Acquire the necessary skills to supervise and control food establishments

Raise the level of safety and quality of food in food facilities.

Reduce incidence of food and waterborne diseases and food poisoning by food establishments and promote

Preventive measures that prevent their occurrence

Acquire the skills needed to implement international food safety and quality regulations

Control and control risks to food and water safety

Concerted efforts between the Food Safety Consulting and Training Foundation and between specialists and staff In food and nutrition

Identify the most important problems that hinder food safety and health and find scientific solutions to these problems

Understand what GDP is and why is it so essential for patient safety

Be familiar with GDP as covered by EU Directives/Regulations and Guidelines (including the ‘Orange Guide’)

Understand the MHRA perspective on the guidelines, and their expectations with regard to GDP in practice

Have an insight in to current MHRA ‘Hot Topics’ in GDP

Appreciate the dangers and challenges posed by counterfeit products

Understand your GDP responsibility from product sourcing through to final customer delivery