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Essential Supervisory Skills

This one-day programme aims to inform chefs and managers about Food Legislation that came into effect on 1st January 2006. The Cooksafe System, developed by the Food Standards Agency, if implemented, will provide documented evidence of the company food safety policy, based on the principles of HACCP.

Quote from the regulations:
'As of 1st January 2006, European changes to legislation will require that all Food Businesses, including caterers apply Food Safety Management procedures, based on the principles of HACCP to their businesses'.

  • Food Safety Legislation Information
  • What is a Hazard
  • The 7 Principles of HACCP and how to carry out a Hazard Analysis
  • Benefits to your Business
  • How to identify the Process Steps which apply to your business

Please Contact Us for further information.