Food Safety

Our HACCP Courses are organised in conjunction with HNS Consultancy Services. This half day course provides the basic principles of HACCP (Hazard Analysis and Critical Control Point) and how they may be applied to control food safety. The aim of this training session is to bring to the attention of delegates the requirements of food hygiene legislation, in terms of S.L. 449.31 Hygiene of Food Regulations.S.L. 449.31 requires caterers to ‘ . . . ensure that any stage in the activities of a food business which is critical to ensuring food safety is identified and adequate procedures are identified, implemented,

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Our HACCP Courses are organised in conjunction with HNS Consultancy Services. This full day course provides the basic principles of HACCP (Hazard Analysis and Critical Control Point) and how they may be applied to control food safety. The aim of this training session is to bring to the attention of delegates the requirements of food hygiene legislation, in terms of S.L. 449.31 Hygiene of Food Regulations.INTRODUCTION S.L. 449.31 requires caterers to ‘ . . . ensure that any stage in the activities of a food business which is critical to ensuring food safety is identified and adequate procedures are identified, implemented, maintained

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Our HACCP Courses are organised in conjunction with HNS Consultancy Services. This three day course provides the basic principles of HACCP (Hazard Analysis and Critical Control Point) and how they may be applied to control food safety. The aim of this training session is to bring to the attention of delegates the requirements of food hygiene legislation, in terms of S.L. 449.31 Hygiene of Food Regulations.S.L. 449.31 requires caterers to ‘ . . . ensure that any stage in the activities of a food business which is critical to ensuring food safety is identified and adequate procedures are identified, implemented, maintained

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INTRODUCTION This course will provide delegates with an in-depth understanding of the revisions to the format and content of the Standard requirements for Issue 8.  It is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard on-site.WHO SHOULD ATTEND? Senior Management and their representatives Site Technical & Quality Managers Trainers and Consultants Current Auditors of the BRC Global Standards for Food Issue PRIOR KNOWLEDGE Delegates should have read and reviewed a copy of the new BRC Global Standard Issue 8 before attending the course.  Available free of charge from the BRC Bookshop from August 2018.COURSE OBJECTIVES This course

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This two- day course will provide delegates with details of the content of the Standard for Food Safety Issue 7 in terms of the protocol and the requirements. This includes BRC Auditing Methodology and events during and after the audit.This course is aimed at personnel from manufacturers, retailers and food service companies – production, technical and quality. Prior Knowledge Delegates must have read and reviewed a copy of the standard which can be downloaded free of charge from www.brcbookshop.com.Course Objectives This course explains the BRC Food Standard Issue 7, the background to the standard and its implementation in line with BRC protocols. What are

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