Product Safety Management - Hazard Analysis and Critical Control Points (HACCP)

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.

What will I learn?

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

What's included?

  • Detailed course notes
  • Lunch and refreshments

 

In-house training

If you have a group of people to train and a single location that is practical, an expert tutor can deliver training at your premises. Want to know more?

 

Request an in-house training quote >