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