Protect Your Brand: Train Your Team in Food Handling & Safety

Turn HACCP from Paperwork into PracticeMost food businesses have HACCP documented. Few have it truly working. When HACCP is treated as just a requirement for inspectors, teams get confused, hazard control becomes inconsistent, and audits feel stressful. That ends here.HACCP Level 2 helps your team understand, apply, and own food safety every day. With practical, hands-on training, your staff will learn to: Control hazards consistently across real operations. Apply food safety measures with confidence, not guesswork. Build HACCP plans that reflect actual processes. Identify and manage risks before they become incidents. Approach audits and inspections with clarity and calm. Who is this for?Food safety and QA professionals, restaurant and catering managers, production teams, and food business owners who want HACCP to be more than paperwork.When HACCP works at every level, Compliance becomes routine. Audits become manageable. Food safety decisions improve daily.Enroll now to build practical HACCP competence.

Operational Compliance: Building a Risk-Proof Food Business

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Wednesday, Apr. 1st (10AM-4PM)

Thursday, May. 7th (10AM-4PM)

Thursday, Jun. 11th (10AM- 4PM)

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Physical Class

Virtual Class

Are you experiencing any of these challenges in your food business?• Your products pass sometimes and fail other times, with no clear explanation• Audits feel stressful because documentation, records, or processes are not fully in order• Quality issues are caught late, leading to rework, waste, or customer complaints• Regulatory expectations are increasing, yet your systems have not evolved with them• You want to scale production or enter new markets, but quality consistency is a concern• Quality control feels like a cost centre instead of a driver of efficiency and profitabilityIf any of these sound familiar, this Food Quality Management Systems training is designed for you.This programme supports food business owners and senior team members who need clear, practical systems that work on the production floor, not just in manuals.Participants learn how to:<ul><li>Build and strengthen Food Quality Management Systems that reduce errors and rework</li><li>Move beyond basic HACCP to risk-based decision-making that prevents failures before they occur</li><li>Prepare confidently for inspections, audits, and supplier verification</li><li>Use data and process controls to improve product consistency and reduce losses</li><li>Identify root causes quickly and apply corrective actions that actually hold</li><li>Integrate quality into production, warehousing, and supply chain operations</li><li>Position quality control as a tool for cost reduction, efficiency, and growth</li></ul>This training is ideal for food businesses that are growing, restructuring, exporting, or tightening compliance, and for leaders who want quality systems that support scale, profitability, and long-term credibility.If your goal is fewer surprises, stronger compliance, and better control over quality outcomes, this course helps you make that shift, quickly and decisively.NB: This training is delivered over 2 daysEnroll now to strengthen quality control across your operations.

Food Quality Systems That Reduce Rework, Waste & Customer Complaints

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Mar. 24th & 25th (10AM - 4PM)

Apr. 14th & 15th (10am- 4pm)

May. 13th & 14th (10am- 4pm)

Jun. 3rd & 4th (10am- 4pm)

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<h4>One food safety mistake can shut down your business.</h4>Not because you don’t care.Not because your team is careless.But because most food businesses operate with inconsistent food safety judgment on the floor.Ask yourself:<ul><li>If an inspector walked in today, would every staff member know what to do and why?</li><li>Could your team explain how contamination happens, or are they just following instructions?</li><li>If a food poisoning complaint came in, would you know exactly where the failure occurred?</li></ul>This Level 2 Food Safety training exists for that exact moment.It equips food handlers, supervisors, and food business owners with practical food safety thinking, not memorised rules.After this training, teams can:<ul><li>Spot food safety risks before they escalate</li><li>Handle food, equipment, and premises in ways that actually prevent contamination</li><li>Clean and disinfect correctly</li><li>Reduce pest risks through daily operational controls</li><li>Understand HACCP as a working tool, not a theory</li><li>Operate with confidence during inspections and enforcement visits</li></ul>This course is designed for businesses that want control, consistency, and protection, not last-minute compliance fixes.If you are responsible for people’s health, your brand’s credibility, and your licence to operate, this is the level of food safety competence your operation requires.Sign up to equip your team with practical food safety competence.

Food Safety Systems that Unlock New Markets and Partnerships

Thursday, Apr. 2nd (10AM - 4PM)

Tuesday, May 12th (10AM - 4PM)

Tuesday, Jun. 16th (10am- 4pm)

This Course is for You If… You’re an experienced food safety leader, QA/QC professional, or business owner tired of panic audits, gaps in your HACCP plan, and reactive firefighting. HACCP Level 3 goes beyond compliance and checklists.Learn to: <ul><li>Identify hazards before they become incidents </li><li>Verify systems and critical limits </li><li>Handle audits and inspections smoothly </li></ul>Seats are limited. Pay Now to secure your seat.

Mastering HACCP: How to Design, Implement & Defend Your Food Safety System During Audits

Apr. 7th & 8th (10AM-4PM)

May. 5th & 6th (10AM-4PM)

Jun. 9th & 10th (10am- 4pm)

Food waste is already costing your organisation money, whether you track it or not.Every discarded ingredient, expired product, overproduced batch, or rejected delivery is lost margin.Most organisations sense this loss. Very few can measure it, explain it, or stop it.Ask yourself:<ul><li>Do you know where food loss happens most across your operations?</li><li>Can you put a real number on how much waste is costing you each month?</li><li>Are waste decisions driven by data or assumptions?</li><li>Do sustainability targets exist without a clear execution plan?</li></ul>Food Loss &amp; Waste Reduction Strategies II is designed for that reality.This advanced programme supports professionals and organisations that want to move beyond awareness into measurable savings and operational change.Participants learn how to:<ul><li>Analyse food loss and waste using systems thinking and real operational data</li><li>Measure, track, and interpret FLW across hospitality, retail, manufacturing, and supply chains</li><li>Identify cost-saving opportunities hidden inside waste streams</li><li>Design targeted reduction strategies that actually work in day-to-day operations</li><li>Conduct food waste audits and turn findings into decisions</li><li>Use digital tools to monitor waste in real time</li><li>Link waste reduction directly to profitability and performance</li><li>Develop a clear, actionable FLW reduction strategy tailored to their organisation</li></ul>This course is suited for quality and operations professionals, food businesses, supply chain teams, sustainability leaders, regulators, and agribusiness stakeholders who are responsible for efficiency, cost control, and environmental performance.If food waste shows up on your sustainability reports, operational reviews, or profit margins, but not yet in your decision-making systems, this training helps you change that.Enroll to gain control over food loss &amp; waste across your value chain.

Stop Waste, Save Money: Food Loss Reduction Strategies That Work

Wednesday, Mar. 18th (10AM - 4PM)

FoodPloy is a workforce and training platform equipping food professionals and businesses with practical training that strengthens food safety, quality management systems, and operational excellence.

Food Health System Advisory Limited

The FoodPloy