Training events in date order
September 2017
- 6 Threat Assessment Critical Control Point (TACCP) - Foundation Level
- 6-7 HACCP - Intermediate (level 3)
- 7 Root Cause Analysis
- 11-15 HACCP - Advanced (level 4)
- 12-13 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
- 18-21 Sensory Evaluation Workshop
- 18-22 FSSC 22000 Auditor/Lead Auditor Course
- 19-21 Practical Microbiology - Foundation
- 19 Global food law challenges and opportunities
- 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
- 28 Cake - Practical Skills
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October 2017
- 3-5 FSPCA Preventive Controls for Human Food
- 4 Biscuit - Practical Skills
- 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 Calculating meat content
- 11-12 HACCP - Intermediate (level 3)
- 11 Food contact materials seminar
- 12 Bread - Practical Skills
- 16-19 Better Process Control School (BPCS)
- 17 Raw Material Risk Assessment
- 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
- 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
- 21-22 HACCP for engineers
- 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
- 30 The Power of Sensory Branding
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