عن التدريب
الغرض من هذه الدورة هو تدريب المسئولين عن نظم سلامة الاغذية في المواقع الذين يحتاجون إلى أن يكونوا قادرين على إنشاء وتنفيذ نظام تحليل المخاطر ونقاط التحكم الحرجة (HACCP).
Who Should Attend: Operational, Quality and Technical staff/Food safety management team members implementing HACCP or food safety plans and BRCGS Professionals.
Assessment: HACCP 25 question exam; Pass mark 60%.
Course Summary: The purpose of this course is to train technical and quality staff from sites who need
to be able to establish and implement a hazard analysis and critical control point (HACCP) system.
Key learning objectives
At the end of the course, delegates will be able to:
• Understand the BRCGS requirements in relation to HACCP
• Describe Codex Alimentarius principles of HACCP
• Describe the reasons HACCP may fail and the most common BRCGS non-conformities related to HACCP
• Complete the preparatory stages for developing the HACCP plan
• Conduct a hazard analysis, determine CCPs and develop a HACCP plan with monitoring, corrective action and verification activities
• Food laboratory directors, managers and technicians
• Consultants and researchers involved in food safety
