We are creating a food safety plan for the GAP & SQF. This plan is now based on bunched herbs, but we will expand into our own made salads, which requires a new plan. So there is always work to be done.
The current aspects of our plan will help the student(s) a base to start from, from there new improvements and assessments on improving this plan. Cause food safety is so broad and has a tremendous impact on the firm. This enables us to show each intern the aspects they want to work on, like the HACCP and collaborate with different teams.
During this internship, students are treated as equals. We value their opinions and ask them to present their opinions to discuss the topics and potentially adapt our food safety plan accordingly with the main benefit of seeing all aspects of a food safety plan and how it is developed, whilst giving interns the freedom to develop their skill set.
Skills students will develop:
Some example deliverables that students can complete may include, but are not limited to:
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