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BASIC PRINCIPLES OF PROCESS HYGIENE AND HACCP FOR THE ANIMAL FEED INDUSTRY (description)

"BASIC PRINCIPLES OF PROCESS HYGIENE AND HACCP FOR THE ANIMAL FEED INDUSTRY"

Category:Veterinary Medicine
Address:Harrington Hall Hotel London, , United Kingdom SW7
Phone:44 1483 730071
Event dates:4/7/2006 - 4/7/2006 (This event has already taken place)
Event web site:http://www.management-forum.co.uk/html/con_semin_s
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Management Forum Ltd

Speakers/Presenters:

Topics to be Covered:

  • The EU response to recent food and feed safety scares is defined in the 2000 White Paper on food safety. This document laid the foundations necessary to establish the European Food Safety Authority (EFSA 2002), the Rapid Alert System Food and Feed (RASFF 2003) and introduced the concept of “farm to fork”, food and feed chain traceability and HACCP principles. The Feed Hygiene Regulation (Regulation No. 183/2005) is one of a number of Regulations and Directives arising from the 2000 White Paper and requires that feed, additive and ingredient manufacturing activities covered by the Regulation be registered by January 2006 and HACCP systems be installed and operational by 1 January, 2008 at the latest. This course provides a solid foundation in essential process hygiene and the HACCP workshop element (based on the WHO HACCP training manual) equips attendees with the knowledge and skills necessary to carry out HACCP studies in their own operations.
Contact:info@management-forum.co.uk
Organizer phone:44 1483 730071
Offering type:Seminar
Specialty:Veterinary Medicine
Event frequency:Every Year
First Meeting:
Total events:
Est. attendance:
Target audience:Any
Other target audiences:
Host Sponsor:
Est. # of exhibitors:
Currency:Euro
Language:English
CE Credits:
Organizer URLwww.management-forum.co.uk

Description:

The EU response to recent food and feed safety scares is defined in the 2000 White Paper on food safety. This document laid the foundations necessary to establish the European Food Safety Authority (EFSA 2002), the Rapid Alert System Food and Feed (RASFF 2003) and introduced the concept of “farm to fork”, food and feed chain traceability and HACCP principles. The Feed Hygiene Regulation (Regulation No. 183/2005) is one of a number of Regulations and Directives arising from the 2000 White Paper and requires that feed, additive and ingredient manufacturing activities covered by the Regulation be registered by January 2006 and HACCP systems be installed and operational by 1 January, 2008 at the latest. This course provides a solid foundation in essential process hygiene and the HACCP workshop element (based on the WHO HACCP training manual) equips attendees with the knowledge and skills necessary to carry out HACCP studies in their own operations.

Schedule:

Registration Fee Details:

Other items that tuition includes:

Travel and hotel arrangements:

 
 
Contact Person:Barbara McManus / Leigh White
TitleHead of Business Development / Marketing Assistant
Contact Emailinfo@management-forum.co.uk
Organizer Address 198-100 Maybury Road
Organizer Address 2Woking
Organizer CitySurrey
Organizer State/Province: (Outside US)
Organizer Zip or Postal CodeGU21 5JL
Organizer CountryUnited Kingdom
Organizer Phone44 1483 730071
Organizer Fax44 1483 730008
Structural makeupOrganization
Event Site/VenueHarrington Hall Hotel, London, UK
Event sold out?No
Multiple locations or dates?No
Statistics available for most recent event held in:NA
Average number in event attendance of:
Range:
Number in attendance of:
Range:
Target BoundariesLocal
Is Registration contact information the same as Organizer Contact above?Yes
Web Page
Can one register for your CE on your web site?Yes
E-mail registration:info@management-forum.co.uk
Can registration be made by snail (regular) mail?Yes
Online housing reservations: 
 
Do you have additional written or AV materials for sale?No
If so, are they available for non-attendees as well as those attending?NA
Is full tuition necessary to ensure registration?No
Will there be shuttle service available?NA

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