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Product Safety Management

Hazard Analysis and Critical Control Points - (HACCP)

Product Safety Management

Level Specialist Duration 2 days
Available to book: Virtual instructor led training £960 + VAT View dates and book now
Available to quote: In-house Request a quote

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.

What will you 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
  • Operational, Quality and Technical staff/Food safety management team members implementing HACCP or food safety plans and BRCGS Professionals.

    • Detailed course notes


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