Commercial Food Sanitation

With rates of Salmonella contamination a recent concern among chocolate manufacturers in Europe and the Middle East, CFS has developed a special training program to help chocolate manufacturers mitigate risk.

Managing Salmonella Contamination Risks in Chocolate is a two-day training that combines classroom sessions with hands-on, practical exercises. Participants learn a structured approach that can be used to manage Salmonella contamination risks in a food manufacturing facility and to establish measures for risk mitigation.

 Chocolate professionals will gain a readiness and passion to embrace the challenges of further reducing and controlling food safety risk in their industry.