About the Training
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.
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
