Seminar: Seminar: HACCP – Hazard Analysis and Critical Control Points

Create, analyse and implement HACCP safely

A functioning HACCP concept is one of the most important components of the legally and normatively required food safety system. The 7 principles of the FAO / WHO Codex Alimentarius framework are applied (see Art. 78 and 79 LGV). All HACCP team members who are responsible for the development and application of the HACCP system must be trained comprehensively and regularly.

Your knowledge after this training:

• how to develop a HACCP concept
• carry out hazard analyzes and risk assessments
• implement the HACCP concept in a practice-oriented way in your company
• lead a HACCP team
• detect errors in a HACCP concept

In addition you also know:

• the legal and normative basis for HACCP
• the principles according to Codex Alimentarius

Training content 

• aim and benefits of a HACCP concept
• legal basis in Switzerland
• normative foundations (FSSC 22000, BRC, IFS)
• 12 steps according to Codex AlimentariusImplementation examples
• case studies with specialisation in group work
• stumbling blocks / limits of the HACCP concept
• training documents and case studies are given on site.

Who is this training important for?

• HACCP team leader
• HACCP team members
• quality manager
• Quality assurance staff
• The responsible person of a company/managing director
• Internal auditors

Event price

580.- CHF excluding VAT. for a full-day training

Your speakers

Silvana Meyer

Sonja Morley