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BRCGS HACCP

BRCGS HACCP

£595.00 +VAT

COURSE OUTLINE

This 2-day course addresses one of the key requirements of the BRC Global Standards for Product Safety Management: the adoption & implementation of a HACCP system.

The course programme reflects the requirements of the Standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRC Global Standards requirements, quality systems, HACCP and the background to HACCP, BRC Global Standards and Codex.

This course is part of the BRC Global Standards Professional recognition programme.

WHO SHOULD ATTEND

  • Food site technical managers, quality managers and quality teams
  • Members of food safety management teams implementing HACCP or food safety plans
  • Food laboratory directors, managers and technicians
  • Consultants and researchers involved in food safety.
  • It may also be considered as staff development for those working towards promotion
  • BRC Global Standards Professionals.

AT THE END OF THE COURSE YOU WILL

  • Be able to explain the BRC Global Standards requirements in relation to HACCP.
  • Be able to describe Codex Alimentarius principles of HACCP.
  • Be able to describe the reasons HACCP may fail, and the most common BRC Global Standards non-conformities related to HACCP.
  • Be able to explain the importance of management commitment & prerequisite programmes.
  • Be able to complete the preparatory stages for developing the HACCP plan.
  • Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities.

 

Description

WHO SHOULD ATTEND

  • Food site technical managers, quality managers and quality teams
  • Members of food safety management teams implementing HACCP or food safety plans
  • Food laboratory directors, managers and technicians
  • Consultants and researchers involved in food safety.
  • It may also be considered as staff development for those working towards promotion
  • BRC Global Standards Professionals.

AT THE END OF THE COURSE YOU WILL

  • Be able to explain the BRC Global Standards requirements in relation to HACCP.
  • Be able to describe Codex Alimentarius principles of HACCP.
  • Be able to describe the reasons HACCP may fail, and the most common BRC Global Standards non-conformities related to HACCP.
  • Be able to explain the importance of management commitment & prerequisite programmes.
  • Be able to complete the preparatory stages for developing the HACCP plan.
  • Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities.

 

Additional information

Dates

4 + 5 Feb 2021, 22 + 23 Apr 2021, 10 + 11 Jun 2021, 5 + 6 Aug 2021

3 reviews for BRCGS HACCP

  1. Tony

    Readily discussed and explained in more detail when required,to help better understanding. (HACCP L4)

  2. Steve

    Trainer was extremely knowledgeable, worked very well with our small group & established a great rapport immediately uplon us entering the training room.

  3. Vilius

    A wonderfully practical course (train the trainer) – both personally and professionally. I take away lots I can easily and quickly apply.

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HOW TO BOOK

Booking is easy, Choose any of the options below.
  • 1. Purhcase a Course on our website
  • 2. Send an Email : info@1stc.uk
  • 3. Call: 01553 611878

Choice of location

  • 1. Attend in person at our training Centre.
  • 2. Via live video conferencing
  • 3. Let us come to you.

Please email or call to let us know if you would like training to be at your site instead.

You will then be sent a booking confirmation, confirming the course details and an invoice by reply email.

VENUE

For all open courses (other than those specified)

14-15 Nelson House,
25 Nelson Business Park,
Bergen Way,
King’s Lynn,
Norfolk,
PE30 2DE

All open courses include lunch, tea & coffee.

Alternatively, contact us to deliver courses at your site.