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Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – we can also provide tailored training for your teams online or face to face

If you have any queries, feel free to get in touch at or by calling +44(0)1386 842104

Designing microbiologically safe foods

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

Benefits of attending

The key to building safety in to a product is to understand what makes it safe from a microbiological point of view. To this end, the ingredient quality; processing; intrinsic (e.g. water activity, pH) and extrinsic (e.g. temperature, gas content of the headspace) properties of the food; packaging; and shelf life parameters need to be understood and formulated appropriately.

This module of training would be aimed at those involved in product development as-well as microbiologists and would provide a complete understanding of the subject.  It is a critical part of the job role and will allow them to understand how their need to develop novel products must be tempered by the absolute need to produce safe and stable products.

Training Course content

• An introduction to microorganisms
• Intrinsic and extrinsic properties of foodstuffs and how they relate to microorganisms
• Risk Assessment in production – reducing risks, building design & equipment
• Safe product design – shelf life, storage, contamination, formulation, packaging
• How to sample and test
• When and what to test
• Interpretation of results
• Knowledge of microbiology legislation


Learning Outcomes

• Implementing a robust procedure for developing a new product
• An awareness of potential microorganisms  associated  with new food stuffs
• Take into account factors that will impact on product safety within the factory environment
• Determining the most appropriate testing regime to gather the right data
• The confidence to make meaningful decisions in relation to results for product testing

This course can be customised and is available in house

Event Director - Fiona Cawkell

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

Useful training links