Food Safety
HACCP & Food Safety Management Systems
Build and run a credible HACCP plan and food safety management system that satisfies buyers, regulators and auditors.
Course overview
HACCP is the universal language of food safety assurance. Buyers in the EU, UK and Middle East expect documented hazard analysis, validated critical control points and evidence that your team understands them.
This course takes your team from prerequisite programmes through to a fully documented, verified HACCP plan built around your own products and processes — not a generic template.
What participants will be able to do
- Assemble a competent HACCP team and define product scope and intended use
- Conduct hazard analysis for biological, chemical, physical and allergen hazards
- Determine critical control points, critical limits, monitoring and corrective action
- Verify and validate the plan and keep audit-ready records
- Prepare confidently for FSSC 22000, BRCGS, ISO 22000 and buyer audits
Course modules
Prerequisite programmes
- • Hygiene and sanitation
- • Pest control
- • Personnel practices
- • Maintenance and calibration
The 7 HACCP principles
- • Hazard analysis
- • CCP determination
- • Critical limits
- • Monitoring and verification
Documentation & audit readiness
- • Record design
- • Traceability and recall
- • Internal audit
- • Non-conformity management
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