Why attend:
This short course provides an overview of the requirements for food safety assurance in primary production, the principles on which a food safety management system can be based and the benefits that can be derived from its implementation. Delegates will be introduced to the principles of hazard assessment and HACCP, including identifying the main risk areas, adopting appropriate controls and ensuring the proper operation of these controls. Guidance given in the course enables a practical approach to hazard analysis and food safety management in agriculture and horticulture. Specific reference will be made to typical food safety hazards, possible causes and appropriate controls in production of food raw materials.

Course content:

• Requirements for food safety in food raw materials
• Food safety hazard identification
• Food safety management strategies
• HACCP principles and their application
• Case study exercises, e.g. primary production and preparation of food raw materials
• Making food safety management work

BASIS points applied for.

"Primary production is an integral part of the food supply chain and producers are increasingly subject to the same influences as other food businesses in respect of food safety. Farmers and growers with a recognised food safety system will be better placed to meet the demands and expectations of the quality conscious food industry. Approaches based on hazard analysis and control are the logical and cost-effective means of providing food safety assurance in the production of primary products."

Chris Knight – Event Director

Early booking discount conditions

Related training
See other events in the Agriculture and Food Raw Materials section

For further information or to check availability contact the Training Department on +44 (0)1386 842104
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