Training course search results

78 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

  • 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 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

  • 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

  • Delegates will gain an understanding of the importance of using sensory evaluation techniques to monitor and help improve quality of products in the food and drink 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 half day course 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. 

    Next available date 8 September 2022
    member £390 + VAT/non-member £499 + VAT

  • A Cake products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

    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 Bread products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

    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 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.

    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

  • 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

  • Workshop designed to explore the ways thermal processes can be optimised to improve product quality.

    Next available date 14 October 2022
    member £620 + VAT/non-member £800 + VAT

  • Gain an understanding of how to set the shelf life of a product to account for spoilage, quality and safety risks.

    Next available date 28 September 2022
    member £620 + VAT/non-member £800 + VAT

  • 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.

    Next available date 18-20 October 2022
    member £1440 + VAT/non-member £1875 + VAT

  • 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 1-2 November 2022
    member £999 + VAT/non-member £1299 + VAT

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

    Next available date 1-2 November 2022
    member £925 + VAT/non-member £1195 + VAT

  • 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 24-25 May 2022
    member £925 + VAT/non-member £1195 + VAT

  • 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.

    Next available date 22-24 November 2022
    member £1440 + VAT/non-member £1875 + VAT

  • 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

  • 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

  • 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

  • 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 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

  • 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 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 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

  • 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 22-23 November 2022
    member £925 + VAT/non-member £1195 + VAT

  • 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, these can be delivered either online or face to face. 

  • 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

  • This online course deals with the thermal processing aspects of the food manufacturing process- chiefly cooking but also chilling & freezing. There is little guidance covering techniques for validating safe cooking practices for cook-chill or cook-freeze products, the course deals with the relevant issues, for companies involved in cooking of ready-to-eat food products.

    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 half-day online course will give a concise insight of what to consider when setting the shelf life of a 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

  • 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 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

  • 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

  • Specifically devised for those involved in managing or assessing hygiene operations/ activities in the food industry.      

    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 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

  • 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

  • Root cause analysis

    10%

    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. 

    Next available date 16 November 2022
    member £520 + VAT/non-member £700 + 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 a practical approach to developing HACCP-based systems.

    Next available date 11-12 October 2022
    member £700 + VAT/non-member £915 + 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

  • 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 12-13 October 2022
    member £999 + VAT/non-member £1299 + VAT

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

    Next available date 24-26 May 2022
    member £595 + VAT/non-member £775 + VAT

  • Weights and measures

    10%

    Deals specifically with the quantity control of food and drink

    Next available date 4 October 2022
    member £620 + VAT/non-member £800 + 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 17 November 2022
    member £475 + VAT/non-member £620 + 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 12-14 December 2022
    member £625 + VAT/non-member £835 + VAT

  • Refresher training in HACCP, including the latest CODEX updates, helps demonstrate to external and third party auditors that a teams' knowledge and understanding has been maintained.

    Next available date 6 October 2022
    member £520 + VAT/non-member £700 + VAT

  • This online highly interactive course covers the background and definitions of Root Cause Analysis (RCA).   

    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 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

  • Designed to give delegates the essential top line requirements of mandatory food and drink labelling for EU Harmonised and GB legislation now the UK has left the EU single market and a look at the regulatory issues facing brewers and marketers in today’s competitive world of brewing.  

    Next available date 8-9 June 2022
    member £520 + VAT/non-member £700 + 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 6-10 June 2022
    member £2525 + VAT/non-member £3150 + 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 5-9 September 2022
    member £910 + VAT/non-member £1175 + VAT

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

    Next available date 20-24 June 2022
    member £1320 + VAT/non-member £1710 + VAT



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