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 procedure. 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.
Time: 9:30am – 4:30pm
Prices: £232 (Non-Members), £166 (Members), £60 (Students), all plus VAT.