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Food Safety

12 · Programme Levels Available: Beginner · Intermediate · Expert

Food Safety

Protect consumers, your brand and your licence to operate.

How every programme works

  1. 01

    Analyse

    Find what each role really needs.

  2. 02

    Design

    Built around your sector and level.

  3. 03

    Deliver

    Led by practising experts.

  4. 04

    Assess

    Confirm what was learned.

  5. 05

    Measure

    Prove the change on the job.

Overview

Food safety failures can harm consumers, trigger recalls and destroy a brand’s reputation overnight. Food safety is one of ConsulRain’s core strengths, built on hands-on experience implementing HACCP and food safety management systems in food manufacturing and catering operations.

Our programmes follow the structure of internationally recognised standards and schemes, including HACCP, ISO 22000 and FSSC 22000. They are led by practising specialists who show participants how to turn requirements into everyday routines on the production floor and in the kitchen, from hygiene basics for food handlers to lead-auditor level for food safety professionals.

Why it matters for your organisation

  • Safer products and protected consumers
  • Readiness for certification, customer audits and official inspections
  • Fewer complaints, rejections and recalls
  • A strong food safety culture at every level

Key topics

  • Food safety hazards: biological, chemical, physical and allergens
  • Personal hygiene, cleaning and sanitation
  • Prerequisite programmes and pest control
  • The seven HACCP principles and HACCP plan development
  • ISO 22000 and FSSC 22000 requirements
  • Traceability, recall and incident management
  • Internal and supplier food safety audits
  • Food safety culture, food defence and food fraud

Learning outcomes

By the end of the programme, participants will be able to:

  • 01.Identify food safety hazards and the controls that prevent them
  • 02.Develop, implement and verify a HACCP plan
  • 03.Explain the requirements of ISO 22000 and FSSC 22000
  • 04.Plan and conduct internal and supplier food safety audits

Who should attend

Food manufacturers, caterers, restaurants, hotels, hospital and institutional kitchens, and feed and ingredient producers; especially QA teams, supervisors and food handlers.

Ready to develop your team? Contact us