Understanding HACCP in the BRC Global Food Standard

Codex Alimentarius HACCP is a core requirement of most food safety management systems and legislative structures. It is also a key part of the new BRC Global Food Standard Version 5.

The aim of this 3 day training course is to understand the Codex Alimentarius method and introduce delegates to the most effective tools and techniques to implement and run an effective HACCP plan.

The BRC Global Food Standard has the following specific requirements:

• Product descriptions and background information needs to be included as evidence
• Identification of intended use to be included
• Construction and verification of the flow diagram
• Suggested use of decision tree for CCP determination
• Formal validation of critical limits
• Specific requirements for documentation of details such as monitoring records being signed and dated and corrective action to include handling of unsafe products

There is also a requirement to review the plan annually and keep records of the review.

As the BRC standard requires a ‘qualified team leader’ who can demonstrate competence in HACCP, the course also offers the optional RIPH Level 2 HACCP exam - Intermediate Certificate in Applied HACCP, as an option for those delegates who would like to have a formal qualification.

Course Programme

 Constructing a flow diagram
 Methods of risk assessment and hazard analysis
 Product descriptions and scopes
 Validation & Verification
 Methods of CCP determination and determination of prerequisite programmes
 Determining critical limits
 Establishing monitoring systems and corrective actions
 Optional RIPH exam