Hazard Analysis and Critical Control Points (HACCP)
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.
Operational, quality and technical staff responsible for managing an internal
auditing schedule and BRCGS Professionals.
• 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, corrective action and verification activities.
