This event has now passed, however you can browse our upcoming courses below
January 2021
February 2021
- 2Thermal processing - continuous flow, live online tutor-led training course
- 8-10HACCP intermediate, live online tutor-led training course (3 mornings)
- 23Essential additives & flavourings, live online tutor-led training course
- 24Microbiology for non microbiologists, live online tutor-led training course
- 25Setting shelf life: an overview – live online tutor-led training course
March 2021
- 2-3HACCP – intermediate (level 3)
- 2-4Food processing hygiene management (course in 2 modules)
- 4-5Remote factory inspections skills – live online tutor-led training course
- 8-12Food safety – advanced (level 4)
- 9Product claims and nutrition information labelling, live online tutor-led training course
- 9Internal auditing – overview, live online tutor-led training course
- 10-11Understanding microbiology for non microbiologists
- 11Sensory evaluation – an introduction, live online tutor-led training course
- 16-18Practical microbiology – intermediate
- 18Root cause analysis, live online tutor-led training course
- 22-26HACCP – advanced (level 4)
- 23TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- 23Thermal processing optimisation, live online tutor-led training course
- 24-25Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 24TACCP/VACCP (food defence and food fraud) – intermediate, live online tutor-led training course
April 2021
- 19-23FSSC 22000 auditor/lead auditor course
- 21Major food microbiology pathogens – live online tutor-led training course
- 22Packaging technology for non-packaging technologists
- 26-29Sensory evaluation workshop (IFST accredited – intermediate level)
- 27Communicating food allergen information – live online tutor-led training course
- 27USA food and drink labelling course
- 28FSPCA preventive controls for human food, live online tutor-led training course
- 28-29Thermal processing & validation
May 2021
- 6-7HACCP – refresher, live online tutor-led training course
- 10-14HACCP – advanced (level 4)
- 12-13Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 12-13Principles of pasteurisation
- 18-19Internal auditing – principles and practices
- 18-21Safe production of heat preserved foods – the essentials (including principles of canning)
- 25M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- 25HACCP – foundation (level 2)
- 26-27An introduction to food law
- 26-27TACCP/VACCP (food defence and food fraud) – intermediate
June 2021
- 7-11Food safety – advanced (level 4)
- 8-9Raw material risk assessment, live online tutor-led training course
- 14-18FSSC 22000 auditor/lead auditor course
- 15-16Understanding microbiology for non microbiologists
- 15-18Principles of baking
- 17Safe cooking: process validation, live online tutor-led training course
- 17Sensory evaluation – an introduction (IFST accredited – foundation level)
- 23-24HACCP – intermediate (level 3)
- 28-2 JulyHACCP – advanced (level 4)
- 29-30Food and drink labelling
July 2021
- 6-8Food safety – intermediate (level 3)
- 6Internal auditing – overview, live online tutor-led training course
- 7-8Factory inspections – technical issues
- 13-14New product development
- 14-15Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
September 2021
- 13-17HACCP – advanced (level 4)
- 15-16Internal auditing – principles and practices
- 16Communicating food allergen information – live online tutor-led training course
- 20-24FSSC 22000 auditor/lead auditor course
- 22-23Food and drink labelling
- 27-30Sensory evaluation workshop (IFST accredited – intermediate level)
- 28Setting shelf life: how to do it better
- 28Thermal processing of heat preserved foods, live online tutor-led training course
October 2021
- 4-8Food safety – advanced (level 4)
- 5Weights and measures
- 6-7Understanding microbiology for non microbiologists
- 12TACCP/VACCP (food defence and food fraud) – intermediate
- 12-14FSPCA preventive controls for human food
- 12-14Brewing – an introduction
- 18-22FSSC 22000 auditor/lead auditor course
- 19-20HACCP – intermediate (level 3)
- 19-20Thermal processing & validation
- 20-21Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 21Meat technology
November 2021
- 1-5HACCP – advanced (level 4)
- 2-3Food and drink labelling
- 4Packaging technology for non-packaging technologists
- 9-12Safe production of heat preserved foods – the essentials (including principles of canning)
- 10-11Internal auditing – principles and practices
- 16-17An introduction to food law
- 18USA food and drink labelling course
- 23HACCP – foundation (level 2)
- 23Sensory evaluation in the manufacturing industry – quality control
- 24-25Food technology for non-food technologists
- 24-26Practical microbiology – intermediate
- 25TACCP/VACCP (food defence and food fraud) – intermediate, live online tutor-led training course
- 29-3 DecemberFSSC 22000 auditor/lead auditor course
- 29-3 DecemberFood safety – advanced (level 4)
- 30-1 DecemberUnderstanding microbiology for non microbiologists