Technical and Quality Systems for Food Manufacturing
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This programme is designed to introduce new food manufacturers to the principles and requirements of technical information systems.
The programme covers:
The importance and relevance of accurate and complete technical records
The types and content of technical information required
Meeting and exceeding EHO requirements
Manufacturing and batch recipes and records
Internal finished product specifications
External finished product specifications
Raw material specifications
Packaging specifications
Non conformances
Traceability
Product recall
Auditing the system
How these systems link to other activities, BRC audits, HACCP plans
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Further Details
Suitable for Managers, owners or technical staff of food businesses who need to develop or improve their technical information systems.
Accurate and complete technical records are an essential part of food safety systems. As businesses grow and develop the demand for improved systems also grows.
Implementing a proper technical information system early in the business is an important step.
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
