BRCGS HACCP (Hazard Analysis and Critical Control Points)
2 Days
USD 699
INR 59000
Trainer
Chetna Ipar
Chetna is a BRCGS Approved Training Partner, USFDA recognized Preventive Controls Qualified Individual (PCQI Lead Instructor). She has a rich Quality, Audit and Regulatory experience in the Global Food and Beverage Industry.
Hazard Analysis and Critical Control Points (HACCP)
Duration: 2 Days.
Who Should Attend:
Operational, Quality and Technical staff
Food safety management team members implementing HACCP or food safety plans
BRCGS Professionals.
Students of Food Science and Technology
Assessment: HACCP 25 question exam; Pass mark 60%.
Course Summary:
To train technical and quality staff from sites to establish and implement a hazard analysis and critical control point (HACCP) system.
Key learning objectives:
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, correctiveaction and verification activities.