Diary February 2009

HACCP ‘Making it Work’

3 – 4th February 2009, Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE

(RIPH Intermediate HACCP)Suitable for all members of a HACCP team or for caterers who need to work with a HACCP food safety management system.

Details: www.vwa.co.uk

Meat Locker Sample Menu

4th & 18th February and 11th & 25th March 2009, The Green Door Bar & Grill, London

Green Door’s unique Meat Locker contains an array of specially sourced prime cuts from Cornwall, Scotland and Ireland that are in turn used to produce mouth-watering house specials.

Details: www.greendoorsteakhouse.co.uk

Auditing Skills

9 – 10th February 2009, Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE

An interactive course which covers the practical aspects of how to carry out an audit, from opening meeting to closing meeting.

Details: www.vwa.co.uk

Supplier Auditing

11th February 2009, Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE

Ideal for anyone who needs to audit their suppliers within the food industry. Suitable for those working in catering and food service or food manufacture. Candidates will require some prior knowledge of auditing.

Details: www.vwa.co.uk

RIPH Level 3 Award in Supervising Food Safety

17 – 19th February 2009, Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE

Intermediate level course recommended for anyone responsible for supervising food safety in a catering environment.

Details: www.vwa.co.uk

RIPH Certificate in Nutrition & Health

24 – 26th February 2009, Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE

Intermediate level nutrition course which is suitable for catering staff and supervisors. This course will help caterers to understand nutrition principles and use their knowledge to plan healthy, nutritious menus for a range of customers.

Details: www.vwa.co.uk

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