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Course Summary
This one-day course will assist you in meeting the requirements of the BRC Standard for Food Safety
(Issue 7) clause 5.4 which states that:
‘Systems shall be in place to minimise the risk of purchasing fraudulent or adulterated food raw materials
and to ensure that all products descriptions and claims are legal, accurate and verified.’
TACCP is the systematic management of risks through the process of assessing threats, identifying
vulnerabilities and implementing controls to raw materials, packaging, finished products, processes,
premises, distribution networks and business systems to prevent intentional contamination of food
and drink. The TACCP (Threat Assessment Critical Control Point) study should be integrated into the
existing Food Safety Management System therefore ensuring product safety.
Entry Requirements
No formal qualifications are required but an understanding of food safety and HACCP management
systems would be beneficial.
Assessment
There is no formal assessment on this course.
Course fee
£325 + VAT