In order to help reduce the risks of foodborne illness from contaminated spices, as well the incidence of adulteration, which has become a family common issues with spices, it is crucial to have a solid food safety plan in place, including training.

Below are the set courses we have available to support the Spice Industry. Have a look through them and get in touch with us to arrange your training.

Remember, even if your required course isn't listed below, we can create or customise food safety training courses to suit your needs.


BRCGS - Meeting the requirements (Issue 9)

BRCGS Food Safety Transition from Issue 8 to Issue 9

FSSC 22000 (version 5)

FSSC 22000 Awareness Training for the Food Safety Team and Support Staff

FSSC 22000 Refresher

HACCP - A Practical Approach

ISO 22000  - Transition from 2005 to 2018

ISO 9001-2015 Quality Management Systems

ISO14000:2015 – Environmental Management Systems

ISO22000:2018: Understanding the Requirements

ISO-TS 22002-1.2009 Meeting the Requirements

PAS 96:2017 – Defending Food & Drink

Prerequisite Programmes (PRP)


Basic Food Safety Principles

Cleaning & Disinfection for Floor Workers

Food Safety Refresher

FSSC 22000 Awareness for Floor Workers

Global G.A.P. - An Introduction to the Requirements

HACCP Awareness - An Introduction to HACCP

Hand Hygiene and Hand Washing Techniques

Introduction to Food Safety for the Maintenance Staff

Introduction to Hygiene for Food Handlers & Food Safety Awareness

Introduction to Hygiene Including Listeria Awareness

ISO 14001:2015 Awareness

Vegan Awareness


HACCP for Supervisors

Hygiene for Supervisors

ISO 22000 Awareness for the Supervisor

Food Safety for Supervisors 


Food Safety for Managers

FSSC 22000 for Managers

HACCP for Managers

Hygiene for Managers

ISO 22000 for Managers


Allergen Management

Aseptic Sampling

Cleaning and Disinfection - Theory and Practice

Crisis Management & Food Defence

Food Safety Culture

Food Safety Risk Assessment

Food Technology for the Non-Food Technologist

Foreign Bodies - Reducing the Risks

HACCP Refresher

Internal Auditing – Criteria & Procedures

Introduction to Food Fraud

Introduction to Sensory Evaluation Requirements

Microbiology for Non-Microbiologists

Overview of R.638

Principles of Root Cause Analysis

SQA Supplier Quality Assurance and Supplier Audit

Traceability - Understanding the Requirements

Understanding Labelling Requirements

VACCP and TACCP – Overview of Vulnerabilities and Threats

Validation and Verification for Food Safety Management Systems