The safety of food is understandably the main concern of the food industry. The development of food management systems has resulted in fewer major outbreaks of food poisoning on a worldwide scale.
However, our food supply chains have been, and continue to have potential to be the target of deliberate acts of attack. Major food scares focus the attention of standards, manufacturers, retailers, enforcers and consumers on the defence of our food supply.
The food industry now has an obligation to ensure that supply chain protection methods are robust and effective, to protect both the raw materials, the final products and ultimately the safety of the end users – the consumers.
A course, ‘Exploring Food Vulnerability’, is being held at the College of Agriculture, Food and Rural Enterprise (CAFRE) at the Loughry Campus, on the 15th and 30th March 2023. This half day programme will provide delegates with information on TACCP, VACCP and Food Defence, and look at how to implement necessary practices into the workplace.
The course will benefit delegates across the entire range of roles within a food organisation including technical, engineering, manufacturing and management as they endeavour to ensure their products are manufactured to the highest standard.
For further information, or to book a place, please visit the CAFRE website or contact Victoria Shiels at Victoria.firstname.lastname@example.org.
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