In-depth Training Programs
Expert Training Programs to Drive Excellence and Growth
ESPL offers comprehensive training programs to help individuals and organizations enhance their skills. Our expert-led courses focus on improving performance and productivity. We provide tailored training solutions across various industries. Learn from experienced professionals and gain practical knowledge. Empower your team with the skills needed for success and growth.
Accredited Training for Compliance and Career Excellence
Advance your skills with our accredited training programs designed for food and product safety professionals. Covering topics like BRC Global Standards, HACCP, PCQI, and Environmental Monitoring, our courses ensure you stay compliant with global regulations. Learn to perform hazard analysis, risk assessments, and effective audits to safeguard your processes. Master tools for validation, verification, and root cause analysis to enhance safety measures. Build a strong food safety culture within your organization with practical, industry-relevant training. Elevate your expertise and career with our comprehensive learning solutions.
Industry-Recognized Accredited Training for Professional Growth
ESPL offers Accredited Training programs to help professionals gain industry-recognized certifications. Our expert-led courses enhance your skills and ensure compliance with industry standards. Catering to all levels, from beginners to advanced professionals, our courses focus on practical knowledge and real-world applications. Join our programs to advance your expertise and stay ahead in your industry.
BRC Global Standard for Food Safety Issue 9 – Sites Training
Aimed At:
- Consultants
- Technical Managers and personnel
- Quality Managers and Personnel
- Auditors
- Importers and Exporters of Food Products
- Foodservices Staff
- Operations Managers
- Internal Audit Personnel
At The End of The Course Participants will be Able to:
- Explain what is required to comply with the requirements of the Standard
- Describe the scope of companies and products covered by the Standard
- Describe what to expect from your BRCGS audit
- Prepare for an audit to the Standard
- Apply resource tools available for compliance and support from BRCGS
Duration: 2-Days
Mode: Virtual, Class Room
Global Standard for Packaging Materials Issue 7: Auditor Training
Aimed At:
- Consultants
- Auditors
- Internal Audit Personnel
- Current BRCGS Auditors
- Those interested in becoming a BRCGS Auditor
- Certification Body Scheme Managers
- BRCGS Professionals
Duration: 3-Days
Mode: Virtual, Class Room
Standard: Packaging Materials
Global Standard for Packaging Materials Issue 6 to 7 Conversion for Auditors
Aimed At:
- Consultants
- Auditors
- Internal Audit Personnel
- Current BRCGS Auditors
- Those interested in becoming a BRCGS Auditor
- ISO 9001/GMP Auditors
- BRCGS Professionals
Duration: 2-Days
Mode: Virtual, Class Room
Global Standard for Packaging Materials Issue 6 to 7 Conversion for Sites
Aimed At:
- Retailers
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
- Food services Staff
- Manufacturers
- Internal Audit Personnel
- HACCP Team Members
- BRCGS Professionals
Duration: 1-Days
Mode: Virtual, Class Room
Standard: Packaging Materials
Global Standard for Packaging Materials Issue 7: Site Training
Aimed At:
- Retailers
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
- Importers and Exporters of Food Products
- Foodservices Staff
- Operations Managers
- Internal Audit Personnel
- HACCP Team Members
- BRCGS Professionals
Duration: 2-Days
Mode: Virtual, Class Room
Standard: Packaging Materials
Product Safety Management – Environmental Monitoring
Aimed At:
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
- Auditors
At The End of The Course Participants will be Able to:
- Understand Issue 8 requirements and key components of an environmental monitoring programme, including risk assessment, sampling location, target organisms, test methods, sample frequency, establishing control limits, appropriate corrective action, validation/verification of the programme
- Describe appropriate target organisms and identify suitable sampling locations
- Explain different sampling methods
- Explain appropriate corrective action for environmental monitoring failures
- Develop an environmental monitoring programme based on Issue 8 requirements and industry best practices
Duration: 1-Days
Mode: Virtual, Class Room
Standard: Product Safety Management
Product Safety Management – HARPC
Aimed At:
- Technical Managers and Personnel
- Quality Managers and Personnel
- Corporate Staff Overseeing HARPC Systems
- HACCP Team Members
- Staff involved with HACCP/Food Safety Plans
At The End of The Course Participants will be Able to:
- Understand how the BRCGS Standard for Food Safety aligns with FSMA’s Preventive Controls rule
- Be able to explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan
- Have learned how to adapt a BRCGS Standards food safety management system (FSMS) to meet Preventive Controls regulation
- Be able to review common non-conformities related to HACCP and HARPC found in BRCGS Standards audits
- Be able to review risk analysis principles
Duration: 2-Days
Mode: Virtual, Class Room
Product Safety Management – Hazard Analysis and Critical Control Point (HACCP)
Aimed At:
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
- Food service Staff
- Operations Managers
- HACCP Team Members
- Food Laboratory Managers and Personnel
- Staff involved with HACCP/Food Safety Plans
At The End of The Course Participants will be Able to:
- Be able to explain the benefits of HACCP and the BRCGS requirements in relation to HACCP
- Be able to describe Codex Alimentarius principles of HACCP
- Be able to describe the reasons HACCP may fail, and the most common BRCGS non-conformities related to HACCP
- Be able to explain the importance of management commitment and prerequisite programmes
- Be able to complete the preparatory stages for developing the HACCP plan
- Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities
Duration: 2-Days
Mode: Virtual, Class Room
Product Safety Management – Hazard and Risk Analysis (HARA)
Aimed At:
- Technical Managers and Personnel
- Quality Managers and Personnel
- Auditors
- BRCGS Professionals
At The End of The Course Participants will be Able to:
- Discuss the principles of Hazard Analysis and Risk Assessment (HARA)
- Explain the key stages in the development of a HARA plan
- Describe the role of Prerequisite programmes (PRPs)
- Verify and validate the critical control points
- Explain the benefits of a structured HARA plan
Duration: 2-Days
Mode: Virtual, Class Room
Product Safety Management – Internal Auditor
Aimed At:
- Technical Managers and Personnel
- Quality Managers and Personnel
- Operations Managers
- Internal Audit Personnel
At The End of The Course Participants will be Able to:
- Understand the roles and responsibilities of auditors
- Be able to plan and conduct an internal audit
- Know how to write concise, accurate and factual audit reports
- Be able to undertake audit follow-up activities
Duration: 2-Days
Mode: Virtual, Class Room
Standard: Product Safety Management
Product Safety Management – Risk Assessment
Aimed At:
- Retailers
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
- Manufacturers
At The End of The Course Participants will be Able to:
- Understand risk assessment terminology
- Be able to choose and use different risk assessment models for processes onsite
- Understand what BRCGS expects from a thorough risk assessment
Duration: 1-Days
Mode: Virtual
Standard: Product Safety Management
Product Safety Management – Root Cause Analaysis
Aimed At:
- Retailers
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
- Auditors
- Manufacturers
At The End of The Course Participants will be Able to:
- Be able to define root cause analysis
- Understand the difference between symptoms and root cause analysis (RCA)
- Understand the role and importance of RCA in compliance with the BRCGS Standards
- Have explored some common methods for undertaking RCA
- Be able to perform RCA and document it effectively
Duration: 1-Days
Mode: Virtual, Class Room
Product Safety Management – Validation and Verification
Aimed At:
- Retailers
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
- Auditors
At The End of The Course Participants will be Able to:
- Be able to define and understand the terms validation and verification
- Understand the level of detail required for each process
- Be able to use validation and verification in practice
- Appreciate how validation and verification relate to conformance to the BRCGS Standards
Duration: 1-Days
Mode: Virtual, Class Room
Standard: Product Safety Management
Product Safety Management- Vulnerability Assessment for Food Fraud
Aimed At:
- Technical Managers and Personnel
- Quality Managers and Personnel
- Operations Managers
- BRCGS Professionals
Duration: 1-Days
Mode: Virtual, Class Room
Standard: Product Safety Management
Product Safety Management – Food Safety Culture
Aimed At:
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
- Auditors
- Operations Managers
- Human Resources Personnel
- BRCGS Professionals
- Senior Leadership Teams
- Anyone involved in Implementation or Management of Product Safety Culture
At The End of The Course Participants will be Able to:
- Describe the concept of Product Safety Culture and why a positive culture is important to ensuring product safety and integrity
- Identify what the standards require, and the function of Product Safety Culture Plan within a QMS
- Recognize the link between behaviour, Product Safety Culture and how it underpins product safety assurance
- Discuss how to measure an organisation’s Product Safety Culture through the use of tools and techniques
- Develop a sustainable Product Safety Culture action plan and how to engage staff to support it
Duration: 1-Days
Mode: Virtual, Class Room
Standard: Product Safety Management
Preventive Controls Qualified Individual(PCQI) Training Course
Aimed At:
- Retailers
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
- Auditors
- Importers and Exporters of Food Products
- Operations Managers
- Current BRCGS Auditors
- Those Interested in Becoming a BRCGS Auditor
At The End of The Course Participants will be Able to:
- Explain the steps to managing an audit programme
- Describe auditing fundamentals and techniques
- Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
- Describe the scope of companies and products covered by the Standard
- Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
- Utilise and explain resource tools available for compliance and beneficial support from BRCGS
Duration: 5-Days
Mode: Virtual, Class Room
Customized Training for Your Needs – Connect with Us Now
Connect with ESPL to discover specialized training programs designed for the FMCG sector. Our expert-led courses in sustainability, quality management, and technical skills ensure your team stays ahead with the latest industry standards. Fill out the form to learn more and elevate your business today.