BRCGS Hazard Analysis and Critical Control Points (HACCP) | Virtual
BRCGS Hazard Analysis and Critical Control Points (HACCP) | Virtual
£610.00 (+ VAT if based in UK)
🤔 Interested in a BRC HARA, HACCP, or HARPC course but unsure which one is right for you? We have explained the difference between these on our FAQ page as well as made a video!
🕒 Check what time the course will be running based on your time zone here.
All courses are set up based on UK London time.
❗NOTE: Your tutor led Zoom sessions take 5 hrs, however, full 8hr days of work is required. You will see 8 hrs in BRCGS Educate once you have enrolled (this is correct for the overall time you need per day) and don’t worry, we will send you clear instructions how to enrol when you book with us. Note that Educate start and end times are not always correct, since these are fixed in the portal, please note our specific Zoom session start times instead. Please ensure that you set aside the required time to complete your homework assignments which will take approximately 3 hrs per day.
- UK: 12:00 – 17:00
- USA/Canada: 07:00 – 12:00
We offer this course as…
- Open Virtual Session (via Zoom): 1 or more attendees
- Inhouse (for your team only), Virtual or at your site: UK: 4+ attendees | Internationally: 8+ attendees
- Onsite: UK: 4+ attendees | Internationally: 8+ attendees
- Classroom (4 UK locations available): min 4+ attendees.
Contact us for a quote.
Looking for this training in French?
We have sessions scheduled for 17 + 18 Sept 2026, which will be delivered by a French-speaking ATP trainer, Sonia Andre. These sessions will be delivered 9am – 5pm UK London time. To book, simply select the date in the dropdown list and follow the checkout process.
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, participants will be able to:
• 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.
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INCLUDED IN COURSE PRICE
The course fee includes:
- The exam / assignment as relevant
- Course materials (emailed to you beforehand)
- Your Certificate of Achievement following successful completion of the exam / assignment (immediately downloadable for BRCGS courses or emailed to you within 24 hrs for STC courses).
Note that STC is proud to be 100% paperless.
WHO SHOULD ATTEND
- Technical & Quality Managers
- QA Staff
- Auditors
- Consultants
- BRC Global Standards Professionals.
KEY LEARNING OBJECTIVES
- By attending this two-day course, you will gain the essential knowledge of the hazard analysis and risk assessment principles using exercises and activities to demonstrate the preparatory stages to the development of a HACCP plan.
- To successfully complete the course, delegates will need to complete an exam to assess their understanding and application of the learning outcomes.
- This course is part of the BRCGS Professional recognition programme.
ASSESSMENT Information for candidate.
Note: it is possible to request a Certificate of Attendance if you prefer not to complete the assessment, however please notify us beforehand.
To receive a Certificate of Achievement, the following assessment must be completed.
- 25 Question Exam. Pass Mark 60%
💡Please note:
- We use translated captions. Just let your trainer know if you’d like to take advantage of this fantastic feature.
- Exam is available in multiple languages such as English and Spanish
LIVE ONLINE: Please note that this is an online course with a live trainer, delivered via zoom. A zoom link will be sent upon booking so that the attendee can easily join the class online. Course notes will be shared beforehand and these will be shared on the screen also. All attendees and the trainer can see and talk with each other at all times so that it’s interactive and very much like being in a classroom.
TRAINER: Your trainer will be one of our team of BRCGS ATP’s (approved training partner) and AVTs (approved virtual trainer). Visit https://1stc.uk/about-us/ to meet our team.
LOCATION: All courses are delivered online.
WHEN: Find an open course date on the course calendar, or select a course date in the drop down box on this page or Contact us to arrange a course date that suits you if you have a group requiring training.
Description
INCLUDED IN COURSE PRICE
The course fee includes:
- The exam / assignment as relevant
- Course materials (emailed to you beforehand)
- Your Certificate of Achievement following successful completion of the exam / assignment (immediately downloadable for BRCGS courses or emailed to you within 24 hrs for STC courses).
Note that STC is proud to be 100% paperless.
WHO SHOULD ATTEND
- Technical & Quality Managers
- QA Staff
- Auditors
- Consultants
- BRC Global Standards Professionals.
KEY LEARNING OBJECTIVES
- By attending this two-day course, you will gain the essential knowledge of the hazard analysis and risk assessment principles using exercises and activities to demonstrate the preparatory stages to the development of a HACCP plan.
- To successfully complete the course, delegates will need to complete an exam to assess their understanding and application of the learning outcomes.
- This course is part of the BRCGS Professional recognition programme.
ASSESSMENT Information for candidate.
Note: it is possible to request a Certificate of Attendance if you prefer not to complete the assessment, however please notify us beforehand.
To receive a Certificate of Achievement, the following assessment must be completed.
- 25 Question Exam. Pass Mark 60%
💡Please note:
- We use translated captions. Just let your trainer know if you’d like to take advantage of this fantastic feature.
- Exam is available in multiple languages such as English and Spanish
LIVE ONLINE: Please note that this is an online course with a live trainer, delivered via zoom. A zoom link will be sent upon booking so that the attendee can easily join the class online. Course notes will be shared beforehand and these will be shared on the screen also. All attendees and the trainer can see and talk with each other at all times so that it’s interactive and very much like being in a classroom.
TRAINER: Your trainer will be one of our team of BRCGS ATP’s (approved training partner) and AVTs (approved virtual trainer). Visit https://1stc.uk/about-us/ to meet our team.
LOCATION: All courses are delivered online.
WHEN: Find an open course date on the course calendar, or select a course date in the drop down box on this page or Contact us to arrange a course date that suits you if you have a group requiring training.
Additional information
| Date: | 11 + 12 May 2026, 30 + 31 Jul 2026, 17 + 18 Sept 2026 (French) |
|---|
76 reviews for BRCGS Hazard Analysis and Critical Control Points (HACCP) | Virtual
HOW TO BOOK
Watch our quick video guide to see how easy it is to book your course with us. 👇
Booking is easy.
Choose any of the options below.
- Purchase a Course on our website
- Send an Email : academy@1stc.uk
Looking for team-specific training?
We deliver our instructor-led courses directly to your staff either onsite at your office or virtually via Zoom. If you need something more specialised, we can build a bespoke program tailored to your unique challenges and goals.
Ready to get started? Fill out our Inquiry Form to receive a tailored quote.
STC Supports Charity!
Each month we donate £5 from each booking towards a charity of our choice.
In Apr-26 we will support Trussell.
STC Overall Customer Reviews
Explore Our Courses
All instructor-led courses are delivered via live video conference (Zoom).
Looking for onsite or face-to-face training? We can bring our courses directly to your team for a more personal and engaging learning experience.
Get in touch to find out more or arrange a session at your location!
Course “Hazard Analysis and Critical Control Points (HACCP)”
Course Start Date 17-Jan-24
Course End Date 18-Jan-24
Trainer Sonia Andre
Attendee Anonymous
The joining instructions and pre-course communication was clear 4
The training content is well structure and easy to understand 4
The trainer was effective and knowledgeable 5
The trainer provided relevant examples throughout the training 5
This training course met my objectives 4
The training is relevant to my role 4
The training allowed me to connect with others across my industry 3
“What was your motivation to join this course? ” “to get more knowledge about the food industry
”
What did you enjoy most about the training? all was good and interesting
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 7
Course “Hazard Analysis and Critical Control Points (HACCP)”
Course Start Date 17-Jan-24
Course End Date 18-Jan-24
Trainer Sonia Andre
Attendee Anonymous
The joining instructions and pre-course communication was clear 5
The training content is well structure and easy to understand 4
The trainer was effective and knowledgeable 4
The trainer provided relevant examples throughout the training 4
This training course met my objectives 3
The training is relevant to my role 2
The training allowed me to connect with others across my industry 2
“What was your motivation to join this course? ” Company Requirement
What did you enjoy most about the training? nothing specific
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 1
Course “Hazard Analysis and Critical Control Points (HACCP)”
Course Start Date 17-Jan-24
Course End Date 18-Jan-24
Trainer Sonia Andre
Attendee Anonymous
The joining instructions and pre-course communication was clear 4
The training content is well structure and easy to understand 5
The trainer was effective and knowledgeable 5
The trainer provided relevant examples throughout the training 5
This training course met my objectives 4
The training is relevant to my role 2
The training allowed me to connect with others across my industry 5
“What was your motivation to join this course? ” “To learn how I can help customers with SMC
”
What did you enjoy most about the training? The examples provided during the presentations
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 5
Course Hazard Analysis and Critical Control Point (HACCP)
Course Start Date 11-Jan-24
Course End Date 12-Jan-24
Trainer Oskar Zaborowski
Attendee Anonymous
The joining instructions and pre-course communication was clear 5
The training content is well structure and easy to understand 5
The trainer was effective and knowledgeable 5
The trainer provided relevant examples throughout the training 5
This training course met my objectives 5
The training is relevant to my role 5
The training allowed me to connect with others across my industry 4
“What was your motivation to join this course? ” To refresh my HACCP knowledge to a reputable standard.
What did you enjoy most about the training? Different ways to set out HACCP
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 10
Course Hazard Analysis and Critical Control Point (HACCP)
Course Start Date 11-Jan-24
Course End Date 12-Jan-24
Trainer Oskar Zaborowski
Attendee Anonymous
The joining instructions and pre-course communication was clear 5
The training content is well structure and easy to understand 5
The trainer was effective and knowledgeable 5
The trainer provided relevant examples throughout the training 5
This training course met my objectives 5
The training is relevant to my role 5
The training allowed me to connect with others across my industry 3
“What was your motivation to join this course? ” I want to comply with all relevant and appropriate legislation and produce the highest quality and efficacious product on the market.
What did you enjoy most about the training? The breaks. Good course and good trainer.
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 10