Alphabetical list of training events, training seminars, and conferences for the food and drink industry - CCFRA

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a, b, c, d, e, f, g, h, i, j, l, m, n, o, p, q, r, s, t, u, w

a
Advanced microbiology
Allergen control – a practical approach
Analysis of meat and fish products
Aseptic processing

b
Bakery product faults – solved
Bakery training in Dublin
Basic food chemistry and nutrition
Basic microbiology – practical applications
BRC Global Standard – Food – understanding the requirements
Breads from continental Europe

c
Calculating meat content, and added water, with confidence
Certificate in practical food safety management
– a modular approach
Children’s foods: challenges and opportunities
– seminar
Chorleywood Bread Process
CIEH Level 3 Award in Food Safety
CIEH Level 4 Award in Food Safety
Cleaning and disinfection – theory and practice
Conducting factory inspections – technical issues
Crisis management simulation exercise
Customised bakery training

d
Design your own course (for bakery basics)
Developments in food enzymes – conference
Documentation for quality systems

e
Energy efficient processing – conference
Environmental and social welfare in agriculture
Environmental management – implementation
Environmental management – the basics
Essential crisis management techniques
Ethical trading initiative – seminar
ETI social systems auditor SA8000
EurepGAP – understanding the requirements

f
Flour technology basics
Food labelling update seminars
Food microbiology conference
Food packaging – an introduction
Food processing hygiene management
– professional qualification
Food safety for maintenance engineers
Food safety management for produce
Food safety management – farm to fork
– conference
Food service conference: catering for the ethically responsible consumer
Food technology for non food technologists
Food specifications seminar
Foreign bodies in foods – how to reduce the risks
Frozen foods – an introduction to the practical elements

g

h
HACCP – advanced
HACCP auditing – the basics
HACCP auditor training
HACCP for new product development
HACCP, Prerequisite programmes
HACCP – the basics
HACCP – the basics for the agri–food sector
HACCP workshop – Intermediate level
Hazards and risks associated with fresh produce – conference
Hygienic engineering design

i
Improving your presentation techniques
Innovative methods for temperature measurement in food processing seminar
Intermediate microbiology
Internal auditing of laboratory quality systems
Internal auditing – principles and practices
Introduction to calibration
Introduction to modified atmosphere packing
Introduction to sensory analysis
ISO 9001:2000 – understanding the requirements
ISO 9000:2000 series auditor/lead auditor training
ISO 22000 – understanding the requirements
ISO 22000:2005 auditor/lead auditor training

j

l
Laboratory quality systems and accreditation
– an introduction
Laboratory techniques – chemistry basics

m
Managing personnel hygiene
Meat and poultry seminar – Optimising the use of cheaper cuts of meat
Meat and poultry seminar – Update on recent developments
Meat technology
Media training
Microbiology for non microbiologists
Microbiology methods – how to validate and show suitability for use
Microwave heating – technical aspects and instruction development

n
Nutritional quality of produce – conference

p
Pesticide controls – understanding the requirements
Practical biscuit technology
Practical bread technology
Practical cake technology
Practical food law – health and safety essentials
Practical food law – labelling
Practical food law – marketing terms
Practical food law – the essentials
Practical food law – weights and measures
Practical flour analysis
Practical pastry technology
Principles of baking
Principles of canning
Principles of near infrared (NIR) analysis
Principles of Interfacial Measurements - with emphasis to food systems
Principles of pasteurisation
Processing non–rigid containers
Product benchmarking and consumer research: an appetiser
Product development: from concept to launch
– an introduction
Product development of healthy eating foods
– an introduction

r
Rapid and alternative microbiology methods meeting 2008

s
Safe cooking
Sainsbury’s quality training course
Sainsbury’s Technical Management Academy
Sealing and integrity of pouches and cans conference
Sensory evaluation workshop
Shelf life evaluation of chilled foods
Supervising the cannery
Supplier quality assurance
Sustainable Food packaging conference
Systems integration: is it cost effective? – seminar

t
Technology of cereals, milling and baking
Temperature measurement and calibration for laboratory managers
Thermal processing – a safe approach
Thermal processing conference: new thermal technologies
The techniques for successful bakery product innovation
Traceability – understanding the requirements
Train the trainer

u
Understanding flour specifications

w
Waste and resource use in the food industry: useable fuels and energy from food and drink processing waste – seminar
Water – a clear issue?
Wheat technology basics
Wheat variety – visual identification