The Society of Food Hygiene & Technology (SOFHT) has launched a new training course to give bakers an up-to-date insight into food allergen management and practical instruction in risk assessment.
Taking place on 21 September 2017 at SOFHT’s Tamworth headquarters, the one-day course will focus on the latest approaches to allergen management, giving both regulatory and retailer perspectives.
SOFHT said it believed this was invaluable for any bakery business wishing to achieve compliance with the BRC Global Standard for Food Safety.
“Aimed at bakers and food manufacturers concerned that weaknesses in allergen management may be exposing their businesses to risk, this course will give practical guidance in how to go about risk assessment and implementing allergen management controls on the factory floor,” said SOFHT.
The course trainer will provide an insight into how to implement manageable and effective factory floor controls based on best practice.
The session is also a chance for delegates to sense-check their existing risk assessment and control measures against expert guidance.