Course overview
We will look at the evolution of food safety management over recent years and identify changes in HACCP following the 2020 Codex update, review use of the new decision tree, and look at new requirements, including those for training and competence.
We will discuss the increased importance of Food Safety Culture, the rationale behind it, good practices and the approaches that businesses have taken to implementing and demonstrating Food Safety Culture.
We will review recent updates to GFSI standards, using BRC version 9 as our main example. We will discuss topical issues, with recent food safety incidents as examples. Also, food safety foresight and the issues which experts and regulators are predicting will bring increased food safety issues in the coming years.
