The common sense approach to assuring food safety, embodied in the principles of HACCP, is explained with the use of a case study. Experienced tutors provide tips on the practical approach to developing HACCP-based systems. Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP.
A previous knowledge of at least basic food safety is desirable.
"Guidance given in the workshop enables HACCP team members to gain a practical approach to the application of the principles of HACCP."
Robert Gaze – Event Director
Early booking discount conditions