Training events by month, training seminars, and conferences for the food and drink industry

2008

May, Jun, Jul, Aug, Sept, Oct, Nov, Dec

May 2008
1	Improving your presentation techniques
7	HACCP – the basics
7-8	Aseptic processing
12-16	ISO 22000:2005 auditor/lead auditor training
12-16	Practical cake technology
14	Introduction to calibration
14-15	Microbiology for non microbiologists
20-21	Breads from continental Europe
21-22	HACCP workshop
21-22	Internal auditing – principles and practices (Manchester)
22	Ethical trading initiative – seminar
22	Principles of interfacial measurements
22	Meat technology
22	Sainsbury’s quality training course (day 2) at Sainsbury’s, Holborn
29	Food safety management – farm to fork –conference

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June 2008
10	Rapid and alternative microbiology methods meeting 2008
10-11	Bakery training in Dublin
11-12	'Sustainable Food packaging' conference
12	Introduction to sensory analysis
16-20	ISO 9000:2000 series auditor/lead auditor training
17	Shelf life evaluation of chilled foods
17-18	Environmental management – implementation
17-18	Practical food law – the essentials
18	Flour technology basics
19	Food safety management for produce
24-25	HACCP workshop
25	Environmental and social welfare in agriculture
25-26	New thermal technologies: commercial developments and validation – conference

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July 2008
2	Microwave heating – technical aspects and instruction development
3	Product benchmarking and consumer research: an appetiser
3-4	Developments in food enzymes – conference
3-4	Documentation for quality systems
7-11	CIEH Level 4 Award in Food Safety
7-11	ISO 9000:2000 series auditor/lead auditor training (Manchester)
8	HACCP – the basics
8	Supervising the cannery
8-9	Bakery product faults – solved
9-11	Intermediate microbiology
10	Wheat variety – visual identification
14-18	Principles of canning
15	Practical flour analysis
15-16	Internal auditing – principles and practices (Swindon)
15-17	The techniques for successful bakery product innovation
16	Sainsbury’s quality training course (day 2) at Sainsbury’s, Holborn
21-25	HACCP – advanced
22-23	Practical food law – labelling
30-31	HACCP workshop

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August 2008
11-12	Laboratory techniques – chemistry basics

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September 2008
1-4	Sensory evaluation workshop
1-5	HACCP auditor training
2	HACCP, Prerequisite programmes
2-4	Principles of pasteurisation
3-4	HACCP workshop
8-12	ISO 9000:2000 series auditor/lead auditor training
8-12	HACCP – advanced
9	Practical food law – weights and measures
9	Sainsbury’s quality training course (day 1)
9-12	CIEH Level 3 Award in Food Safety
10-11	Microbiology for non microbiologists
11	HACCP – the basics for the agri–food sector
16	Systems integration: is it cost effective? – seminar
16-17	Practical food law – labelling
17	4th Baking for a healthier diet seminar
17	Frozen foods – an introduction to the practical elements
18	Traceability – understanding the requirements
18	Nutritional quality of produce – conference
22-26	Practical biscuit technology
23	Introduction to sensory analysis
23	Pesticide controls – understanding the requirements
23	Practical food law – health and safety essentials
23	Sainsbury’s quality training course (day 2) at Sainsbury’s, Holborn
23-24	Internal auditing – principles and practices (Surrey)
23-25	Basic microbiology – practical applications
24-25	Food packaging – an introduction
30	ISO 22000 – understanding the requirements
30-1 Oct	Safe cooking

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October 2008
1-2	Internal auditing of laboratory quality systems
1-2	Product development: from concept to launch –an introduction
2	Food safety for maintenance engineers
2	HACCP – the basics
6-10	ISO 22000:2005 auditor/lead auditor training
7	Foreign bodies in foods – how to reduce the risks
7-9	Food technology for non food technologists
7-9	Train the trainer
7-10	Principles of baking
13	Media training
14-15	BRC Global Standard – Food – understanding the requirements
15	Sainsbury’s quality training course (day 2) at Sainsbury’s, Holborn
15	Understanding flour specifications
15-16	Conducting factory inspections – technical issues
15-16	HACCP workshop
16	Temperature measurement and calibration for laboratory managers
17	HACCP auditing – the basics
20	Food safety management – farm to fork –conference
20-21	Hygienic engineering design
20-24	Practical bread technology
21	Analysis of meat and fish products
21-22	Practical food law – the essentials
22	Calculating meat content, and added water, with confidence
22-23	Cleaning and disinfection – theory and practice
23-24	Waste and resource use in the food industry: useable fuels and energy from food and drink processing waste – conference
24	Managing personnel hygiene
28-29	Internal auditing – principles and practices

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November 2008
3-7	HACCP – advanced
3-7	ISO 9000:2000 series auditor/lead auditor training (Surrey)
4	Practical food law – marketing terms
5	Meat technology
5-7	Intermediate microbiology
10-14	Practical pastry technology
10-14	Principles of canning
11-12	HACCP workshop
13	Water – a clear issue?
13	Wheat technology basics
18-19	Practical food law – labelling
18-20	Thermal processing – a safe approach
19	Sainsbury’s quality training course (day 1)
19-20	Supplier quality assurance
20	Meat and poultry seminar – Update on recent developments
20	Product development of healthy eating foods – an introduction
24-28	ISO 22000:2005 auditor/lead auditor training
25	Chorleywood Bread Process
25	Improving your presentation techniques
25	Introduction to sensory analysis
26	Processing non–rigid containers
26-27	HACCP for new product development
26-27	Allergen control – a practical approach
26-28	Advanced microbiology

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December 2008
2-3	HACCP workshop
2-3	Internal auditing – principles and practices
3	Sainsbury’s quality training course (day 2) at Sainsbury’s, Holborn
4	Food labelling update seminar
9	HACCP – the basics
9-10	Basic food chemistry and nutrition
9-10	Microbiology methods – how to validate and show suitability for use