Every course here is built from the experience of leading quality and food safety in real food plants, turned into practical lessons you can use the next day.
Practical, not theory only. Every lesson ends with something you can do in your plant the next day.
Describe your product, find the real hazards, set CCPs you can measure, and keep the plan alive — a working HACCP plan for a small food business. Food safety runs from farm to fork — this course covers the link you control: everything under your roof, from goods-in to dispatch.
View courseStandard operating procedures (SOPs) that survive the night shift, the everyday GMP (Good Manufacturing Practices) rules that hold everything up, and records that prove control without eating your day. Food safety runs from farm to fork — procedures are how every link of that chain holds its standard.
View courseWhat GFSI recognition means, what changed in SQF Edition 10 and FSSC 22000 v7, and the road from gap analysis to audit day. Food safety runs from farm to fork — certification is how every link of that chain proves itself to buyers anywhere in the world.
View courseCulture is behaviour, not posters. Assess it honestly, set objectives a five-person team can run, and hold the standard kindly. Food safety runs from farm to fork — culture is what makes every link hold on the busy days, not just on audit days.
View courseThe concepts course: how food makes people ill — germs, hands and personal hygiene, cross-contamination, cleaning that works, and the cold chain — in plain words. Food safety runs from farm to fork; this course explains the ideas behind every link. New to food safety? Start here — then go on to Food Handler Essentials for hands-on practice.
View courseThe allergens and why traces matter, cross-contact control, labels that tell the truth, and serving the allergic customer. Food safety runs from farm to fork — allergens travel the whole chain, from the ingredients that arrive to the plate that is served.
View courseApprove suppliers by risk, keep traceability with no gaps, run a mock recall that tells the truth, and stay calm and legal under FSMA 204. Food safety runs from farm to fork — this course covers the chain itself: the handovers between links, where traceability is won or lost.
View courseRun your food business the Lean way: find the 8 wastes, set shelves and workplaces that sell with 5S, never run out of best-sellers, attract and keep more customers, and run the business on nine numbers. The worked examples come from a small retail store — our classroom — and every module translates the idea for cafés, bakeries, small plants, farm shops and distributors. Practical, self-paced, and built for any small food business.
View courseThe hands-on practice course for food workers: clean hands, staying away when sick, keeping foods apart, the Danger Zone, safe cooking temperatures, real cleaning, allergens and honest labelling - in the plainest language, with real workplaces and real numbers. Food safety runs from farm to fork; this course covers the everyday handling links. Already know the basics? Go straight in — if the concepts are new, start with Food Safety & Hygiene Basics first.
View courseFor the person in charge of food safety on every shift: your legal duties, HACCP on the floor, monitoring and records that survive an audit, training and correcting staff, the allergen system, and handling incidents, complaints and inspectors with confidence. Food safety runs from farm to fork — the supervisor is the person who keeps their link of that chain safe on every shift.
View courseEvery course is self-paced — learn at your own pace, stop and resume anytime. Your progress is saved, so you can always pick up where you left off.
More courses are on the way, including advanced-level courses. Tell us what training you need — your requests decide what gets built next.