Training course search results
58 results found for: safety
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Campden Learning’s On Demand E-learning bundle provides a comprehensive and engaging introduction to 4 essential topics in food safety and quality management. Through a range of interactive modules, broken down into bitesize sessions, learners cover the key areas about each topic, giving them a foundation to build their skills upon.
On Demand E-learningmember £50 + VAT/non-member £70 + VAT
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It is important that managers in food operations can demonstrate that they are updating their knowledge. This is to enable them to keep abreast of new and emerging issues and to be able to demonstrate this to auditors and clients. The course will provide Food Safety practitioners with practical solutions on how to remedy common problems.
Next available date 9-10 June 2026member £640 + VAT/non-member £835 + VAT
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Intended for managers with overall responsibility for food safety, or those who plan to train others at the introductory/foundation level.
Next available date 11-15 May 2026member £1195 + VAT/non-member £1495 + VAT
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A half day covering the importance of traceability and mass balance in food safety management systems, identifying the requirements in global food safety standards and legal frameworks, and includes case study examples and practical application of interpreting the requirements.
Next available date 21 April 2026member £495 + VAT/non-member £645 + VAT
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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
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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
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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
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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 23-24 June 2026member £375 + VAT/non-member £475 + VAT
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Provides the key information on how to achieve and maintain good standards of food safety
Next available date 10-12 November 2026member £595 + VAT/non-member £750 + VAT
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A live, interactive online course, spread over 3 sessions, 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 29 September-1 October 2026member £695 + VAT/non-member £835 + VAT
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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
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Provides a practical approach to developing HACCP-based systems.
Next available date 28-29 January 2026member £695 + VAT/non-member £835 + VAT
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How to undertake the role of an auditor, to plan, conduct and report an audit of a food safety management system (FSMS).
Next available date 23-27 March 2026member £1625 + VAT/non-member £1995 + VAT
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The supply, procurement, and distribution of raw materials, on a global scale, is highly complex and food business operators (FBOs) must be confident that raw materials comply with their requirements and specifications. As a result, the management of raw materials should be considered as an integral part of a holistic food safety plan. The course challenges you to consider your supply chain resilience.
Next available date 14-15 April 2026member £640 + VAT/non-member £835 + VAT
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Provides a comprehensive introduction to the principles and practices of allergen management within food production and catering environments.
Next available date 25 February 2026member £375 + VAT/non-member £475 + VAT
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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 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
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A four day online course focussing on developing the skills needed to plan, conduct, and report a third-party audit
Next available date 16-24 June 2026member £1495 + VAT/non-member £1795 + VAT
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if you would like to register your own interest to attend this course on the next available date please complete the enquiry form
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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 20-21 May 2026member £640 + VAT/non-member £835 + VAT
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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
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If you make decisions about any aspect of food manufacture, distribution and sale but have no microbiological training.
Next available date 29-30 April 2026member £850 + VAT/non-member £995 + VAT
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There are many challenges for which the food and drink industry need to manage their risks – with supply chain challenges, sustainability considerations, allergen risks and water use / reuse being some of the most pressing. Our speakers will share insights into these current and emerging challenges, and discuss how you can future-proof your business through dynamic risk management.
Next available date 3 March 2026member £255 + VAT/non-member £295 + VAT
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Whether you are involved in the microbiological testing of food or oversee the hygiene and safety of food production, this popular annual conference will look at topical areas of concern and keep delegates up to date with the latest information and thinking.
if you would like to register your own interest to attend this course on the next available date please complete the enquiry form
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Join us for an insightful event exploring how to understand and tackle Listeria risks across the food chain — from good manufacturing and food processing practices to effective cleaning strategies and retail perspectives. We'll dive into outbreak and recall management, public health impact, and a real-world case study showcasing fast and insightful detection methods such as pathogen mapping and environmental monitoring expertise. Designed for decision-makers across the food production chain – because Listeria management is everyone's business.
if you would like to register your own interest to attend this course on the next available date please complete the enquiry form
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BRCGS Packaging Materials Standard has been updated with Issue 7 being published in October 2024. Companies will be audited against the new standard from April 2025. BRCGS For Packaging Materials is used globally with more than 6000 sites being certified against it. This seminar provides a timely opportunity to hear about the many changes to the standard and what manufacturers seeking certification.
if you would like to register your own interest to attend this course on the next available date please complete the enquiry form
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A course providing EHOs with essential knowledge and practical skills to assess, verify, and enforce allergen management standards in food businesses.
Next available date 17 March 2026member £375 + VAT/non-member £475 + VAT
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This online highly interactive course covers the background and definitions of Root Cause Analysis (RCA).
Next available date 12 March 2026member £595 + VAT/non-member £750 + VAT
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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.
Next available date 19 March 2026member £640 + VAT/non-member £835 + VAT
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Specifically devised for those involved in managing or assessing hygiene operations/ activities in the food industry.
Next available date 12-14 May 2026member £1625 + VAT/non-member £1995 + VAT
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Provides a broad overview of the UK and harmonised EU law relating to the food industry.
Next available date 10-11 March 2026member £640 + VAT/non-member £835 + VAT
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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 April 2026member £1625 + VAT/non-member £1995 + VAT
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A deep dive into advanced thermal processing, with the aim of providing the delegate with practical knowledge that will allow them to enhance their processes whether through efficiency, robustness, or quality.
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
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Cover specialist issues relating to the safety of pasteurised products, e.g. how, when and where pH is measured, and packaging pasteurisation after hot filling.
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
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Three half day modules designed to provide an in-depth understanding of the key ingredients in gluten-free baking; key processes that transform raw materials into a dough matrix; reducing quality and wastage issues, extending shelf life, and ensuring safe production practices.
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
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Gain an understanding of how to set the shelf life of a product to account for spoilage, quality and safety risks.
Next available date 19 November 2026member £650 + VAT/non-member £799 + VAT
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A one day live online course aimed at those likely to be involved in TACCP teams and who need an introduction to and an understanding of the tools available.
Next available date 21 January 2026member £680 + VAT/non-member £875 + VAT
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This live, interactive online course is designed to give those who have had no formal microbiological training an introduction to aspects of the subject, which are of importance in food production.
Next available date 11 February 2026member £745 + VAT/non-member £970 + VAT
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Are you exporting canned or aseptically packaged foods to the USA? The course is aimed at production and technical personnel responsible for the management of canned and aseptic process foods and their compliance to FDA & USDA regulations. Can be delivered face to face or online.
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
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This course builds on content delivered in the Food defence and food fraud (TACCP/VACCP) - Foundation course.
Next available date 22 January 2026member £680 + VAT/non-member £875 + VAT
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This online course aims to give you an understanding of why EMP’s are important, what to look for, how to take and handle samples, along with what the information tells you and what to do with it.
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
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Introduction to a wide range of technical and scientific considerations to increase delegates knowledge of the basic principles of food technology.
Next available date 13-14 October 2026member £850 + VAT/non-member £995 + VAT
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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
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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 15-16 April 2026member £1295 + VAT/non-member £1595 + VAT
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This half-day online course will give a concise insight of what to consider when setting the shelf life of a 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
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Training course for M&S suppliers only
Next available date 30 April 2026member £650 + VAT/non-member £799 + VAT
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Cleaning and disinfection is an important part of any manufacturing process and especially so for the food industry. This course is suitable for those with a responsibility in managing, maintaining, improving and monitoring hygiene standards within the production environment.
Next available date 22-23 April 2026member £640 + VAT/non-member £835 + VAT
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This online course provides an overview of internal auditing.
Next available date 12 February 2026member £640 + VAT/non-member £835 + VAT
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This half day course will help food business operators who want to export their products to China, understand how food and drink products are regulated in China.
Next available date 20 May 2026member £495 + VAT/non-member £645 + VAT
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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 11-12 November 2026member £695 + VAT/non-member £835 + VAT
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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
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A short 4 modular e-learning course outlining what thermal processing is, why it is carried out, the food microorganisms of interest, and an explanation of the continuous flow and in-pack processing equipment used for food and drink products.
On Demand E-learningmember £225 + VAT/non-member £250 + VAT
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A short e-learning course that outlines what thermal processing is, why it is carried out, the food microorganisms of interest, and an explanation of the in-pack processing equipment used for food and drink products.
On Demand E-learningmember £199 + VAT/non-member £220 + VAT
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A training course offering individuals the opportunity to gain knowledge on the key considerations around the development and small scale production of soft drinks.
Next available date 2-3 June 2026member £999 + VAT/non-member £1300 + VAT
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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.
Next available date 26 March 2026member £650 + VAT/non-member £799 + VAT
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Three half day modules designed to provide an in-depth understanding of the key ingredients in chocolate; key processes ; chocolate in different product applications (such as drinks, bakery products, snacks, etc); key quality parameters, shelf-life specifics, and ensuring safe production practices; product design of vegetarian and vegan chocolate.
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