Company Training Courses

The 3 Ds of Change Management

Lean Six Sigma Projects involve implementing solutions which to a greater or lesser degree involve people. Resistance to Change is part of human nature with some people more accepting of the need for change and the continuous challenging of the status quo than others. So how do w...

The 7 most common problems when auditing HACCP

When attending a BRC conference in 2009 given by one of the leading certification bodies, I came across the following information that struck a chord with me as I believed it summarised in a nutshell the weaknesses in many a HACCP system. Lack of risk assessments: Most Food Busi...

Root Cause Analysis versus Corrective Action

As per BRC Global Food Safety Standard Revision 6, Corrective Action and Root Cause Analysis are viewed as two different things. Corrective Action is defined as ‘Action to eliminate the cause of a detected non-conformity deviation’ Root Cause is defined as ‘Und...

Advanced HACCP training

As the TESCO Food Manufacturing Standard, (TFMS), requires as an aspiration under section one, that food safety team leaders be trained in advanced HACCP, (FETAC level 6), the need for competency, and confidence in risk assessment, legislation, validation and verification has nev...

Happy Christmas!!!

Happy Christmas everyone!!! It’s getting very festive altogether here in the SQT office… …well, that is once we eventually found our tree! (without fail we’re always scratching our heads come December – we should take bets next year on who will remember...

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