About this course
About this course
HACCP is the core hazard control framework referenced throughout the BRCGS Global Standard for Food Safety. This two-day virtual programme teaches the seven Codex principles and the twelve-step implementation approach in the context of a modern food manufacturing environment, with specific attention to the evidence BRCGS auditors expect to see at each stage.
Who should attend
The course is designed for HACCP team members, technical managers, quality managers, production supervisors and engineers supporting HACCP review work. It suits both newcomers to formal HACCP methodology and experienced practitioners refreshing their knowledge against current BRCGS expectations. Staff progressing into the HACCP team for the first time typically complete this programme before taking on CCP ownership, and experienced practitioners often refresh through this course after a significant change in product portfolio or site configuration.
What the programme covers
Sessions work through the Codex framework: assembling the HACCP team, describing the product, identifying intended use, constructing and verifying the flow diagram, conducting the hazard analysis, determining critical control points, establishing critical limits, setting monitoring procedures, defining corrective actions, establishing verification procedures and documenting the system. Each step is illustrated with examples from real manufacturing environments, including high-risk, high-care and ambient product categories. The programme also covers the interface between HACCP and the wider BRCGS framework, including how HACCP outputs feed into product development sign-off, change control, supplier approval and internal audit.
Assessment and certification
A written exam at the end of day two confirms competence. A pass earns the official BRCGS Certificate of Achievement, the qualification most commonly named on HACCP team records during certification audit.
Course format and delivery
The programme runs over two consecutive days in a live virtual format with a BRCGS Approved trainer. Sessions combine methodology teaching with worked hazard analysis examples, flow diagram construction exercises and small-group discussion of CCP determination decisions. Delegates receive HACCP templates and worked example plans for reference after the course.
Why this matters
HACCP is the foundation on which every other technical system rests. A HACCP team that understands the methodology at first-hand produces a more defensible plan, handles change control more smoothly and closes non-conformities faster. Teams with genuinely competent HACCP practitioners also tend to see fewer surprises during external audit, because CCP determination decisions can be explained from first principles rather than defended by procedure alone. The course is often taken alongside the HARPC programme for US-facing operations and the HARA course for sites extending their hazard framework beyond food safety. For staff working to additional BRCGS Standards, the Food Safety Issue 9 Sites Training provides the wider context.
Explore the full BRCGS courses and training range or review all food safety courses available for related programmes.
