SOFHT Technical Briefing – Safer Food for the Nation: listeria and campylobacter interventions
1 Day EventsProgramme 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