HACCP intermediate, live online tutor-led training course (3 mornings)
Course is delivered between 0830 - 1530 hours each day.
Dates
Prices
Members - £840 + VAT
Non-members - £1090 + VAT
Includes examination fee and a copy of Campden BRI's Guideline No.42, HACCP A Practical Guide (2009, fifth edition)
Venue
Online
Delegate feedback (2024):
- Both tutors were very knowledgeable and easy to communicate with and understand!
- The tutors were very engaging and gave some really good examples which helped to understand the principles in more detail.
- Tutors very clear with the definitions and good understanding.
- Good atmosphere and interactive way of learning.
- Tutors were great, very informative, great interaction, very knowledgeable and patient.
- Tutors had good knowledge of subject, made everyone involved in group exercises.
- Tutors were very knowledgeable, patient and engaging.
- I thoroughly enjoyed the course and have gained a lot of knowledge to take away and implement in my job.
Benefits of attending
This live, interactive online course is designed to give Food Safety team members a good understanding of the concept, principles and terminology of Food Safety Management including HACCP and the role and importance of prerequisite programmes. This is achieved through tutor presentations, short exercises and a case study. A previous knowledge of at least basic food safety is desirable.
Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP (RSPH Level 3 Award in Understanding how to develop a HACCP Plan).
The course will be delivered live online over the course of three mornings (0830 - 1530 hours approx), participants will be sent log in details for a Microsoft Teams session. Electronic materials will be issued during the course, including course slides, exercises and an electronic copy of the Campden BRI HACCP – a practical guide (5th edition) Guideline G42.
Training Course content
- HACCP background, Codex principles, application, benefits
- Role of prerequisite programmes in food safety management
- Food safety hazard identification
- Case study exercise
Learning outcomes
At the end of the course, based upon a given scenario, participants will be able to:
- Correctly explain the legal requirements for HACCP
- Understand the role of prerequisite programs (PRPs) in supporting an effective HACCP system.
- Draw an accurate process flow diagram
- Systematically identify biological, chemical, and physical hazards that could affect food safety.
- Correctly explain the Codex HACCP terminology
- Apply the concepts learned to contribute effectively as a member of a HACCP team within their organization.
- Contributes towards delegates continuing professional development.
- Optional Intermediate Level (3) examination (RSPH Level 3 Award in Understanding how to develop a HACCP Plan). Delegates will have the option to register for the online invigilated RSPH Level 3 exam on 14 April 2025 (exam can be sat anytime between 0900 - 1700 hours).
This course can be customised and is available in house - please contact training@campdenbri.co.uk for more information.
Related training
HACCP – refresher (inc CODEX 2022 update), live online tutor-led training course (2 mornings)
Next Steps
HACCP - advanced, live online tutor-led training course (6 mornings)
Further information
Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk
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