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Cleaning in Place – Basic Principles
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HABC Level 2 COSHH
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Level 4 Listeria Management (Online)
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Level 2 Listeria Awareness
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Allergen Management
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Level 4 The Hygenic Design Lifecycle (Online)
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Level 3 Cleaning Technology & Control
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Level 4 Cleaning in Place
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Understanding Leadership and Management
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Level 4 Listeria Management
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Train the Trainer
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Level 4 Food Processing Hygiene Management
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Level 4 The Hygenic Design Lifecycle
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Level 3 COSHH Assessment
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Listeria Management & Control
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Introduction to Microbiology
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Sensory evaluation: understanding sensory panels and test methods
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Effective Management of Cleaning and Hygiene
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Sensory evaluation for Quality Assurance
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Introduction to sensory evaluation
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Introduction to sensory evaluation
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