"If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) Principles.

The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan, you must:

• identify any hazards that must be avoided, removed or reduced
• identify the critical control points (CCPS) - the points when you need to prevent, remove or reduce a hazard in your work process
• set limits for the CCPs
• make sure you monitor the CCPs
• put things right if there is a problem with a CCP
• put checks in place to make sure your plan is working
• keep records.

You might be inspected, and the inspector will need to see your records!"

- www.gov.uk/food-safety-hazard-analysis

Get free detailed advice on Food Safety Management from this LAFIC Webinar

LAFIC provide business support to London's small Food & Beverage companies with the aim of helping them launch new, innovative products to market and grow their businesses.

Join LAFIC free to benefit from our expertise in food technology, product development and R&D, testing capabilities and more.

Start your LAFIC journey with this webinar that will help you gain a better understanding of:

1. The importance of food safety and why this needs to be incorporated into your business

2. What HACCP is and how to incorporate it effectively

You'll leave the webinar with the confidence to develop your HACCP plan and apply for further support for your food and beverage business!

Meet the Facilitator

Iyabosola (Yabby) Miedzianowska, Food Technologist, London South Bank University's LAFIC programme

Yabby has 21 years multi-category experience of the food manufacturing and hospitality industry. She has extensive knowledge and experience in roles spanning from new process and product development, quality assurance, technical, food safety and compliance, as well as a seasoned trainer.

Her experience encompasses bakery goods and patisserie, chilled high-risk foods and ready meals, milk production and packaging, fermented and non-alcoholic drinks alongside tea and beverages.

Yabby had worked with the large manufacturers, major retailers, the NHS and University students.

Currently, Yabby helps SMEs to see their ideas developed to a household brand through the LAFIC programme.

Eligibility

This event is funded by London South Bank University, Greater London Authority and European Regional Development Fund. Eligibility criteria apply. Businesses must:

• Be registered within Greater London
• Have an annual turnover below £43m
• Have less than 250 employees
• Be 'AgriFood' businesses: a company which offers products or services around agriculture, horticulture, and food and drink manufacture, processing, distribution and technology.

If you do not meet this criteria, we reserve the right to cancel your ticket.

Terms & Conditions

This event is organised by the LAFIC (London AgriFood Innovation Clinic) programme. LAFIC provides free business and innovation support to SMEs (small to medium enterprises) meeting the above criteria. Each registered LAFIC member receives 12 hours of webinar or event access.

If you have already exceeded your 12 hour limit for LAFIC events, we reserve the right to cancel your ticket or place you on a waitlist.

By registering for this event, you're expressing your interest in joining the LAFIC programme and are agreeing to eligibility checks. You will be contacted by the organisors. You are also agreeing to our privacy policy. See our privacy policy here.