Training events in date order for 2012
February 2012
20–24 FSMS Auditor/Lead Auditor training course (ISO 22000:2005)(Cheshire)
20–24 Principles of canning Course FULL
21 Good hygiene practice and produce safety
21–22 HACCP – intermediate (workshop)
22–23 Brewery microbiology – an introduction
23–24 Sainsbury´s Technical Management Academy Workshop D - Sainsbury's Allergen Management 2012
27–01 March Sensory evaluation workshop
29 HACCP auditing – foundation
March 2012
05–09 HACCP – advanced Course FULL
06–08 Brewing – an introduction
06–08 Intermediate microbiology
07–08 An introduction to food law
20 Managing bakery quality using the c-cell platform: a user–friendly approach
20–23 Principles of baking
21–22 HACCP – intermediate (workshop)
22 Product Benchmarking – An Interactive Workshop
26–28 FSMS Auditor Conversion course (ISO 22000: 2005)
27–29 Food processing hygiene management (module 1)
27–29 Thermal process validation
29 HACCP – refresher
30 Thermal processing – quality optimisation
April 2012
17–18 HACCP – intermediate (workshop)
18 Beer labelling requirements
19 Marketing terms – potential pitfalls
19 Sensory evaluation – an introduction
25–26 HACCP – feed manufacturing – intermediate
25–26 Sainsbury´s Technical Management Academy Workshop D - Sainsbury's Allergen Management 2012
26 Practical campylobacter workshop
30–04 May FSMS Auditor/Lead Auditor training course (ISO 22000:2005)
May 2012
01–02 HACCP – validation and verification
03 HACCP – foundation
08–10 Food processing hygiene management (module 2)
16 Malting and speciality malts – an introduction
16–17 Internal auditing – principles and practices (Scotland)
21–25 HACCP – advanced Course FULL
22–23 Microbiology for non microbiologists
22–25 Cake technology
22–25 Food safety – intermediate (level 3)
29 Improving presentation techniques
29–30 BRC Global Standard for Food Safety - Understanding the Requirements
29–30 Food and drink labelling
30–31 Sainsbury´s Technical Management Academy Workshop D - Sainsbury's Allergen Management 2012
31 Risk assessment of raw materials for manufacturers
June 2012
06–07 HACCP – intermediate (workshop)
07 Shelf life evaluation of chilled foods
13-14 Thermal processing conference
20 Yeast management and brewery hygiene
21 Responsibility deal: implications for the food industry
26 HACCP – refresher
26–27 An introduction to food law
27 Recognising beer faults (am)
27 Beer and food matching (pm)
27–28 Allergen control
27–28 Microbiology methods for validation
July 2012
02–06 FSMS Auditor/Lead Auditor training course (ISO 22000:2005)
02–06 Food safety – advanced (level 4)
03–04 Rapid microbiological methods workshop
05 HACCP – foundation
10–11 Intermediate seafood quality assessment
10–12 Cereal science & technology
11–12 HACCP – intermediate (workshop)
12 Quality systems design
12 End processing – an introduction
16–20 HACCP – advanced
18–19 Internal auditing – principles and practices
25 Beer appreciation
25–27 FSMS Auditor Conversion course (ISO 22000: 2005)
September 2012
04–07 Sensory evaluation workshop
05 HACCP – foundation
05–06 Supplier quality assurance – foundation
06 Weights and measures
10–14 FSMS Auditor/Lead Auditor training course (ISO 22000:2005) (Surrey)
11–12 Brewery microbiology – an introduction
11–13 Food technology for non food technologists
11–13 Basic microbiology
12–13 HACCP – intermediate (workshop)
17–21 HACCP – advanced
19–20 Food and drink labelling
19–20 Internal auditing – principles and practices
19–20 Laboratory quality systems – an introduction
25–26 Principles of pasteurisation
25–27 Train the trainer
26–27 HACCP auditing – intermediate
26–27 Microbiology for non microbiologists
27 Beer labelling requirements
October 2012
02–03 ISO 22000 FSSC Internal Auditing Requirements
03 Sensory evaluation – an introduction
04 HACCP – refresher
04 Internal laboratory auditing – an introduction
08–12 Food safety – advanced (level 4)
09 Brewery microbiology – advanced
09–10 An introduction to food law
09–12 Principles of baking
10–11 HACCP – intermediate (workshop)
16–18 Advanced microbiology
16–19 Bread technology
17 Beer taint workshop
17–18 HACCP – validation and verification
22–24 FSMS Auditor Conversion course (ISO 22000: 2005)
23–24 Factory inspections – technical issues
24–25 Sainsbury´s Technical Management Academy Workshop D - Sainsbury's Allergen Management 2012
26–27 Sainsbury´s Technical Management Academy Workshop D - Sainsbury's Allergen Management 2012
31–01 November Cooking process validation
November 2012
05–09 HACCP – advanced
06 Chorleywood bread process
06–08 Thermal process validation
06–08 Intermediate microbiology
07–08 Enzymes for bakery products
09 Thermal processing – quality optimisation
13–14 HACCP – intermediate (workshop)
14–15 Internal auditing – principles and practices
14–15 Allergen control
19–23 Principles of canning
20 Improving presentation techniques
21 Malting and speciality malts – an introduction
21–22 Food and drink labelling
21–22 Sainsbury´s Technical Management Academy Workshop D - Sainsbury's Allergen Management 2012
26–30 FSMS Auditor/Lead Auditor training course (ISO 22000:2005)
26–30 HACCP prerequisite management
27 HACCP – foundation
27–28 Aseptic processing
27–30 Biscuit technology
28 Meat technology
28–29 HACCP – feed manufacturing – intermediate
29 Calculating meat content
December 2012
03–07 HACCP – advanced
04–06 Brewing – an introduction
12–13 HACCP – intermediate (workshop)
For further information or to check availability contact the Training Team on +44 (0)1386 842104 or