Online courses

It is important that managers in food operations can demonstrate that they are updating their knowledge.  This is to enable them to keep abreast of new and emerging issues and to be able to demonstrate this to auditors and clients.  The course will provide Food Safety practitioners with practical solutions on how to remedy common problems.

A course helping food business operators who want to export their products to Australia and New Zealand produce legally compliant labels.

Are you exporting canned or aseptically packaged foods to the USA?  The course is aimed at production and technical personnel responsible for the management of canned and aseptic process foods and their compliance to FDA & USDA regulations.  Can be delivered face to face or online.

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

A Biscuits, Cookies and Crackers online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

A Bread products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

A Cake products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

Three half day modules designed to provide an in-depth understanding of the key ingredients in chocolate; key processes ; chocolate in different product applications (such as drinks, bakery products, snacks, etc); key quality parameters, shelf-life specifics, and ensuring safe production practices; product design of vegetarian and vegan chocolate.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Cleaning and disinfection is an important part of any manufacturing process and especially so for the food industry. This course is suitable for those with a responsibility in managing, maintaining, improving and monitoring hygiene standards within the production environment.

This online course aims to give you an understanding of why EMP’s are important, what to look for, how to take and handle samples, along with what the information tells you and what to do with it.

This half day online course provides the essential details to understand the legal framework relating to food additives and flavourings and covers the changes that the Food Information to Consumers Regulation has brought about for additives labelling.

This live online interactive course, spread over two half days, is designed to give delegates the essential top line requirements of mandatory food and drink labelling for EU Harmonised and UK legislation.

This half day module provides an in-depth understanding of key aspects of validation of cleaning for the removal of food allergens and analysis (on-site and by analytical laboratories. This is a module in the Food Allergen Management Course Series.

A half day online module to provide an in-depth understanding of key aspects of communicating information on food allergens to consumers (covering labelling or prepacked and prepacked for direct sale food and provision of information for food sold loose).  This is a module in the Food Allergen Management Course Series.

A half day online module to provide an in-depth understanding of key aspects of the control of food allergens. This is a module in the Food Allergen Management Course Series.

Three morning sessions providing an in-depth understanding of key aspects of food allergen management, including control of food allergens, validation of cleaning for the removal of food allergens, analysis, and communicating information on food allergens to consumers.

A one day live online course aimed at those likely to be involved in TACCP teams and who need an introduction to and an understanding of the tools available.

This course builds on content delivered in the Food defence and food fraud (TACCP/VACCP) - Foundation course. 

Provides a broad overview of the UK and harmonised EU law relating to the food industry.

Designed to provide a thorough understanding of food pathogens and their impact on food safety. This course will equip participants with the capability to identify, control and prevent foodborne illnesses caused by pathogens.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Three half day modules designed to provide an in-depth understanding of the key ingredients in gluten-free baking; key processes that transform raw materials into a dough matrix;  reducing quality and wastage issues, extending shelf life, and ensuring safe production practices.

Enables delegates to obtain a practical introduction to the concept, terminology and principles of HACCP and to understand the benefits of HACCP.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This live interactive refresher training in HACCP helps demonstrate to external and third party auditors that a team´s knowledge and understanding has been maintained.  

A live, interactive online course, spread over 3 sessions, designed to give Food Safety team members a good understanding of the concept, principles and terminology of Food Safety Management including HACCP and the role and importance of prerequisite programmes.

This online course provides an overview of internal auditing.

This half day course will help food business operators who want to export their products to China, understand how food and drink products are regulated in China.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

An online introductory course providing a full understanding of the opportunities that modified atmosphere packing presents. 

This online course provides practical guidance on how to apply the new requirements for ISO19036: Microbiology of the food chain – Estimation of measurement uncertainty for quantitative determinations

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This live, interactive online course is designed to give those who have had no formal microbiological training an introduction to aspects of the subject, which are of importance in food production. 

This live online interactive course, spread over two mornings aims to provide product developers with the tools they need to innovate new ideas, screen product concepts and manage the development process thereby improving the likelihood of success.

This half day course provides an overview of  HFSS policy and divergence in the devolved nations; the latest restrictions and applying the UK Nutrient Profiling Model (NPM) to products; and insight into international developments and divergences in front-of-pack labelling schemes. 

Coruse designed to provide an in-depth understanding of the key ingredients; key processes that transform raw materials into a dough; extending shelf life, and reducing quality and wastage issues.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This live online interactive half day course provides essential guidance on understanding the legal requirements (EU harmonised and UK) and current best practice relating to provision of compliant nutrition information and product claims. Designed for those responsible for generating accurate and compliant nutritional product and claims information.

This online highly interactive course covers the background and definitions of Root Cause Analysis (RCA).   

This online course deals with the thermal processing aspects of the food manufacturing process- chiefly cooking but also chilling & freezing. There is little guidance covering techniques for validating safe cooking practices for cook-chill or cook-freeze products, the course deals with the relevant issues, for companies involved in cooking of ready-to-eat food products.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This half-day online course will give a concise insight of what to consider when setting the shelf life of a product.

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

The supply, procurement, and distribution of raw materials, on a global scale, is highly complex and food business operators (FBOs) must be confident that raw materials comply with their requirements and specifications. As a result, the management of raw materials should be considered as an integral part of a holistic food safety plan. The course challenges you to consider your supply chain resilience.

This course provides a broad overview of continuous thermal processing that is concise and accessible using an online one-day format

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Crucial considerations specific to acidified foods manufacture are covered in this one-day online course.

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

This online course focuses on the critical aspects for the safe thermal processing of food and beverages, where products are heated ‘in-pack’, i.e. in their final packaging.

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form