One of the reasons for the failure of HACCP systems can be due to lack of knowledge, training and understanding, especially science based knowledge. In Section 2 HACCP, the BRC Global Standard for Food Safety states, “the team leader shall have an in-depth knowledge of HACCP and be able to demonstrate competence and experience.” It also states “team members shall have specific knowledge of HACCP and relevant knowledge of product, processes and associated hazards.” We can assist you with this training. HACCP training can be provided from shop floor to boardroom. Prerequisite programmes can also be covered.
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