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News Release from: Reading Scientific Services | Subject: Food training courses
Edited by the Laboratorytalk Editorial
Team on 23 December 2005
Food training course calendar for 2006
Including management courses on profitability and change management, a range of courses focused on HACCP and hygiene, and a new course to introduce ISO22000
RSSL Food Training has released its course calendar for 2006 Several new courses have been added to the list of established favourites, including management courses on profitability and change management, a range of courses focused on HACCP and hygiene, and a new course to introduce ISO22000
This article was originally published on Laboratorytalk on 12 Apr 2004 at 8.00am (UK)
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Highlights in month order include:.
January 2006.
Practical approach to HACCP 24-25 January.
Advanced HACCP 23-26 January.
Introduction to auditing 19 January.
February 2006.
Understanding ISO2200 3 February.
Assessing HACCP systems 28 February.
Allergen control 10 February.
Food legislation 15 February.
March 2006.
Passionate about profitability 30-31 March.
Managing change in the food industry 2-3 March.
Practical approach to HACCP 28-29 March.
Control of emerging pathogens 1 March.
April 2006.
Pre-requisite programmes - pest control, cleaning, recall and traceability systems and foreign material control 3-6 April.
Introduction to auditing 26 April.
Understanding ISO2200 7 April.
May 2006.
Train the trainer 24-26 May.
Food lead auditor training 15-19 May.
Introduction to sensory evaluation 8 May.
June 2006.
Advanced HACCP 5-8 June.
Practical auditing 22-23 June.
July 2006.
Understanding microbiology reports 20 July.
Basic food hygiene 25 July.
Practical approach to HACCP 11-12 July.
Assessing HACCP systems 18 July.
September 2006.
Pre-requisite programmes - pest control, cleaning, recall and traceability systems and foreign material control 25-28 September Understanding ISO2200 14 September.
Introduction to HACCP 12 September.
October 2006.
Assessing HACCP systems 20 October.
Practical approach to HACCP 18-19 October.
Advanced HACCP 9-12 October.
Introduction to sensory evaluation 31 October.
November 2006.
Managing change in the food industry 23-24 November.
Train the trainer 8-10 November.
Understanding microbiology reports 16 November.
Food legislation 28 November.
December 2006.
Passionate about profitability 13-14 December.
Basic food hygiene 19 December 2006.
Practical approach to HACCP 5-6 December.
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