Labelling regulations are complex and mistakes can easily be made. As a QA professional, you want to be sure that your labels are correct. In this e-learning course, you will learn how to correctly label food products and use legislation and the NVWA handbook to prepare accurate labels.

Practical information:

• Training format: Online
• Duration: 2 hours
• Number of modules: The e-learning consists of 6 chapters and a summary, and concludes with a test.
• Date & location: Online training – complete the course whenever it suits you
• Price: EUR 95
• Certificate / proof of participation: You will receive a certificate of participation with a score of at least 80%.

Learning objectives

You will learn how to:

• Apply food legislation to product labelling in the EU and the Netherlands.
• Correctly display mandatory label information, including visibility and placement.
• Correctly classify product names and claims, including reserved designations.
• Correctly label additives in accordance with Regulation (EU) 1169/2011.
• Correctly apply and declare QUID and cross-contamination information.
• Distinguish between B2B and B2C labelling for packaged and non-packaged products.

Who is this training for?

This training is suitable for anyone who wants to master the preparation and verification of food labels.

Learning outcome

After completing this e-learning course, you will be able to prepare and verify labels based on applicable legislation. In short, you will be able to prevent labelling errors and confidently explain your labels during inspections or when responding to questions in practice.

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Under Regulation (EC) 2073/2005, it must be demonstrated for food products that there is no risk to consumers from contamination with Listeria monocytogenes. The NVWA Food Microbiology Handbook provides guidelines for this. In practice, these guidelines can raise questions. Does my product fall under category 1.2 or 1.3? When is ‘absence in 25 grams’ required, and when is <100 CFU/g sufficient? And is my justification robust enough? In this e-learning course, you will learn how to apply these guidelines in practice.

Practical information:

• Training format: Online
• Duration: 3 hours
• Number of modules: The e-learning consists of 9 chapters and a summary, and concludes with a test.
• Date & location: Online training – complete the course whenever it suits you
• Price: EUR 95
• Certificate / proof of participation: You will receive a certificate of participation with a score of at least 80%.

Learning objectives

You will learn how to:

• Identify the risks associated with Listeria monocytogenes.
• Correctly apply information from legislation and guidelines.
• Conduct and interpret a Listeria study.
• Substantiate the shelf life of a product based on Listeria growth.
• Use hygiene, monitoring and corrective actions to control Listeria monocytogenes.

Who is this training for?

This training is intended for anyone who wants to learn what Listeria monocytogenes is and how to control this pathogen in a product or production environment.

Learning outcome

After completing this e-learning course, you will be able to find the applicable legislation, identify risks of Listeria growth and determine which measures are needed to control these risks. You will do this using the NVWA decision tree for Listeria studies. In short, you will have a clear rationale during inspections and be able to explain your decisions.

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Internal audits are a powerful tool for fostering a culture of continuous improvement within your organisation. They are also required by many standards. As an internal auditor, you need sound knowledge and practical guidance to conduct audits with confidence and deliver maximum value to your organisation. This e-learning course will help you develop both.

Practical information:

• Training format: Online
• Duration: 1.5 hours
• Number of modules: The e-learning consists of 7 chapters and a summary, and concludes with a test.
• Date & location: Online training – complete the course whenever it suits you
• Price: EUR 75
• Certificate / proof of participation: You will receive a certificate of participation with a score of at least 80%.

Learning objectives

You will learn:

• The theory behind internal audits, including requirements for the audit and auditor.
• How to best prepare for and conduct an internal audit and what an audit report should contain.
• The role of the auditor in evaluating and following up on audit resul

Who is this training for?

This training is intended for anyone who wants additional background information on conducting an internal audit. Would you like to become officially certified as an internal auditor? Consider supplementing this e-learning course with our live internal auditor training.

Learning outcome

After completing this e-learning course, you will be able to conduct an internal audit objectively in accordance with applicable legislation and certification standards. In short, you will conduct internal audits with confidence and deliver demonstrable value to your organisation.

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Working safely with food is a basic requirement for food production. As products are manufactured every day within your organisation, employees ruquire knowledge of HACCP. In this training course, production employees learn what working safely with food involves and why everyone has a responsibility to contribute to food safety every day.

In practice, risks often arise from small actions: quickly picking something up, skipping a step or not considering the impact an action may have on food safety. Mistakes are more likely to occur during routine work or under time pressure. This training helps employees recognise risks and handle food safely. 

Practical information:

• Training format: Online
• Duration: 30 minutes
• Number of modules: The e-learning consists of 5 chapters and a summary, and concludes with a test.
• Date & location: Online training – complete the course whenever it suits you
• Price: EUR 40
• Certificate / proof of participation: You will receive a certificate of participation with a score of at least 80%.

Learning objectives

You will learn:

• What food safety is and why it is important to work safely with food.
• How to identify and control food safety hazards.
• What your responsibilities are regarding food safety.
• What HACCP is.
• What a CCP is.

Who is this training for?

This training is intended for anyone working in a food production environment who needs to understand the basics of HACCP and working safely with food.

Learning outcome

After completing this e-learning course, you will understand what working safely with food entails. You will be able to explain what a contamination hazard is and how to identify and/or prevent it. You will also understand what CCPs are. In short, you will actively contribute to the safe production of food and help reduce food safety risks.

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Would you like to take this training together with the ‘Hygienic working practices for production employees’ course? Let us know and we can combine them into one training course.

We will also be launching a food defence training course for production employees soon. This is a great combination with this training, so keep an eye on our range of courses!

Working hygienically is a basic requirement for food production. Products are manufactured every day in your organisation, making hygienic working practices essential.

In practice, hygiene often comes down to small actions: washing your hands, wearing work clothing correctly, keeping clean and dirty areas separate or using materials correctly. During routine work or under time pressure, important hygiene steps can sometimes be skipped. This training helps employees remain aware of their role and make hygienic working practices a natural part of their daily work.

Practical information:

• Training format: Online
• Duration: 30 minutes
• Number of modules: The e-learning consists of 5 chapters and a summary, and concludes with a test.
• Date & location: Online training – complete the course whenever it suits you
• Price: EUR 40
• Certificate / proof of participation: You will receive a certificate of participation with a score of at least 80%.

Learning objectives

You will learn:

• The basic principles of hygienic working practices.
• The importance of personal hygiene.
• How to maintain hygiene in the production environment on a daily basis.
• Which hygiene aspects are important for products and product storage.
• What your responsibilities are regarding hygienic working practices.

Who is this training for?

This training is intended for anyone working in a food production environment who needs to understand the basics of hygienic working practices.

Learning outcome

After completing this e-learning course, you will be able to work according to the basic principles of hygienic working practices and identify deviations on the production floor and take appropriate measures. In short, your daily actions will actively contribute to a hygienic and safe production environment.

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Would you like to take this training together with the ‘HACCP for production employees’ course? Let us know and we can combine them into one training course.

We will also be launching a food defence training course for production employees soon. This is a great combination with this training, so keep an eye on our range of courses!

Correctly interpreting analysis reports is essential for making well-founded decisions within your organisation. Whether you work in QA, production or in a laboratory, an analysis report contains valuable information, provided you know what to look for.

In practice, reports often raise questions. What does a result with ‘<’ mean? Is the reporting limit suitable for my assessment? Is the method used accredited? And can I conclude from this result that my product meets the applicable standard? Incorrect interpretation can lead to poor decisions or unnecessary concern.

In this e-learning course, you will learn how to read and correctly interpret analysis results and draw well-founded conclusions based on the results of the analyses performed.

Practical information:

• Training format: Online
• Duration: 1.5 hours
• Number of modules: The e-learning consists of 5 chapters and a summary, and concludes with a test.
• Date & location: Online training – complete the course whenever it suits you
• Price: EUR 75
• Certificate / proof of participation: You will receive a certificate of participation with a score of at least 80%.

Learning objectives

You will learn:

• How an analysis report is structured.
• Which mandatory elements must be included in a report according to ISO/IEC 17025:2017 and how to check whether a report is correct.
• The different types of parameters you may find in an analysis report.
• How to check whether the reporting limit is suitable for the intended assessment.
• What accreditation means and how to identify which analytical method was used.

Who is this training for?

This training is intended for anyone who works with analysis reports and wants to interpret them correctly in order to reach the right conclusion.

Learning outcome

After completing this e-learning course, you will be able to assess an analysis report, compare units and check reporting limits. You will also be able to draw a conclusion based on the reported result. In short, you will interpret analysis reports with confidence and make well-founded decisions for your organisation.

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A strong Food Safety Culture emerges when senior management provides clear direction and consistently prioritises food safety. Leadership sets the standard for behaviour, accountability and risk awareness throughout the organisation. 

In practice, however, culture can be difficult to make tangible. Procedures and systems may be in place, but how do you ensure that food safety is genuinely embraced on the production floor? How do you make culture measurable and demonstrable to certification bodies? And how do you prevent food safety from remaining an operational issue rather than becoming a strategic priority? 

This e-learning course provides insight into the key elements of a mature Food Safety Culture and offers practical tools for management teams to effectively steer their organisation towards sustainable, safe and responsible working practices. 

Practical information:

• Training format: Online 
• Duration: 1.5 hours 
• Number of modules: The e-learning consists of 4 chapters and a summary, and concludes with a test. 
• Date & location: Online training – complete the course whenever it suits you 
• Price: EUR 75 
• Certificate / proof of participation: You will receive a certificate of participation with a score of at least 80%. 

Learning objectives

You will learn:

• What Food Safety Culture actually means. 
• What the responsibility of senior management is and why Food Safety Culture can only be influenced effectively from the top down. 
• How to improve a Food Safety Culture and which practical steps you can take to strengthen it. 

Who is this training for?

This training is intended for senior management members who are responsible for strategic decision-making and want to contribute to a strong, mature and future-proof Food Safety Culture. 

Learning outcome

After completing this e-learning course, you will understand what a mature Food Safety Culture entails and the role senior management plays in developing it. You will be able to take concrete steps to build and maintain a Food Safety Culture, put it structurally on the agenda and demonstrate effective leadership in food safety. In short, you will strengthen risk awareness within the organisation, reduce the likelihood of incidents and ensure that food safety is sustainably embedded in everyday behaviour and decision-making. 

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