Haccp 5.0, 5.1.2.4
Haccp 5.0, 5.1.2.4
Haccp 5.0, 5.1.2.4
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
Time Details
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