Unlock Your Sauce Potential
Bite-sized Lessons
Our courses are designed with busy learners in mind. Each course is broken down into bite-sized chunks, making it easy to fit learning into your busy schedule. And with personalised support from industry experts, you can be sure you're getting the help you need to succeed.
Safe and Compliant Production
Ensuring the safety and compliance of your sauce production is essential for building a successful brand. Our courses cover food safety regulations and best practices for safe and compliant production, so you can confidently bring your sauces to market and build a loyal customer base.
Scaling Your Production
Ready to take your sauce making to the next level? Our courses will teach you how to scale your production and create larger batches of your favourite sauces, so you can start building your brand and sharing your delicious creations with the world.
FROM SCRATCH TO SAUCE: A GUIDE TO STARTING A SMALL BATCH SAUCE AND CONDIMENT BUSINESS
If you’re considering starting your own small batch sauce or condiment business, this course is a valuable resource that will provide you with the knowledge and tools you need to succeed. From conducting market research and developing a solid business plan, to navigating regulations and licensing, scaling up with a co-manufacturer, and managing the financial and operational aspects of your business, this course covers everything you need to know.
By following the step-by-step guidance provided in this course and leveraging the example of Scratch Sauce, you can gain a deeper understanding of what it takes to create and run a successful small business in the UK. You’ll also be equipped with the knowledge and skills needed to address common challenges and navigate key decisions.
Whether you’re just starting out or looking to expand your existing small batch sauce or condiment business, this course is designed to help you succeed. With practical advice, real-world examples, and actionable steps, this course is an essential tool for any entrepreneur looking to make their mark in the food industry.
INTRODUCTION TO HACCP
This introduction to Hazard Analysis and Critical Control Points (HACCP) is for producers of condiments and bottled sauces, such as ketchup and chilli sauce. In this short course, we will provide an overview of HACCP and its seven principles, as well as guidance on how to conduct a hazard analysis, identify critical control points, establish critical limits, implement monitoring procedures, establish corrective actions, and implement verification procedures.
We will also discuss the importance of record-keeping and documentation procedures in maintaining an effective HACCP plan. By applying the HACCP principles to a basic ketchup recipe, we will demonstrate how food producers can use HACCP to ensure the safety and quality of their products.
By the end of this short course, you will have a basic understanding of HACCP and its application to the production of condiments and bottled sauces. You will also have the knowledge to develop a HACCP plan for your own food production business and comply with food safety regulations.
Understanding Pathogens, Contamination, and pH Control in Bottled Condiments
The Understanding Pathogens, Contamination, and pH Control in Bottled Condiments course is a comprehensive online training program designed for individuals interested in learning about the principles of food safety and their application to the production of bottled condiments such as ketchup, hot sauce, BBQ sauce, and more. This course provides a detailed overview of the various hazards that can impact the safety of bottled condiments, including biological, physical, and chemical contaminants. Participants will learn about the common pathogens that can be found in bottled condiments, such as Salmonella, Listeria monocytogenes, and Escherichia coli (E. coli), and the measures that can be taken to prevent their growth and spread. Additionally, the course covers the importance of pH control and water activity in bottled condiments and provides practical guidance on best practices for time and temperature control. The course is designed to be a self-paced, interactive learning experience and includes quizzes to test participants’ understanding of the material. Upon completion of the course, participants will have a strong understanding of the key principles of food safety as they apply to the production of bottled condiments and be equipped with the knowledge and skills needed to ensure the safety and quality of their products.
Allergen Management within Sauce Production
Are you a producer or manufacturer of bottled condiments in the UK? Are you aware of the 14 major allergens and the regulations around allergen labelling and control in the industry? This online course on “Allergen Management in Bottled Condiments” will equip you with the knowledge and skills to effectively manage allergens in your production processes, ensure accurate allergen labelling on your products, and protect your customers with allergies from potentially life-threatening reactions. You’ll learn about the 14 allergens and their characteristics, strategies for allergen management and control, best practices for allergen-free production, and future developments in allergen management and regulation in the bottled condiment industry. Gain confidence in managing allergens in your business and meet legal requirements with this comprehensive and practical course.
UNDERSTANDING FOOD TRACEABILITY
Understanding Food Traceability is a brief course designed to equip you with the knowledge and skills necessary to effectively manage traceability with a better understanding. The course is suitable for anyone involved in the production, packaging, distribution, or sale of food products, and provides an understanding of the importance of traceability, legal and regulatory requirements, traceability systems, recall procedures, and best practices for implementing traceability systems.
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- 65 Murdock Road, Bedford MK41 7PL
- info@sauceacademy.co.uk
- 01234 851481