BRCGS Hazard Analysis and Critical Control Points (HACCP) | Virtual
BRCGS Hazard Analysis and Critical Control Points (HACCP) | Virtual
£570.00 (+ VAT if based in UK)
π Check what time the course will be running based on your time zoneΒ here.
All courses are set up based on UK London time.
- Full-Day: 09:00 – 12:00
- Half-Day: 15:00 – 18:30
βNOTE; From Feb 2025 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 donβt 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 β 17:00
- USA/Canada: 07:00 β 12:00
We offer this course asβ¦
- 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 Β | Internationally: 8+ attendees
- Classroom (4 UK locations available): min 4+ attendees.
Contact usΒ for a quote.
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π Book HARA, HACCP or HARPC courses and get Environmental Monitoring for free! Email us to claim the offer.
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:
β’ Understand the BRCGS requirements in relation to HACCP
β’ Describe Codex Alimentarius principles of HACCP
β’ Describe the reasons HACCP may fail and the most common BRCGS non-conformities related to HACCP
β’ Complete the preparatory stages for developing the HACCP plan
β’ 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 theΒ BRCGS ProfessionalΒ recognition programme.
ASSESSMENTΒ 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%
π‘Please note:
- We use translated captions. Just let your trainer know if youβd like to take advantage of this fantastic feature.
- Exam is available in multiple languages such as English and Spanish
LIVE ONLINE:Β 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 itβs interactive and very much like being in a classroom.
TRAINER:Β Your trainer will be one of our team of BRCGS ATPβs (approved training partner) and AVTs (approved virtual trainer). VisitΒ https://1stc.uk/about-us/Β to meet our team.
LOCATION:Β All courses are delivered online.
WHEN:Β Find an open course date on theΒ course calendar, or select a course date in the drop down box on this page orΒ Contact usΒ 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 theΒ BRCGS ProfessionalΒ recognition programme.
ASSESSMENTΒ 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%
π‘Please note:
- We use translated captions. Just let your trainer know if youβd like to take advantage of this fantastic feature.
- Exam is available in multiple languages such as English and Spanish
LIVE ONLINE:Β 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 itβs interactive and very much like being in a classroom.
TRAINER:Β Your trainer will be one of our team of BRCGS ATPβs (approved training partner) and AVTs (approved virtual trainer). VisitΒ https://1stc.uk/about-us/Β to meet our team.
LOCATION:Β All courses are delivered online.
WHEN:Β Find an open course date on theΒ course calendar, or select a course date in the drop down box on this page orΒ Contact usΒ to arrange a course date that suits you if you have a group requiring training.
Additional information
| Date: | 19 + 20 Mar 2025, 01 + 02 May 2025, 10 + 11 Jul 2025 |
|---|
HOW TO BOOK
Booking is easy.
Choose any of the options below.
- Purchase a Course on our website
- Send an Email : academy@1stc.uk
STC Supports Charity!
Each month we donate Β£5 from each booking towards a charity of our choice.Β
In Mar-25 we will support Shelter UK.
STC Overall Customer Reviews
Explore Our Courses
All instructor led courses are delivered via live video conference (Zoom)
70 reviews for BRCGS Hazard Analysis and Critical Control Points (HACCP) | Virtual
Course BRCGS Hazard Analysis and Critical Control Point (HACCP)
Course Start Date 14-Aug-24
Course End Date 15-Aug-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 4
The training allowed me to connect with others across my industry 5
“What was your motivation to join this course? ” Join the food industry in a quality control position
What did you enjoy most about the training? Was useful and had a good time
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 9
Course Hazard Analysis and Critical Control Point (HACCP)
Course Start Date 27-Jun-24
Course End Date 28-Jun-24
Trainer Cathy Gladwin
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 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 5
“What was your motivation to join this course? ” I was selected and mandated by SMC to take this course.
What did you enjoy most about the training? I do see how this will help me find other individuals at various manufacturing locations to work with and sell SMC products.
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 8
Course Hazard Analysis and Critical Control Point (HACCP)
Course Start Date 27-Jun-24
Course End Date 28-Jun-24
Trainer Cathy Gladwin
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 4
The trainer provided relevant examples throughout the training 4
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 4
“What was your motivation to join this course? ” My employer wants me to learn more about HACCP/HARPC for NSF and FDA standards.
What did you enjoy most about the training? I love to learn.
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 2
Course Hazard Analysis and Critical Control Point (HACCP)
Course Start Date 27-Jun-24
Course End Date 28-Jun-24
Trainer Cathy Gladwin
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 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 4
“What was your motivation to join this course? ” Learn more about food safety for promoting SMC’s products
What did you enjoy most about the training? Lots of discussions
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 9
Course Hazard Analysis and Critical Control Point (HACCP)
Course Start Date 27-Jun-24
Course End Date 28-Jun-24
Trainer Cathy Gladwin
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 5
“What was your motivation to join this course? ” Am in the Regulatory group of SMC and i deal with components and products certification. Am coming from a certification backgroud so the course was helpful to see from a manufacturing and good practice perspective.
What did you enjoy most about the training? The manufacturing and the steps.
On a scale of 0-10, how likely are you to recommend this course to a friend or colleague? 9