Training events in date order for 2010
March 2010
11 Microbial decontamination of nuts and seeds
17 Wine analysis and tutored faults tasting (at Nutfield)
17-18 Internal auditing - principles and practices (Scotland)
22 Media management in times of crisis
22-24 ISO 22000 auditor/lead auditor conversion (Cheshire)
23-24 HACCP auditor training (intermediate level)
23-25 Thermal processing - a safe approach
25 Food additive legislation seminar
25 HACCP - refresher - new
25 ISO 22000 - understanding the requirements
26 Advanced thermal processing - optimisation of product quality of in-pack thermally processed foods
29-31 Food processing hygiene management (Mod 1)
30-31 Laboratory quality systems - an introduction
31 Analysis of meat and fish products
April 2010
12-16 ISO 9000 series auditor/lead auditor training
13 Good Hygiene Practice for the agri-food sector
13 Practical food law - marketing terms
14-15 Safe cooking
15 Introduction to sensory analysis
20 GlobalGAP - understanding the requirements
20-21 Food packaging - an introduction
20-21 HACCP - workshop (intermediate level)
20-21 Supplier Quality Assurance
26-30 HACCP - advanced
26-30 ISO 22000 auditor/lead auditor training (Cheshire)
26-30 Practical bread technology
26-28 Food processing hygiene management (Mod 2)
27 Environmental management - the basics
28-29 Chemical aspects of food safety: a practical approach - new
28-30 Advanced microbiology
29 Food allergen thresholds: implications for the food industry
May 2010
6 HACCP - the basics (foundation level)
6 ISO 9001 - understanding the requirements
11 Improving your presentation techniques
11-12 Uncertainty of measurement according to ISO 17025 - new
11-12 Validation and verification of HACCP systems
12 Introduction to malting (at Nutfield)
12-13 Microbiology for non microbiologists
13 Modified atmosphere packing - an introduction
13 Introduction to carbon footprinting
13 Introduction to speciality malts (at Nutfield)
17-21 Practical cake technology
18-21 CIEH Level 3 Award in Food Safety
19-20 Internal auditing - principles and practices (at Nutfield)
25-26 BRC Global Standard for Food Safety
25-26 Practical food law - labelling
25 Soft drinks and juices: new product development seminar
26 Antimicrobials for food applications seminar
June 2010
9 (am) Recognising beer faults (at Nutfield)
9 (pm) Beer and food matching (at Nutfield)
11 Rapid and alternative microbiology methods seminar and exhibition 2010
15 Introduction to Prerequisite Programmes for food safety
15 Shelf life evaluation of chilled foods
15 Yeast management and brewery hygiene (at Nutfield)
15-16 Allergen control - a practical approach
15-16 Practical food law - the essentials
16-17 HACCP - workshop (intermediate level)
17 Food safety management for produce
17 Introduction to calibration
17 Introduction to sensory analysis
22 Microbiological safety of UK cheeses seminar
22-23 Technology of cereals, milling and baking
22-24 ISO 22000 auditor/lead auditor conversion (at Nutfield)
23-24 Conducting factory inspections - technical issues
23-24 Thermal processing - 6th international conference
29 HACCP - refresher - new
29-30 Microbiology methods - how to validate and show suitability for use
30 Microwave heating - technical aspects and instruction development
July 2010
1 Food enzyme developments seminar
1-2 Documentation for quality systems
5-9 CIEH Level 4 Award in Food Safety
6 Effective energy management
6-7 Bakery product faults - solved
7-8 International food microbiology conference
8 Flour technology basics
8 HACCP - the basics (foundation level)
8 Theory of end processing (at Nutfield)
12-16 ISO 9000 series auditor/lead auditor training (Cheshire)
13 Practical flour analysis
14 Beer appreciation (at Nutfield)
14-15 Practical food law - labelling
14-16 Intermediate microbiology
19-23 HACCP - advanced
19-23 Principles of canning
21-22 Internal auditing - principles and practices
26-30 ISO 22000 auditor/lead auditor training (Swindon)
27-28 Environmental management - implementation
27-28 HACCP - workshop (intermediate level)
September 2010
1-2 Introduction to brewing microbiology (at Nutfield)
6-10 HACCP - advanced
6-10 ISO 22000 auditor/lead auditor training (at Nutfield)
6-10 Practical biscuit technology
8 Practical food law - weights and measures
13-16 Sensory evaluation workshop
14-15 HACCP - workshop (intermediate level)
14-16 Basic microbiology - practical applications
14-16 Principles of pasteurisation
14 Chocolate Appreciation
15 Confectionery basics - new
15 Wine analysis and tutored faults tasting (at Nutfield)
16 HACCP auditing - the basics
16 Traceability - understanding the requirements
20-21 Hygienic engineering design - Module 1
20-24 Certificate in practical food safety management- a modular approach
21 HACCP - the basics (foundation level)
21 Pesticide controls - understanding the requirements
22-23 Cleaning and disinfection - theory and practice - Module 2
22-23 Internal auditing - principles and practices (at Nutfield)
22-23 Practical food law - labelling
23 HACCP - the basics for the agri-food sector
24 Managing personnel hygiene - Module 3
28-29 HACCP auditor training (intermediate level)
28-29 Laboratory quality systems - an introduction
28-30 Train the trainer
29-30 Microbiology for non microbiologists
30 Food contact materials seminar
30 Frozen foods - an introduction to the practical elements
October 2010
5 Introduction to sensory analysis
5 Microbiology workshop - a practical approach to handling microbiological issues in the brewery (at Nutfield)
5-6 Practical food law - the essentials
5-8 Principles of baking
6-7 BRC Global Standard for Food Safety
6-7 New product development and benchmarking- an introduction
7 HACCP - refresher - new
11 Media management in times of crisis
12-13 Safe cooking
13 Beer taint workshop (at Nutfield)
13 Principles of near infrared (NIR) analysis
13-14 HACCP - workshop (intermediate level)
13-15 ISO 22000 auditor/lead auditor conversion (Dublin)
14 Brewery microbiology - advanced (at Nutfield)
14 Foreign bodies in foods - how to reduce the risks
14 Risk assessment and management of raw materials - new
18-22 Practical bread technology
19 Horizon scanning - new
19-20 Internal auditing of laboratory quality systems
19-21 Food technology for non food technologists
20-21 Validation and verification of HACCP systems
21 ISO 22000 - understanding the requirements
21 Meat and poultry seminar
2 5-29 ISO 22000 auditor/lead auditor training (Dublin)
November 2010
2 Improving your presentation techniques
2 Practical food law - marketing terms
2-3 Allergen control - a practical approach
2-3 Aseptic processing
3-5 Intermediate microbiology
4 Packaging innovations for the supply chain seminar
4 Risk management - getting your board to wake up
8-12 HACCP - advanced
8-12 ISO 9000 series auditor/lead auditor training (Swindon)
8-12 Practical pastry technology
9 Meat technology
9-10 Practical food law - labelling
9-11 Thermal processing - a safe approach
10 Beer appreciation (at Nutfield)
10 Calculating meat content
11-12 Cleaning and disinfection - managing new challenges conference
12 Advanced thermal processing - optimisation of product quality of in-pack thermally processed foods - new
15-19 Principles of canning
16 Introduction to malting (at Nutfield)
16 Maintenance engineers: your essential role in HACCP
16 Wheat technology basics
16-17 Breads from continental Europe
17-18 HACCP - workshop (intermediate level)
17-18 Internal auditing - principles and practices (Scotland)
17-18 Laboratory management - best practice for laboratory managers - new
22-26 ISO 22000 auditor/lead auditor training
23 Chorleywood Bread Process
23 Processing non-rigid containers
23-24 HACCP for new product development
24-26 Advanced microbiology
24 Bacillus seminar
25 HACCP - the basics (foundation level)
30 Introduction to sensory analysis
30 Product development of healthy eating foods- an introduction
December 2010
1-3 ISO 22000 auditor/lead auditor conversion
2 Food labelling update seminar
7-8 HACCP - workshop (intermediate level)
7-9 Introduction to brewing (at Nutfield)
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or