HACCP - the basics for flour millers and bakers (HACCPCM)

Venue: Campden & Chorleywood Research Association

Location: Chipping Campden, Gloucestershire,

Event Date/Time: Jan 17, 2002 End Date/Time: Jan 17, 2002
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HACCP is internationally recognised as the preferred system to manage food safety. All food industry personnel need to have at least a basic understanding of HACCP. This course is aimed specifically at the flour milling and baking industries.

This course will enable delegates to obtaina practical introduction to the principles and benefits of HACCP from experienced HACCP tutors, and to achieve a nationally recognised Level 1 qualification in HACCP.

It uses specific case studies from the flour milling and baking industries, whichever is most appropriate for the delegate.

A previous knowledge of basic food hygiene is desirable.


Additional Information

Cost per delegate £385 + vat (to include refreshments and RSPH examination fee)