BRCGS Hazard Analysis and Critical Control Points (HACCP)

What you'll gain from this course

Live online sessions with industry-recognised experts

Hands-on exercises and real-world application

Engaging group discussions and activities

Networking with peers and trainers

This two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 8; the adoption and implementation of a hazard analysis and critical control points (HACCP) system. The course programme reflects the requirements of the standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRCGS requirements, quality systems, HACCP and the background of HACCP, BRCGS and Codex.

What this course covers:

HACCP Benefits and GS Food Safety Why HACCP Fails and most common non-conformities Codex Alimentarius and Risk Analysis HACCP Programme – Management Commitment Steps 1 – 12 H Case Study - Implementing HACCP This course concludes with a 25 question Exam. Passing mark 60% This course is part of the BRCGS Professional recognition programme.

Learning Outcomes

At the end of the program, learners will be able to:

Be able to explain the benefits of HACCP and the BRCGS requirements in relation to HACCP
Be able to describe Codex Alimentarius principles of HACCP
Be able to describe the reasons HACCP may fail, and the most common BRCGS non-conformities related to HACCP
Be able to explain the importance of management commitment and prerequisite programmes
Be able to complete the preparatory stages for developing the HACCP plan
Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities

Partners:

BRCGS is a market-leading global brand that helps build confidence in the supply chain. Our Global Standards for Food Safety, Packaging Materials, Storage and Distribution, Consumer Products, Agents and Brokers, Retail, Gluten Free, Plant-Based and Ethical Trading set the benchmark for good manufacturing practice, and help provide assurance to customers that your products are safe, legal and of high quality. https://www.brcgs.com/

Who Should Attend

Audience

Consultants
Technical Managers and personnel
Quality Managers and personnel
Foodservice staff
Operations Managers
HACCP team members
Food Laboratory Managers and personnel
Staff involved with HACCP/Food Safety Plans

Technology Requirements:

Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants are encouraged to join with both video and microphone enabled throughout the session.

If you have any questions or concerns regarding these requirements, please contact our training team at [email protected].

Computer & Internet Connection:

Participants will need reliable access to a computer with a stable internet connection. High speed broadband (LAN, cable, or DSL) is recommended.

Compatible Web Browsers:

The following browsers are supported: Chrome, Edge, Safari and Firefox.

Accommodations

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at [email protected].