Our Training Programs
World-class professional certification courses in Food Safety, Quality, Science, Technology & Agriculture
About This Course
The Root Cause Analysis and Corrective Action (CAPA) Training Course is an advanced programme designed to equip food industry professionals with the skills to identify, investigate, and eliminate the underlying causes of food safety and quality issues. Participants learn to apply proven tools such as 5 Whys, Fishbone (Ishikawa) Diagrams, Failure Mode and Effects Analysis (FMEA), and risk-based CAPA methodologies to address non-conformities, audit findings, customer complaints, process failures, and regulatory issues. Through practical case studies, simulations, and hands-on exercises, the course develops competence in conducting effective investigations, implementing sustainable corrective and preventive actions, and verifying long-term effectiveness. Aligned with HACCP, ISO 22000, FSSC 22000, BRCGS, and SQF requirements, the programme supports continuous improvement, stronger compliance, enhanced audit performance, and improved food safety system resilience.
What You’ll Learn
- To apply structured root cause analysis methodologies to systematically investigate food safety and quality deviations, non-conformities, and system failures.
- To differentiate between symptoms and true root causes to ensure corrective actions address underlying system weaknesses rather than surface-level issues.
- To apply advanced analytical tools such as 5 Whys, Fishbone (Ishikawa) Diagrams, and Failure Mode and Effects Analysis (FMEA) to support evidence-based investigations.
- To design, implement, and document effective Corrective and Preventive Action (CAPA) plans that are risk-based, traceable, and compliant with food safety management system requirements.
- To evaluate the effectiveness of corrective and preventive actions and ensure sustained closure of non-conformities within HACCP-based and ISO-aligned food safety systems, including frameworks aligned with the Codex Alimentarius Commission.
Course Curriculum
- CAPA Principles, Regulatory Expectations, and GFSI Requirements
- Understanding Non-Conformities, Deviations, and System Failures
- The CAPA Lifecycle: Identification to Closure
- CAPA Governance, Roles, and Accountability
- Building a Continuous Improvement Culture
- Problem Definition and Investigation Planning
- Data Collection and Evidence Management
- Incident Reporting and Non-Conformity Management
- Trend Analysis and Early Warning Indicators
- Investigation Documentation and Recordkeeping
- 5 Whys Analysis
- Fishbone (Ishikawa) Diagram Development
- Pareto Analysis and Prioritization
- Process Mapping and Failure Point Identification
- Selecting and Applying Appropriate RCA Tools
- FMEA and Risk-Based Investigation Methods
- Barrier Analysis and Control Failure Assessment
- Fault Tree Analysis and Multi-Causal Investigations
- Event & Causal Factor Charting and Statistical Analysis
- Risk Prioritization and Decision-Making Frameworks
- Developing Effective Corrective Action Plans
- Risk-Based CAPA Prioritization
- Resource Allocation and Responsibility Assignment
- Change Management and CAPA Implementation
- Preventing CAPA Failures and Sustaining Results
- Designing Risk-Based Preventive Action Programmes
- Process Improvement and Preventive Controls
- Strengthening Monitoring and Verification Systems
- Organizational Learning and Knowledge Management
- Continuous Improvement Strategies for Food Safety Systems
- Verification and Validation of CAPA Actions
- CAPA Performance Indicators and Metrics
- Documentation, Traceability, and Compliance Requirements
- Management Review and Escalation Processes
- Measuring Long-Term Effectiveness and Sustainability
- CAPA Requirements in HACCP, ISO 22000, FSSC 22000, BRCGS, and SQF
- Audit Findings and Non-Conformity Management
- Complaint Handling and Investigation Systems
- Food Recall and Regulatory Investigation Management
- CAPA-Driven Continuous Improvement
- Human Error and Behavioral Risk Analysis
- Training, Competency, and Performance Failures
- Leadership and Organizational Root Causes
- Communication and Decision-Making Failures
- Building a Learning and Accountability Culture
- Electronic CAPA Management Systems
- Data Analytics for Risk Detection
- Trending and Statistical Analysis of CAPA Data
- CAPA Dashboards, KPIs, and Reporting
- Leveraging Digital Technologies for Continuous Improvement
- Foodborne Illness Outbreak Investigations
- Product Recall Root Cause Investigations
- Supplier and Supply Chain Failure Investigations
- Regulatory Enforcement and Compliance Investigations
- Comprehensive CAPA Case Study and Action Plan Presentation
Who Should Attend
- Food Safety, Quality Assurance, and Quality Control Managers, Officers, and HACCP Team Members.
- Production, Operations, Technical, and Manufacturing Supervisors responsible for process performance and compliance.
- Internal Auditors, Regulatory Affairs, and Compliance Professionals managing non-conformities and corrective actions.
- Supplier Quality, Continuous Improvement, and Risk Management Personnel involved in system performance and problem-solving.
- Food Industry Consultants, Trainers, and Professionals seeking advanced CAPA, root cause analysis, and investigation skills.
Prerequisites
- Participants should have a foundational understanding of food safety, quality management, HACCP principles, or food manufacturing operations, with prior exposure to audits, non-conformity management, or compliance activities being advantageous.
- The course is ideal for professionals involved in food safety, quality assurance, production, technical, regulatory, or operational roles who are seeking to strengthen their investigation, problem-solving, and corrective action capabilities.
Key Benefits
- Identify and eliminate the true root causes of food safety, quality, and operational failures using structured investigation methodologies.
- Implement effective corrective and preventive actions (CAPA) that reduce recurrence of non-conformities, complaints, and audit findings.
- Strengthen compliance with HACCP, ISO 22000, FSSC 22000, BRCGS, SQF, and regulatory requirements.
- Enhance audit readiness, problem-solving capability, and evidence-based decision-making across food safety systems.
- Drive continuous improvement, operational excellence, and organizational resilience through systematic failure prevention.
Delivery Technique
- Expert-led facilitation combining CAPA best practices, regulatory expectations, and real-world food industry applications.
- Interactive case studies and incident investigations based on audits, complaints, recalls, process failures, and non-conformities.
- Hands-on workshops applying 5 Whys, Fishbone (Ishikawa) Diagrams, FMEA, and risk-based CAPA methodologies.
- Group problem-solving exercises and simulated investigations that strengthen analytical and decision-making skills.
- Practical action-planning sessions with continuous feedback to support effective workplace implementation and sustained improvement.