Campden BRI logo
Campden BRI logo

HACCP in new product development (NPD)

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

Delegates will gain practical experience of HACCP by developing a case study to which the key principles of Codex HACCP for process design will be applied: hazard analysis, critical limits and validation. All seven principles will be covered in the workshop, giving delegates the opportunity to achieve a nationally recognised Intermediate level (3) qualification in HACCP.

Workshop content

  • Background in HACCP
  • Prerequisite programmes
  • Understanding key parameters for food safety
  • Principles of HACCP
  • Development of the case study - in groups
  • Optional Intermediate Level (3) examination

"HACCP is widely used for existing products and processes but its principles can be applied to product development. Identifying hazards during the design stage is a proactive approach to safe food and the avoidance of costly mistakes."

Andrew Collins – Event Director


This course can be customised and is available in house

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk