Members' Workshop - Is Your Shelf Life Letting Your Business Down?

Introduction

With more time 'on the shelf' for the goods to be sold, increasing shelf life enhances earnings. Furthermore, the food industry is under pressure to reduce food waste. A fundamental understanding of why food and drink product safety and quality deteriorate over time and under adverse conditions will be explored, as will already-known preventative strategies such as additives, processing, adjusted environment pH, water activity, and temperature management.

An introduction to the fundamentals of food and drink preservation technologies, as well as the significance of proper processing and packaging usage in extending product shelf life.

Who Should Attend?

Business owners, Technical Managers, and people involved in product development & manufacturing of food and drink products.

What Will Be Covered

• Food safety and why food and drink products deteriorate over time

• Techniques for achieving recognised and extended shelf life

• The significance of food safety management

• The significance of packaging

• Validation of the shelf life

Learning Results

• Fundamental knowledge of food preservation characteristics and processes

• How to Manage Shelf Life in a Manufacturing Setting

• A starting point for evaluating and enhancing your present product shelf life

• Understanding shelf life and how extended, consistent shelf life can increase earnings

Your Trainer – Richard Wigley

Richard exudes a contagious excitement and passion for food and drink, and he considers it an honour to work in senior management for the sector. Richard's career is supported by his factory floor/hands-on technical management expertise gained from working with baked goods, meat products, ready meals, and food service. Richard has spent the last 15 years assisting primarily small and medium-sized food and drink businesses in all technical, health and safety, and auditing areas. The goal of all works is to mentor enterprises so they can operate independently, consistently manufacture safe and legal products under consumer needs, grasp what a "team" is, and continuously improve.

Booking Information - In-Person and Virtual Attendance

Workshops will be run as in-person events from our food parks, with full details provided above. This will provide you with an opportunity to meet like-minded people and meet our Technical Team in person.

However, if you would prefer to join virtually, please book a virtual attendance ticket so we can ensure you receive the MS Teams link in your booking confirmation.

If you have a specific query that you would like covered at the workshop, please ensure you include details in the booking process.

If you wish to discuss the workshop sessions in more detail, feel free to call the Membership Team on 0115 9758810. Monday - Friday 9.00 am - 4.30 pm.

Member Workshops are a Food and Drink Forum Member Benefit. If you would like to attend and are currently not a member please visit our website www.foodanddrinkforum.co.uk

Disclaimer

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