Hazard Analysis and Critical Control Point support places snapped up!
25/08/05

NEARLY half of HACCP support places have been snapped up just two weeks after the Red Meat Industry Forum (RMIF) offered them to red meat plants countrywide.

The RMIF has funding for 100 sets of on-site consultancy-style support to help red meat plants and abattoirs boost their profits by focusing on the benefits of HACCP.

The Defra-funded project, being run in conjunction with the Meat Training Council and Food Training International, is specifically designed to benefit SMEs.

On offer is five days of one-to-one guidance to management and staff, highlighting how a well-run HACCP system can add commercial value to individual red meat businesses.

The message from RMIF Manager Martin Grantley-Smith is simple: "The places are being snapped up even more quickly than we had anticipated. Red meat plants must sign up soon if they want to benefit from advice that could bring real cost savings."

The initiative has the backing of all trade organisations: AIMS, BMPA, NACB, NFMFT and SAFe and is just one of the projects available for red meat businesses wanting to improve their bottom line. Contact Paul Bache, Food Training International on: 01908 844739 for more information or to get involved.

Since 1998 Food Training International has delivered HACCP training to over 11 thousand retail butchers and successfully undertaken major contracts to deliver HACCP training within all sectors of the food industry. FTI has developed HACCP training and guidance material for the Food Standards Agency notably the FSA Meat Plant Operators Manual distributed to all licensed meat plants.

The Meat Training Council was launched in 1990 and is a sector owned awarding body for the meat and poultry industry. Awarding nationally recognised qualifications for both the meat and poultry and food and drink sectors. MTC also advises the sector on skills requirements, training and qualifications and funding which can lead to business improvement and increased productivity.