Risk assessment is a key tool in the development of HACCP, TACCP and VACCP plans and risk assessment principles can be widely applied when developing food safety procedures. This course provides practical guidance on techniques which can easily be adopted into your business to be used by staff at all levels with effective results.
Who Should Attend?
The course is suitable for anybody participating in HACCP and other teams and those who are involved in developing systems and procedures.
The course is designed as a practical workshop which will take delegates through the process from initial theory to the development of practical examples and scenarios to develop the required skills to identify the essential areas of focus.
Cost: £151 (Members), £210 (Non-Members), £50 (Students) all plus VAT per delegate.
Time: 9.00am registration. Course start 9.30am. Course finish 4.30pm.
Venue: SOFHT Training Centre, The Long Barn, Hurley Hall Barns, Atherstone Lane, Near Atherstone, Warwickshire. CV9 2HT.
Lunch, refreshments and certificate of attendance are included in the price.