Explore professional programmes in food safety, quality, safety and project management.
Priority for India
The source Highfield Level 2 Manufacturing title should be discussed around the products and production activities that participants support.
Get programme detailsThe source Highfield Level 2 Catering award concerns food safety in a food-service context.
Get programme detailsThe Highfield Level 1 International food-safety title is a starting point for introductory awareness.
Get programme detailsBRCGS Storage and Distribution learning should reflect the products, facilities and transport interfaces in scope.
Get programme detailsThe source BRCGS Packaging Materials title names Issue 6.
Get programme detailsHARPC is used to describe hazard analysis and risk-based preventive controls.
Get programme detailsHARA combines hazard-analysis and risk-assessment language; its practical meaning depends on the product, process and standard in the request.
Get programme detailsHACCP provides a systematic approach to identifying and controlling significant food safety hazards.
Get programme detailsVACCP is commonly used to describe vulnerability assessment and controls related to food fraud.
Get programme detailsRoot-cause analysis examines why a problem occurred.
Get programme detailsWithin the BRCGS professional category, risk assessment should be scoped around a food, packaging or operational decision.
Get programme detailsProduct safety culture and environmental monitoring address connected but different questions: how people make safety decisions and what evidence…
Get programme details