HACCP expert training (level 4).

The training is designed for core members of the team, such as quality department employees, production executives and business managers. The training is also ideal for QA managers who do not have a background in food or food safety. The training is also of interest to auditors and enforcers. The training is tailored to MBO+/HBO level and is at level 4 of British HACCP training. This training demonstrates compliance with the training requirements in Regulation (EU) No. 852/2004, FSSC 22000 and the IFS and BRC standards.

Target

After this training you will be able to set up, implement and optimize the HACCP system. You can identify food safety risks and take appropriate control measures. You can clearly communicate the message and importance of HACCP to all levels of the organization. During the training you will learn to make optimal use of the knowledge and skills within the team. You are a good and strong interlocutor for customers, auditors and inspectors. You will learn to develop a food safety management system based on HACCP. Upon completion of the training you will receive a certificate.

This training is available in two versions: online & classroom training and classroom training. Both versions are explained below.

Online & classroom training

E-learning, 3 online sessions and 1 meeting in Bunnik.

The training consists of several parts. The first part is an e-learning course that covers the HACCP steps and related theory. As a participant, you do this independently.

This is followed by 2 online sessions. In the first part, the 9 definitions are covered and tasks and responsibilities of the team. The second online session covers basic conditions, different hazards and management measures.

The full-day meeting at our place in Bunnik will discuss the identification of CCPs and their monitoring. An important topic that will be discussed at length.

The final online session is about verification and supply chain management.

Throughout the training, the different principles of HACCP are practiced by means of cases and assignments. Through the balance between assignments and theory, knowledge and skills are developed simultaneously and in a balanced way. The division of time gives the participants sufficient time to examine and test what they have learned in their own practical situation.

The following topics will be covered during the training:

• The seven principles and twelve steps of HACCP according to the Codex Alimentarius;
• The Food Safety Bow Tie;
• The causes and consequences of unsafe food;
• HACCP in European legislation and in standards such as BRC, IFS and ISO/FSSC 22000;
• Establishing the basic conditions program;
• Physical, chemical, microbiological hazards and allergens;
• Identifying hazards and determining risks;
• Selecting and validating management measures;
• Determining CCPs and OPRPs or CPs;
• Using a decision tree and the probability x severity matrix;
• Establish monitoring, corrective and corrective actions;
• Develop and manage the HACCP system;
• Verifying and validating the HACCP system;
• The role of the team.

The training is completed with a test.

Classroom trainings

E-learning & 3 training days in Bunnik

The training consists of several parts. The first part is an e-learning course that covers the HACCP steps and related theory. As a participant, you do this independently.

This is followed by 3 training days at our location. The first day will cover the 9 definitions and tasks and responsibilities of the team. Also covered are the basic conditions, the various hazards and control measures.

The second day is mainly about establishing CCPs and monitoring them. An important topic that will be discussed at length.

The last day is about verification and supply chain management.

Throughout the training, the different principles of HACCP are practiced by means of cases and assignments. Through the balance between assignments and theory, knowledge and skills are developed simultaneously and in a balanced way. The division of time gives the participants sufficient time to examine and test what they have learned in their own practical situation.

The following topics will be covered during the training:

• The seven principles and twelve steps of HACCP according to the Codex Alimentarius;
• The Food Safety Bow Tie;
• The causes and consequences of unsafe food;
• HACCP in European legislation and in standards such as BRC, IFS and ISO/FSSC 22000;
• Establishing the basic conditions program;
• Physical, chemical, microbiological hazards and allergens;
• Identifying hazards and determining risks;
• Selecting and validating management measures;
• Determining CCPs and OPRPs or CPs;
• Using a decision tree and the probability x severity matrix;
• Establish monitoring, corrective and corrective actions;
• Develop and manage the HACCP system;
• Verifying and validating the HACCP system;
• The role of the team.

The training is completed with a test.