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.
Before the course it will be useful if you have read and are familiar with the BRC Global Standard for Food Safety (Section 2) which can be downloaded free of charge from the BRC Bookshop.
At the end of the course you will be assessed by an exam of 25 questions and the pass mark is 60%.
Who Is This Course Aimed At?
This course is aimed at the following groups of people:
At the end of the course you will:
This course lasts for 2 days and will be held at our premises.
Cost of Course
If you have any questions about this course, or need to find out any more information, then please feel free to give us a call.
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You Can Contact Us Here
6 Grange Road,
If you prefer, you can download our booking form in a PDF format. You can then fill that in and return it.