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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
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Level 2 Listeria Awareness
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Level 4 Validation, Monitoring & Verificiation
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Level 4 Award in Managing Food Safety (RQF)
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**NEW** Traceability, Legislation & Practical Application
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**NEW** Environmental Monitoring
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**NEW** Traceability & chain of custody
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**NEW** Introduction to sensory evaluation
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**NEW** Introduction to sensory evaluation
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Root Cause Analysis
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Leading & Managing a Positive Food Safety Culture
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**NEW** Sensory evaluation for Quality Assurance
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Listeria Management & Control
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**NEW** Sensory evaluation: understanding sensory panels and test methods
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Food Defence & Vulnerability Assessment
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**NEW** Cleaning & Disinfection Principles & Theory
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Practical Food Labelling & Legislation
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Level 3 Award In Managing Food Safety (RQF)
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Level 2 Food Safety for Food Manufacturing (Online)
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