Safe production of heat preserved foods – the essentials (including principles of canning) with Campden BRI

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.

Course Dates: 13th – 16th May 2025

To find out more details and book click link below:

https://www.campdenbri.co.uk/training/principles-canning