Advanced Food Safety: Tackling current trends and challenges, live online tutor-led training course

Day 1 - 26th November, Day 2 - 28th November 2024


26-28 November 2024


Members - £799 + VAT
Non-members - £999 + VAT

Day 1 - 26th November, Day 2 - 28th November 2024



Benefits of attending

Food safety, food hygiene and the prevention of contamination throughout the food chain are of paramount importance both to the food manufacturer and the food consumer.  It is important that managers in food operations can demonstrate that they are updating their knowledge and that they can apply this knowledge in the workplace. This is to enable them to keep abreast of new and emerging issues and to be able to demonstrate this to auditors and clients. The course will provide Food Safety practitioners with practical solutions on how to remedy common problems and allows an opportunity to discuss Food Safety issues with industry experienced specialists.

The course is suitable for Food Safety managers who have the overall responsibility for food safety; Food Safety supervisors with the responsibility to deputise for their food safety manager; Auditors, consultants and trainers who want to keep abreast of new developments within the food industry.

It is a requirement that delegates must have previously attended a Level 4 (Advanced) Food Safety, Level 4 HACCP course or equivalent. 

The course will be delivered live online over the course of two days (0900 - 1700 hours), participants will be sent log in details for a Microsoft Teams session. Day 1 runs on 26th November and Day 2 on 28th November 2024.

Training Course content

This is a highly participative course using both exercises and case studies to reiterate and update delegates knowledge of food safety practices within the food industry and will include: -

  • Overview of current relevant legislation, recent and forthcoming changes.
  • Overview of recent food safety issues and trends across the industry.
  • Exploring the most common food safety challenges faced by food manufacturers.
  • Recap on allergen management and best practice.
  • Recap on microbiological hazard management, food poisoning and food-borne illness
  • Steps to take to embed food safety culture into HACCP-based systems.
  • Understanding Food Defence and Food Fraud.
  • Update on the importance of good hygienic practices.
  • Overview of new and emerging hazards

Learning Outcomes

At the end of the course delegates will be able to: 

  • Apply new legislation, codes of practices and industry guidelines
  • Develop, apply and verify good food safety practices
  • Develop and implement food safety management policies
  • Explain the difference between leadership and management and describe the impact of these differences in the management of food safety
  • Contributes towards delegates continuing professional development

This course can be customised and is available in house - please contact for more information.

Event Director - Rhys Milne

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

Useful training links


Contact an expert