The HACCP course is aimed at food site technical managers, quality managers, and other members of food safety management teams (production, engineering and new product development personnel) who need to develop and implement a food safety plan, which meets Codex Alimentarius guidance and the requirements of the global standard for Food Safety.
This course is designed to provide manufacturers with an in-depth and practical understanding of Vulnerability Assessment for Food Fraud tools and techniques, and how they can be applied in a practical manner relevant to the delegate’s industry sector. It will enable participants to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS onsite
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