Events

BRCGS VULNERABILITY ASSESSMENT | 29 September 2025

The BRCGS Vulnerability Assessment Training is an online program designed for food industry professionals focusing on food fraud prevention and supply chain integrity. This course provides a clear understanding of vulnerability assessment requirements under BRCGS standards, including methods to identify, evaluate, and control potential risks of food fraud. Participants will learn how to develop effective mitigation strategies, strengthen supplier approval programs, and maintain compliance with global food safety regulations. Completing this training equips professionals to safeguard product authenticity, protect brand reputation, and contribute to a resilient food safety management system.

HIGHFIELD HACCP LEVEL 4 | 24 September 2025

The Highfield HACCP Level 4 Training is an advanced program designed for food industry professionals responsible for developing, implementing, and managing food safety systems. This course provides an in-depth understanding of Hazard Analysis and Critical Control Points (HACCP) principles, risk assessment, and food safety management strategies. Participants will learn how to design robust HACCP plans, evaluate existing systems, and ensure compliance with international standards. Completing this qualification enhances career opportunities, equips professionals to handle senior food safety roles, and contributes to building a strong culture of safety and quality within food manufacturing and processing environments.

FoSTaC Advance catering general & Covid | 24 September 2025

The FoSTaC Advance Catering General & COVID Training is designed for food business operators and professionals in the catering sector who aim to strengthen their knowledge of food safety practices. This program provides in-depth understanding of food hygiene, safe handling, and regulatory compliance under FSSAI guidelines. Special focus is given to COVID-19 protocols, ensuring participants are prepared to maintain the highest safety standards in changing environments. By completing this course, participants enhance their competency, meet mandatory compliance requirements, and contribute to building a strong culture of food safety in the catering industry.

HIGHFIELD HACCP LEVEL 3 | 23 September 2025

The Highfield HACCP Level 3 Training is designed for supervisors and food industry professionals who are responsible for implementing and monitoring food safety systems. This program provides a strong foundation in Hazard Analysis and Critical Control Points (HACCP), covering hazard identification, risk assessment, control measures, and documentation. Participants will learn how to apply HACCP principles effectively in day-to-day operations to ensure compliance with food safety regulations. Completing this qualification enhances supervisory skills, strengthens career growth, and supports the development of safe practices within food manufacturing, catering, and processing environments.

IOSH MANAGING SAFELY version 5.0 | 22 September 2025

The IOSH Managing Safely Version 5.0 Training on is designed for managers, supervisors, and team leaders across industries who are responsible for workplace health and safety. This program provides a practical understanding of identifying hazards, assessing risks, and implementing effective safety measures. Participants will learn how to investigate incidents, measure performance, and apply safety responsibilities in their daily roles. Completing this course enhances leadership skills, promotes a safer working environment, and ensures compliance with international safety standards, making it an essential qualification for professionals aiming to strengthen workplace health and safety practices.

FoSTaC Advance manufacturing general & Covid | 17 September 2025

The FoSTaC Advance Manufacturing General & COVID Training on is developed for food industry professionals working in manufacturing units who need to strengthen their knowledge of food safety and regulatory compliance. The program covers advanced hygiene practices, food safety management systems, hazard prevention, and FSSAI requirements, along with updated COVID-19 safety protocols relevant to the food manufacturing environment. By completing this training, participants gain the skills required to implement safe processes, reduce risks, and ensure compliance with national standards while building a strong culture of food safety in the manufacturing sector.

Highfield Level 2 Award in Legionella Awareness (Hot & Cold water system) | 16 September 2025

The Highfield Level 2 Award in Legionella Awareness (Hot & Cold Water System) is designed for individuals responsible for maintaining, managing, or supervising water systems. This training provides essential knowledge of Legionella bacteria, the risks associated with hot and cold water systems, and the measures required to prevent contamination. Participants will learn about legal responsibilities, risk assessment, control methods, and safe system management. Completing this program enhances workplace safety, ensures compliance with health regulations, and equips professionals with the skills to minimize risks related to Legionella in water systems.

BRCGS Product Safety Management/Professional Internal Auditor Course | 15 September 2025

FSSC 22000 V.6 + ISO 22000:2018 IA | 15 September 2025

The FSSC 22000 Version 6 and ISO 22000:2018 Internal Auditor Training on is designed for food industry professionals who want to develop auditing skills in food safety management systems. This program provides a detailed understanding of the latest FSSC 22000 V.6 requirements, ISO 22000:2018 standards, and their practical applications in internal audits. Participants will learn how to plan, conduct, and report audits effectively while ensuring compliance with global food safety regulations. Completing this training enhances auditing competence, improves career prospects, and equips professionals to contribute to continual improvement in food safety systems.

HIGHFIELD HACCP LEVEL 4 | 12 September 2025

The Highfield HACCP Level 4 Training is tailored for managers, supervisors, and food safety professionals seeking advanced expertise in hazard analysis and food safety management. This program explores the principles of HACCP in detail, focusing on risk evaluation, critical control points, verification, and validation techniques. Participants will develop the capability to design, implement, and monitor effective HACCP systems aligned with international food safety standards. Earning this qualification demonstrates high-level competence, strengthens leadership in food safety, and prepares professionals to manage complex food safety challenges across manufacturing, catering, and processing industries.

BRCGS RISK ASSESSMENT | 11 September 2025

The BRCGS Risk Assessment Training is an online program designed for food industry professionals who need to strengthen their understanding of risk-based thinking in line with BRCGS standards. This course explains the principles of risk assessment, practical techniques for identifying hazards, and methods to evaluate and control risks within food safety management systems. Participants will gain the skills to apply structured risk assessment tools, improve decision-making, and ensure compliance with BRCGS Issue 9 requirements. Completing this training equips professionals to contribute effectively to food safety, quality assurance, and continuous improvement within their organizations.

HIGHFIELD IADT | 10 September 2025

The Highfield International Award in Delivering Training (IADT) is designed for professionals who wish to develop the skills required to effectively plan, deliver, and evaluate training sessions. This program provides a structured approach to training delivery, covering key aspects such as understanding learner needs, creating engaging training materials, and applying effective presentation techniques. Participants will gain the confidence to deliver impactful sessions that enhance learning outcomes. Completing this course equips trainers, supervisors, and team leaders with an internationally recognized qualification that strengthens their ability to deliver high-quality training across industries.

PMP | 08 September 2025

The PMP Online Training is designed for professionals seeking to advance their career in project management with a globally recognized certification. The program is based on PMI’s latest framework and equips participants with essential skills in project planning, execution, risk management, cost control, and stakeholder communication. Through interactive online sessions, learners gain practical knowledge to handle projects efficiently across industries. Completing the PMP certification strengthens leadership abilities, enhances career opportunities, and demonstrates expertise in managing complex projects successfully, making professionals valuable assets to any organization striving for excellence in project delivery.

SIX SIGMA | 08 September 2025

The Six Sigma Green Belt Online Training is tailored for professionals aiming to enhance process improvement and problem-solving skills. The program introduces the DMAIC methodology—Define, Measure, Analyze, Improve, Control—along with tools such as process mapping, root cause analysis, and statistical techniques. Participants will learn to eliminate inefficiencies, reduce variation, and achieve measurable business improvements. Completing the certification enhances career opportunities across industries, as it is globally recognized and valued. This interactive online session equips learners to lead projects effectively and drive long-term organizational excellence through continuous improvement and data-driven decision-making.

HIGHFIELD HACCP LEVEL 3 | 23 September 2025 | Offline Class

The Highfield HACCP Level 3 Training will be conducted as an offline classroom session at our Kochi office. This program is designed for supervisors, managers, and food industry professionals who oversee food safety systems within their organizations. The training provides a detailed understanding of HACCP principles, including hazard identification, risk assessment, and control measures, while also emphasizing documentation and monitoring. By attending in person, participants benefit from direct interaction with trainers, practical discussions, and peer learning. Completing this course strengthens supervisory competence and ensures effective implementation of food safety practices in real workplace settings.