This event has now passed, however you can browse our upcoming courses below
May 2022
- 16-27Advanced HACCP, live online tutor-led training course
- 24-25Internal auditing – principles and practices
- 24-30 JuneFood processing hygiene management (course in 2 modules)
- 24-26Food safety – intermediate (level 3)
- 24-26HACCP – refresher (inc CODEX 2020 update), live online tutor-led training course
- 25Measurement of uncertainty, live online tutor-led training course
June 2022
- 6-10FSSC 22000 auditor/lead auditor course
- 8-9New product development
- 8-9Beer Labelling & Regulatory Issues For Brewers - live online tutor-led training course (two mornings)
- 14-15Food and drink labelling
- 20-24HACCP – advanced (level 4)
- 21Product claims and nutrition information labelling, live online tutor-led training course
- 23Microbiology for non microbiologists, live online tutor-led training course
- 23Food law: an overview, live online tutor-led training course
- 27-8 JulyFood safety – advanced (level 4), live online tutor-led training course
- 28-30Biscuit Products Modules – live online tutor-led training (3 mornings)
- 28-15 JulyFSSC 22000 auditor/lead auditor - hybrid online/face to face course
July 2022
- 5-6HACCP – intermediate (level 3)
- 12-13Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 13Introduction to Soft Drinks Development and Manufacture
September 2022
- 5-9Food safety – advanced (level 4)
- 7The microbiology of Christmas food live online seminar
- 8Documentation & Design, live online tutor-led training course
- 12-16HACCP – advanced (level 4)
- 12-13TACCP/VACCP (food defence and food fraud) – intermediate
- 14Microbiology for non microbiologists, live online tutor-led training course
- 14Product claims and nutrition information labelling, live online tutor-led training course
- 15Food & drink labelling in the Gulf Cooperation Council (GCC), live online tutor-led training course
- 19-22Sensory evaluation workshop (IFST accredited – intermediate level)
- 19-23FSSC 22000 auditor/lead auditor course
- 20Safe cooking: process validation
- 20-21Raw material risk assessment, live online tutor-led training course (two mornings)
- 21-22Food and drink labelling
- 22Thermal processing of acidified foods, live online tutor-led training course
- 27Thermal processing of heat preserved foods, live online tutor-led training course
- 27-29HACCP intermediate, live online tutor-led training course (3 mornings)
- 28Setting shelf life: how to do it better
- 28Introduction to Food Law in China, live online tutor-led training course
October 2022
- 3-14Advanced HACCP, live online tutor-led training course
- 4Weights and measures
- 4Food law: an overview, live online tutor-led training course
- 5Calculating meat content
- 6HACCP – refresher (inc CODEX 2020 update)
- 11Internal auditing – overview, live online tutor-led training course
- 11-12HACCP – intermediate (level 3)
- 11Essential additives & flavourings, live online tutor-led training course
- 12-13Thermal processing & validation
- 12-13New Product Development - an overview, live online tutor-led training course (Two mornings)
- 12-13Remote factory inspections skills – live online tutor-led training course
- 13M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- 14Thermal processing optimisation
- 17-21FSSC 22000 auditor/lead auditor course
- 18-20Bread science and technology
- 18Sensory evaluation – an introduction, live online tutor-led training course
- 19-20Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 19Hot topics in food microbiology on-site conference
November 2022
- 1-2Understanding microbiology for non microbiologists
- 1-2Food technology for non-food technologists
- 1-2HACCP – intermediate (level 3)
- 1TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- 2TACCP/VACCP (food defence and food fraud) – intermediate, live online tutor-led training course
- 3Sensory evaluation – an introduction (IFST accredited – foundation level)
- 7-11Food safety – advanced (level 4)
- 8USA food and drink labelling course
- 8-10Practical microbiology – intermediate
- 9-10Principles of pasteurisation
- 10Developing products with nutrition, health and other marketing claims, live online tutor-led training course
- 15-16Food and drink labelling
- 15-18Safe production of heat preserved foods – the essentials (including principles of canning)
- 16Root cause analysis
- 17Packaging technology for non-packaging technologists
- 17HACCP – foundation (level 2)
- 17Supplier quality assurance – foundation, live online tutor-led training course
- 22-23An introduction to food law
- 22-23Internal auditing – principles and practices
- 22-24Biscuit science and technology
- 29-30HACCP – refresher (inc CODEX 2020 update), live online tutor-led training course