Description

Learner Profile:

Designed for supervisors, team leaders and trainee managers in production and quality roles within the food and beverage industry. Through participation in this programme, learners will enhance their technical skills and understanding of the food and beverage industry, providing trainees with an upskilling pathway to accelerate their career progression. Participants will acquire knowledge in areas such as food safety and risk management, HACCP, VACCP, TACCP, BRCGS, SOPs and systems/procedures documentation. Learner will also be introduced to the continuous improvement concepts of lean thinking, DMAIC and food sustainability.

What you will get:

• Describe the legal framework and international best practice for a food safety management system incorporating HACCP, VACCP and TACCP.
• Demonstrate the requirements and audit protocols for BRCGS food safety.
• State the leading microbiological, physical, chemical food safety risks and the required management practices, and outline the importance of allergens to food processors and consumers.
• Demonstrate the required skills to ensure documentation is compliant and consistently presented in a logical manner in line with version control.
• Describe the principles of lean thinking, root cause analysis and the application of the root cause analysis concept to identify causes of error and recommend solutions.
• Discuss the food sustainability landscape and the Green Agenda.
• Appreciate the different leadership styles and discuss team management through KPIs.