BRCGS Hazard Analysis and Critical Control Points (HACCP)

In-Person, Virtual Learning – 16 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

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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.

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Additional Recommended Courses

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.

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/

Understanding FSSC 22000 for Manufacturing Food Packaging Industry

The two-day course is designed to provide attendees with a thorough understanding of the FSSC 22000 standard relevant to food packaging material. It provides insight to easily understand the requirements of ISO 22000, ISO 220002-4 and the additional FSSC 22000 version 6 requirements.

Who should attended this course:

Food Safety team members and leaders or any own actively involved with the establishing and implementing of the food safateyu management based on the FSSC 22000 packaging material.

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

You will find your course material and homework/exam on the NSF Learner 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.