Food Safety for Smallholders

Do you want to sell home-grown or home-reared food to the public, local farmshops or even supermarkets? Are you aware of the legal requirements? Are you considering applying for SALSA or BRC?

This 2-day course will cover the following topics:

Training and supervision, including record keeping.
Personal hygiene, cleaning and disinfection – to include production of cleaning schedules and procedures.
Prevention of cross-contamination – including microbiological, physical, chemical and allergens, and detailed glass controls.
Temperature, waste and stock controls.
Writing product specifications.
Control of the raw materials and the supply chain.
Principles of pest control.
Premises design and layout.
Corrective actions and controlling non-compliant products.
Crisis management and product recall.
Engineering and maintenance procedures.
Labelling and weight control.
HACCP.
Conducting systems reviews and internal audits.