Food Technical 101

An overview of the key areas of food technical

This short session will be delivered by The Food & Drink Forum’s food technical team who have a wealth of knowledge and experience in food technical. All food businesses should have an awareness of the regulatory areas of food technical and the levels that need to be reached to supply different types of retailers. Knowing the key considerations of food technical will allow businesses to ensure they are operating at a sufficient level and will allow future-planning for those businesses looking to grow their operations.

Aim

To provide delegates with limited prior knowledge of food technical an overview of the key areas and considerations.

Objectives

Delegates will be able to:

• Gain a greater understanding of key food technical areas
• Gain an awareness of certifications to future plan your food technical

Who Should Attend?

Suitable for small / start-up food businesses with limited food technical knowledge. Individuals working within food technical or looking to move into a food technical role with limited knowledge.

Course Topics:

• Labelling
• Practical food hygiene and validation
• Certification (BRC, SALSA, unannounced audits)
• TACCP, adulteration and site security
• Rise of the budget retailer
• Traceability
• Allergen management
• Root cause analysis and the 5 Why’s

Event Details

Cost: Fully funded, (non attendance maybe charged)

Please remember that if you cannot attend the event you must cancel 48 hours prior to the event through Eventbrite, otherwise we may have to charge in full for your place.

Refreshments: Tea, coffee and lunch will be provided

Fully funded by the ESF D2N2 Skills for Growth Project

Eligibility Criteria

To be eligible for this funded course, you must meet the small business eligiblity criteria, set out in the booking form.

• You must employ less than 250 employees

• Be a manufacturer of food or drink products

• Have a manufacturing base in Nottinghamshire or Derbyshire