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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 – We will be resuming delivery of courses on site from March 2021. We’ll be doing so while observing social distancing and safety measures. View programme.

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.

Setting shelf life: how to do it better

 

 

Dates

28 September 2021

10%

Prices

Members - £599 + VAT
Non-members - £780 + VAT

Venue

Campden BRI, Chipping Campden

Benefits of attending

This course provides information on how best to approach the setting of shelf life for a range of food and drinks products. Typical attendees would include those with a basic knowledge of how to assign a product shelf life or those new to the area. They will gain an understanding of how to set the shelf life of a product to account for both spoilage and safety risks.

Training Course content

• Introduction to shelf life - definition, factors that affect shelf life
• Labelling legislation- use by and best before dates
• Non microbiological issues – sensory and chemical considerations
• Shelf life testing of a range food products- chilled, ambient, drinks
• Accelerated shelf life testing- how to approach this
• Predictive modelling- how this can be used in shelf life determination
• Challenge testing- Listeria challenge testing protocols, C.botulinum challenge testing
• Case studies to draw together the knowledge gained during the day

Course aims
• To provide an introduction to shelf life testing for a range of food categories
• To highlight the importance of pathogens and spoilage organisms with regards to shelf life
• To demonstrate the use of predictive modelling as a tool in shelf life assessment
• To show the potential benefits of accelerated shelf life testing

Learning outcomes

At the end of the course you will be able to:-
• Develop shelf life testing protocols
• Have an understanding of predictive modelling and its use
• Consider the applicability and use of accelerated shelf life testing
• Set safe and realistic shelf=lives for a range of food products

 

 

This course can be customised and is available in house

Event Director - Fiona Cawkell

Further information

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


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