1. shopping basket image Click this icon to add a course to your shopping basket, clicking it again will add a second place on the same course.
  2. You can adjust the number of places you need on the page, or you can remove a course from your basket.
  3. Once you have all the courses you want use the page to tell us the details we need to complete your booking. You will be able to select your payment method here.
  4. When all the details are correct click on the at the bottom of the page and you will be taken to a summary page for final checking.
  5. If you have opted to pay by invoice this will be the final step, once you confirm the system will send your booking request to us and a copy to you.
  6. If you have opted to pay by credit or debit card the confirmation will be take you to PayPal where you can either enter your card details or use your PayPal account to complete the payment.
    You do not need to create a PayPal account if you don't have one.
  7. When your payment is complete you will be returned to our system and your booking request will be sent to us with a copy to you.

This event has now passed, however you can browse our upcoming courses below:


September 2014

23 Manufacturing technologies Member Interest Group
23 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
23 Threat Assessment Critical Control Point (TACCP)
24-25 HACCP auditing - intermediate
26 SOPHY Workshop
29-3 October FSSC 22000 Auditor/Lead Auditor Course
30-3 October Principles of Baking

Back to Top

October 2014

2 Weights and measures
6-10 Food Safety - Advanced (CIEH level 4)
7 HACCP - refresher
7 Meat technology
7 Nutrition and health claims
8 Calculating meat content
8-9 HACCP - validation and verification
14-16 Bread Innovation
14-16 Brewing – an introduction
14 Sugar Reduction: Challenges and Opportunities Seminar
15-16 An introduction to food law
15-16 HACCP - Intermediate (level 3)
17 HACCP for craft brewers
21-23 Food technology for non food technologists
22-24 Practical microbiology - advanced
23 Beer Labelling Requirements
23 Cooking process validation
28-29 Hot Topics in Food Microbiology
29 Documentation and Design of Quality Systems

Back to Top

November 2014

3-7 HACCP - Advanced (level 4)
4 Packaging Technology for Non Packaging Technologists
5 Food Fraud: advances in combating food and beverage crime
5 Threat Assessment Critical Control Point (TACCP)
6 STEC and the Enterics
8 Dubai Food Safety Conference - Internal Auditing Session
8 Dubai Food Safety Conference - Risk based food safety management
8 Dubai Food Safety Conference - Shelf life: setting realistic shelf lives
10-11 HACCP - Intermediate (level 3)
11 New Product Development
11-13 Thermal processing validation
12-13 Internal auditing – principles and practices
14 Thermal processing - quality optimisation
17-20 Safe production of heat preserved foods - the essentials (including principles of canning)
18-20 Biscuit Technology
18-19 HACCP for Feed - Intermediate (Level 3)
18 Sensory Evaluation - an introduction
19-20 Food and drink labelling
24-28 FSSC 22000 Auditor/Lead Auditor Course
25 HACCP - foundation (level 2)
25 Water Activity -Seminar
26-27 Allergen control
27 HACCP - refresher

Back to Top

December 2014

1-5 HACCP - Advanced (level 4)
2 Food Information Update Seminar
3-5 Practical microbiology - specialist
3-4 Supplier quality assurance - foundation
9-10 HACCP - Intermediate (level 3)

Back to Top

January 2015

19-23 Food Safety - Advanced (CIEH level 4)
20-21 Internal auditing – principles and practices
27-28 HACCP - Intermediate (level 3)
29 Consumer research - for product development

Back to Top

February 2015

2-6 HACCP - Advanced (level 4)
10-11 Understanding Microbiology - Foundation
23-26 Sensory Evaluation Workshop
24-25 Food and drink labelling
24 Root Cause Analysis

Back to Top

March 2015

2-6 HACCP - Advanced (level 4)
3-5 Food processing hygiene management (course in 2 modules)
10-11 HACCP - Intermediate (level 3)
11 An insight into species detection workshop
18-19 Internal auditing – principles and practices
24 FSSC 22000 - Understanding the Requirements

Back to Top

April 2015

14 HACCP - foundation (level 2)
14-17 Safe production of heat preserved foods - the essentials (including principles of canning)
15 Documentation and Design of Quality Systems
15-16 Food and drink labelling
16 Performing effective management reviews
21-22 An introduction to food law
21-23 Food processing hygiene management (course in 2 modules)
21 HACCP - refresher
23 HACCP for Packaging – Meeting the requirements of the BRC/IoP Packaging Standard
28-29 HACCP - Intermediate (level 3)
29-1 May Practical microbiology - specialist
30-1 May HACCP auditing - intermediate

Back to Top

May 2015

12-13 Understanding Microbiology - Foundation
14 Root Cause Analysis
18-22 HACCP - Advanced (level 4)
19-21 Cake Innovation
19-21 Thermal processing validation
20-21 Internal auditing – principles and practices

Back to Top

June 2015

9-11 CIEH Level 3 award in Food Safety
9-10 Factory inspections - technical issues
15-16 HACCP - Intermediate (level 3)
16-17 Food and drink labelling
17-18 Principles of Pasteurisation
17 Risk assessment of raw materials for manufacturers
18-19 HACCP for Feed - Intermediate (Level 3)
22-26 Food Safety - Advanced (CIEH level 4)
29-3 July HACCP - Advanced (level 4)

Back to Top

July 2015

7-8 HACCP - validation and verification
8-9 When things go wrong
14-15 HACCP - Intermediate (level 3)

Back to Top

September 2015

7-10 Sensory Evaluation Workshop
9-10 HACCP - Intermediate (level 3)
14-18 Food Safety - Advanced (CIEH level 4)
14-18 HACCP - Advanced (level 4)
15-18 Principles of Baking
17 Root Cause Analysis
22-23 Internal auditing – principles and practices
29 Getting and staying audit ready - facing the auditor
29 HACCP - foundation (level 2)
30-2 October Practical Microbiology - Foundation

Back to Top

October 2015

8 Cooking process validation
8 HACCP - refresher
13-15 Bread Innovation
13-14 Food and drink labelling
20-21 An introduction to food law
20-21 HACCP - Intermediate (level 3)
21-23 Practical microbiology - advanced

Back to Top

November 2015

2-6 HACCP - Advanced (level 4)
3-5 Biscuit Technology
3-4 Food and drink labelling
3 Managing effective internal audits
4-5 Understanding Microbiology - Foundation
10-11 HACCP - Intermediate (level 3)
10-11 Internal auditing – principles and practices
10-12 Thermal processing validation
17-20 Safe production of heat preserved foods - the essentials (including principles of canning)
23-27 Food Safety - Advanced (CIEH level 4)
25-26 Aseptic processing
25-26 FSSC Internal Auditing
30-4 December HACCP - Advanced (level 4)

Back to Top

December 2015

2-4 Practical microbiology - specialist
8-9 HACCP - Intermediate (level 3)

Back to Top