Training course search results

81 results found for: quality

  • The fresh produce sector is diverse and there are a number of issues that can compromise quality throughout the supply chain.  This tailored course provides a greater understanding of these quality issues and how to control them, helping to  optimise business operations and improving raw material supply.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • This event will provide an update on developments in the world of food safety, quality and health and safety culture including a number of case studies from manufacturing, retail and food service.

    if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • The course provides a balance of theory and hands-on activities to explore wheat composition, flour production and testing. The relationship between flour quality and impact on main bakery products is also covered.

    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

  • For Quality Managers and Technical Administrators who need to implement, update, manage and be responsible for documentation, records and control systems in the food industry. 

    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

  • A practical approach, making extensive use of thermal process modelling and simulation techniques. 

    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

  • This course is aimed at those looking to: reduce cost by finding cheaper ingredients; improve or characterise quality; improve processing; reformulate by moving to a clean label or compare your products against competitors. Course content will provide the knowledge and skills to analyse, identify and objectively measure the impact of these changes on the final product.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Do you and/or your staff require training in Food safety and quality management systems?  Tailored training can be a very cost effective option for a group of delegates. We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel.  

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Understanding the origin and functionality of cereal-based ingredients is key to managing the cost and quality of products.  

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • To enable attendees to be fully competent in meeting the new clause 5.2.5 Instruction Validation in the BRC (British Retail Consortium) Global Standard for Food Safety Issue 8 document. 

    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

  • Meat technology

    10%

    Provides an understanding of the science surrounding the raw material, factors affecting its quality, its functional properties and some common processes. 

    Next available date 21 October 2021
    member £680 + VAT/non-member £885 + VAT

  • This introductory course is aimed at development and technical staff who are interested in improving their understanding of the gluten free bakery products through a mix of theory and practical demonstrations.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Delegates will be introduced to the SQA mechanisms available to meet recognised requirements and establish a reliable supplier base. 

    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

  • Blockchain is currently a popular ‘buzzword’ in the food industry. But what exactly is it? How does it support food safety and risk management systems? And what other emerging approaches are there?

    if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • The Culture Excellence Program is a unique solution for the measurement, analysis and improvement of safety and quality culture.

    if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Ensuring your factory is cleaned and disinfected effectively is a fundamental prerequisite for the safe production of food and drink. To help you with this, we’re bringing together experts with specialised knowledge to discuss the latest trends and findings.

    if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Outlines how basic wine analysis can allow predictions of faults and shelf life 

    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

  • Principles of baking

    10%

    This course is made up of 4 self contained modular training days and each is aimed at introducing how ingredients and processes can influence the quality of baked products: Day 1: Bread, Day 2: Cakes, Day 3: Biscuits Day 4: Pastry & Laminated Goods.

    Next available date 15-18 June 2021
    member £1799 + VAT/non-member £2340 + VAT

  • This course is designed for senior laboratory personnel and is the third in the series for the microbiology training of laboratory staff 

    if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • A combination of theory and practical will provide an insight into the ingredient functionality, production and baking methods allowing delegates to achieve better control of quality and develop products for the work place.

    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

  • This course will enable delegates to obtain a greater understanding of ingredient choice and process technology along with issues relating to shelf-life and staling.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Introduction to a wide range of technical and scientific considerations to increase delegates knowledge of the basic principles of food technology. 

    Next available date 24-25 November 2021
    member £999 + VAT/non-member £1299 + VAT

  • The course will enable attendees to design malt specifications in order to fine tune colour and flavour in new products. 

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • If you make decisions about any aspect of food manufacture, distribution and sale but have no microbiological training  

    Next available date 10-11 March 2021
    member £899 + VAT/non-member £1160 + VAT

  • Are you developing new products ? This couse looks at what you need to consider to produce safe and stable products.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Do you need to know the variety of discrimination methods available? On this one day course you will learn how they can be applied, the benefit of one method over another and how to analyse the data collected.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Understand the principles of auditing and how they can be applied to HACCP systems.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Delegates who complete this course will have a greater appreciation of how to implement and audit an allergens policy in a food handling environment

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • The course covers importance of ingredients such as flour, fat and sugar as well as ingredient variations, other topics comprising salt and sugar reduction, additives and clean label will also be introduced. Practical sessions will cover all the main techniques used to produce biscuits and crackers and the impact of changes to ingredients on the product.

    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

  • Delegates will learn to put into practice recognised auditing skills to strengthen internal audit programmes and ensure that audits are conducted to the necessary depth to give confidence in your systems.

    Next available date 18-19 May 2021
    member £899 + VAT/non-member £1160 + VAT

  • Training course suitable for brewery employees, beer sensory panel leaders and anybody interested in developing the skills necessary to evaluate the quality of packaged beer.

    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

  • Gain the skills and knowledge to recruit, train, manage a sensory panel as well as determining the best method to use to collect and analysis data from taste panels.

    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

  • Our biennial thermal processing conference is back and brings with it a distinguished line-up of international speakers who will provide delegates with a thorough understanding of (almost) all things related to thermal processing.

    if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Do you and/or your staff require training in consumer and/or sensory science?  We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel. 

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Delegates will gain practical experience of HACCP by developing a case study to which the key principles of Codex HACCP for process design will be applied. 

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • This introductory course is aimed at scientists and technical staff who are interested in improving their understanding of the properties of bakery enzymes through a mix of theory and practical demonstrations.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Sucessful completion of this course will lead to the delegate becoming a Preventive Controls Qualified Individual (PCQI) helping companies to compy with the requirements of the Food Safety Modernisation Act.

    Next available date 12-14 October 2021
    member £945 + VAT/non-member £1220 + VAT

  • This intensive three day course provides an insight into ingredient functionality, processing methods, and baking profiles; thus extending technical knowledge, promoting practical skills, and addressing key trends within the baking industry.  

    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

  • Validation and verification have vital roles to play within HACCP systems; unfortunately there can be a lack of understanding about this subject. This course examines in detail the vital concepts of validation and verification and how they apply to HACCP systems.       

    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

  • Do you need to be familiar with UK and EU food law? This two-day course provides a broad overview of relevant legislation.  

    Next available date 26-27 May 2021
    member £899 + VAT/non-member £1160 + VAT

  • An intensive short course providing those new to the Brewing Industry with a basic understanding of the brewing process.

    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

  • Introduction to the auditing of HACCP systems to add to existing HACCP knowledge.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP. 

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Training in the techniques needed to maintain hygiene and to keep yeast in a healthy condition for those working in micro and smaller sized breweries.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Do you and/or your staff require training in any aspect of food and drink law or labelling?  Tailored training can be a very cost effective option for up to 20 delegates.  We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel. 

  • Do you need to understand how to apply the appropriate thermal process for your soft drink and the different methods of achieving that? This course will cover all aspects of thermal processing of beverages.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Do you and/or your staff require training in bakery? Tailored training can be a very cost effective option for a group of delegates. We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel. 

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • This course gives delegates the opportunity to develop their knowledge of pastry technology through practical examples in the test bakery.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • A comprehensive introduction to the relevant technical issues that need to be considered when conducting planned factory/supplier inspections.       

    Next available date 7-8 July 2021
    member £899 + VAT/non-member £1160 + VAT

  • Highly interactive course covering the background and definitions of Root Cause Analysis (RCA).  Beneficial to a range of roles from Technical to Engineering, Manufacturing, Logistics and Management. 

    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

  • Provides an understanding of the principles around the thermal process enabling delegates to make changes to existing thermal processes and develop new ones.

    Next available date 19-20 October 2021
    member £999 + VAT/non-member £1299 + VAT

  • You will develop an understanding of the ingredients and manufacturing processes for different methods of making sourdough bread. 

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Provides the key information on how to achieve and maintain good standards of food safety      

    Next available date 6-8 July 2021
    member £580 + VAT/non-member £755 + VAT

  • The course will identify, evaluate and control hazards that engineers come across in their day-to-day work.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Weights and measures

    10%

    Deals specifically with the quantity control of food and drink

    Next available date 5 October 2021
    member £599 + VAT/non-member £780 + VAT

  • Enables delegates to obtain a practical introduction to the concept, terminology and principles of HACCP and to understand the benefits of HACCP.

    Next available date 25 May 2021
    member £399 + VAT/non-member £520 + VAT

  • A live, interactive online course, spread over 3 mornings, designed to give Food Safety team members a good understanding of the concept, principles and terminology of Food Safety Management including HACCP and the role and importance of prerequisite programmes.

    Next available date 8-10 February 2021
    member £585 + VAT/non-member £785 + VAT

  • How to undertake the role of an auditor, to plan, conduct and report an audit of a food safety management system. 

    Next available date 19-23 April 2021
    member £2360 + VAT/non-member £2945 + VAT

  • A one day course aimed at those likely to be involved in TACCP teams and who need an introduction to and an understanding of the tools available.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • This live interactive refresher training in HACCP helps demonstrate to external and third party auditors that a team´s knowledge and understanding has been maintained.    

    Next available date 6 May 2021
    member £499 + VAT/non-member £680 + VAT

  • Intended for managers with overall responsibility for food safety, or those who plan to train others at the introductory/foundation level.

    Next available date 8-12 March 2021
    member £880 + VAT/non-member £1140 + VAT

  • Obtain the knowledge and skills to design, implement and verify food safety management systems based upon the codex HACCP principles.    

    Next available date 22-26 March 2021
    member £1275 + VAT/non-member £1655 + VAT

  • Provides a practical approach to developing HACCP-based systems.

    Next available date 23-24 June 2021
    member £685 + VAT/non-member £885 + VAT