BRC Hazard Analysis and Critical Control Points (HACCP) (2 day course)

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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 BRC Global Standards requirements in relation to HACCP
  • Describe Codex Alimentarius principles of HACCP
  • Describe the reasons HACCP may fail and the most common BRC Global Standards 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

Who should attend

Operational, Quality and Technical staff/Food safety management team
members implementing HACCP or food safety plans.

Assessment

HACCP 25 question exam; Pass mark 60%.