UNDERSTANDING AND APPLICATION HARA

IN FOOD PACKAGING PRODUCTION

OBJECTIVES

At the end of the course, delegates will be able to:

  • Understand the requirements of the BRCGS Standard for Packaging and Packaging Materials in relation to hazard and risk analysis
  • Understand the foundations of HARA/HACCP
  • Establish and implement an effective hazard and risk analysis plan

DELEGATES

Technical & quality managers from packaging manufacturers and their teams, consultants, new auditors for the BRCGS Standard for Packaging and Packaging Materials who do not hold a qualification in HACCP and BRCGS Professionals.

COURSE CONTENTS

This course will introduce delegates to BRCGS requirements, quality systems, the foundation of HARA – HACCP, and the other crucial elements in managing a company’s risk-based systems and is aimed at personnel from packaging manufacturers, 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 the hazard and risk analysis plan.
 

BOOK A COURSE NOW