Programme of the day

Welcome by Susan Werro, SOFHT Training Services Director

A few words from our host Lawrence Staniforth, Campden BRI

FSA
The role of legislation:
    • FSA 5 point plan
    • Strategy and progress
    • Safer Food, Better Business
    • Food Hygiene rating for home

Nicola Williams, Leahurst – Liverpool University
Campylobacter:
    • What is it?
    • How to control, measure and prevent?
    • The business impact

A Retailer
    • Listeria
    • What is it?
    • Key measures, micro trending and GHP/GMP
    • Cost of failure (product re-call, site closure)
    • Real life project

Gary Hilton – Summary – Putting food safety at the heart of everything you do

Open Forum – Q&A

Lunch and close

Fees –
Member of SOFHT FREE of charge
Non member £50 plus VAT

Time -
10am – 2pm
Registration and coffee 9.30am. Buffet lunch is included.

Venue -
Campden BRI (Campden site), Station Road, Chipping Campden, Gloucestershire, GL55 6LD

For further details and a booking form click here