Online courses

Designed to give delegates the essential top line requirements of mandatory food and drink labelling for EU Harmonised and GB legislation now the UK has left the EU single market and a look at the regulatory issues facing brewers and marketers in today’s competitive world of brewing.  

A Biscuits, Cookies and Crackers 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 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.

Building on the knowledge gained from previously attending the Product claims and nutrition information labelling course,  this half day course is aimed at those involved in the design, development, or marketing of healthy products.

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 mornings, 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 online course covers allergen labelling of prepacked food, NEW requirements for prepacked for direct sale products (Natasha’s law), communication of allergen information for food sold loose (e.g. in catering establishments or delicatessens), free-from allergen foods and precautionary allergen labelling (PAL).

if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This online course is intended for managers with overall responsibility for food safety, or those who plan to train others at the introductory/foundation level.

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 mornings, 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 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 online half day course will provide an introduction to the basics of high pressure processing and factors to consider about the process, packaging and the product.

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

What’s hot in food microbiology? Find out from experts in the food and drink industry about the current and future microbiology issues affecting the safe production of food. This year, our popular annual conference is brought to you online, so you’ll be able to access it from work or at home!

This online course provides an overview of internal auditing.

This conference will cover many areas of thermal processing, including from a microbiology, retailer, and safety perspective.

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.

Designed for those planning to export their products to the GCC or those wanting a broad overview of the practicalities of food legislation in the GCC.

This online course is aimed at senior microbiologists and experienced laboratory personnel who wish to enhance their knowledge of the four major food microbiology pathogens.

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 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 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 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  workshop will outline a straightforward method to carry out raw material risk 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

This  live online ourse builds on existing inspection and auditing skills, including the considerations, planning and performance of remote audits and inspections to manage risk.

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 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.

This event - our 7th Safety and Quality Culture Excellence event - will provide an update on developments in the world of food safety, quality, health and safety and environmental sustainability culture including a number of case studies from manufacturing, retail and food service.

This IFST accredited live interactive course will provide an understanding of the importance of objective sensory evaluation activities in the food  and drink industry.

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

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 TACCP/VACCP (food defence and food fraud) foundation course. 

Christmas is a time when many foods are bought and stored for potentially long periods of time. This can lead to microbiological challenges both from a spoilage and food safety point of view. This seminar sets out to inform and explore the challenges associated with Christmas related foods.

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

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

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.

Workshop designed to explore the ways thermal processes can be optimised to improve product quality.  

The group is focusing on the challenges and issues that food businesses have to deal with, including high staff turnover, heavy reliance on overseas nationals and more. Campden BRI Members only.

if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Are you planning on exporting to the United States and need to ensure that your labels are compliant with American regulations? This online course will help you understand what changes need to be made to labels when selling into the United States.