BRCGS Hazard Analysis and Critical Control Points (HACCP)
In-Person, Virtual Learning – 16 hours
Course Overview
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 programme 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.
What this course covers
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HACCP Benefits and GS Food Safety
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Why HACCP Fails and most common non-conformities
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Codex Alimentarius and Risk Analysis
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HACCP Programme – Management Commitment
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Steps 1 – 12 H
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Case Study - Implementing HACCP
This course concludes with a 25 question Exam. Passing mark 60%
This course is part of the BRCGS Professional recognition programme.
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Who should Attend
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Consultants
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Technical Managers and personnel
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Quality Managers and personnel
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Foodservice staff
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Operations Managers
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HACCP team members
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Food Laboratory Managers and personnel
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Staff involved with HACCP/Food Safety Plans
Course Objective
At the end of the program, learners will be able to:
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Be able to explain the benefits of HACCP and the BRCGS requirements in relation to HACCP
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Be able to describe Codex Alimentarius principles of HACCP
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Be able to describe the reasons HACCP may fail, and the most common BRCGS non-conformities related to HACCP
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Be able to explain the importance of management commitment and prerequisite programmes
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Be able to complete the preparatory stages for developing the HACCP plan
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Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities
Partners
BRCGS is a market-leading global brand that helps build confidence in the supply chain. Our Global Standards for Food Safety, Packaging Materials, Storage and Distribution, Consumer Products, Agents and Brokers, Retail, Gluten Free, Plant-Based and Ethical Trading set the benchmark for good manufacturing practice, and help provide assurance to customers that your products are safe, legal and of high quality. https://www.brcgs.com/
Special Requirements
NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class.
Additional Recommended Courses
BRCGS Packaging Issue 7: Site Training
This course has been designed to enable delegates to gain a full understanding of the requirements of Issue 7, including the objectives of fundamental clauses and statements of intent. Delegates will learn how audits against the Standard operate including preparation, the audit, non-conformities, corrective actions, root cause analysis and certificate issue.
Active learning will be used throughout the course utilizing case study-based activities to encourage critical thinking and help explain how sites will implement the Standard and how auditors will audit against the Standard.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. At the end of the course, participants will be assessed with an exam.
Who should Attend
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Manufacturers
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Technical and Quality Managers
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Product Development - printers and art work providers, packaging technologists
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BRCGS Professionals
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Operations Managers
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Internal audit personnel
GMP for Cosmetics
This 1-day course has been designed to provide an in-depth understanding of the essential
principles and requirements of ISO 22716, Good Manufacturing Practices (GMPs). And the Effective rules and organizational guidelines focused on human, technical and administrative factors affecting product quality.
Target Audiance:
- Those responsible for packaging, testing, storage, and transportation of cosmetic finished products.
- Manufacturers of cosmetic products and suppliers of cosmetic ingredients
- Retailers, brand holders and wholesalers of cosmetic products.
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.