£95.00 +VAT
Food safety in a manufacturing environment depends on controls that hold at every stage of production, not just on a system that looks right on paper. In the UK there are around 2.4 million cases of foodborne illness each year, and food safety failures can bring product recalls, heavy fines and lasting reputational damage.
A single Listeria or allergen incident can close a production line, lose a major contract or, at worst, cost a life. Manufacturers that rely on inconsistent routines, weak records or untrained staff face significantly greater legal and commercial risk as a result.
This toolkit strengthens your team’s knowledge of food safety in manufacturing by helping them understand how hazards reach food during production, which controls keep them out, and how a Hazard Analysis and Critical Control Point (HACCP) system is monitored and verified.
It supports technical, quality and production managers in building a consistent approach to food safety across shifts and lines, maintaining compliance with UK food law and strengthening the records that protect the business during audits, inspections and certification.
