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Preventative food safety risk management is a fundamental requirement in all food safety compliance standards.
The CODEX Recommended International Code of Practice, General Principles of Hygiene and the HACCP approach described in Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex) are globally accepted as best practice methodology for food safety risk assessment.
This course details the CODEX HACCP methodology for the 5 preliminary steps and 7 principles required in the development of HACCP plans. Specific insight will be gained in:
Through references to current food product and process examples, you’ll develop practical skills and confidence to participate or lead a HACCP team in your workplace.
The content of this HACCP training course reflects the training content of a Level 3 RQF qualification in HACCP.
This course will provide food industry professionals with the essential knowledge and skills to actively participate in the development and verification of HACCP plans. This course will help you:
You’ll be able to:
You’ll have the skills to:
The course is for anyone involved in food production/preparation and food safety systems development and management.
It’s especially relevant if you’re directly involved in the development and maintenance of HACCP plans and food safety management systems.
Pre-requisites: Pre-course reading is provided prior to the course to ensure you have an understanding of the CODEX Recommended International Code of Practice, General Principles of Hygiene.
On completion, you’ll be awarded an internationally recognized BSI Training Academy certificate.
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