Hazard Analysis and Critical Control Points (HACCP)
Gain the ability to establish and implement a hazard analysis and critical control point (HACCP) system. To complete the course successfully, delegates will need to write an exam with 25 questions and gain a pass mark of 60%.
The duration of this course is 16 hours. 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.
Objective
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
Audience
The course is targeted at:
- 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.
All our public courses can also be delivered in-house at your premises either as standard or tailored depending on the needs and requirements of your business.
To find out which training courses we offer in your country, click on "Find a local course", select your country and navigate to Food safety; or Contact us if you are interested or want to know more on in-house courses.
The duration of this course is 16 hours. 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.
Objective
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
Audience
The course is targeted at:
- 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.
All our public courses can also be delivered in-house at your premises either as standard or tailored depending on the needs and requirements of your business.
To find out which training courses we offer in your country, click on "Find a local course", select your country and navigate to Food safety; or Contact us if you are interested or want to know more on in-house courses.