5. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
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