Investment in high quality relevant training for a food and drinks manufacturer is invaluable to increase, modify and develop the necessary knowledge, skills and attitude which will help to deliver an effective and efficient performance, and ensure that quality and safe products are delivered and to help protect their brand and reputation.
Kersia’s training portfolio is constantly reviewed and developed to ensure we best meet our customer requirements and cover topical issues, in line with retailer requirements and the BRC Global Standard. We provide a number of training options to enhance the theoretical and practical knowledge of a food and drink manufacturers workforce, with experts on hand to deliver and evolve that knowledge base. We have been delighted to have been awarded the prestigious SOFHT accolade for ‘Best Training Company’ of the year in 2015, 2016 and 2019.
Our focus is to supply a range of courses that benefit, primarily, the roles of hygiene and technical teams directly involved in the operation, monitoring, control and management of hygiene on their sites. The courses are classed as Level 2, 3 and 4, reflecting broad equivalency to the City and Guilds structure where Level 2 is aimed at Operatives, Level 3 is aimed at Supervisors and Level 4 is aimed at Managers within the business. The training provided, where appropriate, is HABC (Highfield Awarding Body for Compliance) accredited.
In-person learning allows the delegate to interact with other learners and instructors in a physical setting. This provides opportunities to learn firsthand through seeing and acting. Face-to-face interaction can be a major benefit for greater clarity and understanding particularly for high technical content training courses.
We are pleased to offer alternative options for training delivery, via our Virtual Training platform utilising Microsoft Teams®. This has enabled our training to continue during the difficult times of the recent pandemic with the excellent feedback from food and beverage manufacturing businesses and maintaining that interaction with other learners via group working activities.
