COVID-19 secure workplace


We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more.

Face-to-face training – Our on-site events follow strict social distancing and safety measures. View programme.

Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face.

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104.


Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.


Please view our training and development programmes listed below, and book with confidence.

Advanced HACCP Course – live online tutor-led training course (delivered over 6 modules)

Course is delivered in 6 modules from 1330 - 1730 hours on the following dates: 13, 14, 18, 22, 25 and 27 October 2021

Dates

13-27 October 2021

Prices

Members - £1275 + VAT
Non-members - £1655 + VAT

Includes examination fee and course text book

Venue

online

Delegate Feedback (April 2021):

  • Excellent and very informative 
  • Thoroughly enjoyed, lots of thoughts for improvements I can introduce

Benefits of attending

Obtain the knowledge and skills to design, implement and verify food safety management systems based upon the Codex HACCP principles. A highly interactive online course, experienced tutors will provide practical guidance with much emphasis on case studies and group exercises. 

The course will be delivered over 3 weeks, in 6 modules.  Each module will be 4 hours long and run from 1330 - 1730 hours. Participants will need to attend all 6 modules.  The course will be delivered live online and  participants will be sent log in details for a WebEx Training session.

As it is not an introductory level course it is only suitable for participants with an existing knowledge and understanding of HACCP.  It is a requirement that delegates have previously successfully completed an Intermediate Level (3) HACCP training course, or equivalent.  The course is equivalent to a Level 4 qualification.

Training Course content

Module 1 – 13 October 2021

  • Background to HACCP (National and international role); Legislation relating to HACCP, including role of Codex Alimentarius; Prerequisites Programmes.

 Module 2 – 14 October 2021

  • Practical application of the HACCP principles (1); Preparatory Stages including role of Team leader and the Team. Skills and training requirements for Team.

 Module 3 – 18 October 2021

  • Practical application of Principles of HACCP; Principles 1, 2.

 Module 4 – 22 October 2021

  • Practical application of Principles of HACCP; Principles 3,4,5,6.

 Module 5 – 25 October 2021

  • Practical application of Principles of HACCP; Principles 6.

 Module 6 – 27 October 2021

  • Practical application of Principles of HACCP; Principles 7; Implementation of HACCP.

Optional assignment and exam - the course is accredited with REHIS and participants will need to submit a written assignment of 4,500 words for marking within three weeks of the completion of the course.  On successfully passing the assignment, participants will be able to sit a 3 hour written exam remotely on Monday 11 January 2022 in the afternoon.  If successful in the exam, participants will be awarded the REHIS Advanced HACCP Course Certificate.

Learning outcomes

At the end of the course, based upon a given scenario,  delegates will be able to:

  • Correctly explain the background to HACCP and the role of Codex including the revision of the general principles of food hygiene
  • Correctly explain the role of the prerequisite programmes in food safety management
  • Correctly explain the Codex HACCP terminology and why it is important
  • Apply all of the elements of the Codex HACCP principles, including the preparatory stage
  • Plan how to develop and implement HACCP into a given sector of the food industry
  • Compare the different roles of validation, verification and review and explain how they can be applied to a given scenario
  • Plan the development of the HACCP team
  • Compare the application of the HACCP principles for a given scenario within the guidelines stated by Codex Alimentarius.

This course can be customised and is available in house

Event Director - Andrew Collins

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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