BSI Training Academy

Course title HACCP Principles and Implementation Training Course

Course aim Gain knowledge of the HACCP methodology to develop, document and effectively
implement HACCP food safety plans.
Course description Organizations around the world recognize the value of having a well-developed,
practical and robust food safety management system (FSMS) to comply with regulatory
as well as customer requirements and control business risks.
In order to plan, implement and maintain a well-developed, practical and robust food
safety system based on HACCP, it is essential to have the relevant skills and
knowledge.
Our HACCP Principles Implementation course can provide you with the information and
skills to develop, document and implement a hazard analysis critical control point
(HACCP) based food safety plan and to oversee its implementation and monitoring.

How will I benefit?  Develop a comprehensive HACCP plan based on the specific risk to your
product and process
 Improved system and process management of food safety through a
preventative risk-based HACCP FSMS
 Comply with industry and legal obligations for safe food production
 Improved record keeping and retrospective proof of compliance
What will I learn? Upon completion of this course you will be able to:
 Apply HACCP food safety risk methodology
 Relate HACCP methodology to your company’s FSMS and HACCP plans
 Participate in developing and reviewing HACCP plans
Who should Anyone who is likely to participate in developing, implementing and reviewing HACCP
attend? plans; or would like to further their knowledge in food safety risk assessment
Duration One day 9am to 5pm
Prerequisites You should have good knowledge of food industry processes and practices including;
food safety, basic food handling, basic hygiene and GMP. There is no assumed
knowledge of HACCP as this course provides a comprehensive and detailed review of
HACCP methodology and current food industry applications.
We recommend reading the outlined documents before attending the course:
 Good Manufacturing Practices (GMP)
 MS 1480 HACCP System
 CODEX Hazard Analysis and Critical Control Point (HACCP) system and
Guidelines for its Application Annex to CAC/RCP 1-1969 (Rev 4 2003) pages 21
– 31

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 BSI Training Academy

Timetable

HACCP Principles and Implementation

Time Details

09.00 am – 09.15 am Opening, introduction and course overview

09.15 am – 10.30 am Food Safety Risk Management

HACCP Preliminary Steps
Overview HACCP Principles

10.30 am – 10.45 am Morning break

10.45 am – 12.30 am Validation

Workshop: Identifying and Prioritizing Food Safety Hazards
Workshop: Hazard Analysis

12.30 pm – 01.30 pm Lunch

01.30 pm – 03.30 pm Workshop: Determining Critical Control Points

Workshop: Establish Critical Limits
Workshop: Monitoring of CCPs
Workshop: CCP Corrective Actions
03.30 pm – 03.45 pm Afternoon break

03.45 pm – 04.45 pm Workshop: Verification Activities

Record Keeping

04.45 pm – 05.00 pm Summarization of course

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