Level 3 HACCP for Manufacturing Reviews

4.7 Rating 705 Reviews

About High Speed Training:

We provide high-quality, certified training courses to help your business comply with legislation and ensure your employees are up-to-date with relevant training.

We have over 160 courses in a range of subject areas, including Food Hygiene, Health and Safety, Professional Skills, Health and Nutrition and Safeguarding People. Our range of courses is continually expanding so keep checking back for updates!

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Phone:

0333 006 7000

Email:

reviews@highspeedtraining.co.uk

Location:

High Speed Training Limited, Riverside Business Park, Dansk Way,
High Speed Training Limited, Riverside Business Park, Dansk Way
Ilkley
LS29 8JZ

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Alan McTavish

Verified Reviewer

“Course dragged listening to the same voice read over what was being presented on the screen.”

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Posted 2 years ago

Hello Alan, Thank you for your review on our Level 3 HACCP for Manufacturing course. I am very sorry to hear you didn't like the audio if you complete an further course with us there is an option to turn the audio off. I do hope you enjoyed the course content and if you do have any further feedback, please don't hesitate to contact me on 'support@highspeedtraining.co.uk'. Kind regards, Vicky

Posted 2 years ago

Stuart Brown

Verified Reviewer

“very good”

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Posted 2 years ago

Parveen Bhamra

Verified Reviewer

“User-friendly. Thank you”

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Posted 2 years ago

Raymond Cameron

Verified Reviewer

“interesting at times”

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Posted 2 years ago

Stephen Burdis

Verified Reviewer

“Enjoyed the online training as it was my first time at it”

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Posted 2 years ago

Stephen Riley

Verified Reviewer

“A*”

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Posted 2 years ago

Simona Caluian

Verified Reviewer

“the structure of the course is done well. The exercises are well received. Grateful for examples.”

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Posted 2 years ago

Patrick Ward

Verified Reviewer

“There is a question about the risk level of food that you need to cook at home. The way the question is worded is ambiguous. Because if I need to cook a food at home then that food, prior to cooking, is a high-risk food. Once I have cooked it, then it becomes low-risk. But the way the questions is worded it is asking what the risk level of the food is prior to cooking and not after the cooking stage.”

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Posted 2 years ago

Hello Patrick, Thank you for your review and feedback, we appreciate it. We really value the opinions of our customers so I've passed your comments onto the appropriate team to see if there is something we can do for future versions of the course. Thank you again and we wish you all the best in the future. Kind regards, Eli,(Customer Support, High Speed Training).

Posted 2 years ago