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5. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)

 

 

DURATION: 2 Days

 

WHO SHOULD ATTEND: Operational, Quality and Technical staff/Food safety management team members implementing HACCP or food safety plans. 

 

ASSESSMENT: HACCP 25 questions exam; Pass mark 60%.

 

COURSE SUMMARY: 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) system.

 

KEY LEARNING OBJECTIVES: 

At the end of the course, delegates will be able to:

  • Understand the BRC Global Standards requirements in relation to HACCP

  • Describe Codex Alimentarius principles of HACCP

  • Describe the reasons HACCP may fail and the most common BRC Global Standards 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, corrective action, and verification activities

  • Food laboratory directors, managers, and technicians

  • Consultants and researches involved in food safety