The EU and various bodies have been continuously protecting people from various food borne illnesses, issues in quality of food and food fraud which are significant to health and wellbeing of all of us. The food industry was more or less unregulated in the early 19th century and ever since the food safety has seen immense changes. NASA’s space food program established Hazard Analysis Critical Control Point (HACCP) into food production for the first time in 1960s. HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes which is the root cause for the food to be unsafe. HACCP develop methods to minimize these risks to a safe level. New and emerging risks including allergens, gluten sensitivities, food fraud, antibiotics and pesticide residues must be well understood and managed.
This program will also give an insight on understanding the key changes to BRC Global Standard for Food Safety Issue 8 and benchmark your food safety practices against best practice. We will also get an in-depth understanding of the food safety, its legalities and compliance standards practiced across the food industry.
Specific industries face specific problems. They require niche information and solutions. In-House Training is precisely engineered to your needs.
Taking place in the privacy of your company, including real-life case studies and best practices, the course is led by an independent industry expert.
We have the best subject matter experts (empanelled with us) globally which further help us to draft agenda in line of needs & which is delivered at the convenient time & venue to you.
Provide your employees a unique learning experience without having to leave the office, interruption of work and duties & incurring travel costs.