Introduction to sensory evaluation
From: £85.00 plus VAT
Cost: £260 (Members), £348 (Non-Members), £85 (Students), all plus VAT, per delegate
Date: TBC
Time: 9.30am – 4.30pm
Venue: SOFHT Office
Trainer: Mandy Lloyd
Description
T&C's
Learning outcomes
- Understand the term sensory evaluation
- Appreciate the role and benefits of sensory evaluation to the food and beverage industry
- Identify how the senses work in relation to food and beverages
- Understand the different test methods and their uses
- Explore the recruitment and selection of a panel
- Appreciate how to set up acceptance and discrimination panels
Suitable for employees in product development, technical and quality departments, purchasing and marketing departments
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
Who should attend?
This accredited course is delivered on 2 consecutive days (RQF) and is aimed at supervisors, managers, owners and anyone else responsible for HACCP. Candidates will a gain a practical understanding of HACCP based on industry best practice, current legislation and real-life case studies. The course materials also include a comprehensive level 3 textbook.
We recommend that you have completed a level 3 food safety course prior to enrolment although this is not essential.
Assessment method
The assessment method for this qualification is a 1 hour examination, consisting of 30 multiple choice questions. To pass 18 or more questions must be answered correctly. A merit will be awarded for 24 or more questions answered correctly.
Course programme
Day 1
- Introduction to food safety management
- Common food safety hazards
- Pre-requisite programmes
- The legal requirements for HACCP
- Preparing for the implementation of HACCP
- Flowdiagrams
- Hazard analysis and control measures
- Critical control point
- Critical limits, target levels and tolerances
Day 2
- Monitoring
- Corrective actions
- Verification vs validation
- Documentation and records
- HACCP Preview
- Examination
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
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