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We found 7 results for "risk review 1" in Web pages
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Introductory Food Hygiene in the Seafood Industry
This short course offers an introduction to food hygiene. It covers bacteria and fish, contamination of fish, personal hygiene and cleaning. -
Elementary Health and Safety (online)
Elementary Health and Safety is a recognised qualification equivalent to a Level 2 certificate in England, Northern Ireland and Wales. -
Introduction to Hazard Analysis Critical Control Points (HACCP) in the seafood industry
This short course offers an introduction to Hazard Analysis Critical Control Points HACCP. -
Food Authenticity and Integrity Verification
A Food Authenticity and Integrity Verification for the seafood industry. Find out what's involved and how to book. -
Hazard Analysis Critical Control Points (HACCP) Training Courses
HACCP training courses accredited by Seafish and the Royal Environmental Health Institute of Scotland (REHIS). -
Bivalve Purification Management
This seafood course focuses on the procedures and management controls required to ensure safer live bivalves are available for sale to the public. -
Allergens Courses and Guidance
Seafood business operators must ensure that staff receive appropriate allergens training. Find out what training is available.