Advanced Food Safety Systems: HACCP Mastery and Risk Control

This advanced course provides a comprehensive and practical understanding of Food Safety Management Systems and the Hazard Analysis and Critical Control Point (HACCP) framework. Designed for experienced professionals, the programme focuses on risk-based decision-making, advanced hazard control, and the integration of HACCP within modern food safety standards such as ISO 22000, BRCGS, and FSSC 22000.

Participants will deepen their knowledge of microbiological hazards, process validation, corrective actions, verification systems, and continuous improvement strategies. By the end of the course, attendees will be equipped to design, implement, and audit HACCP systems that ensure full compliance, operational efficiency, and consumer safety in complex food production environments.

Section 1: Advanced Concepts in Food Safety Management

• The evolution of food safety frameworks: HACCP, ISO 22000, and GFSI standards.
• Key principles of risk-based thinking in modern food safety systems.
• Roles and responsibilities within the HACCP team and management structure.
• Integrating HACCP with ISO and regulatory compliance frameworks.

Section 2: In-Depth Hazard Analysis and Risk Assessment

• Identifying biological, chemical, and physical hazards in diverse operations.
• Determining hazard severity, likelihood, and significance.
• Advanced methods for hazard ranking and risk prioritisation.
• Preventive controls and proactive monitoring systems.

Section 3: Developing and Implementing HACCP Plans

• Practical steps to build an effective HACCP system.
• Establishing and validating Critical Control Points (CCPs).
• Setting and justifying Critical Limits.
• Designing monitoring, verification, and record-keeping systems.
• Real-world HACCP documentation and audit-ready structures.

Section 4: Validation, Verification and Continuous Improvement

• Distinguishing between validation and verification activities.
• Using internal audits and inspections for system enhancement.
• Managing non-conformities and implementing corrective actions.
• Continuous improvement cycles within HACCP systems.
• Case study: Managing a food safety incident and implementing lessons learned.

Section 5: HACCP in Practice — Leadership and Integration

• The role of leadership and communication in food safety culture.
• Building cross-functional collaboration between QA, operations, and maintenance.
• Linking HACCP with sustainability and environmental controls.
• Preparing for external audits and certifications.
• Benchmarking HACCP performance across global facilities.

Upon successful completion of this training course, delegates will be awarded a Holistique Training Certificate of Completion. For those who attend and complete the online training course, a Holistique Training e-Certificate will be provided.

Holistique Training Certificates are accredited by the British Accreditation Council (BAC) and The CPD Certification Service (CPD), and are certified under ISO 9001, ISO 21001, and ISO 29993 standards.

CPD credits for this course are granted by our Certificates and will be reflected on the Holistique Training Certificate of Completion. In accordance with the standards of The CPD Certification Service, one CPD credit is awarded per hour of course attendance. A maximum of 50 CPD credits can be claimed for any single course we currently offer.