Courses offered by Campden BRI Hungary
On demand we are able to organise courses specifically tailored for a given food sector.
The importance and good practice of environmental sampling - To prevent cross-contamination by micro-organisms in the food industry, it is absolutely vital that the food-production environment is properly sampled. Because of the recent, and in many instances, fatal cases of foodborne disease, authorities are paying close attention to this issue. In addition, commercial standards for food production (for example BRC version 8) include more and more requirements related to this area.
Designing and operating high-care production risk zones - The proper establishment and separation of the different production risk zones within processing and storage facilities is a prerequisite to the production of safe food. In order to effectively prevent cross-contamination with pathogens it is important to conduct the proper classification of risk zones, which is increasingly a matter of priority in food production standards developed by commercial chains.
Food safety and quality culture excellence - The aim of this course is to show the recent changes and their directions in food processing, retail and food service sectors through case studies with an emphasis on food safety and quality culture. The course helps to understand the food safety and quality culture of a business and by using good practices, shows how to implement it correctly at the enterprise level. The interactive course offers the opportunity to ask questions from and consult with each other and the lecturer.
HACCP (Hazard Analysis and Critical Control Point) - The workshop nature of the course, with case study exercises in groups, ensures an understanding of the terminology used. Experienced tutors advise on implementation. Since 1994 more than 300 such courses have been organised for participants from the Hungarian food industry and authorities.
Since 2006 our trainers have participated as co-tutors in more than 90 EU DG SANCO HACCP training courses funded by the EU Commission and organised by Campden BRI for the food control authorities.
Advanced HACCP - provides HACCP team leaders, management personnel and system auditors with advanced HACCP training beyond that given in the workshop on the application of the principles of HACCP. The course covers practical implementation, validation and maintenance of HACCP systems.
How the HACCP system should be operated - aimed at those companies which have already developed the HACCP system but have operational difficulties. The participants can obtain skills related to the most important elements of the practical application of an existing HACCP system. During the training using practical examples we explain how the employees should be involved in the operation of the system. Controls and documentation that are essential for effective operation and system verification or approval are also explained.
HACCP - basics for the agri-food sector- enables delegates to obtain an introduction to the principles of HACCP and the practicalities of implementation in the agriculture and horticulture sector. This is a practical course applicable to all sectors of the agriculture primary product industries (including fresh produce, grain storage, animal feed).
ISO 22000 - understanding of the requirements - focuses on the technical requirements of ISO 22000 and makes comparisons with ISO 9001:2008 and the BRC Global Standard - Food. It enables delegates to gain an awareness of the requirements.
BRC standard issue 8 – requirements - designed to give participants an understanding of the latest version of the BRC (British Retail Consortium) global standard as preparation for subsequent certification of their manufacturing facility.
IFS standard version 6.1 – requirements - designed to give participants an understanding of the latest version of the IFS (International Food Standard) focusing on the new requirements KO criteria, the risk analysis and system approach of the standard requirements and practical implementation of the standard. As food businesses can be evaluated and certified against version 6.1 from 1st July 2018, this course is a good tool to prepare for the subsequent certification.
Internal auditor training - internal audit is an increasingly important tool for monitoring the effectiveness of application of quality systems. This course has been designed to help delegates improve their competence and understanding of the audit methods.
Introduction to product development - suitable for all people with responsibilities concerned with new product development. The course provides valuable understanding of the reasons and means for successful progress within NPD activities.
Hygiene in engineering - hygiene in food manufacture is undeniably of critical importance. This course contains information relevant to hygienic design engineering as one of the major elements in achieving hygiene in manufacturing.
Cleaning and disinfection - an essential practical course designed to give participants the knowledge necessary to achieve effective cleaning regimes.
Basic microbiology - anyone in a responsible position in the food industry requires a basic grasp of microbiological concepts. This course will help the technologists, managers, etc to understand basic microbiological concepts in order to make better-informed decisions and avoid error.
Advanced microbiology - this course aims to explain microbiological methods and their validation, challenge tests, shelf life testing and predictive microbiology. This course is designed for the microbiology enthusiast and will complete the microbiology training of senior laboratory personnel.
Allergen control - a practical approach - this course aims to explain to delegates the main food allergens and their importance, the legislative requirements for labelling food allergens, the identification of allergen hazards and evaluation of the allergen risk. The series of practical exercises will reinforce lectures and give delegates the opportunity to discuss and test their knowledge in a hands-on practical training environment before having to apply the knowledge within their own company.
Food labelling course - food labelling is the main means of providing for consumer information, and hence is very strictly controlled. Our course provides insight into the application and interpretation of the EU’s food labelling legislation. Delegates will learn how to prepare a food label covering the requirements of EC countries. Among the main topics participants will learn the aim of the labelling regulations, the naming of products, allergen declaration, weight declaration, date marking, nutrition and health claims etc.
Supply chain management - this course is designed to create a managerial perspective of the core tasks and challenges required to effectively manage supply chains. It focuses on the bottlenecks and success factors of supply chains, the functioning of different supply chain structures and the optimal supply chain design, measuring and enhancing supply chain performance, distribution problems and innovative distribution systems. It is recommended not only for food manufacturers, but also for their suppliers of raw materials, and for the suppliers of agricultural machinery etc.
Basic sensory training course - the course is aimed at delegates who have little formal experience of sensory science and wish to understand the basic principles involved in using sensory evaluation effectively in the workplace to meet their own objectives. It will also help delegates to understand their own sensory acuity, through a series of practical sessions, and further develop their own descriptive ability.
Advanced sensory training - provides delegates, who are either new to sensory science or wish to develop their skills, with a thorough overview of sensory evaluation so that they can maximise the use of this discipline within their working environment. Discrimination, descriptive and affective sensory methods will be discussed and illustrated using carefully selected practical examples.
Catering course both for kitchen workers and non-specialists - this course provides information on principles of sensory science, the human senses and how they are used in sensory evaluation practices, sensory methodology and best practice when conducting these methods. Typical attendees usually include those with basic knowledge or who are new to sensory science. They will gain an understanding of the importance of objective sensory evaluation activities in the food and drink industry.
Food safety and quality issues of food packaging materials, MAP packaging technology application in different food sectors - this is a useful course during which the participants can obtain information about packaging materials from a food safety and quality approach.
Cost reduction methods in the food industry - provides useful and practical solutions for the food industry through efficient use of resources and reduction of waste in food manufacturing.
How to perform supplier audits in accordance with the BRC and its standards? - the training aims to give instructions to food specialists on performing supplier audits, especially considering the hygiene and HACCP requirements.
Transparency in the food industry - the training provides information on the interpretation of transparency within the food industry and on the implementation process of the adequate transparency system. Besides that, information is provided on how consumer confidence can be assessed and how it can be improved.
Threat Assessment Critical Control Point (TACCP) - a core element to the defence of food is a systematic evaluation of vulnerable elements of the supply chain carried out by an experienced and trusted team. One of the tools for performing this evaluation has been called Threat Assessment and Critical Control Point (TACCP). This reflects established procedures for risk management and is likely that organizations will increasingly incorporate it into crisis and / or business continuity management frameworks. The course helps to identify and address threats that are identified by the assessment process, and to close any gaps in the organisations due diligence defence.
IFS Food Standard v6.1, familiarization, practical implementation and internal auditing - the updated version 6.1 of the IFS Food Standard for auditing quality and food safety of food products is applicable from 1st July 2018. This one day course focuses to familiarise the requirements of the standard and to give an orientation for the right implementation of a relevant management system.
The course is helpful for the staff of the food producers, who are involved into the practical implementation and normal daily running of the food safety and quality management system that meets the requirements of this standard.
IFS Food Standard v6.1 course for the companies who already have certificate - this one day course in particular designed for the companies, who already have a certificate. The subject of the course focuses into the key changes from the earlier issue to the updated version 6.1, which is applicable from 1st July 2018.
IFS Logistics v2.1, familiarization and practical implementation - this course designed to familiarise the standard for auditing logistical services in relation to the product quality and safety. This one day course will be helpful for the staff of the food logistics companies (warehouse keepers, managers, workers involved to the transport and handling).
Root cause analyses - this highly interactive course covers the background and definitions of Root Cause Analysis (RCA). Root Cause Analysis focuses on uncovering the true causes of problems rather than the symptoms. The Standards for Food Safety of the international hypermarket chains identify the significance and importance of RCA and the requirements of the standards and legislation are explored. This one day course would benefit an individual or group members from an organisation, right across the entire range of roles from Technical to Engineering, Manufacturing, Logistics and Management.
BRC IoP - the issue 5 of the BRC Global Standard Packaging and Packaging Materials (BRC IoP) is applicable from 1st January 2016. The one day course provides an overview of the requirements and the audit protocol. This course focuses in particular to the changes, and its exercises try to provide a practical guide to comply with the requirements.
ISO 9001:2015 - quality management systems – requirements (ISO 9001: 2015) have been approved and published by CEN in 2015, which supersedes ISO 9001:2008. The earlier standard will not be valid after three years from publication of the new one. As a result of the new challenges and the changed business environment the new version is has been substantially amended. The one day course provides an overview of the requirements and the key changes, and helpful for the companies both that are already certified to ISO 9001: 2008 and the new user.
Practical use of food additives and their application in the food industry - it aims to transfer strong chemical basic of food additives to the delegates. This is a useful course during which the participants can obtain information about important additives such as: preservatives, sweeteners, food colours, stabilizers, etc. It also focuses on their application in the food industry and legal aspects in term of labelling requirements, carryovers effects, etc.
Heat treatment technologies and their validation (for food industry businesses) - participants receive an overview on the different heat treatment technologies, and briefly on the aseptic production. During the course issues related to the validation of heat-treated products (including temperature distribution of equipment, thermal penetration measurements of products, evaluation of results, requirements for measuring devices and validations carried out on the basis of challenge tests) are discussed.
Terms and conditions for supply / export to the markets of the United States (FSPCA) - the US requirements related to food manufacturers, the differences compared to the existing food safety systems, practical solutions and good practices are introduced. The course is offered to all those businesses, which deliver or plan to deliver food to the United States. The course also provides useful information to companies who are subject to other regulations, e.g. USDA (e.g. meat industry, etc.).
The role of food additives in product development - During the course the chemical and food technology aspects of additives used in the food industry are presented. The course presents the critical points during product development that are essential to market success. EU regulation related to the use of additives is also described.
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