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Campden BRI logo

HACCP – validation and verification


17-18 March 2020


Members £780 + VAT
Non–members £1010 + VAT

Venue: Campden BRI, Chipping Campden

Listen to a tutor talk about the course

Benefits of attending

HACCP systems and many prerequisite programmes must be validated prior to implementation to obtain evidence that safe food can be provided. After implementation, verification activities are needed to provide evidence that HACCP and the prerequisites are actually effective and being complied with.

During the course, delegates will learn about the vital roles of validation and verification within HACCP systems, how they apply to HACCP systems and obtain knowledge to design effective validation plans. The course has a mix of tutor presentations and discussion sessions, some case studies/exercises are included to promote participant involvement and understanding.

Attending the course will benefit food safety managers, technical and quality managers, process/product development managers, engineers, HACCP team leaders and members and auditors of food safety systems to design effective validation and verification activities.

Training Course content

• Codex approach to validation and verification
• Validation techniques
• Verification techniques
• Microbiological criteria
• Sampling plans
• Validation case studies

Course aims

• To provide an explanation of the different roles of validation and verification
• To introduce the Codex approach to validation
• To identify validation techniques
• To identify verification techniques


Learning outcomes

At the end of the course delegates will be able to:

• Correctly explain the background to HACCP validation and verification
• Accurately compare the definitions for validation from 3 sources of guidance
• Correctly explain the different roles of validation and verification
• Develop a validation approach for a given scenario, in accordance with the guidance from Codex in CAC/GL 69
• Explain at least 6 potential techniques for both validation and verification
• Accurately explain the roles of sampling plans and microbiological criteria with reference to course materials




 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 

Andrew Collins – Event Director

This course can be customised and is available in house

Click here for details of a free 2 year subscription to an online continuing professional development (CPD) tool

Related training

HACCP – advanced (level 4)

Further information

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