A food safety hazard is a biological, chemical or physical agent which causes an adverse health effect on the consumer. Conversely a quality hazard or sustainability or ethical issue may be defined as an agent that causes an adverse effect on the acceptability of the product to the food business.
It is essential to understand the nature of potential hazards that may be present in raw food materials. In some instances, however, contamination may be a result of changes in pre-existing condition, malicious contamination/bioterrorism or weather induced changes. For example: certain conditions of nut storage may lead to the production of mycotoxins, or wheat flour could be infected with a harmful biological agent on purpose to cause detriment to the population, crippling the country´s economics. Food safety is everyone´s responsibility, so could you identify a problem?
Attending the course will benefit procurement managers, buyers and those involved in sourcing of raw materials who have a passion for food safety.
"Consumers are looking increasingly at issues like food origin, welfare and the impact it has on the environment. They are now making choices based not only on the traditional criteria of price, convenience and value, but also on ethics, trust, sustainability, safety, provenance and transparency."
Robert Gaze – Event Director
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