Aimed at: Owners, Managers and Head Chefs Course description: This course has recently been updated to meet current legalisation and agreed good practice in the food industry. The course covers an in-depth understanding of how to apply and monitor good food safety practice in the workplace. It also ensures that supervisors know how to implement food safety (more…)
Course Aim: This course comprises theory and practical activities designed to provide the delegates with the skills and knowledge needed to participate in Food Safety Systems audits. Target Audience: This course is designed for delegates who already have an understanding of the requirements of the BRC Global Standard Issue 8. Course Objectives: This course is (more…)
Course Aim: The aim of this course is to give delegates the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place. Target Audience: Managers, Supervisors and Senior Food Safety Personnel. Course Objectives: This course is for (more…)
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