This event has now passed, however you can browse our upcoming courses below
December 2021
- 6-10HACCP – advanced (level 4)
- 7Microbiology for non microbiologists, live online tutor-led training course
- 8-9Safety and quality culture excellence online seminar
- 14-15Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 14-15HACCP – intermediate (level 3)
- 14-15HACCP – refresher (inc CODEX 2020 update), live online tutor-led training course
January 2022
- 11-11 FebruaryFSSC 22000 auditor/lead auditor - hybrid online/face to face course
- 17-28Advanced HACCP, live online tutor-led training course
- 19-20Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 27Introduction to Food Law in China, live online tutor-led training course
February 2022
- 2-3Food and drink labelling
- 7-11HACCP – advanced (level 4)
- 10Microbiology for non microbiologists, live online tutor-led training course
- 15Food law: an overview, live online tutor-led training course
- 15Sensory evaluation – an introduction, live online tutor-led training course
- 16-17HACCP – intermediate (level 3)
- 17Thermal processing - continuous flow, live online tutor-led training course
March 2022
- 3M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- 3Product claims and nutrition information labelling, live online tutor-led training course
- 8Safe cooking: process validation, live online tutor-led training course
- 8-9Understanding microbiology for non microbiologists
- 9TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- 10TACCP/VACCP (food defence and food fraud) – intermediate, live online tutor-led training course
- 14-16HACCP intermediate, live online tutor-led training course (3 mornings)
- 15Essential additives & flavourings, live online tutor-led training course
- 17Internal auditing – overview, live online tutor-led training course
- 22Root cause analysis, live online tutor-led training course
- 22-24Cake Products Modules – live online tutor-led training (3 mornings)
- 23-24Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 28-31Sensory evaluation workshop (IFST accredited – intermediate level)
- 29Thermal processing of acidified foods, live online tutor-led training course
April 2022
- 4-8FSSC 22000 auditor/lead auditor course
- 4-8Food safety – advanced (level 4)
- 5Packaging technology for non-packaging technologists
- 5-6HACCP – intermediate (level 3)
- 6-7Thermal processing & validation
- 6-7USA food and drink labelling, live online tutor-led training course (Two mornings)
- 7-8HACCP – refresher (inc CODEX 2020 update), live online tutor-led training course
- 25-29HACCP – advanced (level 4)
- 26Food Allergen Information, Precautionary Allergen Labelling and Natasha’s Law: The Essential Guide – live online tutor-led training course
- 26-29Principles of baking
- 27-28Remote factory inspections skills – live online tutor-led training course
- 28Setting shelf life: an overview – live online tutor-led training course
May 2022
- 10-11An introduction to food law
- 10Supplier quality assurance – foundation, live online tutor-led training course
- 12Sensory evaluation – an introduction (IFST accredited – foundation level)
- 12-13HACCP - foundation (level 2), live online tutor-led training course
- 17-20Safe production of heat preserved foods – the essentials (including principles of canning)
- 17-19Bread Products Modules – live online tutor-led training (3 mornings)
- 18-19TACCP/VACCP (food defence and food fraud) – intermediate
- 24-25Internal auditing – principles and practices
- 24-30 JuneFood processing hygiene management (course in 2 modules)
- 24-26Food safety – intermediate (level 3)
- 26Introduction to Food Law in the Gulf Cooperation Council (GCC), 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
- 15Documentation & Design, live online tutor-led training course
- 20-24HACCP – advanced (level 4)
- 27-8 JulyFood safety – advanced (level 4), live online tutor-led training course
- 28-30Biscuit Products Modules – live online tutor-led training (3 mornings)
July 2022
September 2022
- 5-9Food safety – advanced (level 4)
- 12-16HACCP – advanced (level 4)
- 13-14TACCP/VACCP (food defence and food fraud) – intermediate
- 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
- 27Thermal processing of heat preserved foods, live online tutor-led training course
- 27-29Cake science and technology
- 28Setting shelf life: how to do it better
October 2022
- 4HACCP – refresher (inc CODEX 2020 update)
- 4Weights and measures
- 5Meat technology
- 11-12HACCP – intermediate (level 3)
- 12-13Thermal processing & validation
- 12-13New Product Development - an overview, live online tutor-led training course (Two mornings)
- 12-13Factory inspections – technical issues
- 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
November 2022
- 1-2Understanding microbiology for non microbiologists
- 1-2Food technology for non-food technologists
- 1-2HACCP – intermediate (level 3)
- 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)
- 22-23An introduction to food law
- 22-23Internal auditing – principles and practices
- 22-24Biscuit science and technology