Engineers often do not see themselves as part of the food industry and get overlooked when food safety training is carried out. This course is designed to focus on engineers, highlighting where problems occur and how to prevent these problems. HACCP is a logical approach that will be used to identify, evaluate and control hazards that engineers come across in their day-to-day work.
"Engineers are an essential part of a food company for both day-to-day problem solving and preventative maintenance. This course is aimed at engineers, giving an overview of food hazards and causes, introducing HACCP as a tool for managing food safety."
Sue Emond – Event Director
Early booking discount conditions