Training events in date order
April 2018
- 23-26 Sensory evaluation workshop
- 24 HACCP - refresher
- 24 Salmonella & Listeria Sem
- 25 USA food and drink labelling course
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May 2018
- 1-2 Internal auditing – principles and practices
- 1 Marks & Spencer management of food quality code of practice and guidelines – sensory requirements training course
- 10 HACCP for craft brewers
- 14-18 HACCP - advanced (level 4)
- 15-17 Thermal processing validation
- 16-18 Practical microbiology - intermediate
- 21-25 FSSC 22000 auditor/lead auditor course
- 23 Safe cooking: process validation
- 23-24 Bakery conference
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June 2018
- 7-8 Thermal processing conference
- 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
- 19-21 Bread science & technology
- 19-20 Factory inspections - technical issues
- 19 Food authenticity testing and the detection of adulterants - Insights into analytical methods
- 21 Sensory evaluation - an introduction
- 21 Bacterial Identification & Typing
- 22 PAS96 2017: Cyber security and TACCP in the food industry
- 25-29 HACCP - advanced (level 4)
- 26 ISO/IEC 17025:2017 Technical Update and Implications to Food and Drink Laboratories Seminar
- 27 FSSC 22000v4.1 Seminar
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July 2018
- 3 Root cause analysis
- 4-5 Threat assessment critical control point (TACCP) - intermediate level
- 5 Nutrition and health claims
- 9-13 Food safety - advanced (level 4)
- 9-13 FSSC 22000 auditor/lead auditor course
- 10-11 HACCP - Intermediate (level 3)
- 10-11 Principles of pasteurisation
- 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)
- 7 BRC Briefing
- 10-14 Food safety - advanced (level 4)
- 11 Threat assessment critical control point (TACCP) - foundation level
- 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)
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October 2018
- 2-3 HACCP - Intermediate (level 3)
- 2-3 Supplier quality assurance - foundation
- 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
- 19 Thermal processing - quality optimisation
- 19 BRC Briefing
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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
- 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
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