Dunfermline Athletic

MEAT MANAGERS HYGIENE AND HACCP COURSE

It is a legal requirement to make sure that our businesses have an operational and auditable food safety management system in place.
We have traditionally held our Meat Managers Hygiene and HACCP courses in one location on one day. These have been held throughout the country and have proven very popular and useful in the development of individuals within the business who are required to take responsibility for the implementation of the HACCP system.
The courses have been delivered by Verner Wheelock.




Paul Bache has presented these courses for many years on behalf of Scottish Craft Butchers and the certificates issued are recognised by the local authority environmental health officers.
Due to the current restrictions we cannot hold face to face courses.

Therefore, we have decided to offer the course online during video meetings.
The format will be 3 x afternoons ( 3 hours each session) on a Monday, Tuesday and Wednesday with a maximum of 7 places. Each candidate will have to attend all 3 sessions!

Each delegate must complete all 3x3 hour sessions. There is a maximum of 7 delegates per course. The cost is £250 per delegate.

The course content is available on request.
If you would like to find out more or register yourself or someone in your business on the course, contact Claire Simpson.
E-mail: claire@craftskills.scot or Tel: 01738 637785.



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