EU Regulations, effective from January 2006, affect all food businesses
Food handlers must receive appropriate supervision and be instructed/trained in food hygiene to enable them to handle food safely and those responsible for developing and maintaining the business's food safety procedures, based on HACCP principles, must have received adequate training. Food businesses (except farmers) are required to put in place food safety management procedures based on the principles of HACCP (hazard analysis critical control point). In practice, this means that you must have documented procedures in place to manage food safety hazards in your business.
Title | Overview | Duration | Details |
... for owners & managers, supervisors (with L3 food safety knowledge), auditors, trainers.. Read More | 5 Days |
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... for managers and supervisors in a catering, manufacturing or retail operation.. Read More | 3 Days |
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... for anyone working in the food & drink industry.. Read More | 1 Day | ||
... for Senior Supervisors & Managers in the Food Manufacturing industry, but also of benefit to those working in catering and retail.. Read More | 5 days |
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... for Owners, Managers and Supervisors in the Food Manufacturing industry.. Read More | 3 Days |
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... for anyone working in the food and drink industry.. Read More | 1 Day |
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... for anyone working in the food industry.. Read More | 1/2 Day |
