We offer scheduled instructor-led online training, on-demand webinars, and fully bespoke courses, delivered either remotely or face to face at your premises.
Our programme supports technical, quality and production professionals in keeping pace with the latest requirements across microbiology, labelling, regulations, quality management, HACCP, BRCGS and more.
A series of focused online courses are available for food professionals who need clear, practical insight into core food safety topics. These sessions concentrate specifically on risk areas that affect day to day operations, helping teams strengthen their understanding of key principles and current expectations.
The courses available cover subjects such as food safety and food supplement quality, HACCP refreshers, mycotoxins in food and feed, shelf life, allergen management, food fraud (VACCP), food defence (TACCP), identifying and controlling hazards, managing food safety incidents, and recent developments in food safety.
These courses offer a straightforward way to build confidence in specific areas of food safety, providing practical guidance that can be applied immediately within technical, quality and production roles.
A dedicated group of online courses is available for food professionals who want to build or strengthen their understanding of food microbiology. These sessions focus on how microorganisms behave in foods and food handling environments, how testing is carried out, and how microbiological data should be interpreted and used to support effective food safety controls.
The topics range from entry and basic level introductions, such as Bacteria & Co for the bewildered and introduction to microbiological sampling and testing of foods, through to intermediate level courses covering environmental monitoring of food handling environments and understanding microbiological results and setting action limits. For those working at a more advanced technical level, specialist sessions explore microbiological criteria in food and include an in-depth microbiological criteria workshop.
Together, these food microbiology topics support clearer decision making around verification, validation, trend analysis and compliance. Separate online training pages are available for wider food safety topics and for chemistry and testing-focused subjects, allowing you to explore each area in the level of detail most relevant to your role.
A focused set of online courses is available for food professionals who need a deeper understanding of specific microorganisms of concern. These sessions concentrate on organism-level risks, exploring where hazards arise, how contamination occurs, and the principles required to prevent, control and monitor them within food production and handling environments.
The topics covered include understanding risks from Clostridium botulinum in foods, Listeria hazard awareness, monitoring and principles of control, Legionella awareness in food manufacturing, and understanding and managing Shiga toxin-producing E. coli (STEC). Each session addresses the characteristics of the organism, typical sources and routes of contamination, conditions for growth or survival, and practical control measures relevant to food businesses.
These microorganism-focused topics complement the wider food safety and food microbiology training pages, helping technical and quality teams build targeted knowledge where specific pathogens or bacteria represent a known or emerging risk within their operations.
A set of online courses is available for food professionals who need a clearer understanding of food chemistry and the analytical considerations that influence product compliance and consumer information. These sessions focus on how chemical testing underpins labelling accuracy, risk management and regulatory confidence across the food supply chain.
The topics include an introduction to nutritional analysis and what to expect, providing an overview of nutrient testing and data interpretation; meat and fish content analysis for labelling, correct use of factors, quantification and compositional claims; and understanding contaminant and pesticide risks in food, covering sources, exposure routes and the role of testing in monitoring and control.
These food chemistry topics complement the separate courses covering food safety principles, food microbiology and specific microorganisms, enabling technical and quality teams to build a rounded understanding of how analytical testing supports food safety, authenticity and compliance.
Our skilled team can work with you to develop fully tailored training courses that meet the specific needs of your products, processes, people and regulatory responsibilities. This includes designing bespoke modules, adapting existing courses or creating structured mentorship programmes aligned with your business type and team experience.
Bespoke training can be delivered face to face at your premises or remotely, depending on your preference. Topics can be customised from any area of food safety, including microbiology, HACCP, allergens, environmental monitoring, quality systems, contaminants, labelling, auditing and more.
Our scheduled instructor-led online training courses run in partnership with Eurofins Food Assurance UK throughout the year, offering live, interactive sessions delivered by industry specialists. Courses cover a broad range of topics including microbiology, HACCP, allergens, shelf life, food crime, labelling, auditing and more.
Explore our complimentary webinar series from Eurofins Food Testing UK, Food Assurance UK and Water Hygiene Testing UK.
Available to join live or watch on demand.
Would you like to find out more about our food safety training? Download our training brochure or contact Eurofins Food Testing UK today by submitting an enquiry form or calling +44 (0) 845 604 6740.
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