Purpose
The purpose of this course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system. Target Audience
The course is aimed at food site technical managers, quality managers, and other members of food safety management teams (production, engineering and new product development personnel) who need to develop and implement a food safety plan, which meets Codex Alimentarius guidance and the requirements of the global standard for Food Safety.
This course has been designed to help you gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program requirements and to provide guidance on implementing a preventative risk-based Gluten-Free Management System in your business. This training will also explain the process that a business will need to follow in order to become a certified Gluten-Free site. The ONLY program which is fully accredited by a third-party to certify both the site and its gluten management system.
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