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Level 3 Principles of Developing and Maintaining a Positive Food Safety Culture

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Course Information

Level 3 Principles of Developing and Maintaining a Positive Food Safety Culture

This course aims to address the importance of a positive food safety culture. The effect of a positive culture is increasingly being recognised for its effect on the implementation of food safety practices. Aimed at Managers, Supervisors and Technical Professionals, this course provides candidates with the theoretical underpinning and practical application of a positive food safety culture.

Course Code

SCOU-NCFM-Food Safety Culture

Course Leader

ncfm
Course Description

This one-day course is delivered on site at The National Centre for Food Manufacturing, Holbeach

Course Dates:

25th April 2024

26th June 2024

*This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance, please contact [email protected] for more details before making a payment if you would like to consider other funding options

StartEndPlaces LeftCourse Fee 
25/04/202425/04/20240£250.00[Read More]
26/06/202426/06/20240£250.00[Read More]

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