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 – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

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

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

HACCP – intermediate (level 3)

Dates

2-3 March 2021

10%

23-24 June 2021

10%

19-20 October 2021

10%

14-15 December 2021

10%

Prices

Members - £685 + VAT
Non-members - £885 + VAT

Includes examination fee and a copy of Campden BRI's Guideline No.42, HACCP A Practical Guide (2009, fifth edition)

Venue

Campden BRI, Chipping Campden

Listen to a tutor talk about the course

Benefits of attending

The course is designed to give HACCP team members a good understanding of the concept, principles and terminology of HACCP. This is achieved through a mix of tutor presentations, short exercises and a case study, with plenty of discussion. 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).

Training Course content

  • HACCP background, Codex principles, application, benefits
  • Role of prerequisite programmes in food safety management
  • Food safety hazard identification
  • Case study exercise
  • Optional Intermediate Level (3) examination (RSPH Level 3 Award in Understanding how to develop a HACCP Plan).

Learning outcomes

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

  • Correctly explain the legal requirements for HACCP
  • 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.

Delegate feedback (October and November 2019)

  • Tutors had great energy and industry knowledge, they were clear in their teaching and very approachable
  • I’ll be handling HACCP reviews and conducting HACCP audits in the new year, the course has equipped me well to handle this.
  • Application of how and why current HACCP document is constructed.  I feel more comfortable and empowered to review.
  • Made the subject matter understandable and easy to digest!

 

For the second year in a row a Campden BRI HACCP Level 4 delegate has won the RSPH Hygeia HACCP Award 2019 for  the highest mark achieved.

 

Find out more about the HACCP team

This course can be customised and is available in house

Event Director - Andrew Collins

Related training

HACCP – advanced (level 4)

HACCP auditing – foundation

HACCP auditing – intermediate


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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