HACCP - the basics for flour millers and bakers (HACCPCM)
|Event Date/Time: Jan 17, 2002||End Date/Time: Jan 17, 2002|
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.