Training courses listed by date
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
COVID-19 secure workplace
We continue to offer a range of training options so that you can continue to learn and develop.
Online courses – We are delivering tutor-led training courses online. Find out more.
Face-to-face training – Our on-site events follow strict social distancing and safety measures. View programme.
Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.
Tailored training – We also provide tailored training for your teams online or face to face.
If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104.
Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.
Please view our training and development programmes listed below, and book with confidence.