Objective
This course is designed for engineers and focusses on the impact they could have on food safety.
Programme
- Food Safety and the Law
- Responsibilities and good manufacturing practices (GMPs)
- Hazard Analysis and Critical Control Points (HACCP)
- Risks associated with cross-contamination
- Allergens
- BRC guidelines
Duration
This is a half day course.
Location
The training will be delivered Via Microsoft Teams.
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