HACCP

HACCP stands for Hazard Analysis Critical Control Point. This is a methodology aiming to identify and manage hazards and reduce risks in food production. The authorities requires HACCP implementation and training. The demand applies to all food industry enterprises, both big and small.

HACCP is a subject that entails maturation, and a proper theoretical foundation prior to engaging in practical work.

The HACCP methodology is based on the following seven principles:

1. Conduct a hazard analysis
2. Identify critical control points
3. Determine critical values for each critical control point
4. Establish routines for monitoring of critical control points
5. Establish a HACCP plan for exceeding critical values
6. Verify that the system functions and is followed
7. Produce documentation

HACCP Exams

Over the years we have trained thousands of professionals across the food processing industry. In 2004 Aquatiq Consult became an exclusive HACCP training facility in Norway, approved by the internationally acclaimed organisation Royal Society for Public Health (RSPH). This is mark of quality on our course concept, of which we are very proud.

To our participants this means that our course program and content fulfil international requirements, and that our lecturers are qualified to teach HACCP on foundation and advanced level. Our exam pass percentage is high, which means that our courses provide high educational value.

We offer HACCP two levels of exams developed by RSPH:

Level 2 Foundation Certificate in HACCP - price NOK 1250,-

Level 3 Award in HACCP for Food Manufacturing - price NOK 1250,-

Exam can be taken in conjunction with HACCP Workshop and HACCP Advanced Course, as well as on customized HACCP courses (two course days minimum).