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.

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

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 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 mornings, is designed to give delegates the essential top line requirements of mandatory food and drink labelling for EU Harmonised and UK legislation.

An online morning session providing an overview of the mandatory food and drink labelling for the Gulf Cooperation Council (GCC) region.

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. 

An online morning session providing a broad overview of the UK and harmonised EU law relating to the food industry.

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 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 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 online course provides an overview of internal auditing.

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

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 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 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 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 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 live interactive  workshop will outline a straightforward method to carry out raw material risk assessment.       

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

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 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 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

Delegates will be introduced to the SQA mechanisms available to meet recognised requirements and establish a reliable supplier base. 

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