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Hazard Analysis and Critical Control Points (HACCP)

Pair of hands holding an apple as Banner image for HACCP Foundation training course

Exploratory workshop allows participants to practice development and implementation of a HACCP System based on models

This two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 8; the adoption and implementation of a hazard analysis and critical control points (HACCP) system. The course program reflects the requirements of the standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRCGS requirements, quality systems, HACCP and the background of HACCP, BRCGS and Codex.

Learning Objectives: 

  • Be able to explain the benefits of HACCP and the BRCGS 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 BRCGS non-conformities related to HACCP 
  • Be able to explain the importance of management commitment and 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

Cancellation, Transfer, Substitution, and "No-Show" Policy:

  • More than 30 days to the start date of the course, a registrant may: 

    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge. 

  • 15-29 days prior to the start date of the course: 
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.

Less than 15 days prior to the start date of the course (including no-shows on the day of the course), no refunds or transfers are provided.

LiveOnline   10 days or more prior to the start date of the course, a registrant may:

  • Request to cancel a registration and receive a full refund, or
  • Request to transfer to a different class at no charge.  

9 Days-24 hours prior to the start date of the course:

  • Request to cancel a registration and receive a 50% refund, or  
  • Request a transfer to a different class and remit a $100 fee to process a transfer.

Less than 24 hours prior to the start of the course: 

  • No withdrawals or transfers
  • Fee is non-refundable.

Substitutions (another person replacing a particular registrant in a course) are permitted at any time without additional charge.

Should DNV cancel a schedule course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.

** To register for a course, you may click the "location" link below to pay by credit card or you can contact a sales representative for alternative payments. Payment must be received before the class start date.

SPECIAL NOTES FOR INVOICES: 

  • There will be a 10% administration processing fee for generating invoices. 
  • Discounts and discount codes are not applicable for invoiced orders.

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Duration:

2 Days

Delegate info:

$995.00 Per Person

This two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 8; the adoption and implementation of a hazard analysis and critical control points (HACCP) system. The course program reflects the requirements of the standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRCGS requirements, quality systems, HACCP and the background of HACCP, BRCGS and Codex.

Learning Objectives: 

  • Be able to explain the benefits of HACCP and the BRCGS 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 BRCGS non-conformities related to HACCP 
  • Be able to explain the importance of management commitment and 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

Cancellation, Transfer, Substitution, and "No-Show" Policy:

  • More than 30 days to the start date of the course, a registrant may: 

    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge. 

  • 15-29 days prior to the start date of the course: 
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.

Less than 15 days prior to the start date of the course (including no-shows on the day of the course), no refunds or transfers are provided.

LiveOnline   10 days or more prior to the start date of the course, a registrant may:

  • Request to cancel a registration and receive a full refund, or
  • Request to transfer to a different class at no charge.  

9 Days-24 hours prior to the start date of the course:

  • Request to cancel a registration and receive a 50% refund, or  
  • Request a transfer to a different class and remit a $100 fee to process a transfer.

Less than 24 hours prior to the start of the course: 

  • No withdrawals or transfers
  • Fee is non-refundable.

Substitutions (another person replacing a particular registrant in a course) are permitted at any time without additional charge.

Should DNV cancel a schedule course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.

** To register for a course, you may click the "location" link below to pay by credit card or you can contact a sales representative for alternative payments. Payment must be received before the class start date.

SPECIAL NOTES FOR INVOICES: 

  • There will be a 10% administration processing fee for generating invoices. 
  • Discounts and discount codes are not applicable for invoiced orders.

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Exploratory workshop allows participants to practice development and implementation of a HACCP System based on models

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