Training courses

FSPCA Preventive Controls for Human Food Course

Companies who export directly or indirectly to the United States are required to comply with the requirements of the Food Safety Modernisation Act (FSMA). On September 17, 2015, FDA’s final regulation on Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food was published. The regulation focuses on a preventive approach to food safety and is known as the Preventive Controls for Human Food regulation.

Workshops and training for companies operating in Europe

On demand we are able to organise courses specifically tailored for a given food sector.

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 200 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 70 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.

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 6 - requirements

Designed to give participants an understanding of the latest version of the BRC (British Retail

Consortium) standard (implemented from 1st January 2012) as preparation for subsequent certification of their manufacturing facility.

IFS standard version 6 - requirements

Designed to give participants an understanding of the latest version of the IFS (International Food Standard) focusing on the 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 from 1st July 2012, 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.

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.

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.

Basic microbiology

Anyone in a responsible position in the food industry requires a basic grasp of microbiological concepts. his 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.

Cleaning and disinfection

An essential practical course designed to give participants the knowledge necessary to achieve effective cleaning regimes.

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 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.

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.

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.

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.

Introduction to product development

Suitable for all people with responsibilities concerned with new product development. The course provides valuable understanding of the reasons for, and means for successful progress within NPD activities.


Contact person:

Szegner Erzsébet
Tel: +36 1 433 1477

Sándor Andrea
Tel: +36 1 433 1470
Fax.: +36 1 433 1480

Contact Us

1096 Budapest, Haller u. 2.
Tel: +36 1 433 14 70
Fax: +36 1 433 14 80
E-mail: Web:

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