Campden BRI – Safe production of heat preserved foods

This course will help you develop a basic understanding of how to produce heat preserved foods safely. It includes group work discussions, practical hands on exercises and group case studies on topics such as microbiology, HACCP, validation methods and packaging. The course is suitable for process technologists, technical managers, QA supervisors, production managers and those in supporting roles.

10% discount available until 18 March 2021

Course also available in November 2021

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