Professional Development Programme

NZIFST offers members AND non-members a range of professional development options - from half, one or two day courses to seminars and our annual three-day conference.

Do you have an idea for a course? Or want a course in your area? Please contact us

"CRASH" COURSES
Short, hands-on courses offering immediate results and value for money.

COMING UP....

HOW DO I REVIEW MY HACCP PLAN?
8 May, NAPIER
Faciltator: Shane Hopgood (Assured Food Quality)
A reality check about whether your current HACCP plan is an accurate reflection of what actually happens on your site!
For more information and to register, go to CCS - HACCP - HB 

BUSINESS CONTINUITY FOR FOOD COMPANIES
14 May, AUCKLAND
Facilitator: Steve Hather (RQA Product Risk Institute, Australia)
"Are you prepared for a disaster? Recent natural disasters have made it clear that those companies that are well prepared are much better placed to survive - and even enhance their reputation, when a major event occurs. Earthquakes, regulatory changes in export markets, loss of key suppliers, product recalls can all have a devastating impact on food companies. This crash course will highlight those things you should have in place and provide some simple templates and tools for an effective Business Continuity plan."
For more information and to register, go to CCS - BusinessContinuity - AK 

SMARTER DESIGN OF PRODUCTS AND PROCESSES
12 June, AUCKLAND
1 July, HASTINGS
Facilitator: Anny Dentener-Boswell (Adecron)
This workshop will set you up for success using experimental design software without fear of statistics holding you back!
For more information and to register, go to CCS - SmarterDesign - AK&HB 

CREATING FOOD LABELS FROM SCRATCH
23 May, WELLINGTON
1 July, HASTINGS
Facilitator: Cathy McArdle (McFoodies Ltd)
Covers the mandatory requirements for food products to be compliant with the ANZ Food Standards code
For more information and to register, go to CCS - Labelling - HB  or CCS - Labelling - WTG 

FOOD MICROBIOLOGY - FOOD SPOILAGE, FOOD POISONING & PROCESSES FOR MICROBIAL CONTROL (Level 1)
23 May, AUCKLAND
Facilitator: Gary Broome (Food Tech International)
A must for all food producers and associated food industry providers, including food service and FMCG retailers. Foods (meat,fish, fruit & vegetable, dairy) both as fresh and processed will be referenced
For more information and to register, go to CCS - FoodMicro (L1) - AK 

LISTERIA WORKSHOPS: PREVENTION IS BETTER THAN CURE - HOW TO DEVELOP AN EFFECTIVE LISTERIA MANAGEMENT PROGRAMME
 May & July - more workshops are planned across the country
Facilitated and sponsored by MPI, these workshops are FREE.
Watch this space for more information

To take advantage of member discounts on courses , JOIN NZIFST NOW





WANT MORE INFORMATION?

Please contact the NZIFST Executive Manager, , phone 06 356 1686.


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