Preventative food safety risk management is a fundamental requirement in all food safety compliance standards.

The CODEX Recommended International Code of Practice, General Principles of Hygiene and the HACCP approach described in Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex) are globally accepted as best practice methodology for food safety risk assessment.

This course details the CODEX HACCP methodology for the 5 preliminary steps and 7 principles required in the development of HACCP plans. Specific insight will be gained in:

• Application of HACCP methodology to meet the expectations of GFSI Food Safety Standards
• Verification activities required to maintain an effective HACCP based food safety management system

Through references to current food product and process examples, you’ll develop practical skills and confidence to participate or lead a HACCP team in your workplace.

Course Aim

This course aims to facilitate your knowledge and understanding of the CODEX HACCP risk assessment process. You’ll develop your skills to contribute to the development, validation and verification of HACCP plans.

How will I benefit?

This course will provide food industry professionals with the essential knowledge and skills to actively participate in the development and verification of HACCP plans. This course will help you:

• Advance your understanding of the importance of preventative food safety management systems
• Engage in a proactive process to identify significant food safety hazards and determine critical control points to ensure the safety of your product and process
• Apply the HACCP food safety risk assessment methodology to your products and processes to facilitate safe food production and meet compliance requirements of food safety standards
• Develop a scientifically sound, preventative food safety management system
• Apply risk-based thinking to improve the resilience of your food safety management system

What will I learn?

You’ll be able to:

• Define concepts of CODEX General Principles of Hygiene and the application of HACCP
• Identify GFSI requirements for a HACCP based system
• Identify different tools and methods of verification to apply HACCP to your workplace food safety management system
• Explain the intent of different perspectives or approaches within a food safety management system

You will have the skills to:

• Apply the concept of HACCP
• Source information to inform a HACCP study of your products and processes
• Interpret and evaluate relevant information and ideas relating to HACCP and food safety management systems
• Execute a preventative food safety hazard assessment

Who should attend?

The course is for anyone involved in food production/preparation and food safety systems development and management.

It’s especially relevant if you’re directly involved in the development and maintenance of HACCP plans and food safety management systems.

Course Duration

2 days

How will I learn?

Our high-impact accelerated learning approach increases learning by improving knowledge retention and skill application. This course is activity based, resulting in a deeper understanding of the material and a greater impact on job performance.

What will I gain?

On completion, you’ll be awarded an internationally recognized BSI Training Academy certificate.

Prerequisites

Pre-course reading is provided prior to the course to ensure you have an understanding of the CODEX Recommended International Code of Practice, General Principles of Hygiene.

Further Information

Detailed course notes provided.

Related Training

You may also be interested in attending the following courses:

• Preventing Food Fraud (VACCP) Guidance Training Course
• PAS 96:2017 Food Defence (TACCP) Guidance Training Course
• Internal Food Safety Auditor
• Food Safety Culture
• Chain of Custody; Transparency and Traceability for the Food Supply Chain
• HACCP Refresh (as a follow up course after completion of this course)

Course Materials

Soft Copy: You will receive an email prior to the course with instructions on how to access the online Student Handbook, which can be viewed, downloaded or printed.

NOTE: Copies of the standards are not included in the class fee.

BSI will make reasonable efforts to have loaner copies available for use during the class, but students are encouraged to have their own copy. Soft copies of the digital loaner standard cannot be printed or downloaded.

Course Logistics

If your class is Live Online:

• Students need to connect to the class from any internet accessible location.
• Webcam and Microphone are REQUIRED.
• ALL course times shown are US EASTERN TIME.

If your class is In-person :

• You are encouraged to bring a laptop with you to class.
• Please bring a picture ID such as a driver's license, passport, or work badge to class for verification purposes.

*Session lengths could vary depending on amount of class discussion.