Course Outline

This two-day course addresses one of the key requirements of the BRCGS for Food Safety; the adoption and implementation of a HACCP system.

This course programme reflects the requirements of the Standard with regards to the implementation of a HACCP system. This course will introduce delegates to BRCGS requirements, quality systems, HACCP and the background to HACCP, BRCGS and Codex.

The Course is Aimed At

  • Food site technical managers, quality managers and quality teams
  • Members of food safety management teams implementing HACCP or food safety plans
  • Food laboratory directors, managers and technicians
  • Consultants and researchers involved in food safety
  • It may also be considered as staff development for those working towards promotion

At the End of the Course You Will

  • Explain the benefits of HACCP and 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
  • Explain the importance of management commitment and prerequisite programmes
  • 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

Interested in a training course?