Traceability, Legislation & Practical Application
From: £30.00 plus VAT
Overview:
In an ever-changing world where consumers expect and demand that they and the company providing the food knows where it has come from, traceability is of paramount importance. Is the view that one step forward and one step back traceability is sufficient for a business?
It is key to be able to conduct mass balance traceability and fully understand the requirements of the traceability system in a timely manner.
This half day virtual course will provide the background and general overview for the EU legal requirements for traceability. It will also look at the practical application to manage traceability to conduct a forward and backwards trace.
Cost: £83 (Members), £116 (Non-Members), £30 (Students), all plus VAT, per delegate
Date: TBC
Time: 9.30am – 12.30pm
Platform: Microsoft Teams
Trainer: Jude Grayson
Who should attend?
Suitable for Technical Teams, Hygiene Managers, and Supervisors who are directly involved with the validation and verification of an open plant and cleaning in place regimes within the food and drink manufacturing environments.
Course content:
Six modules on: Reasons for Validation, Hygienic Design, Sampling Techniques, The Cleaning Validation Process, How to produce a Cleaning Validation Report, Monitoring and Verification of cleaning to ensure the validated state is maintained.
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
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