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Hazard Analysis Critical Control Point (HACCP)

HACCP provides a systematic approach to identifying and controlling significant food safety hazards.

Programme subject
BRCGS Professional Courses

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HACCP as a product-and-process analysis

HACCP provides a systematic approach to identifying and controlling significant food safety hazards. A meaningful learning brief needs a defined product, intended use and process flow so that the analysis is connected to how the food is actually made or handled.

Use the Codex framework as subject context and distinguish prerequisite programmes from specific hazard controls. Confirm the intended learner level and practical depth before selecting a route. The overview is not a completed HACCP plan, a product-safety validation or a current qualification promise.

Practical discussion topics

  • Product description and verified process flow
  • Hazard identification and control measures
  • Critical-control decisions and monitoring
  • Corrective action, verification and records
  • Team responsibilities and review after changes

Who should discuss this subject

Food safety team members, quality staff and people responsible for process controls.

Prepare a useful enquiry

  • A product/process-flow example
  • Existing food safety experience and the intended role

HACCP programme guide · Food-safety consulting

Official subject resources

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  1. Your learning goals

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  3. Your preferred schedule

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