Next open date sessions:

• 21 & 22 Sept 2023

• 13 & 14 Nov 2023

• 11 & 12 Jan 2024

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Price:

• 1 space:  £545 (+ VAT for UK)

• 2 spaces:  £900 (+ VAT for UK)

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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.

 

​This course is part of the BRCGS Professional recognition programme.

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At the end of the course, you will:  

• 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