Many foods are heat pasteurised to give extended shelf life – but understanding the limits of what is achievable is absolutely vital to product safety.  Campden BRI´s Principles of Pasteurisation course will cover specialist issues relating to the safety of pasteurised products.

If you make decisions about any aspect of food manufacture, distribution and sale but have NO microbiological training, then you need: Microbiology for non microbiologists, which next takes place on Wednesday 26 and Thursday 27 September.

This workshop will allow delegates to focus on the fundamental requirements of ISO 22000, enabling them to interpret and implement the requirements into any organisation within the food chain.