This course will detail the issues covered by the ETI Base Code and their application to UK suppliers. This workshop is intended to help suppliers and growers to understand the requirements of the ETI Base Code so that they can meet their legal requirements and the expectation of their customers.Learn more
This one-day course will assist you in meeting the requirements of the BRC Standard for Food Safety (Issue 7) clause 5.4 which states that:
‘Systems shall be in place to minimise the risk of purchasing fraudulent or adulterated food raw materials and to ensure that all products descriptions and claims are legal, accurate and verified.’
TACCP is the systematic management of risks through the process of assessing threats, identifying vulnerabilities and implementing controls to raw materials, packaging, finished products, processes, premises, distribution networks and business systems to prevent intentional contamination of food and drink. The TACCP (Threat Assessment Critical Control Point) study should be integrated into the existing Food Safety Management System therefore ensuring product safety.