Looking to meet HACCP, GFSI, SQF 1000-2000, or BRC, our online options make timely and effective training a reality
While every player in the flow of food from farm to fork has some degree of responsibility for food safety, the food safety manager is usually the last line of defense before food reaches the consumer. Because of this, you have a significant share of the responsibility for ensuring safe food. By developing a food safety management system, you can better ensure that the foods served or sold in your establishment are safe.
NEHA’s Managing Foodsafety Risks at the Retail Level provides your organization with the information to develop the type of understandable and systematic approach that enables staff to quickly and easily, identify and control risks related to Foodsafety. In a matter of 6 hours or less you can provide all of your employees with a solid understanding of HACCP foodsafety principles in practice.