This course will enable delegates to obtain an introduction to the principles of HACCP and the practicalities of implementation in the agriculture and horticulture sector. This is a practical course applicable to all sectors of the agriculture primary product industries (including fresh produce, grain storage, animal feed). Special consideration will be given to typical hazards associated with primary products and their control, and how to ensure proper operation of the controls. There is an option to achieve a nationally recognised Level 1 qualification in HACCP.
BASIS points applied for.
"HACCP is recognised as the preferred system to manage food safety. It is well established in food manufacturing and is increasingly being applied in the agri-food sector. All industry personnel, and particularly HACCP team members, need to have at least a basic understanding of HACCP"
Chris Knight – Event Director
Early booking discount conditions