This course is suitable for anyone involved in the audit process at any level. In order to guarantee and demonstrate that a product offered for sale is safe to eat and of the specified quality the modern food industry relies on a wide variety of systems, standards and procedures to achieve it.
This course aims to train delegates in Internal auditor requirements against the new Global Standard for Food Safety Issue 8. This course is aimed at Quality and Technical Managers, personnel responsible for managing an internal auditing schedule, and personnel responsible for undertaking internal audits as required by BRC Standards.
This course aims to train delegates in third party audit requirements against the new Global Standard for Food Safety Issue 8. In addition, the course includes all relevant aspects of auditing within the food sector. This course is aimed at: Technical and Quality Managers and Prospective Certification Body Auditors and Consultants.
A core element to the defense of food is a systematic evaluation of vulnerable elements of the supply chain carried out by an experienced and trusted team. Two of the tools for performing evaluation has been called Threat Assessment and Critical Control Point (TACCP) and Vulnerability Assessment and Critical Control Points (VACCP).
This course one half day course provides an overview of current issues in the food and beverage system that are going to transform business practices. The focus is on applying the sustainability and circular economy sciences in food and beverage businesses.