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Vulnerability Assessments are a new requirement of the BRC Standard for Food Safety and other GFSI standards. Vulnerability Assessments deal with the specific threat of Economically Motivated Adulteration and how you assess the attractiveness of your company, your product and your suppliers to food fraudsters.
By attending the course you will be able to evaluate the risks to your business and develop strategies for countering the risks identified.
Internal audits provide a means for improvement whilst ensuring quality. All quality systems need frequent checking (Internal Audit) to make sure they are working as intended. This course ensures that the company’s Internal Auditors carry out thorough and productive audits that have a positive benefit for the company.
A hands on, practical learning course to help you understand and implement HACCP.
This course aims to give a good understanding of HACCP and what is required in practical terms, by applying the theory of HACCP to practical situations through the use of a case study. The course will be workshop based and aims to explore some of the issues encountered when developing HACCP systems and turning HACCP theory into practice.
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