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  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.
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  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 2015

2-3 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
7-10 Sensory Evaluation Workshop
8-9 HACCP - Intermediate (level 3)
14-18 Food Safety - Advanced (CIEH level 4)
14-18 HACCP - Advanced (level 4)
15-18 Principles of Baking
16-17 HACCP for Feed - Intermediate (Level 3)
16 Threat Assessment Critical Control Point (TACCP) - Foundation Level
17 Root Cause Analysis
21-25 FSSC 22000 Auditor/Lead Auditor Course
22-23 Internal auditing – principles and practices
22 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
25 Hygienic food processing: on paper and in practice
29 HACCP - foundation (level 2)
30-2 October Practical Microbiology - Foundation

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October 2015

1 Novel Crops and their Role in the Food Chain
5-9 FSSC 22000 Auditor/Lead Auditor Course
6-7 Allergen control
6-7 Plastic Packaging and Shelf Life Workshop
6 Sodium Reduction In Foods
7 Sugar Reduction In Foods
8 Environmental Technology Innovation
8-9 Hot Topics in Food Microbiology Conference
8 Cooking process validation
8 HACCP - refresher
9 Raw Material Risk Assessment
13-15 Brewing – an introduction
13-14 Food and drink labelling
13-14 Food technology for non food technologists
15 NPD Challenges for Weight Management
15 Sensory Evaluation – Discrimination Testing
20-21 An introduction to food law
20-21 HACCP - Intermediate (level 3)
20 Meat technology
21-23 Practical microbiology - advanced
22 Consumer Evaluation of Packaging: techniques and applications
27-29 Bread Innovation
27 New Product Development
28 Nutrition and health claims
29-30 Threat Assessment Critical Control Point (TACCP) - Intermediate Level

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November 2015

2-6 HACCP - Advanced (level 4)
2-3 HACCP for Feed - Intermediate (Level 3)
3-5 Biscuit Technology
3-4 Food and drink labelling
4-5 Understanding Microbiology - Foundation
10-11 HACCP - Intermediate (level 3)
10-11 Internal auditing – principles and practices
10-12 Thermal processing validation
12 Threat Assessment Critical Control Point (TACCP) - Foundation Level
13 Thermal processing - quality optimisation
16-20 FSSC 22000 Auditor/Lead Auditor Course
17-20 Safe production of heat preserved foods - the essentials (including principles of canning)
23-27 Food Safety - Advanced (CIEH level 4)
24 Advances in Food Safety Management Systems
24-25 Optional Session - Risk taking, decision making & attitudes to risk
24 Sensory Evaluation - an introduction
25 Packaging Technology for Non Packaging Technologists
25 Training Matters Seminar
27 Food process validation and verification: effective use of microbiological data to ensure food safety
30-4 December HACCP - Advanced (level 4)

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December 2015

2-4 Practical microbiology - specialist
3 BRC Standard Issue 7: Issues and Feedback Briefing Session
8-9 HACCP - Intermediate (level 3)

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