HACCP Plans and GMP Implementation training course

Level Implementation Duration 2 days

Available to book: Virtual classroom View dates and book now

Our HACCP Plans and GMP Implementation course can provide you with the information and skills to develop, document and implement a hazard analysis critical control point (HACCP) based food safety plan and to oversee its implementation and monitoring.

This course will also provide you with knowledge of the essential good manufacturing practices (GMP) required to implement a preventative HACCP based FSMS along with an overview of the intent and specific requirements of the BSI HACCP and GMP Certification Criteria to demonstrate due diligence in food processing and handling operations and minimize audit nonconformances.

How will I benefit?

Develop a comprehensive HACCP plan based on the specific risk to your product and process
Improved system and process management of food safety through a preventative risk-based HACCP FSMS
Comply with industry and legal obligations for safe food production
Improved record keeping and retrospective proof of compliance

Upon completion of this course you will be able to:
- Apply CODEX HACCP food safety risk methodology
- Relate CODEX HACCP methodology to your company HACCP plans and the requirements of the BSI HACCP and GMP Certification Criteria
Participate in developing and reviewing HACCP plans
Anyone who is likely to participate in developing, implementing and reviewing HACCP plans; or would like to further their knowledge in food safety risk assessment.

Prerequisites

You should have good knowledge of food industry processes and practices including; food safety, basic food handling, basic hygiene and GMP. There is no assumed knowledge of HACCP as this course provides a comprehensive and detailed reviewed of Codex Alimentarius HACCP methodology and current food industry applications.

We recommend reading the outlined documents before attending the course:
- BSI HACCP and GMP Certification Criteria (PDF)
- Hazard Analysis and Critical Control Point (HACCP) system and Guidelines for its Application Annex to CAC/RCP 1-1969 (Rev 4 2003) pages 21 – 31
On completion, you’ll be awarded an internationally recognized BSI Training Academy certificate

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