19th June 2008
Chipping Campden

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.

Further Details
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