HACCP – refresher, live online tutor-led training course

Food operations need to ensure that their HACCP team members have the required knowledge and understanding of the HACCP principles. Refresher training in HACCP would help food operations demonstrate to external and third party auditors that the team's knowledge and understanding has been maintained. In January 2021 Codex Alimentarius published the revised general principles of Food Hygiene, the course includes the updates and explains the change of thinking around Food Safety Management: including clear guidance on the responsibility of food operators relating to the importance of good hygienic practices in the management of food safety hazards; the importance of the supply chain and good agricultural practices; and food safety culture.

This course is designed to give previously trained participants an update on developments in HACCP and to provide an opportunity to discuss issues regarding HACCP with an experienced HACCP specialist. To achieve this the course has a mix of tutor presentations and discussion sessions, exercises are included to promote participant involvement. The course is suitable for participants that have been previously trained at the Intermediate (Level 3) or Advanced (Level 4) levels.

The course will be delivered live online over the course of two mornings,  participants will be sent log in details for a WebEx Training session.

• Updates - EU legal requirements
     - Standards
     - Prerequisite programmes
     - HACCP principles
     - Sources of guidance
• New approaches to Principle 1
     - Hazard analysis
• New approaches to Principle 6
     - Verification/Validation/Review

Course aims

• To provide an update on current approaches to HACCP
• To refresh understanding of the HACCP principles
• To provide the opportunity to discuss areas of concern with a HACCP specialist

Learning outcomes

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

• Correctly explain the requirements for HACCP in current EU legislation
• Correctly explain the role of the prerequisite programmes in food safety management
• Correctly explain the Codex HACCP terminology
• Accurately explain the requirement for HACCP in a given industry standard
• Explain at least 1 change that has been made to the application of the Codex HACCP principles in recent years, based upon a given HACCP principle.

 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