The compliance challenge
Certification standards and regulators expect the HACCP team to be competent and monitors to understand what they are monitoring and why. Generic online courses often leave staff unable to apply the principles to their own process.
Turnover, shift work and language diversity make maintaining competency an ongoing task rather than a one-off.
About this service
Training is built around your process, your CCPs and your records. Participants work with the site's own flow diagrams, hazards and monitoring forms so the learning transfers directly to the job.
Sessions can be delivered on site, online, or as a blend, and are scaled from short awareness briefings for operators to full HACCP team workshops for technical and management staff.
Scope of support
- HACCP awareness training for operators and support staff
- HACCP team training covering the Codex principles and application steps
- Refresher and re-certification style training
- Practical hazard identification and hazard analysis workshops
- CCP monitoring, critical limits and what to do when limits are breached
- Corrective action and product disposition training
- Verification and validation concepts for technical staff
- Record-keeping requirements and accurate record completion
- Customised workplace training using your documents and forms
- On-site and online delivery, including multi-shift scheduling
- Attendance records, assessment and training evidence for audit
How the consultancy works
- 1
Training needs review
Identify roles, competency gaps and any standard or customer training requirements.
- 2
Content tailoring
Build the session around your process, hazards, CCPs and monitoring records.
- 3
Delivery
Run sessions on site or online, scheduled around production and shifts.
- 4
Assessment
Check understanding with practical exercises and simple competency checks.
- 5
Evidence
Provide attendance and assessment records suitable for audit.
- 6
Follow-up
Review effectiveness on site and identify refresher needs.
Relevant standards
- Codex Alimentarius HACCP principles
- Training and competency requirements in BRCGS, FSSC 22000 and SQF
- Food Standards Code skills and knowledge requirements
Who this suits
- New or reformed HACCP teams
- Production supervisors and CCP monitors
- Quality and technical staff new to the industry
- Sites with high turnover or multiple shifts
Compliance and operational benefits
- Monitors who understand the purpose of each check
- A HACCP team able to maintain and review the plan internally
- Training evidence ready for certification and customer audits
- Fewer record-keeping errors and monitoring gaps