The Level 3 HACCP for Food Manufacturing provides essential knowledge for individuals involved in the development and maintenance of HACCP systems. It covers critical aspects such as implementing and evaluating HACCP-based food safety management procedures, understanding related legislation, conducting hazard analyses and establishing effective monitoring and corrective actions. This training is crucial for ensuring food safety and compliance, making it vital for supervisors in manufacturing industries. The course can be delivered to a maximum of 12 candidates, remotely or in a classroom and candidates are assessed to ensure their understanding.
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10/12/2024
John Brennan
