Flyers are now included in the below links for our most popular courses. 

Please refer to our training program posts for information on when these courses are next being run.

• How to Assess the Significance of Pathogens in Ready to Cook Products.
• Chemistry testing terminologies and basics
• Allergen Cleaning Validation: Principles, Design, Conduct
• What tests should I choose and what do the results mean?
• Unwanted moulds and where to find them: food and the environment
• Shiga Toxin producing E.coli (STEC) testing
• Why don’t we always get the same results from repeat and duplicate testing?
• Rationale behind Food Microbiology Testing
• Pesticides – an overview Meat Content – Uses and Limitations
• Investigation Testing Factors that affect the Growth of Microorganisms
• Basic Microbiology Awareness
• Consumer Tests
• Cooking Validations
• E.coli in 60 Minutes
• Food Factory Monitoring
• Historical Food Poisoning Outbreaks – What Lessons Have Been Learned?
• How to choose the most appropriates Microbiological Specification for your Product?
• Introduction to Listeria
• Investigation Testing
• Is it Vegan?
• PFAs in Food – Lessons Learned from Environmental Analysis
• Presumptive Results.  What are they and why don’t they always confirm?
• Repeat/Duplicate Tests – Why is it that we don’t always get the same results?
• Screening and Selecting Sensory Panelists
• Shelf Life Testing, Predictive Modelling and Challenge Testing
• Uncertainty of Measurement – Fundamentals and Interpretations of the Results
• The VITAL Program for Precautionary Allergen Labelling

ALS provide Webinar Sessions and Courses focused on the topical issues affecting everyone working in today’s fast-moving food & beverage industry.

Below are some of the courses that are being held over the coming months.  These are held online unless otherwise indicated.

• Shiga Toxin producing E. coli (STEC) testing
• Presumptive results, what are they and why don’t they always confirm?
• Introduction to vitamins – legislation and testing
• Cooking Validation
• SO2 determination and considerations
• Basic Microbiology
• Consumer Tests
• Unwanted moulds and where to find them: food and the environment
• IFST Accredited Sensory Evaluation Course Foundation Level (Face to Face)
• Listeria and its control
• Salmonella and its control
• Screening and Selecting Sensory Assessors
• Historical food poisoning incidents, what lessons have been learned?
• Nutraceuticals – What should I be testing?

For our latest brochure that includes date for upcoming courses please refer to: Global Food Webinar & Training Prog 2025

For more information on the above courses, click here