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Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – we can also provide tailored training for your teams online or face to face

If you have any queries, feel free to get in touch at or by calling +44(0)1386 842104

HACCP for engineers

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

This course is designed to give engineers involved in equipment design, manufacture and installation a good understanding of the concept, principles and terminology of HACCP. The course will identify, evaluate and control hazards that engineers come across in their day-to-day work, it will cover the potential impact of activities such as maintenance, design calibration and safe systems of work that may have an impact on product safety.   This is achieved through a mix of tutor presentations, short exercises and a case study, with plenty of discussion.


Training Course content

  • Why is food safety important?
  • Background to HACCP
  • Hazards and spread of contamination
  • Good manufacturing practice (prerequisite programmes)
    – Hygienic design
    – Planned maintenance
    – Personnel hygiene
  • Application of principles of Codex HACCP principles
  • Benefits of HACCP


Learning Outcomes

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

  • Correctly explain the role of the prerequisite programmes in food safety management
  • Draw an accurate process flow diagram
  • List at least 5 chemical, physical and biological food safety hazards based upon a given scenario
  • Correctly explain the Codex HACCP terminology
  • Apply all the elements of the Codex HACCP principles, including the preparatory stages
  • Accurately explain the role of the engineer in helping to manage food safety.
  • Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP


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

Useful training links