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Training Course Summary:

Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly known is the HACCP system (Hazard Analysis Critical Control Points).

With more and more legal and customer/supplier oriented requirements many food business owners need to carefully consider their needs for information and training in this area. What is clear is that all food businesses need to use some or all of the principles of HACCP. The extent to which the HACCP technique needs to be fully applied is dependant on the complexity and risks of the food product in question.