CAPACITY BUILDING
&
CERTIFICATION
Practical training designed to strengthen retail readiness, support system implementation, and build professional confidence, not just issue certificates.
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Training at Sofi Works is designed for food businesses and food safety professionals who need to apply standards confidently in real operations.
Some training supports retail readiness execution.
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Some builds formal certification and professional credibility.
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All training is grounded in practical application and real-world decision-making.
Shelf-Life Workshop
(also part of the Retail Readiness Foundation)
Shelf life isn’t just about product quality.
Retail buyers assess shelf life as a signal of supplier control, predictability, and risk.
Our work helps suppliers understand:
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Where shelf-life risk is actually coming from
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Whether current claims are defensible
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What needs to be stabilised now — and what can wait
Date: 10th February 2026
Delivery Mode: Online (live)
Time: 2.5 hours
Cost: $625 ttd ($92 usd)
Labelling Workshop
(also part of the Retail Readiness Foundation)
A practical workshop focused on reviewing and understanding packaged food labels for the Trinidad & Tobago and U.S. markets.
Participants learn how to interpret key labelling requirements, identify common risk areas, and review labels with confidence before products reach retail shelves.
Delivery Mode: Online (instructor led)
Time: 2.5 hours
Regulatory Compliance & Inspection Readiness Workshop
(also part of the Retail Readiness Foundation)
A practical workshop designed to help food businesses understand and navigate key regulatory requirements in Trinidad & Tobago and the US Markets.
The session focuses on the requirements, GMP expectations, and how regulators assess food businesses in practice—helping participants reduce regulatory risk and prepare confidently for inspections and approvals.
Delivery Mode: Online (live)
Time: 2.5 hours
HACCP COMPLIANCE CERTIFICATION
Online HACCP Certification according to the International HACCP Alliance of the USA
This online HACCP certification course is aligned with the requirements of the International HACCP Alliance and is designed to build both formal certification and practical HACCP competence.
The course supports participants in understanding HACCP principles, hazard analysis, and control measures, while emphasizing how HACCP is applied in real food operations, not just documented on paper.
This training is suitable for:
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Food manufacturers and processors
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QA and technical personnel
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Supervisors and food safety team members
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Food safety professionals seeking recognized certification
Key focus areas include:
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Applying HACCP principles in practical settings
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Understanding hazards and control logic
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Supporting effective food safety system implementation
Training Conducted by:
Janelle Yarde-Blackman (HACCP Alliance Trainer)
Jamillah David (HACCP Trainer)
Date: 9th - 12th, 16th-18th March, 2026
Delivery Mode: Online (Instructor Led)
Time: 17:30-20:30 / 21:30 AST
Cost: $3,145 ttd ($466 usd)
Preventive Controls Qualified Individual (PCQI) Training
This PCQI training delivers the official Preventive Controls for Human Food (PCHF) curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA) and recognised by the U.S. Food and Drug Administration (FDA).
Completion of this course meets the training requirements for a Preventive Controls Qualified Individual (PCQI) under the U.S. Food Safety Modernization Act (FSMA), specifically 21 CFR Part 117.
The training is designed to build practical understanding and competence in applying preventive controls in real food operations — not just regulatory awareness.
This training is suitable for:
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Food manufacturers exporting to, or supplying, the U.S. market
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Technical managers and QA personnel responsible for FSMA compliance
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Professionals supporting FSMA-regulated facilities
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Food safety team members involved in food safety plan development
Key focus areas include:
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Hazard analysis and risk-based preventive controls
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Food safety plan development and oversight
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Supply-chain and recall requirements
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Verification, validation, and corrective actions under FSMA
This training is not a certification, but successful completion satisfies the FDA-recognised training requirement for PCQIs responsible for developing and overseeing food safety plans under the FSMA PCHF rule.
Training Conducted by:
Jamillah David (PCQI Lead Instructor v2)
Delivery Mode: Online (Instructor Led)
Express your interest by sending a message through our Contact Us page.
