-original-style="" style="box-sizing: border-box;">Meeting records</li><li fr-original-style="" style="box-sizing: border-box;">Delivery Records</li><li fr-original-style="" style="box-sizing: border-box;">Records of toolbox talks</li><li fr-original-style="" style="box-sizing: border-box;">Witness testimonies</li><li fr-original-style="" style="box-sizing: border-box;">Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Correspondence with customers</li><li fr-original-style="" style="box-sizing: border-box;">Prepared materials and sites</li><li fr-original-style="" style="box-sizing: border-box;">Notes and memos</li><li fr-original-style="" style="box-sizing: border-box;">Completed work</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Please Note that photocopied or downloaded documents such as manufacturers or industry guidance, H&amp;S policies, Risk Assessments etc, are not normally acceptable evidence for GQA qualifications unless accompanied by a record of a professional discussion or Assessor statement confirming candidate knowledge of the subject. If you are in any doubt about the validity of evidence, contact Oscar Onsite Academy</p></div></div></div><div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><br fr-original-style="" style="box-sizing: border-box;"></div>

Oscar Onsite

NVQ DIPLOMA IN WOOD OCCUPATIONS (CONSTRUCTION) V2

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">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.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">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.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">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;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">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.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><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><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><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;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain the steps to managing an audit programme</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe auditing fundamentals and techniques</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

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

Ask Sonia Limited

Food Safety

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)

General Admission

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">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.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">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.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">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.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">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.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><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><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><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;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

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)

<p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(62, 62, 62);">This qualification is aimed at those responsible for assisting in the development and maintenance of food safety systems in a food manufacturing, catering or related environment.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">The objective of the qualification is to provide learners with the knowledge necessary to maintain food safety at all stages in manufacturing, catering and other related industries, for example those involved in distribution and storage.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to Food Safety.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">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.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">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.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">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.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">Food safety training (including HACCP) is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);"><span style="color: rgb(62, 62, 62); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(62, 62, 62);">This course has been accredited by the CPD Accreditation Office for delivery, structure and content. It</span> is brought to you by a selected CIEH registered Training Partner.</p>

This qualification is aimed at those responsible for assisting in the development and maintenance of food safety systems in a food manufacturing, catering or related environment.
The objective of the qualification is to provide learners with the knowledge necessary to maintain food safety at all stages in manufacturing, catering and other related industries, for example those involved in distribution and storage.
We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to 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 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.
Food safety training (including HACCP) 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.

Accredited Food Safety

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

CIEH Level 3 Food Safety in Manufacturing (2 Days)

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Highfield Level 1 Award In Food Safety In 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 style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Half day course</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; 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</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">This Level 1 Award in Food Safety in Manufacturing helps to prepare people for working in a low-risk role in a factory, where they will be handling, or around, food</strong></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;"></h3><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Contents:</strong><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;">Legal responsibilities of food handlers</li><li fr-original-style="" style="box-sizing: border-box;">Personal hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Contamination and cross contamination</li><li fr-original-style="" style="box-sizing: border-box;">The importance of keeping one&#39;s work areas clean</li><li fr-original-style="" style="box-sizing: border-box;">Pest control</li><li fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Basic bacteriology</span></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;"><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">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.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><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.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><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;.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">This Highfield Level 1 Award in Food Safety in Manufacturing (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place</span><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><br fr-original-style="" style="box-sizing: border-box;"></span></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 id="isPasted" fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></h3><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;"></h3><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><img src="https://images.cademy.co.uk/pochat-training/c9f149ae-aad2-45e9-81bc-7dbc0e7c075e/original.jpeg" style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">This Level 1 Food Safety in Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://www.highfieldqualifications.com/" 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);">Highfield Qualifications</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">This means that you can be rest assured that your level 1 Food safety in Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2616/5</strong></p><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;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><img src="https://images.cademy.co.uk/pochat-training/e8c025d7-c651-4636-9b80-8c3c6917be17/original.png" style="width: 628px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 628px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

Highfield Level 1 Award In Food Safety In Manufacturing (RQF)



Half day course
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
This Level 1 Award in Food Safety in Manufacturing helps to prepare people for working in a low-risk role in a factory, where they will be handling, or around, food




Course Contents:
The Importance of Food Safety
Legal responsibilities of food handlers
Personal hygiene
Contamination and cross contamination
The importance of keeping one's work areas clean
Pest control
Basic bacteriology
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’.
This Highfield Level 1 Award in Food Safety in Manufacturing (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place









Accredited, Ofqual regulated qualification:

This Level 1 Food Safety in Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications.

This means that you can be rest assured that your level 1 Food safety in Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately in Food Safety.

The Ofqual Register number for this course is 603/2616/5







Pochat Training

Manufacturing

Accredited Food Hygiene

Food & Hygiene

Food Safety In Manufacturing, Level 1

<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><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><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:</strong><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;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">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.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><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.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><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;.<br fr-original-style="" style="box-sizing: border-box;">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.</span></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><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><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><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">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.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2592/6</strong></p><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;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

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






Food Standards Agency (FSA)

Food Safety for Manufacturing, Level 2

<p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(62, 62, 62);">This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">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.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">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.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">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.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">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.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">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.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">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.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);"><span style="color: rgb(62, 62, 62); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(62, 62, 62);">This course has been accredited by the CPD Accreditation Office for delivery, structure and content. It</span> is brought to you by a selected CIEH registered Training Partner.</p>

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)

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			<h2><b>Course Overview</b></h2>		</div>
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					<div><p><span>Kickstart a successful career in engineering and learn how to create your own interdisciplinary manufacturing techniques for any concept developed, with the</span><b> Modern Manufacturing Masterclass </b><span>course. </span></p><p><span>In this in-depth course, you will explore advanced manufacturing technologies and why unconventional machining is the future. It explores different types of machining, from electric discharge machines to laser beam technology, in detail. It will also provide essential information on advanced manufacturing processes for different materials, and the applications of unconventional machining processes.</span></p><p><span>Gain the knowledge to solve modern problems through advanced technology and manufacturing processes, and kickstart a successful career in engineering, by enrolling as a part-time or full-time learner today.</span></p></div>
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					<div><p>This best selling <strong>Modern Manufacturing Masterclass </strong>has been developed by industry professionals and has already been completed by hundreds of satisfied students. This in-depth <strong>Modern Manufacturing Masterclass </strong>is suitable for anyone who wants to build their professional skill set and improve their expert knowledge.</p>
<p>The <strong>Modern Manufacturing Masterclass </strong>is CPD-accredited, so you can be confident you're completing a quality training course will boost your CV and enhance your career potential. The <strong>Modern Manufacturing Masterclass </strong>is made up of several information-packed modules which break down each topic into bite-sized chunks to ensure you understand and retain everything you learn.</p>
<p>After successfully completing the<strong> Modern Manufacturing Masterclass</strong>, you will be awarded a certificate of completion as proof of your new skills. If you are looking to pursue a new career and want to build your professional skills to excel in your chosen field, the certificate of completion from the <strong>Modern Manufacturing Masterclass </strong>will help you stand out from the crowd. You can also validate your certification on our website.</p>
<p>We know that you are busy and that time is precious, so we have designed the <strong>Modern Manufacturing Masterclass </strong>to be completed at your own pace, whether that's part-time or full-time. Get full course access upon registration and access the course materials from anywhere in the world, at any time, from any internet-enabled device. </p>
<p>Our experienced tutors are here to support you through the entire learning process and answer any queries you may have via email.</p></div>
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Course Cloud

Modern Manufacturing Masterclass

<p><strong>Limited Time Offer: </strong><strong>Get Hard Copy + PDF Certificates + Transcript + Student ID Card Worth £160 as a Gift - Enrol Now</strong></p><p>Give a compliment to your career and take it to the next level. This<strong>Manufacturing Courses </strong>bundlewill provide you with the essential knowledge to shine in your professional career. Whether you want to develop skills for your next job or elevate your skills for your next promotion, this Manufacturing Courses bundle will help you stay ahead of the pack.</p><p>Throughout the Manufacturing Courses programme, it stresses how to improve your competency as a person in your chosen field while also outlining essential career insights in the relevant job sector.</p><p>Along with this Manufacturing Courses course, you will get <strong>10 premium courses, an original</strong><strong>hardcopy</strong>, <strong>14 PDF certificates (Main Course + Additional Courses) </strong>Student ID card as gifts.</p><p><strong>This Manufacturing Bundle Consists of the following Premium courses: </strong></p><ul><li><strong>Course 01: </strong>Modern Manufacturing</li><li><strong>Course 02: </strong>Level 3- Project Management</li><li><strong>Course 03: </strong>People Management Skills Level 3</li><li><strong>Course 04: </strong>Operations Management</li><li><strong>Course 05: </strong>Quality Management</li><li><strong>Course 06: </strong>SAP Controlling (CO) - Product Costing S4HANA</li><li><strong>Course 07: </strong>Diploma in Lean Process and Six Sigma</li><li><strong>Course 08: </strong>Compliance &amp; Business Risk Management</li><li><strong>Course 09: </strong>Commercial Law 2021</li><li><strong>Course 10: </strong>PUWER</li><li><strong>Course 11: </strong>PAT Level 4</li><li><strong>Course 12: </strong>Electrical and Fire Safety Training - Level 2</li><li><strong>Course 13: </strong>First Aid Training</li><li><strong>Course 14: </strong>Time Management</li></ul><p><strong>Benefits you'll get choosing Apex Learning for this Manufacturing:</strong></p><ul><li>Pay once and get lifetime access to 14 CPD courses</li><li>Certificates, student ID for the Manufacturing course included in a one-time fee</li><li>Accessible, informative Manufacturing modules designed by expert instructors</li><li>Learn Manufacturing at your ease - anytime, from anywhere</li><li>Study the Manufacturing course from your computer, tablet or mobile device</li><li>CPD accredited Manufacturing course - improve the chance of gaining professional skills</li></ul><p><strong>Curriculum of the Bundle</strong></p><p><strong>Course 01: Modern Manufacturing</strong></p><ul><li>Introduction</li><li>Electric Discharge Machining</li><li>Electrochemical Machining</li><li>Abrasive Jet Machining</li><li>Ultrasonic Machining</li><li>Laser Beam Machining</li><li>Plasma Arc Machining</li><li>Electron Beam Machining</li><li>The Finish Line</li></ul><p><strong>Course 02: Level 3- Project Management</strong></p><ul><li>Key Concepts (I)</li><li>Key Concepts (II)</li><li>Initiation (I)</li><li>Initiation (II)</li><li>Planning (I)</li><li>Planning (II)</li><li>Planning Tools</li><li>Executing the Project</li><li>Maintaining and Controlling the Project</li><li>Closing Out</li></ul><p><strong>Course 03: People Management Skills Level 3</strong></p><ul><li>Introduction to Human Resources</li><li>Employee Recruitment and Selection Procedure</li><li>Employee Training and Development Process</li><li>Performance Appraisal Management</li><li>Employee Relations</li><li>Motivation and Counselling</li><li>Ensuring Health and Safety at the Workplace</li></ul><p><strong>Course 04: Operations Management</strong></p><ul><li>Introduction to Operations Management</li><li>Project Management</li><li>Business Development and Succession Planning</li><li>Process Management</li><li>Supply Chain Management</li><li>Planning &amp; Forecasting Operations</li></ul><p><strong>Course 05: Quality Management</strong></p><ul><li>Introduction to Quality Management</li><li>Total Quality Management</li><li>Quality Measurement and Improvement</li><li>Quality Control</li><li>Understanding Customer Expectations and Needs</li><li>Six Sigma</li><li>Supply Chain Management</li><li>Quality Audits</li></ul><p><strong>Course 06: SAP Controlling (CO) - Product Costing S4HANA</strong></p><ul><li>Introduction</li><li>Material Master Data and Pricing Controls</li><li>BoM, Activities and Routing</li><li>Overheads in Costing</li><li>Costing Sheet</li><li>Costing Variant</li></ul><p><strong>Course 07: Diploma in Lean Process and Six Sigma</strong></p><ul><li>Understanding Lean</li><li>The Lean Culture</li><li>The Five Principles of Lean</li><li>Value and Waste</li><li>Value Stream Mapping (VSM)</li><li>The Principles of Flow and Pull</li><li>Overview of Six Sigma</li></ul><p><strong>Course 08: Compliance &amp; Business Risk Management</strong></p><ul><li>Introduction to Compliance</li><li>Five basic elements of compliance</li><li>Compliance Management System (CMS)</li><li>Compliance Audit</li></ul><p>&amp; 6 other relevant courses.</p><p><strong>How will I get my Certificate?</strong></p><p>After successfully completing the course, you will be able to order your CPD Accredited Certificates (PDF + Hard Copy) as proof of your achievement.</p><ul><li><strong>PDF Certificate: Free (For The Title Course)</strong></li><li><strong>Hard Copy Certificate: Free (For The Title Course)</strong></li></ul><h2>
        
        <div>CPD</div>
    </h2>

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                                        140 CPD hours / points
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                                            Accredited by CPD Quality Standards
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                        </div><h2>
        
        <div>Who is this course for?</div>
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                        <div id="who_is_this_course_for">
                            <p><strong>Modern Manufacturing </strong></p><p>Anyone from any background can enrol in this <strong>Manufacturing </strong>bundle<strong>. </strong>Persons with similar professions can also refresh or strengthen their skills by enrolling in this course. Students can take this course to gather professional knowledge besides their study or for the future.</p>
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        <div>Requirements</div>
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                        <div id="requirements">
                            <p><strong>Modern Manufacturing </strong></p><p>Our <strong>Manufacturing </strong>is fully compatible with PC's, Mac's, laptops, tablets and Smartphone devices. This course has been designed to be fully compatible with tablets and smartphones so that you can access your course on Wi-Fi, 3G or 4G.</p><p>There is no time limit for completing this course; it can be studied in your own time at your own pace.</p>
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        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p><strong>Modern Manufacturing </strong></p><p>Having this various expertise will increase the value of your CV and open you up to multiple job sectors.</p>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>

                        </div>

Apex Learning

Manufacturing Courses

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><b data-stringify-type="bold" style="color: rgb(209, 210, 211); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(209, 210, 211);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Welcome to Additive Manufacturing: 3D Printing Technologies. In this course, you&#39;ll learn:<br fr-original-style="" style="box-sizing: border-box;"></span></b></p><ol style="color: rgb(209, 213, 219); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(209, 213, 219);"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Introduction to Additive Manufacturing:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Overview of Additive Manufacturing principles</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Historical development and evolution of 3D printing technologies</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Importance and impact of AM in various industries</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Additive Manufacturing Processes:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">In-depth exploration of different 3D printing technologies</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Stereolithography (SLA), Fused Deposition Modeling (FDM), Selective Laser Sintering (SLS), and more</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Advantages and limitations of each process</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Design for Additive Manufacturing:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Principles of designing for 3D printing</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Geometric considerations and design optimization</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Case studies illustrating effective design strategies</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Materials and Material Selection in AM:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Overview of materials used in additive manufacturing</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Properties and characteristics influencing material selection</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Emerging materials and advancements in AM material science</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Additive Manufacturing Workflow:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Step-by-step exploration of the 3D printing workflow</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">CAD modeling for AM, slicing, and file preparation</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Post-processing techniques and quality control measures</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Applications, Business Context, and Future Trends:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Real-world applications of additive manufacturing across industries</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Business considerations and economic implications</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Exploration of current trends and future possibilities in AM</li></ul></li></ol>

John Academy

Explore the transformative realm of Additive Manufacturing with our comprehensive course on 3D Printing Technologies. Gain in-depth knowledge of AM processes, design strategies, material selection, and the complete workflow. Unlock real-world applications, business insights, and future trends in this dynamic field. Ideal for designers, engineers, and enthusiasts, this course equips you with the skills to navigate the evolving landscape of Additive Manufacturing. Join us to delve into the world of innovation and digital fabrication.

Additive Manufacturing: 3D Printing Technologies

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><b data-stringify-type="bold" style="color: rgb(209, 210, 211); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(209, 210, 211);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Welcome to Good Manufacturing Practice (GMP) Training Course. In this course, you&#39;ll learn:</span></b></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><b data-stringify-type="bold" style="color: rgb(209, 210, 211); box-sizing: border-box;" fr-original-style=" color: rgb(209, 210, 211);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span id="isPasted" fr-original-style="" style="box-sizing: border-box;">Discover the pivotal role of Good Manufacturing Practices (GMP) in upholding product standards across diverse industries. Our exclusive Good Manufacturing Practice Training course empowers you to comprehend the essentials of GMP and acquire the proficiency to apply these practices effectively.</span><br fr-original-style="" style="box-sizing: border-box;"></span></b></p><ol style="color: rgb(209, 213, 219); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(209, 213, 219);"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Basic Concepts of GMP and Safety Regulations:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Introduction to GMP principles</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Regulatory framework and safety guidelines</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Importance of compliance with global standards</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Good Manufacturing Practice (GMP)</strong><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);"> for Cosmetics Industry:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Unique considerations for cosmetic manufacturing</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Quality control and safety measures</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Best practices for cosmetic GMP</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong id="isPasted" fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Good Manufacturing Practice (GMP)</strong><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);"> for Food Industry:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Critical elements of GMP in food production</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Food safety regulations and certifications</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Hygiene and sanitation in food manufacturing</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong id="isPasted" fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Good Manufacturing Practice (GMP)</strong><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);"> for Pharmaceutical Industry:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Pharmaceutical GMP guidelines and regulations</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Quality assurance and control in drug manufacturing</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Documentation and record-keeping in the pharmaceutical sector</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Good and Bad Manufacturing Practice:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Differentiating between good and bad manufacturing practices</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Case studies highlighting the consequences of non-compliance</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Developing a culture of quality within an organization</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">IT Applications on <strong id="isPasted" fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Good Manufacturing Practice (GMP)</strong>:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Integration of information technology in GMP</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Electronic documentation and data integrity</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Automation and control systems in manufacturing</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Maintenance and Hygiene:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Importance of equipment maintenance in GMP</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Cleanroom requirements and hygiene practices</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Preventive maintenance strategies for sustainable manufacturing</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong style="color: var(--tw-prose-bold); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: var(--tw-prose-bold);">Preventing and Controlling Contamination:</strong></p><ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Identifying sources of contamination</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Strategies for contamination prevention</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Rapid response and corrective actions</li></ul></li></ol><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

Elevate your expertise with our comprehensive Good Manufacturing Practice (GMP) Training Course. Master the essentials of GMP across cosmetics, food, and pharmaceutical industries. Dive into cutting-edge topics like IT applications, contamination control, and maintenance strategies. Join us to foster a culture of quality, compliance, and excellence in manufacturing. Transform your career with industry-relevant knowledge and practical insights. Enroll now for a future where your skills drive the standards of safety and quality.

21 Manufacturing courses in Liverpool

HACCP Level 2 RSPH - Onsite, we can come to your business!

By Kitchen Tonic Training Company and Food Safety Consultants

Leadership in operations management (In-House)

By The In House Training Company

FREC 3

By NR Medical Training

Value Stream Mapping Workshop

By Centre for Competitiveness

Finance in a Day!

By Maximum Performance

Finance in a Day!: In-House

By Maximum Performance

Finance for project managers and engineers (In-House)

By The In House Training Company

R&D project management (In-House)

By The In House Training Company

COSHH Awareness Training in Liverpool

By Training Course Solutions

NVQ DIPLOMA IN WOOD OCCUPATIONS (CONSTRUCTION) V2

By Oscar Onsite

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