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Guidance on food hygiene rules for slaughterhouses, those carrying out home slaughters and shooting wild game.

Overview of the Hazard Analysis and Critical Control Point or HACCP principles and how they apply to meat hygiene.

Overview of the cleanliness and hygiene regulations for cattle and sheep sent to slaughter.

Food hygiene overview for the meat production industry, including wild game and livestock policy.

Information and guidance on food hygiene and labelling regulations for butchers.

An explanation of nanotechnology and cloning in food industry, and how these technologies are regulated when used in the production of food and food products.

Understand different authorisation routes for novel foods, and how to get authorisation for novel food in Northern Ireland, Great Britain and Europe.

The Equality Commission’s Mental Health Charter will help you to put in place the correct procedures for a more motivated workforce.

Sources of support for employers to manage employee mental health issues.

Ways that you can support employees if they are experiencing mental health issues.

Key benefits of creating a workplace culture that respects and helps employees with mental ill health.

Which products are covered by novel food regulation, which are exempt, and how novel food rules apply in Northern Ireland and Great Britain.

Poor management of mental ill health can create a number of issues, including conflict, high staff turnover, and increased costs.

What counts as a novel food, why businesses develop them, and how novel foods are regulated in Northern Ireland and the UK.

Introduction to novel foods, food from cloned animals and nanotechnology, and their regulation in the food industry.

The benefits of promoting a good mental health workplace culture and the range of support that employers can access.

How to analyse the impact of price changes and explain them to customers and the considerations to take before raising or lowering prices.

Take advantage of different pricing strategies including discounting, odd value pricing, loss leaders, skimming, penetration.

The pros and cons of setting prices linked to costs or pegging prices against the benefits you offer customers.

Advice on how to set prices that cover fixed and variable costs including an example of how to calculate this.

Understand the difference between the cost of producing your product, the price for providing it and the value customers attach to it.