Food Hygiene
Food Hygiene (Basic, Intermediate, Advanced)
The Pennington report recommends that all food handlers should have undertaken at least basic food hygiene and all supervisory staff should be trained to at least intermediate or advanced level. These courses are designed to meet these criteria.
For further details contact Wendy Kelly on 028 90 329 269 or email

Health & Safety
The basic level course enables all staff to operate in accordance with Health & Safety regulations. The next step for successful candidates is progression to the intermediate level course or Level 2 Risk Assessment.
For further details contact Wendy Kelly on 028 90 329 269 or email


Hazard Analysis Critical Control Points
This course addresses the need for hazard awareness training. It is designed as a general introduction for staff at all operational levels. The course can be tailor made by using the company HACCP document as the referral material. Successful candidates can continue to the certificate course.
For further details contact Wendy Kelly on 028 90 329 269 or email


ILM - Introductory Certificate in 1st Line Management
This programme is intended for potential or newly appointed supervisors (team leaders), and is designed to develop the supervisory skills vital to the day to day activities of an organisation.
For further details contact Wendy Kelly on 028 90 329 269 or email

Animal & Poultry Welfare
This programme, delivered by the University of Bristol, provides training for company staff responsible for welfare. The course provides a mixture of background science, current legislative practice and practical detail. Emphasis is given to the links between good welfare and good meat quality combined with information on new and impending legislation.
Successful completion results in a University of Bristol - AWT Training Certificate endorsed by the Meat Training Council.
For further details contact Wendy Kelly on 028 90 329 269 or email