Agriculture and food raw materials Analytical - biochemistry, chemistry and microbiology Cereals, milling and baking Food technology - product, process and packaging Hygiene Legislation Personal and management skills Quality and safety management Sensory Science Sustainability September and October September 2008 1-4 Sensory evaluation workshop 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 16-17 Practical food law – labelling 17 Baking for a healthier diet seminar 18 Traceability – understanding the requirements 18 Nutritional quality of fresh 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 23-25 Basic microbiology – practical applications 24-25 Food packaging – an introduction 30-1 Oct Safe cooking   October 2008 1-2 Product development: from concept to launch –an introduction 2 Food safety for maintenance engineers 2 HACCP – the basics 2-3 Business continuity essentials 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 20-21 Hygienic engineering design 20-24 Practical bread technology 21-22 Practical food law – the essentials 22 Introduction to modified atmosphere packing 22 Principles of near infrared (NIR) analysis 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 30 Essential crisis management techniques Introduction Search training events Early Booking discounts Event registration form Terms and conditions Location map Local accommodation list Training news Distance learning Tailor-made training CCFRA as a venue Continuing professional development On-site nursery Home