BRCGS Hazard Analysis and Critical Control Points (HACCP)

In-Person, Virtual Learning16 hours

Course Overview

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.

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

  • 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

View the Full Course Description

Course Objective

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/ 

 

Special Requirements

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class. 

Additional Recommended Courses

BRCGS Internal Auditor

This course will enable you to undertake internal audits and prepare companies for third party audits. It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.

Please Note: Due to circumstances surrounding COVID-19 this session has been approved by BRCGS to be delivered in a Virtual Format. All content utilized in this course was designed for a face to face session.

This course is part of the BRCGS Professional recognition programme.

What this course covers

  • Welcome, Communication & Housekeeping

  • Introduction to Auditing and Terminology

  • Audit Planning

  • Auditor attributes and interpersonal skills

  • Conducting the Audit

  • Audit Report and Follow up

Assessment: 50% Course Participation; 50% Course Assignment – Workplace audit; Pass mark 75%.

Participants will receive an official BRCGS certificate, issued by BRCGS, after attending this training program.

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, quality and technical staff responsible for managing an internal auditing schedule and BRCGS Professionals.

Prerequisites

A good understanding of the BRC Global Standard for Food Safety is essential

BRCGS Food Safety Issue 9: Lead Auditor Training

This course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.

Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard.

What this course covers

• Auditing fundamentals modules 1-6

• Scope and format of the Standard

• Requirements of the Standard ISSUE 9

• Requirements of the Standard

• Audit protocol

• BRCGS compliance and support

• Auditor requirements

At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor.

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

  • Retailers

  • Consultants

  • Technical Managers and personnel

  • Quality Managers and personnel

  • Auditors

  • Importers and exporters of food products

  • Operations Managers

  • Current BRCGS Auditors

  • Those interested in becoming a BRCGS Auditor

Prerequisites

Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.

Participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. https://www.brcgs.com/store/

FSSC 22000 version 5.1 to v6 conversion

This one-day course is designed to provide attendees with a thorough understanding of the changes and its impact following the FSSC version 5.1 conversion to FSSC version 6. The aim is to create a basic understanding of the FSSC Scheme, the content of the version 6 standard, highlight the changes from version 5.1 to version 6 and to identify the new requirements listed in version 6.

What this course covers:

REVIEW OF THE FSSC 22000 SCHEME VERSION 6.0

• Why the change in the version of the FSSC 22000 standard?

• Background on the GFSI initiative

• Evolution of the FSSC standard

• FSSC Certification Process

• Objectives of the FSSC 22000 Scheme

• FSSC scheme documents

• Guidance documents

• The ISO TS 22002-1 prerequisite program

CHANGES IN REQUIREMENTS FOR AUDITED ORGANIZATIONS

NEW ADDITIONAL REQUIREMENTS

• 2.5.8 Culture of safety and quality

• 2.5.9 Quality control

• 2.5.15 Team Management

• 2.5.16 Food loss and waste

• 2.5.17 Communication requirement

THE FSSC 22000 CERTIFICATION PROCESS

• The before, during and after

• Classification of non-conformity

• Criteria for unannounced audits

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry