Training events in date order
January 2020
- 22-23 HACCP – intermediate (level 3)
- 22-23 Internal auditing – principles and practices
- 27-31 HACCP – advanced (level 4)
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February 2020
- 3-7 FSSC 22000 auditor/lead auditor course
- 4-5 Understanding microbiology
- 11-12 Food and drink labelling
- 25-27 Food processing hygiene management (course in 2 modules)
- 25-27 FSPCA preventive controls for human food
- 27 E.coli STEC and Salmonella – still on the loose and wreaking havoc seminar
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March 2020
- 3-4 HACCP – intermediate (level 3)
- 3 Raw material risk assessment
- 3 Microbiology measurement uncertainty: meeting the new requirements for ISO 19036
- 4-5 TACCP/VACCP (food defence and food fraud) – intermediate
- 5 Foodborne viruses: Norovirus, Hepatitis A, Hepatitis E – transmission, detection and control
- 5 M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- 16-20 Food safety – advanced (level 4)
- 16-20 FSSC 22000 auditor/lead auditor course
- 17-18 HACCP – validation and verification
- 17-18 Practical microbiology – advanced
- 19 Cooking (heating) instruction development and validation: (inc. BRC 8 compliance)
- 23-27 HACCP – advanced (level 4)
- 25-26 Food and drink labelling
- 26 Packaging technology for non-packaging technologists
- 30-2 April Sensory evaluation workshop (IFST accredited – intermediate level)
- 31-3 April Principles of baking
- 31 Blockchain and other emerging approaches supporting food safety and risk management
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April 2020
- 1-2 An introduction to food law
- 1-2 HACCP – intermediate (level 3)
- 20-24 HACCP – advanced (level 4)
- 21-23 Food safety – intermediate (level 3)
- 21 Campylobacter – still no. 1 in the UK seminar
- 22-23 Understanding microbiology
- 28 Documentation and design of quality systems
- 28-1 May Safe production of heat preserved foods – the essentials (including principles of canning)
- 30 Food additives, flavourings and enzymes: food improvement agents package
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May 2020
- 11-15 FSSC 22000 auditor/lead auditor course
- 11 Sensory evaluation in the manufacturing industry – quality control
- 12 Food and drink labelling refresher
- 12-14 Thermal processing validation
- 14 HACCP – refresher
- 14 USA food and drink labelling course
- 19-20 5th International bakery technology conference; recent developments in the bakery industry
- 20-21 Internal auditing – principles and practices
- 20-22 Practical microbiology – intermediate
- 21 HACCP – foundation (level 2)
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June 2020
- 8-12 HACCP – advanced (level 4)
- 9-11 Bread science and technology
- 9-10 Food and drink labelling
- 9 Setting shelf life: how to do it better
- 10 Food authenticity testing and the detection of adulterants – insights into analytical methods
- 15-19 Food safety – advanced (level 4)
- 15-18 Wheat and flour quality for bakery products
- 16 Sensory evaluation – an introduction (IFST accredited – foundation level)
- 17-18 HACCP – intermediate (level 3)
- 22-26 FSSC 22000 auditor/lead auditor course
- 23-24 Understanding microbiology
- 25 Safe cooking: process validation
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July 2020
- 2 TACCP/VACCP (food defence and food fraud) – foundation
- 6-10 HACCP – advanced (level 4)
- 7-8 Principles of pasteurisation
- 9 Nutrition labelling and health claims
- 14-15 HACCP – intermediate (level 3)
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September 2020
- 8-9 Food and drink labelling
- 8-9 HACCP – intermediate (level 3)
- 14-18 HACCP – advanced (level 4)
- 15-16 Food technology for non-food technologists
- 21-25 FSSC 22000 auditor/lead auditor course
- 21-24 Sensory evaluation workshop (IFST accredited – intermediate level)
- 28-2 October Food safety – advanced (level 4)
- 29-1 October Cake science and technology
- 30-1 October Internal auditing – principles and practices
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October 2020
- 6-7 Factory inspections – technical issues
- 6-8 FSPCA preventive controls for human food
- 8 M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- 13 Sugar reduction in foods
- 14-15 HACCP – intermediate (level 3)
- 14-15 Supplier quality assurance – foundation
- 14-15 Understanding microbiology
- 15 USA food and drink labelling course
- 20-22 Brewing – an introduction
- 20-21 Food and drink labelling
- 20 Packaging technology for non-packaging technologists
- 21-22 Practical microbiology – foundation
- 21-22 TACCP/VACCP (food defence and food fraud) – intermediate
- 21 Weights and measures
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November 2020
- 2-6 FSSC 22000 auditor/lead auditor course
- 3-4 An introduction to food law
- 3-4 HACCP – intermediate (level 3)
- 3-6 Safe production of heat preserved foods – the essentials (including principles of canning)
- 9-13 HACCP – advanced (level 4)
- 10 Food additives, flavourings and enzymes: food improvement agents package
- 11-12 New product development
- 11 Root cause analysis
- 12 Calculating meat content
- 17-19 Biscuit science and technology
- 17-18 Food and drink labelling
- 17-19 Thermal processing validation
- 19 Meat technology
- 20 Thermal processing – quality optimisation
- 23-27 Food safety – advanced (level 4)
- 25-26 Internal auditing – principles and practices
- 25-27 Practical microbiology – intermediate
- 25 Sensory evaluation – an introduction (IFST accredited – foundation level)
- 26 HACCP – foundation (level 2)
- 30-4 December FSSC 22000 auditor/lead auditor course
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