HACCP / HARA / HRPC
Hazard Analysis Critical Control Points (HACCP) is a system which
provides the framework for monitoring the total food system, from
harvesting to consumption, to reduce the risk of foodborne illness.
The system is designed to identify and control potential problems
before they occur.
HACCP / HARA / HRPC COURSES
HACCP – Hazard Analysis and Critical Control Point course
Course Duration
2 Days
This course is aimed at
Operational, Quality and Technical staff/Food safety management team members implementing HACCP or food safety plans and BRCGS Professionals.
Assessment
HACCP 25 question exam; Pass mark 60%
Course Format
This course is developed in modules and formatted for virtual or face to face learning. This blended approach reinforces understanding with individual and group activities including case study exercises and a post course assessment.
Course Summary
The purpose of this course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system. Key learning objectives At the end of the course, participants will be able to: • Understand the BRCGS requirements in relation to HACCP • Describe Codex Alimentarius principles of HACCP • Describe the reasons HACCP may fail and the most common BRCGS non-conformities related to HACCP • Complete the preparatory stages for developing the HACCP plan • Conduct a hazard analysis, determine CCPs and develop a HACCP plan with monitoring, correctiveaction and verification activities.
Key Learning Objectives
At the end of the course, participants will be able to: • Describe how the BRCGS Standard for Food Safety aligns with FSMA’s Preventive Controls rule • Explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan • Adapt a BRCGS food safety management system (FSMS) to meet Preventive Controls regulation. • Review common non-conformities related to HACCP and HARPC found in BRCGS audits. • Review risk analysis principles.
Pre-Course Preparation
.
HARA – Hazard Analysis and Risk Assessment
Course Duration
2 Days
This course is aimed at
Personnel from Packaging Materials, Consumer Products manufacturers, Storage & Distribution and Agents & Brokers, such as technical managers, quality managers, and other members of product safety and quality management teams (production, engineering and new product development personnel) who need to develop and implement a hazard analysis and risk assessment analysis plan, which meets the requirements of the Global Standard; New auditors for the Global Standard for Packaging Materials, Consumer Products, Storage and Distribution &/or Agents & Brokers who have not undertaken a hazard analysis and critical control points (HACCP) course; Refresher course for those returning into auditing.
Assessment
HARA 25 question exam; Pass mark 60%
Course Format
This course is developed in modules and formatted for virtual or face to face learning. This blended approach reinforces understanding with individual and group activities including case study exercises and a post course assessment.
Course Summary
By attending this two-day course participants will gain the essential knowledge of the hazard analysis and risk assessment principles using exercises and activities to demonstrate the preparatory stages to the development of a HARA plan. To successfully complete the course, participants will need to complete an exam to assess their understanding and application of the learning outcomes. This course is part of the BRCGS Professional recognition programme. Key learning objectives • Discuss the principles of Hazard Analysis and Risk Assessment (HARA) • Explain the key stages in the development of a HARA plan • Describe the role of Prerequisite programmes (PRPs) • Verify and validate the critical control points • Explain the benefits of a structured HARA plan.
Key Learning Objectives
• Discuss the principles of Hazard Analysis and Risk Assessment (HARA) • Explain the key stages in the development of a HARA plan • Describe the role of Prerequisite programmes (PRPs) • Verify and validate the critical control points • Explain the benefits of a structured HARA plan.
Pre-Course Preparation
.
HARPC – Hazard Analysis and Risk-Based Preventive Controls
Course Duration
2 Days
This course is aimed at
Operational, Quality and Technical staff responsible for developing and the day to-day management of the HARPC plan and BRCGS Professionals. day management of the HARPC plan and BRCGS Professionals.
Assessment
HARPC 25 question exam; Pass mark 60%.
Course Format
This course is developed in modules and formatted for virtual or face to face learning. This blended approach reinforces understanding with individual and group activities including case study exercises and a post course assessment.
Course Summary
This course will cover the similarities and differences between requirements of the BRCGS Standard for Food Safety and the Food Safety Modernization Act’s (FSMA) Preventive Controls rule. BRCGS’ HARPC course is not a substitute for the Food and Drug Administration’s (FDA) Preventive Controls course. HARPC encompasses far more in the way of food safety assessment and control than a traditional hazard analysis and critical control points (HACCP) plan. Key learning objectives At the end of the course, participants will be able to: • Describe how the BRCGS Standard for Food Safety aligns with FSMA’s Preventive Controls rule • Explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan • Adapt a BRCGS food safety management system (FSMS) to meet Preventive Controls regulation. • Review common non-conformities related to HACCP and HARPC found in BRCGS audits. • Review risk analysis principles.
Key Learning Objectives
Key learning objectives At the end of the course, participants will be able to: • Describe how the BRCGS Standard for Food Safety aligns with FSMA’s Preventive Controls rule • Explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan • Adapt a BRCGS food safety management system (FSMS) to meet Preventive Controls regulation. • Review common non-conformities related to HACCP and HARPC found in BRCGS audits. • Review risk analysis principles.
Pre-Course Preparation
.