– understanding the requirements

11th March 2010
Chipping Campden, Gloucestershire

All companies involved in the supply of food need to understand the basis of controlling pesticides and hence residue levels in foods. This short course covers the principles and provides delegates with an opportunity to analyse and discuss the key elements of pesticide controls and verification procedures. The case study group work allows an insight into following best practice in different scenarios.

Further Details
Additional information about this event is available online