Hazard Analysis and Critical Control Points (HACCP)

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.

Course Highlights:

At the end of the course, participants will be able to describe:

What a Hazard Analysis and Critical Control Point system is
HACCP prerequisites
A variety of hazard identification, analysis and control techniques
How to plan a HACCP system
How to identify control points
How to set critical limits
How to implement corrective actions
Required documentation
Regulatory agencies and their connection to HACCP

Most of our public courses can also be delivered in-house at your premises either as standard or tailored depending on the needs and requirements of your business.

At the end of the course, participants will be able to describe:

What a Hazard Analysis and Critical Control Point system is
HACCP prerequisites
A variety of hazard identification, analysis and control techniques
How to plan a HACCP system
How to identify control points
How to set critical limits
How to implement corrective actions
Required documentation
Regulatory agencies and their connection to HACCP

Most of our public courses can also be delivered in-house at your premises either as standard or tailored depending on the needs and requirements of your business.

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

DNV Public Training Course Policy

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