HACCP

The working method HACCP (Hazard Analysis and Critical Control Points) is a working method that describes how to systematize, assess and control hazards in food production. The method also allows you to gain control over potential hazards in food productions, by making qualified assessments and systematic mappings of processes. The purpose of HACCP is to ensure that food is safe for the consumer. It can be microbiological, chemical, allergenic and physical hazards.

By attending courses, you gain an in-depth understanding of the working method and the underlying regulations. Within the EU, requirements are set for companies that handle food to apply HACCP, with self-monitoring which must also be based on good hygiene practice (GHP).

For who?

Our courses are aimed at organizations and companies responsible for quality and environmental responsibility. Ombudsmen and other, other stakeholders.

Education does not require prior knowledge.

PURPOSE AND GOAL

The purpose of our courses is to provide practical and up-to-date understanding of standards as a means of creating business value.

OTHER INFORMATION

When choosing courses from Bureau Veritas, you also select experienced teachers who work as auditors everyday. Our teachers are academically skilled with many years of practical experience. The experience they have gained through hundreds of audits comes to you through tips, advice and inspiration.

About HACCP