We provide internal auditor training from a qualified ISO 9001:2015 lead auditor with significant experience leading audits in ISO 9001;2015, BRCGS issue 4 and BRC Food standards Issue 9. We also consult in this area to help you get your certification and ensure compliance.

Lean Sustainability & Innovation

Do you want to implement sustainable methods in your business? We can improve your lean sustainability with cost effective and feasible methods.
We can help you develop new products that benefit you and the environment. 

Leadership and People management

Improve your leadership, communication and stress management skills with personalised one to one training sessions. Understand how to communicate messages to ensure your organisation takes action and change onboard. Learn how to manage people effectively without stressing you out and taking up all your time. We help ypu become a more sustainable leader to ensure longevity and reliability.

Management training

We train managers how to manage effectively, how to measure performance and ensure company KPI's are met

Mindset and Motivation at work

For all levels how to maintain a healthy work life balance. How to maintain focus, hit targets and leave work at work. This leads to better performance at work.


The Food Safety courses covers the importance of food hygiene standards and shows how poor standards can impact a food business and human health. The causes and symptoms of food poisoning are discussed and the difference between food poisoning and food allergies. Contamination is explained including temperature control, food delivery and stock rotation. The course explain the importance of maintaining clean premises, equipment and work areas and good personal hygiene standards.

Food Safety Course Objectives:

  • To highlight the importance of food safety standards and hygiene practices when working with food.
  • To detail an organisation’s and food handler’s responsibilities in relation to food safety and hygiene
  • To demonstrate the personal hygiene standards required of people who work in the food industry.
  • To describe cleaning procedures and pest control.


This course is mapped to Level 2 on the FSAI Training Framework and must be completed by all food handlers every 5 years.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace.


  • Is a legal requirement for all food handlers including waiting staff and kitchen staff
  • This course is suitable for anyone working with food
  • Anyone wishing to improve their employment prospects in the food industry


  • Food Safety
  • Microbiological Hazards
  • Food Contamination
  • HACCP from Delivery to Storage
  • HACCP from Food Preparation to Service
  • Personal Hygiene
  • Pest Control
  • Cleaning and Disinfection
  • Food Safety Law and Enforcement
  • Allergens


  • There are no minimum entry requirements for this course, as it is a combined Level 1 and Level 2 course.