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Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – we can also provide tailored training for your teams online or face to face

If you have any queries, feel free to get in touch at or by calling +44(0)1386 842104

Foodborne viruses: Norovirus, Hepatitis A, Hepatitis E – transmission, detection and control

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Benefits of attending

Foodborne viruses are known to be a significant microbiological hazard in various food supply chains. There have been many reported outbreaks related to foods which have been contaminated by Norovirus and Hepatitis A Virus. Hepatitis E Virus is an emerging risk in the pork supply chain and is a major concern to the pork industry.

Who should attend? Technical managers; inspectors or other relevant authorities (e.g. BRC auditors and environmental health officers) who inspect fields, post-harvest processing plants, and eating facilities. Information can be disseminated to food handlers. 

course content

The course will cover the following main points: 

  • the impact of foodborne viruses on the food industry
  • transmission routes of viruses – how can they end up in foods?
  • the incubation periods of foodborne viruses, specifically NoV, HAV and HEV including symptoms
  • the potential for persistence of infectious viruses in/on contaminated foods and food production settings
    risk mitigation strategies – where do viruses fit in to food safety management plans/HACCP systems? The importance of compliance with Global GAP. Monitoring and control through the whole food supply chain
  • information on current detection methods (ISO methodology) and post contamination control strategies (e.g. UV, chlorination, washing etc and data on surrogate studies), including what should be done in the event of a positive detection result
  • things we don’t yet know – limitations and challenges in the area of foodborne viruses

Learning Outcomes

At the end of the course delegates will:

• understand the viruses which are of concern to the food industry and symptoms associated with the viruses.
• understand the impact viruses have on the food industry
• be updated on current advice on control strategies pre and post-harvest
• understand how important it is to include viruses in food safety management plans
• understand the methods available for detection of viruses
• be aware of the challenges and limitations posed by viruses in the food industry

Event Director - Martin D'Agostino

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

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