Hazard Analysis and Critical Control Points (HACCP) Training

This two-day equips participants with the knowledge and practical skills required to develop, implement, and maintain an effective Hazard Analysis and Critical Control Points (HACCP) system in line with BRCGS requirements and Codex Alimentarius principles.

The Hazard Analysis and Critical Control Points (HACCP) course is designed for professionals responsible for developing, implementing, or maintaining HACCP and food safety plans within food safety management systems. The course explains the BRCGS requirements related to HACCP and provides a detailed understanding of the Codex Alimentarius principles of HACCP, which form the foundation of internationally recognized food safety systems.

Participants will learn how to complete the preparatory stages of HACCP, conduct a thorough hazard analysis, determine critical control points (CCPs), and develop a robust and compliant HACCP plan. The training also explores common reasons why HACCP systems fail, including the most frequent BRCGS non conformities related to HACCP, helping participants strengthen system effectiveness and audit readiness.

In addition, the course covers how to report issues, effectively use BRCGS resources, and understand the purpose and scope of the BRCGS compliance programme, supporting consistent implementation and ongoing compliance.

Objectives:

At the end of the course, participants will be able to:

  • Understand BRCGS requirements in relation to HACCP
  • Describe the Codex Alimentarius principles of HACCP
  • Identify reasons why HACCP systems may fail and common BRCGS non conformities
  • Complete the preparatory stages for developing a HACCP plan
  • Conduct a hazard analysis, determine critical control points, and develop a HACCP plan
  • Report issues and effectively use available BRCGS resources
  • Understand the purpose and requirements of the BRCGS compliance
  • programme

Audience:

This course is intended for:

  • Operational personnel
  • Quality personnel
  • Technical personnel
  • Members of the food safety management team
  • Individuals responsible for implementing HACCP or food safety plans
  • BRCGS Professionals involved in HACCP implementation and compliance

 

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; Contact us if you are interested or want to know more.

Management Systems Training

In-house training

All training courses provided by DNV can be provided as dedicated session customised to your organization.

Our trainers

At DNV, our trainers are more than subject matter experts - they are passionate, high-quality professionals dedicated to empowering individuals and organizations through knowledge.

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