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 – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

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

Please view our training and development programmes listed below, and book with confidence .

Safe production of heat preserved foods – the essentials (including principles of canning)

Dates

18-21 May 2021

10%

9-12 November 2021

10%

Prices

Members - £1580 + VAT
Non-members - £2050 + VAT

Venue

Campden BRI, Chipping Campden

Benefits of attending

Benefits of attending

Campden BRI’s long-time running and prestigious course (originally Principles of canning) is a 4 day course aimed to provide a basic understand of how to safely produce heat preserved foods, with emphasis on both cans and other package formats. Technical knowledge is facilitated through group work discussions, practical hands on exercises and group case studies. The program progresses logically through the steps and stages of thermal food preservation and production processes and provides an overview of the important factors needed to be considered at each stage of the process. The course concludes with an exam to demonstrate competency and awareness of the topics covered.

 

Who should attend?

This is a technical course designed to provide practical knowledge for those new or returning to the Heat Preserved Foods sector. It is best suited for those in occupying the following roles:

  • Food Product and Process Technologists

  • Technical Managers and Assistants

  • QA Supervisors and Factory Managers

  • Production Managers

Please note: Although this course is developed for the above roles, it can also be beneficial as an informative introduction or recap for auditors, but does not provide any formal auditor training.

 

Training Course content

Course content

  • Introduction to the heat preserved foods sector

  • Pre-requisites: microbiology and HACCP

  • Thermal processing and thermal process validation methods

  • Lethality calculations (Fo and P values)

  • Packaging considerations 

  • Post process considerations 

  • Reporting, process deviations and due diligence

 

Learning outcomes

At the end of the course delegates will be able to:-

  • List the microbiological CCP’s related to the safe production of heat preserved foods.

  • Obtain practical hands on experience of thermal process validation, packaging integrity testing, lethality calculations and raw material grading.

  • Demonstrate the versatile application of knowledge through group work case studies and presenting group findings for discussion on the final day.

  • Demonstrate competency and awareness by passing an end of course exam.

 

 

Delegate Feedback (November 2019)

  • Tutors very successful, knowledgeable, clear and precise.

  • Great source of knowledge from each tutor and interesting presentations.
Event Director - David Whittaker

Related training

Principles of pasteurisation

Thermal processing – quality optimisation

Thermal processing & validation


Further information

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


Useful training links