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31/08/2011 18:45:22
SALSA launches training for small and micro businesses
Two practical and interactive courses have been developed by SALSA to help small businesses understand the complexities of food safety during food production.
The courses, which focus on hazard analysis and critical control points (HACCP), outline core principles and explain how to implement and maintain a comprehensive food safety plan within a small business. Many struggle to achieve, implement and understand HACCP within their businesses but it is vital towards gaining SALSA accreditation.
The courses will be launched at the Speciality and Fine Food Fair event in September, where members will have the opportunity to question SALSA about HACCP. The first course is set to take place in East Anglia later in the month, where businesses signing up could be eligible for a 70 per cent grant towards the cost of the course.
SALSA scheme director Chris Grimes said: "Many businesses working towards their SALSA certification struggle to put together a HACCP course for their business. These new interactive courses are specifically designed for small and micro processors, and will give delegates both the confidence and knowledge to implement a HACCP plan in their business.
"Having funding for this training for businesses in East Anglia is a real bonus as it will hopefully allow many businesses to access funding previously unavailable to them. We will be on stand 1062 at the speciality and Fine Food Fair event to speak to businesses that might interested in SALSA and the HACCP training."
The courses, which focus on hazard analysis and critical control points (HACCP), outline core principles and explain how to implement and maintain a comprehensive food safety plan within a small business. Many struggle to achieve, implement and understand HACCP within their businesses but it is vital towards gaining SALSA accreditation.
The courses will be launched at the Speciality and Fine Food Fair event in September, where members will have the opportunity to question SALSA about HACCP. The first course is set to take place in East Anglia later in the month, where businesses signing up could be eligible for a 70 per cent grant towards the cost of the course.
SALSA scheme director Chris Grimes said: "Many businesses working towards their SALSA certification struggle to put together a HACCP course for their business. These new interactive courses are specifically designed for small and micro processors, and will give delegates both the confidence and knowledge to implement a HACCP plan in their business.
"Having funding for this training for businesses in East Anglia is a real bonus as it will hopefully allow many businesses to access funding previously unavailable to them. We will be on stand 1062 at the speciality and Fine Food Fair event to speak to businesses that might interested in SALSA and the HACCP training."
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