BRC Product Safety Management: HACCP

Summary of the course:

The purpose of this 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) stystem.

Key Learning Objectives:

At the end of the course, delegates will be able to:
– Understand the BRC (now BRCGS) requirements in relation to HACCP
– Describe Codex Alimentarius principles in relation to HACCP
– Describe the reasons HACCP may fail and the most common BRC 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
– Food laboratory directors, managers and technicians

Who should attend:

Operational, quality and technical staff/Food safety management tea members implementing HACCP or food safety plans and BRC Professionals

Breakdown of the day:

– The BRC Product Safety Management: HACCP course is a two day course
– Lunch is provided at no extra expense (please let us know any specific dietary requirements)
– Regular breaks are provided

Assessment:

​HACCP 25 question exam; Pass mark 60%. This course is part of the BRC Professional recognition programme.

 

 

 

 

Event date: 16th – 17th January
Event location: Drayton House, Tamworth, West Midlands
Event capacity: 15
Event Begins: 16/01/2020 09:00
Event Ends: 17/01/2020 18:00
Cost: £675 + {VAT where applicable}
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