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.
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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 2014

1-4 Sensory Evaluation Workshop
4 HACCP - foundation (level 2)
4-5 Understanding Microbiology - Foundation
9-10 Food and drink labelling
9-10 HACCP - Intermediate (level 3)
10-12 Practical Microbiology - Foundation
11 Root Cause Analysis
15-19 HACCP - Advanced (level 4)
17-18 Internal auditing – principles and practices
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

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October 2014

1-2 Microbiology methods – how to validate and show suitability for use
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
10 Brewhouse efficiency and beer recipe formulation workshop
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

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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
26-27 Aseptic processing
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)

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