Training and Education

Food Safety Training and Education

With over 25 years in the food safety industry, our lead instructor, Anthony Raschke, has achieved global recognition for the quality of his training and education sessions.  He combines his extensive knowledge with a practical and interactive teaching style to provide staff with everything they need to progress to the next level of food safety leadership.

Our instructor-led courses can be delivered online or in person to meet the needs of your organisation.

Popular courses include:​

HACCP

Understand the principles of HACCP and how you can use them to develop a HACCP plan to identify, evaluate and control food safety hazards. Our experts guide you through the requirements of HACCP so you can implement a system that demonstrates your commitment to food safety and manages your risks effectively.

Choose from a number of different options”

Option A: 1-day HACCP Awareness Course. Ideal for teaching the basic principals of HACCP.

Option B: 2-Day Certified HACCP Workshop. Ideal for training HACCP team and HACCP Team Leaders

Option C: Half-day Certified HACCP Refresher. Ideal for keeping HACCP teams current on HACCP requirements

Option D: 1-day Advanced HACCP Workshop. Ideal for mastering your HACCP knowledge and learning the skills to get the most out of your HACCP plan.


Creating Thorough Inspectors and Auditors

A prerequisite for any food safety leader is to be able to proactively identify food safety gaps. Learn the techniques professional auditors & inspectors use.

This course defines the key differences between auditing and inspection and the characteristics of what makes a great inspector and auditor.  Become familiar with the components of an inspection and audit and learn the practical skills needed to conduct thorough and detailed inspections.

Choose from a number of different options: 

Option A: 2-hour virtual instructor led webinar.  Ideal for learning the basic skills with the opportunity to tailor the course and to ask questions and interact with the instructor.

Option B: 1-day instructor led training which includes half day of practical on-site activities.  Ideal for learning to apply inspection and audit skills.

Option C: 2-day instructor led workshop.  Not only does this option cover the basic application of inspection and audit skills it includes a full facilitated comprehensive inspection and audit and teaches you how to manage audit data. 


Creating a Positive Food Safety Culture

The development of a positive food safety culture is essential for effectively managing food safety.  In this course you will learn what defines culture and how to practically leverage each individual’s potential to positively impact food safety culture.

This course is divided into 4 modules:

Module 1: Introduction to Food Safety Culture.  Establishes what makes a food safety culture

Module 2: The role of Senior Management.  Defines the role of senior management and provides practical ways they can positively impact food safety culture.

Module 3: The role of Production and Engineering.  Defines the role of production and maintenance personnel and provides practical ways they can positively impact food safety culture

Module 4: The role of Quality.  Defines the role of Quality personnel and provides practical ways they can positively impact food safety culture

Each module is an hour long and you can select any combination. You can choose from virtual or live instructor led sessions.


Creating Engaging Food Safety Trainers

An engaging food safety trainer has a significant impact on culture and employee engagement.  In this course we show you how adults learn and getting them to remember. We also show you how to create terrific training sessions and the different kinds of training approaches.

Option A: 2-hour virtual instructor led webinar.  Ideal for learning the basic skills

Option B: Half-day instructor led training which includes practical on-site activities.  Ideal for learning to apply training skills.


Creating Effective Problem Solvers

An important skill for all food safety leaders is to be able to solve food safety problems.  In this course you will learn how to use the common root cause analysis tools and overcome some of the pitfalls.  Learn the leadership skills on how to help teams solve problems. 

Option A: 2-hour virtual instructor led webinar.  Ideal for learning the basic skills

Option B: Half-day instructor led training which includes practical on-site activities.  Ideal for learning to apply problem solving skills.

Tip: This module works well when combined with the “Creating Thorough Inspectors and Auditors” course 


Creating Highly Functional Teams

The role of a food safety leader is to lead teams, such Food Safety Committees, HACCP, TACCP and VACCP teams.  This course helps leaders understand the characteristics of a high performing team and how to get the most out of their teams.  Being an inspirational team leader is one of the key factors in creating a positive food safety culture.

Option A: 1-hour virtual instructor led webinar.  Ideal for learning the basic skills

Option B: Half-day instructor led training which includes practical on-site activities.  Ideal for learning to apply team building skills.


Creating Food Safety Leadership

A fundamental course to understand what it takes to be a food safety leader.  This course defines the difference between leadership and management.  Learn the characteristics of and the skills needed by a Food Safety Leader.

Option A: 2-hour virtual instructor led webinar.  Ideal for learning the basic skills

Option B: Half-day instructor led training which includes practical on-site activities.  Ideal for learning to apply leadership skills.


Economics of Food Safety

Good Food Safety Leaders understand the importance of balancing food safety and productivity with limited resources.  Learn how to improve food safety and optimize manufacturing operations through investing in prevention and verification.  Learn how to set key food safety performance indicators that measure the impact of investing in improvements and how those KPI’s are critical for creating a positive food safety culture.

Option A: 2-hour virtual instructor led webinar.  Ideal for learning the basic skills

Option B: Half-day instructor led training which includes practical on-site activities. Ideal for learning to apply skills.

Tip: This module works well when combined with the “Creating a Positive Food Safety Culture” module.

Ask us about our tailored packages