No HACCP Training - No BRC Accreditation
If the Technical Manager did not achieve a HACCP qualification, the Company would fail its audit. The Company's business depended on BRC accreditation because customers expected it.
The Manager achieved the best grade at "Level 3 HACCP for Food Manufacturing". We worked one-to-one with the Manager for six weeks, starting with two days of face-to-face training. As she wrote her assignment, the Manager received close support by e-mail and telephone.
The Manager experienced trouble in understanding HACCP. Our method of working suited the Manager's learning style because she preferred to learn either in a small group, or on a one-to-one basis. The Manager believed that our tutoring style greatly increased her understanding of HACCP. The tuition gave the Manager the confidence to write HACCP plans for new products. She also found it much easier to work with auditors on an equal footing.