The review by the FSA and FSS of Meat Cutting Plants and Cold Stores Final report October 2018 states as follows:- FBOs 'to have at least one person (staff member or contracted support) as a minimum with adequate training in the application of HACCP principles. Good practice already mandates intermediate certificate level in HACCP Practice for meat plants. However, it is clear from recent incidents that this is insufficient, and at least one member of staff should be trained to Level 4 with all other food handlers trained to Level 2 as a minimum. This recommendation could have a significant impact on micro-businesses and further work is required between the Agencies and industry to consider thresholds / proportionality depending on the size of an FBO'
RSPH is developing new HACCP qualifications for the meat industry which Outsource Solution will be providing along with the existing level 2, 3 and 4 HACCP qualifications.
For further information, assistance or to discuss training requirements please contact Fiona at
email@example.com or 07791736982.
Level 4 HACCP Central Scotland Spring 2017
March 14, 2017
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