MANAGING COVID 19 IN THE FOOD ENVIRONMENT
The purpose of the course is to better your understanding of COVID 19, integrate the COVID 19 risks into your food safety risk profile and to assist in identifying control measures to manage this within your facility and supply chain.
Not only implement a ‘control & management’ plan but to help those on the front-line tackling COVID 19 in the workplace and its entry into critical food management zones.
The training course is for all food handlers, supervisors and managers working in food manufacturing, processing, logistics, retail stores, hygiene, technical, engineering and production managers directly involved in the day-to-day management of COVID 19 within the food industry. COVID 19 is very contagious.
The training will be presented with our Virtual Classroom Training, so any delegate can join from anywhere as long as you have a computer and stable internet connection.