Introduction to Hazard Analysis and Critical Control Points (HACCP)
This two-day course provides a practical understanding of Hazard Analysis Critical Control Points (HACCP) and how to plan a HACCP system.
This two-day course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).
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.
Contact us if you are interested or want to know more about in-house courses.