Training courses listed by date
May 2022
- 16-18HACCP intermediate, live online tutor-led training course (3 mornings)
- 16-27Advanced HACCP, 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)
- 18-19Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 18-19TACCP/VACCP (food defence and food fraud) – intermediate
- 19Internal auditing – overview, live online tutor-led training course
- 24-25Internal auditing – principles and practices
- 24-30 JuneFood processing hygiene management (course in 2 modules)
- 24-26Food safety – intermediate (level 3)
- 24-26HACCP – refresher (inc CODEX 2020 update), live online tutor-led training course
- 25Measurement of uncertainty, live online tutor-led training course
- 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
- 20-24HACCP – advanced (level 4)
- 21Product claims and nutrition information labelling, live online tutor-led training course
- 23Microbiology for non microbiologists, live online tutor-led training course
- 23Food law: an overview, live online tutor-led training course
- 27-8 JulyFood safety – advanced (level 4), live online tutor-led training course
- 28-30Biscuit Products Modules – live online tutor-led training (3 mornings)
- 28-15 JulyFSSC 22000 auditor/lead auditor - hybrid online/face to face course
July 2022
- 5-6HACCP – intermediate (level 3)
- 12-13Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 13Introduction to Soft Drinks Development and Manufacture
September 2022
- 5-9Food safety – advanced (level 4)
- 7The microbiology of Christmas food live online seminar
- 12-16HACCP – advanced (level 4)
- 12-13TACCP/VACCP (food defence and food fraud) – intermediate
- 14Microbiology for non microbiologists, live online tutor-led training course
- 14Product claims and nutrition information labelling, live online tutor-led training course
- 15Food & drink labelling in the Gulf Cooperation Council (GCC), live online tutor-led training course
- 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
- 22Thermal processing of acidified foods, live online tutor-led training course
- 27Thermal processing of heat preserved foods, live online tutor-led training course
- 27-29HACCP intermediate, live online tutor-led training course (3 mornings)
- 28Setting shelf life: how to do it better
- 28Introduction to Food Law in China, live online tutor-led training course
October 2022
- 3-14Advanced HACCP, live online tutor-led training course
- 4Weights and measures
- 4Food law: an overview, live online tutor-led training course
- 5Calculating meat content
- 6HACCP – refresher (inc CODEX 2020 update)
- 11-12HACCP – intermediate (level 3)
- 11Internal auditing – overview, live online tutor-led training course
- 11Essential additives & flavourings, live online tutor-led training course
- 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
- 18Sensory evaluation – an introduction, live online tutor-led training course
- 19-20Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
November 2022
- 1-2Understanding microbiology for non microbiologists
- 1-2Food technology for non-food technologists
- 1-2HACCP – intermediate (level 3)
- 1TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- 2TACCP/VACCP (food defence and food fraud) – intermediate, live online tutor-led training course
- 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)
- 17Supplier quality assurance – foundation, live online tutor-led training course
- 22-23An introduction to food law
- 22-23Internal auditing – principles and practices
- 22-24Biscuit science and technology
- 29-30HACCP – refresher (inc CODEX 2020 update), live online tutor-led training course
December 2022
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.