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


November 2014

24-28 FSSC 22000 Auditor/Lead Auditor Course
25 HACCP - foundation (level 2)
25 Water Activity -Seminar
26-27 Allergen control
27 HACCP - refresher

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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)
11 Salt reduction targets for bakery goods
11 Workshop on Sustainable Cleaning and Disinfection in Fresh-Cut Food Industries

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January 2015

16 BRC Standard Issue 7 Briefing Sessions
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

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February 2015

2-6 HACCP - Advanced (level 4)
4 Threat Assessment Critical Control Point (TACCP)
10-11 Understanding Microbiology - Foundation
12 BRC Standard Issue 7 Briefing Sessions
17-18 HACCP for Feed - Intermediate (Level 3)
23-27 FSSC 22000 Auditor/Lead Auditor Course
23-26 Sensory Evaluation Workshop
24-25 Food and drink labelling
24 Root Cause Analysis

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March 2015

2-6 HACCP - Advanced (level 4)
3-5 Food processing hygiene management (course in 2 modules)
10-11 HACCP - Intermediate (level 3)
10 Threat Assessment Critical Control Point (TACCP)
11 An insight into species detection workshop
17 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
18-19 Internal auditing – principles and practices
24 FSSC 22000 - Understanding the Requirements

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April 2015

14 BRC Standard Issue 7 Briefing Sessions
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
20-24 FSSC 22000 Auditor/Lead Auditor Course
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
23 Sensory Evaluation - an introduction
28-29 HACCP - Intermediate (level 3)
29 Calculating meat content
29-1 May Practical microbiology - specialist
30-1 May HACCP auditing - intermediate

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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
20 Packaging Technology for Non Packaging Technologists
21 New Product Development
22 BRC Standard Issue 7 Briefing Sessions

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June 2015

9-11 CIEH Level 3 award in Food Safety
9-10 Factory inspections - technical issues
15-19 FSSC 22000 Auditor/Lead Auditor Course
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)
18 Nutrition and health claims
22-26 Food Safety - Advanced (CIEH level 4)
23 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
23 Threat Assessment Critical Control Point (TACCP)
29-3 July HACCP - Advanced (level 4)

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July 2015

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

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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
16-17 HACCP for Feed - Intermediate (Level 3)
16 Threat Assessment Critical Control Point (TACCP)
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
29 Getting and staying audit ready - facing the auditor
29 HACCP - foundation (level 2)
30-2 October Practical Microbiology - Foundation

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October 2015

8 Cooking process validation
8 HACCP - refresher
13-14 Food and drink labelling
20-21 An introduction to food law
20-21 HACCP - Intermediate (level 3)
20 Meat technology
21-23 Practical microbiology - advanced
27-29 Bread Innovation

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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 HACCP for Feed - Intermediate (Level 3)
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)
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 Sensory Evaluation - an introduction
25-26 Aseptic processing
25-26 FSSC Internal Auditing
30-4 December HACCP - Advanced (level 4)

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December 2015

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

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