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Training content
Overview
BRCGS HACCP Training has been designed to provide the knowledge and practical skills required to establish, implement and maintain an effective HACCP system for the systematic identification, assessment and control of food safety hazards.
The language of the training is Turkish. The training is delivered online. The training provider is BRCGS.
About the Training
The training covers the fundamental principles of the HACCP system, the Codex Alimentarius approach, prerequisite programmes, formation of the HACCP team, product description, intended use, process flow diagrams, hazard analysis, identification of critical control points, critical limits, monitoring, corrective actions, validation, verification and record management.
Who Should Attend?
- Quality and food safety managers
- Technical managers and technical personnel
- HACCP team members
- Production and process managers
- New product development personnel
- Engineering and maintenance personnel
- Personnel responsible for hygiene and sanitation
- Internal auditors
- Personnel involved in developing and implementing food safety plans
Objectives and Outcomes
The aim is to enable participants to understand HACCP principles correctly, systematically assess food safety hazards, identify critical control points, and develop and implement an effective HACCP plan in accordance with Codex Alimentarius and BRCGS requirements.
At the End of the Training
Participants will be able to:
- Explain the purpose and fundamental principles of the HACCP system.
- Interpret BRCGS requirements relating to HACCP.
- Establish the HACCP team and define the scope of the study.
- Evaluate prerequisite programmes.
- Identify biological, chemical, physical and allergen hazards.
- Conduct hazard analysis and risk assessment.
- Identify critical control points.
- Establish critical limits and monitoring methods.
- Plan corrective actions for deviations.
- Carry out validation and verification activities for the HACCP plan.
Programme and Method
Overview of HACCP
- Purpose and scope of HACCP
- Development of the HACCP system
- Codex Alimentarius approach
- BRCGS HACCP requirements
- Relationship between HACCP and legal requirements
- Role in food safety management
Management Commitment and Food Safety
- Senior management responsibility
- Food safety policy
- Provision of resources
- Support for the HACCP team
- Food safety culture
- Effective communication
Good Hygiene Practices and Prerequisite Programmes
- GHP and GMP practices
- Cleaning and sanitation
- Pest control
- Maintenance and equipment management
- Personnel hygiene
- Allergen management
- Supplier and raw material controls
HACCP Team and Definition of Scope
- Selection of HACCP team members
- Team competence
- Roles and responsibilities
- Scope of the HACCP study
- Required technical knowledge and expertise
Product Description and Intended Use
- Product composition
- Raw material characteristics
- Physical and chemical characteristics
- Processing and packaging methods
- Storage and distribution conditions
- Intended use
- Vulnerable consumer groups
Development of the Process Flow Diagram
- Identification of process steps
- Raw material inputs
- Rework points
- Waste and by-product flows
- Storage and holding stages
- Preparation of the flow diagram
On-Site Verification of the Flow Diagram
- On-site review of the process
- Assessment of all shifts and process conditions
- Identification of omissions in the flow diagram
- Updating the flow diagram
- Recording the verification
Food Safety Hazards
- Biological hazards
- Chemical hazards
- Physical hazards
- Allergen hazards
- Hazards arising from raw materials
- Process-related hazards
- Storage and distribution risks
Hazard Analysis and Risk Assessment
- Identification of hazards
- Likelihood assessment
- Severity assessment
- Acceptable risk levels
- Identification of control measures
- Documentation of the hazard analysis
Identification of Critical Control Points
- The concept of CCP
- Assessment of control measures
- Use of the decision tree
- Distinction between CCPs and prerequisite programmes
- Documentation of critical control points
Establishment of Critical Limits
- Purpose of critical limits
- Scientific and technical basis
- Legal limits
- Temperature, time, pH and other criteria
- Validation of critical limits
- Establishment of acceptance criteria
CCP Monitoring Systems
- Determination of monitoring methods
- Monitoring frequency
- Definition of responsibilities
- Measuring equipment
- Monitoring records
- Timely detection of deviations
Corrective Actions
- Management of deviations from critical limits
- Control of affected product
- Bringing the process back under control
- Root cause analysis
- Implementation of corrective actions
- Recording of actions
Validation and Verification
- Validation of the HACCP plan
- Demonstration of the effectiveness of control measures
- Verification of the HACCP system
- Internal audits
- Review of records
- Sampling and analysis
- Trend assessments
Documentation and Record Management
- HACCP plan
- Hazard analysis records
- CCP monitoring records
- Corrective action records
- Validation and verification records
- Control and currency of documents
Review of the HACCP Plan
- Product changes
- Raw material changes
- Process and equipment changes
- New hazards
- Non-conformities and complaints
- New scientific or legal information
- Periodic review
New Product and Process Development
- Inclusion of new products in the HACCP system
- Assessment of new raw materials
- Risk analysis of process changes
- Assessment of new equipment
- Updating the HACCP plan
Why Do HACCP Systems Fail?
- Incomplete or incorrect hazard analysis
- Inappropriate identification of CCPs
- Inadequate critical limits
- Ineffective monitoring
- Incomplete corrective actions
- Inadequate verification
- Outdated HACCP plans
- Common HACCP non-conformities in BRCGS audits
Case Studies
- Sample product and process assessments
- Development of a flow diagram
- Hazard analysis exercise
- Risk assessment exercises
- CCP identification exercises
- Establishment of critical limits and a monitoring system
- Corrective action scenarios
Training Method
The training is delivered through presentations, assessment of Codex and BRCGS requirements, case studies, sample hazard analyses, risk assessment exercises, CCP identification exercises and practical activities to develop a HACCP plan.
Attendance and Certificate
Certificate Rules
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must achieve a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
FAQ and Resources
Who is the BRCGS HACCP Training suitable for?
It is intended for quality, technical, production and operations personnel involved in developing and implementing HACCP or food safety plans, as well as members of the food safety management team.
What is the main objective of the training?
To enable participants to assess food safety hazards and develop and implement an effective HACCP system in accordance with Codex Alimentarius and BRCGS requirements.
Does the training include practical exercises?
Yes. The training includes exercises on hazard analysis, risk assessment, process flow diagrams, CCP identification, critical limits and the development of a HACCP plan.
Is there an examination at the end of the training?
Yes. An assessment examination is administered at the end of the training.
References
- BRCGS Hazard Analysis and Critical Control Points (HACCP) Course Materials
- BRCGS Global Standard for Food Safety Issue 9
- Codex Alimentarius General Principles of Food Hygiene
- Codex HACCP Principles and Guidelines
- Relevant BRCGS guides and guidance documents