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Campden BRI logo

HACCP – intermediate for winemakers (level 3)

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

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. Experienced tutors provide tips on the practical approach to developing HACCP-based systems. This has the added benefit of attendees potentially developing HACCP strategies that are directly applicable in their winery. 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.

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


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.

This course can be customised and is available in house

Further information

For further information, to check availability or to enquire about further options such as delivery of the course via webex please contact us on +44 (0)1737 824244 or e-mail: