procedures • Knowledge and understanding of Food Safety, Hygiene, HACCP, GMP, H&S standards 3. Physical Requirements
Safe working procedures Knowledge of Food Safety, Hygiene and HACCP standards Physical requirements / Working
of Good Manufacturing Practices for Food Safety, including HACCP, Religious, FDA, and Health and Safety
Working knowledge of industry food safety requirements (e.g. BRC, HACCP), post-harvest fruit handling
sound understanding of industry food safety requirements (e.g. BRC, HACCP) Sound understanding of post-harvest
new templates for all food safety and quality documents are sourced from the HACCP section every start