{"id":3788,"date":"2025-12-15T15:58:26","date_gmt":"2025-12-15T15:58:26","guid":{"rendered":"https:\/\/www.foodchainid.com\/academy\/?post_type=product&p=3788"},"modified":"2026-03-31T09:18:13","modified_gmt":"2026-03-31T09:18:13","slug":"brcgs-hazard-analysis-and-critical-control-points-haccp-in-french-september","status":"publish","type":"product","link":"https:\/\/www.foodchainid.com\/academy\/product\/brcgs-hazard-analysis-and-critical-control-points-haccp-in-french-september\/","title":{"rendered":"BRCGS Hazard Analysis and Critical Control Points (HACCP) in French (September)"},"content":{"rendered":"

Date:\u00a0<\/strong> 17th – 18th September\u00a0 2026<\/p>\n

Time: <\/strong>9:00 – 18:00 GMT<\/p>\n

Location:\u00a0<\/strong>Virtually via Zoom<\/p>\n

Language<\/strong>: French<\/p>\n

This two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 9; the adoption and implementation of a hazard analysis and critical control points (HACCP) system.<\/p>\n

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.<\/p>\n

\u200bThe course is aimed at food site technical managers, quality managers, and other members of food safety management teams (production, engineering and new product development personnel) who need to develop and implement a food safety plan, which meets Codex\u00a0Alimentarius guidance and the requirements of the global standard for Food Safety\u200b<\/p>\n

This course is part of the\u00a0BRCGS Professional<\/strong><\/u><\/a>\u00a0recognition programme.<\/p>\n

At the end of the course, you will:<\/strong><\/p>\n