Situate the HACCP principle within the current regulatory context.
Introduction to the HACCP method
Information
Target audience:
Junior quality managers / Quality assistants / Anyone joining the HACCP team.
Duration:
1 day, 7 hours
Location:
Remote, open (inter-company)
Prerequisites:
Knowledge of Good Hygiene Practices and Good Manufacturing Practices.
Open (inter-company) price:
€490 excl. VAT per participant
In-house price:
on request
Dates:
- 26 and 27 March 2026 (over 2 half-days, 9am-12:30pm), remote
- 25 and 26 June 2026 (over 2 half-days, 9am-12:30pm), remote
- 1 and 2 October 2026 (over 2 half-days, 9am-12:30pm), remote
Contact us for your training request / in-house pricing (on-site or remote).
Contact us
Phytocontrol
Audit, Consulting, Training
Parc Scientifique
180 rue Maupas – 30035 NÎMES
Tel.: +33(0)434147000
Fax: +33(0)466239995
Email: contact@phytocontrol-acf.com
Objectives
Understand the principles of the HACCP system.
Know how to conduct a hazard analysis.
Understand the concept of CCP and OPRP.
Know how to implement a monitoring system.
Programme
- 1. EU food safety regulations.
- 2. Place of HACCP within regulations and quality systems.
- 3. HACCP principles according to the Codex Alimentarius.
- 4. Prerequisites and preliminary steps.
- 5. Hazard analysis and assessment.
- 6. Defining control measures.
- 7. Identification of CCPs and/or OPRPs.
- 8. Implementation of associated monitoring plans.