In order to guarantee and demonstrate that product offered for sale is safe to eat and of the specified quality the modern food industry relies on a wide variety of systems, standards and procedures to achieve it. A common element demanded in the application of these is the requirement to audit and challenge them to ensure adequate application or proper corrective action. Auditing is therefore an important skill that needs to be trained and explained.

A half day course to learn about the operational requirements of check weighing machines and systems, with practical demonstrations. This course would be of value to a range of personnel from operatives and senior operatives to team leaders and supervisors.

A one day course providing an introduction to the hazards associated with cleaning in food premises, aimed at those employed as in-house or contract cleaners.

This programme aims to give practicing supervisors and team leaders a foundation for formal development and to maximise their contribution to the business.

This programme aims to give practicing managers a foundation for formal development and to maximise their contribution to the business.

Environmental issues impact on every organisation. The rising costs of energy and raw materials, growing awareness of stakeholders and increasing environmental legislation are forcing organisations to address their own environmental performance. This qualification provides an awareness of key environmental concepts and an introduction to environmental management systems.

A one day theoretical course intended for non-microbiologists who want to gain basic knowledge, tailored to suit the needs of delegates.

A one day theoretical course intended for those without a science background who want to gain basic knowledge, tailored to suit the needs of delegates.

The aim of this course is to enforce the food hygiene legislation and give first tier workers an appreciation of the fundamentals of good food hygiene practice.

The aim of this course is to ensure that employees practice good food hygiene. This is particularly appropriate for those for whom English is not their first language, or who need language support to achieve the award. The course book and exam paper are available in a range of different languages.

This course is aimed at anybody who has taken the CIEH Level 2 Award in Food Safety within the last three years, and would like to refresh their knowledge.

The aim of the course is to guide and advise candidates on the management of food safety in a food business.

The aim of the course is to provide candidates with a broader understanding of food safety as part of their work. On completion of this course, candidates will be able to play an active part in monitoring food safety standards and training activities.

The course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems.

Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly know system is the HACCP system (Hazard Analysis Critical Control Point). The aim of this course is to provide knowledge and understanding of the basic concepts and methodology of HACCP.

A five day course aimed at senior supervisors and managers working within the food manufacturing industry, to develop an understanding of HACCP-based food safety management, leading to the Level 4 RSPH qualification.

Food safety hazards can be considered to be biological, chemical or physical agents which causes an adverse health reaction in the consumer. Both chemical (residues of pesticides, mycotoxins and heavy metals) and biological ( food poisoning organisms) hazards can occur naturally in primary food products and all three could potentially gain access to the material during the production and post harvest handling of primary products. The actual hazards in any given agricultural situation will naturally depend on the specific circumstances including the location, production system and the intended market.

The aim of this course is to ensure that employees understand the importance of health and safety

The aim of this course is to provide essential knowledge and understanding of health and safety for employees working in any sector of business. Good health and safety standards rely on employers and employees working together to reduce risks and prevent accidents and ill health arising from work activities. Everyone plays an important role in health and safety at your place of work. This course will help you to carry out your job more safely and in a way that protects your health.

The 'Managing Safely' course is for those required to manage safely and effectively in compliance with both their organisation's policy and best practice in health and safety. It aims to ensure that safety requirements are appreciated by people employed as line managers, and to enable them to review their own departmental systems for safety, introducing new controls or implementing changes as appropriate to ensure safety in the workplace.

This course provides essential information about manual handling hazards and their control.

This course will enable employees to contribute to the development of safer manual handling methods and tasks.

The Holbeach campus can offer training in manufacturing operations tailored to meet your specific requirements in a range of areas. Practical demonstrations can be provided in our factory facility or within your own organisation.

This course covers identification and growth of food pathogens and spoilage organisms, and their interrelation with food quality

This half day course focuses on the use of applications of MAP in films, bags and trays.

The course introduces the structure of dispersion systems in foods and the chemical changes that occur during storage of food raw materials. Analytical techniques used in food science will also be demonstrated.

The course is designed to help attendees understand the principles of good sensory practice, including the importance of being objective, selection and training of taste panellists, and a review of sensory methodologies to aid attendees in selecting the most appropriate method to use in the workplace.

This qualification replaces the popular CIEH Professional Trainer Certificate (PTC), and is aimed at those who want to develop practical training skills, or refine their training techniques.

A range of courses for English and foreign national employees working in food manufacturing and related companies. Content tailored to the needs of the company, with certification optional, delivered on business premises.

This two hour programme for a small group of employees will provide an assessment of their level of literacy, language or numeracy.