Cost
£610 (+ VAT if based in UK)
Course resources, Exam/Assessment and Certificate included in the fee.
Duration
2 days
12 to 5pm (UK time) live online + 3 hrs homework assignments per day
Location
Online (Zoom)
If you require Face-to-Face training, please contact us to discuss your need.
Available public sessions
January 8-9, 2026
February 26-27, 2026 (in French, 9am to 5pm)
March 19-20, 2026
If you wish to organise a private session, please contact us to discuss your need.
Assessment
25 multi-choice questions
Online. Open book. At the end of the course.
Pass Mark 60%. Immediate results.
3 attempts allowed (included in the fee).
Certificate & Badge downloadable instantly.
Note: You do not have to take the exam if you don't need the official BRCGS qualification. You can choose to request instead a Certificate of Attendance. Your tutor will guide you through the process.
Course Summary
The purpose of this BRCGS HACCP course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system.
This course is part of the BRCGS Professional recognition programme.
Key learning objectives
Understand the 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
Complete the preparatory stages for developing the HACCP plan
Conduct a hazard analysis, determine CCPs and develop a HACCP plan with monitoring, correctiveaction and verification activities
Who should attend
Operational, Quality and Technical staff
Food safety management team members implementing HACCP or food safety plans
BRCGS Professionals
Pre-requisites
There no particular pre-requisites stipulated by the BRCGS for this course :)
Programme Outline
Day 1 | HACCP Benefits and GS Food Safety | Why HACCP Fails and most common non-conformities | Codex Alimentarius and Risk Analysis | HACCP Programme – Management Commitment | Step 1 and HACCP plan format (Scope) | Prerequisite Programmes | Steps 2-3 (Product Description) | Steps 4-5 (Flow Diagrams) | Step 6 (Hazard Analysis)
Day 2 | Step 7 (CCP’s) | Steps 8 (Critical Limits and Validation) | Step 9 (Monitoring) | Step 10 (Corrective Action) | Step 11 (Validation, Verification, Review) | Step 12 (Documentation) | Case Study - Implementing HACCP | Course Exam
Instructor credentials
This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs).
This is our lovely team of trainers.
How to book and pay
You can book your space directly on the website. Go to the booking section, click on the session of your choice and follow the instructions to pay by card. VAT will not be added at checkout if you're booking from outside of the UK.
If you want to pay on invoice, simply email us!
What happens once your space has been booked
Cancellation and Refund Policy
We understand that sometimes life gets in the way, and we aim to be as flexible as possible. If you wish to reschedule your course, just send us an email as soon as possible. In most cases we are able and happy to move your booking at no extra cost. Where this might not be possible, we will discuss with you the options available in order to find the best solution to suit your needs.
Reviews and Testimonials
See what previous participants thought of their learning experience with Ask Sonia Limited 😊
