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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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Practical Food Labelling & Legislation
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BRCGS Sites Training
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Level 4 Validation, Monitoring & Verificiation
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Food Safety for Engineers
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Allergen Management
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Food Defence & Vulnerability Assessment
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Level 4 The Hygenic Design Lifecycle (Online)
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Level 4 Award in Managing Food Safety (RQF)
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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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BRCGS Root Cause Analysis
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Level 4 Listeria Management
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Environmental Sustainability Awareness
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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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Leading & Managing a Positive Food Safety Culture
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Cleaning & Disinfection Principles & Theory
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Sensory evaluation: understanding sensory panels and test methods
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Cleaning Tool Selection, Use and Maintenance
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Food Pests And Their Control
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Traceability, Legislation & Practical Application
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Pest Awareness for Food Managers
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Pest prevention
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Pest risk assessments
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Pesticides in the Food Industry
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Traceability & chain of custody
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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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1 Hour Pest Trend Analysis
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Level 2 Food Safety for Food Manufacturing (Online)
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