NFSC Academy
Food Safety Training
Practical online courses for food safety and supplier quality professionals. Developed from real-world manufacturing experience.
Foundation
£39 / €49 per courseFood Safety Fundamentals
Introduction to food safety law, hazards, controls, personal responsibility.
Introduction to HACCP
The seven HACCP principles, why HACCP matters, basic application.
Food Hygiene Essentials
Hygiene requirements for food handlers, premises, equipment.
Personal Hygiene & Behaviour
Personal hygiene standards, illness reporting, behaviour in food areas.
Introduction to Food Labelling
Mandatory label information, allergen labelling, date marking.
Allergen Awareness
The 14 major allergens, cross-contact risks, communication.
Temperature Control & Cold Chain
Safe temperatures, monitoring, cold chain management.
Cleaning & Disinfection Essentials
Principles of cleaning and disinfection, chemical safety, verification.
Pest Control Awareness
Common pests, prevention, signs of activity, reporting.
Traceability & Recall Basics
Why traceability matters, one up one down, recall vs withdrawal.
Intermediate
£65 / €79 per courseHACCP in Practice
Developing, implementing and maintaining a full HACCP plan.
Allergen Management in Manufacturing
Full allergen management programme for manufacturers.
Internal Auditor Training
Planning, conducting and reporting internal audits.
Supplier Approval & Management
Supplier approval, risk assessment, ongoing monitoring.
TACCP Awareness
Threat assessment, intentional contamination, food defence controls.
VACCP Awareness
Vulnerability assessment, food fraud, economically motivated adulteration.
Microbiological Hazards
Key pathogens, growth conditions, control measures.
Chemical Hazard Management
Chemical hazards in food production, controls, monitoring.
Physical Contamination Control
Physical hazard sources, detection, prevention, foreign body investigation.
Labelling Compliance UK & EU
Full UK and EU labelling requirements, compliance checking.
Advanced
£79 / €99 per courseAdvanced HACCP Validation & Verification
HACCP validation studies, verification activities, reassessment.
BRCGS Issue 9 Awareness
Full BRCGS Global Standard Issue 9 clause by clause awareness.
FSSC 22000 v6 Awareness
FSSC 22000 Version 6 full standard awareness including additional requirements.
IFS Food v8 Awareness
IFS Food Version 8 full standard awareness.
Root Cause Analysis & CAPA
RCA techniques, 5 Why, fishbone, CAPA planning and effectiveness.
Food Safety Culture (Advanced)
Measuring, building and evidencing food safety culture.
Statistical Process Control
SPC principles, control charts, process capability for food manufacturers.
Shelf Life & Challenge Testing
Shelf life study design, challenge testing principles, microbiological criteria.
Advanced Allergen Risk Assessment
Full allergen risk assessment methodology, validation, verification.
Management
£79 / €99 per courseFood Safety Leadership & Culture
Leadership responsibilities, culture building, tone from the top.
Managing a Food Safety Management System
FSMS design, implementation, maintenance and improvement.
Crisis Management & Product Recall
Recall planning, decision making, stakeholder communication, post-crisis review.
Preparing for Third-Party Audits
Audit preparation, managing audit day, responding to findings.
Food Safety for Senior Leaders
Non-technical course covering legal duties, risk, culture, investment decisions.
Building a Supplier Quality Programme
Designing and running a supplier quality and approval programme.
Specialist
£65 / €79 per courseSustainability in Food Manufacturing
Sustainability frameworks, ESG, targets, reporting for food manufacturers.
Environmental Management & ISO 14001
ISO 14001 awareness, environmental aspects and impacts.
Carbon Footprint in Food Supply Chains
Scope 1, 2 and 3 emissions in food, measurement, reduction.
Ethical Trade & Social Compliance
SMETA, SEDEX, ethical trade requirements, supplier social audits.
Packaging Compliance & Sustainability
Packaging regulations, recyclability claims, extended producer responsibility.
Water Management in Food Production
Water as a food safety risk, usage monitoring, reduction strategies.
Food Waste Reduction
Food waste legislation, measurement, reduction hierarchy, reporting.
Plant-Based & Free-From Risks
Specific risks in plant-based and free-from manufacturing including allergen and cross-contact controls.
High Care & High Risk Environments
High care and high risk zone requirements, personnel flow, environmental monitoring.
Ready-to-Eat Food Safety
RTE specific hazards, Listeria control, shelf life, retailer requirements.