Instructor: Jane Baker Cost: £225 including Lunch and Certification + VAT. Venue: Marsh Hill Centre Maximum
Trainees: 10 Course aims • Identified potential food hazards and where in their food operations these might occur
• Decide where dangers are critical to food safety
• Develop procedures to control and monitor critical points
• Demonstrate that they understand the difference between general food safety and HACCP
• Complete an assignment
Date of next course: TBC To book your place on a course, or for more information, simply contact
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