The British Sandwich Association

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Last updateWed, 14 Feb 2018 12pm

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Campden BRI News w/c 17/07/17

Here's your fortnightly update on the wide range of infomation and training available from Campden BRI. Practical scientific, technical, regulatory and information support for the food and drink industry.

Video - Holistic food safety systems

In this video, Andrew Collins, discusses the benefits of taking a holistic approach to food safety management in meeting the needs of global markets. He also explains the effect that Brexit and culture may have on food safety.

Watch the video 


Practical Microbiology - Foundation

Are you a microbiology technician new to working in a microbiology environment, a technician who is returning to laboratory work after a period of or looking for the background information behind the procedures?

This course on 19-21 September covers the basics of food microbiology and micro organisms and includes a substantial amount of practical work in our fully-equipped training laboratories, where delegates will acquire the skill and knowledge required to perform microbiological analyses.

Find out more and register 


HACCP - foundation (level 2) and refresher courses

Foundation (level 2) course 
26 September
This course is designed to give participants a good introduction to the concept, principles and terminology of HACCP. The course uses a mixture of tutor presentations and short exercises.

Find out more 

HACCP refresher 
10 October
This training course helps food operations demonstrate to auditors that knowledge and understanding has been maintained. This course will provide an update on HACCP developments and an opportunity for discussion with HACCP experts.

Find out more 


Hot topics in food microbiology conference

Food poisoning and spoilage caused by microbiological issues represent a significant risk to the food and drink industry in terms of time, costs and damage to brands. This conference on 17-18 October will help you keep up-to-date with current areas of concern and emerging issues including:

• Campylobacter
• Controlling L. monocytogenes with organic phage solutions
• Diversity of B. cereus group strains
• Toxoplasmosis in England and Wales
• Latest methods for the testing and identification of moulds
• The response of foodborne pathogens to stress

Find out more and register on the event webpage