Training events in date order
September 2017
- 21 HACCP for craft brewers
- 22 Reducing sugar in bakery products
- 25-29 Food Safety - Advanced (level 4)
- 26 HACCP - foundation (level 2)
- 27-28 Internal auditing – principles and practices
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October 2017
- 3-5 FSPCA Preventive Controls for Human Food
- 5 Safe Cooking: Process Validation
- 9-13 FSSC 22000 Auditor/Lead Auditor Course
- 10 HACCP - refresher
- 10 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
- 10 Meat technology
- 10-12 Brewing – an introduction
- 10 Tackling Food Fraud
- 11-12 HACCP - Intermediate (level 3)
- 11 Food contact materials seminar
- 17-19 Bread Science & Technology
- 17-18 Hot Topics in Food Microbiology Conference
- 18-19 Food and drink labelling
- 19 Safe and Effective Food Pasteurisation
- 26 Food Safety Management Systems Masterclass
- 27 Food Safety Modernisation Act (FSMA) Update
- 30-3 November HACCP - Advanced (level 4)
- 31 Sugar Reduction In Foods
- 31-1 November Understanding Microbiology
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November 2017
- 1-2 Internal auditing – principles and practices
- 2 USA Food and Drink Labelling Course
- 2 Pastry - Practical Skills
- 7 Food Additives, Flavourings and Enzymes: Food Improvement Agents Package
- 7-9 Thermal processing validation
- 8-9 HACCP - Intermediate (level 3)
- 8-9 New Product Development
- 9 Sensory Evaluation - an introduction
- 13-17 FSSC 22000 Auditor/Lead Auditor Course
- 14-15 An introduction to food law
- 14-16 Cake Science & Technology
- 14-17 Safe production of heat preserved foods - the essentials (including principles of canning)
- 20-24 Food Safety - Advanced (level 4)
- 21-22 Food and drink labelling
- 21-22 Food technology for non food technologists
- 22-23 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
- 23 Weights and measures
- 27-1 December HACCP - Advanced (level 4)
- 28-29 Principles of Pasteurisation
- 28-30 Biscuit Science & Technology
- 28 Hepatitis Seminar
- 30 The Power of Sensory Branding
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December 2017
- 5-6 HACCP - Intermediate (level 3)
- 5 Food Labelling Update
- 6-8 Practical microbiology - intermediate
- 7 Food Safety and Quality Culture Excellence Seminar
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January 2018
- 16-17 Internal auditing – principles and practices
- 23-24 HACCP - Intermediate (level 3)
- 29-2 February HACCP - Advanced (level 4)
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February 2018
- 5-9 FSSC 22000 Auditor/Lead Auditor Course
- 6-7 Food and drink labelling
- 22 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
- 26-2 March Food Safety - Advanced (level 4)
- 28-1 March HACCP - Intermediate (level 3)
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March 2018
- 5-9 HACCP - Advanced (level 4)
- 6-7 An introduction to food law
- 6-8 Practical microbiology - advanced
- 7-8 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
- 20-22 FSPCA Preventive Controls for Human Food
- 20-21 Understanding Microbiology
- 20-22 Food processing hygiene management (course in 2 modules)
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April 2018
- 16-20 FSSC 22000 Auditor/Lead Auditor Course
- 17 HACCP - foundation (level 2)
- 17-20 Principles of Baking
- 17 Packaging Technology for Non Packaging Technologists
- 17-20 Safe production of heat preserved foods - the essentials (including principles of canning)
- 18-19 HACCP - Intermediate (level 3)
- 18-19 Food and drink labelling
- 23-26 Sensory Evaluation Workshop
- 24 HACCP - refresher
- 24-26 Brewing – an introduction
- 25 USA Food and Drink Labelling Course
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May 2018
- 1 Raw Material Risk Assessment
- 1-2 Internal auditing – principles and practices
- 1 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
- 14-18 HACCP - Advanced (level 4)
- 15-17 Thermal processing validation
- 15 Documentation and Design of Quality Systems
- 16-18 Practical microbiology - intermediate
- 18 Thermal processing - quality optimisation
- 21-25 FSSC 22000 Auditor/Lead Auditor Course
- 23 Safe Cooking: Process Validation
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June 2018
- 11-15 Food Safety - Advanced (level 4)
- 12-13 Understanding Microbiology
- 13-14 HACCP - Intermediate (level 3)
- 14 Setting Shelf Life: How to do it better
- 19-21 Food Safety - Intermediate (level 3)
- 19-20 Food and drink labelling
- 19-20 Bread Science & Technology
- 19-20 Factory inspections - technical issues
- 20-21 HACCP - validation and verification
- 21 Sensory Evaluation - an introduction
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July 2018
- 2-5 Better Process Control School (BPCS)
- 2-6 HACCP - Advanced (level 4)
- 3 Root Cause Analysis
- 4-5 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
- 9-13 FSSC 22000 Auditor/Lead Auditor Course
- 10-11 HACCP - Intermediate (level 3)
- 10-11 Principles of Pasteurisation
- 12 Nutrition and health claims
- 12 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
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September 2018
- 5-6 HACCP - Intermediate (level 3)
- 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
- 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)
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October 2018
- 2-3 HACCP - Intermediate (level 3)
- 2-3 Supplier quality assurance - foundation
- 4 HACCP - refresher
- 4 Safe Cooking: Process Validation
- 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
- 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
- Back to top
November 2018
- 5-9 FSSC 22000 Auditor/Lead Auditor Course
- 6-7 An introduction to food law
- 6 Sensory Evaluation - an introduction
- 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
- 14-15 Food and drink labelling
- 14-15 New Product Development
- 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
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