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Understanding microbiology for non microbiologists

Food technology for non-food technologists

HACCP – intermediate (level 3)

TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course

TACCP/VACCP (food defence and food fraud) – intermediate, live online tutor-led training course

Sensory evaluation – an introduction (IFST accredited – foundation level)

FSSC 22000 auditor/lead auditor - hybrid online/face to face course

Food safety – advanced (level 4)

USA food and drink labelling course

Practical microbiology – intermediate

Product claims and nutrition information labelling, live online tutor-led training course

Principles of pasteurisation

Developing products with nutrition, health and other marketing claims, live online tutor-led training course

Food and drink labelling

Safe production of heat preserved foods – the essentials (including principles of canning)

Root cause analysis

Packaging technology for non-packaging technologists

HACCP – foundation (level 2)

Supplier quality assurance – foundation, live online tutor-led training course

An introduction to food law

Internal auditing – principles and practices

Biscuit science and technology

BRCGS Issue 9 Update Seminar

Microbiology Method Validation and Verification

HACCP – refresher (inc CODEX 2020 update), live online tutor-led training course