BRC HACCP

COURSE OUTLINE

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:

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    Technical and Quality staff / Food safety management team members implementing HACCP or food safety plans
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    HACCP Team members

Course Outcomes

At the end of the course you will:

  • Understand the BRC Global standards requirements in relation to HACCP
  • Describe the Codex Alimentarius principles of HACCP 
  • Describe the reasons HACCP may fail and the most common BRC Global Standards non-conformances related to HACCP
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    Complete the preparatory stages for developing the HACCP plan 
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    Conduct a hazard analysis, determine CCP's and develop a HACCP plan with monitoring, corrective action and verification activities

Course Duration

This course lasts for 2 days and will be held at our premises.

Cost of Course

Course Application

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.

Fill the form in to get in touch

You Can Contact Us Here

6 Grange Road,

Cookstown

Co Tyrone,

BT80 8SB

If you prefer, you can download our booking form in a PDF format. You can then fill that in and return it.