Training events in date order
September 2018
- 4-5 Sensory Training for Beer
- 5-6 HACCP - Intermediate (level 3)
- 7 BRC Briefing
- 10-14 Food safety - advanced (level 4)
- 17-21 HACCP - advanced (level 4)
- 18-20 Practical microbiology - foundation
- 18-19 Internal auditing – principles and practices
- 21 BRC Briefing
- 24-28 FSSC 22000 auditor/lead auditor course
- 24-27 Sensory evaluation workshop
- 25-27 Cake science & technology
- 25-26 Food and drink labelling
- 26 HACCP - foundation (level 2)
- 28 Norovirus Seminar: Current knowledge of contamination of the UK food supply chain
- Back to top
October 2018
- 2-3 HACCP - Intermediate (level 3)
- 4 Sugar reduction in foods
- 9-11 FSPCA preventive controls for human food
- 9-10 Threat assessment critical control point (TACCP) - intermediate level
- 9-10 Food technology for non food technologists
- 10-11 Hot Topics in Microbiology Conference
- 11 USA food and drink labelling course
- 11 Marks & Spencer management of food quality code of practice and guidelines – sensory requirements training course
- 15-19 HACCP - advanced (level 4)
- 16-18 Brewing – an introduction
- 16-18 Thermal processing validation
- 16 Weights and measures
- 17-18 Understanding microbiology
- 19 Thermal processing - quality optimisation
- 19 BRC Briefing
- Back to top
November 2018
- 5-9 FSSC 22000 auditor/lead auditor course
- 6-7 An introduction to food law
- 6 HACCP - refresher
- 6 Sensory evaluation - an introduction
- 7 Raw material risk assessment
- 7-8 HACCP - Intermediate (level 3)
- 12-16 HACCP - advanced (level 4)
- 13-15 Biscuit science & technology
- 13 Food additives, flavourings and enzymes: food improvement agents package
- 13 Sugar Reduction in Confectionery, Sweet Sauces and Desserts
- 14-15 Food and drink labelling
- 15 Threat assessment critical control point (TACCP) - foundation level
- 16 BRC Briefing
- 19-23 Food safety - advanced (level 4)
- 20-21 Internal auditing – principles and practices
- 20-23 Safe production of heat preserved foods - the essentials (including principles of canning)
- 28 Meat technology
- 28-29 New product development
- 29 Food authenticity testing and the detection of adulterants - Insights into analytical methods
- Back to top