BRCGS HARA

BRCGS HARA (HAZARD AND RISK ANALYSIS)

This course is part of the BRCGS Professional recognition programme.

COURSE DESCRIPTION:

This course programme reflects the requirements of the Standard and the development and implementation of a hazard and risk management system. 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.

By the end of this course, you will:

• Understand background of HACCP and HARA and how they relate to each other.

• Understand the terminology used in hazard analysis and risk assessment.

DURATION: 2 days

This is 2-day BRCGS HARA course is similar in content to a typical Level 3 HACCP course.

TRAINING COST: $999 + HST 13%

All prices are in Canadian dollars. HST only applies to Canadian Delegate.

BRCGS CERTIFICATE FEE:

In addition to training fees, BRCGS charges £35 per certificate, the delegate is required to pay certificate fee.

THIS COURSE IS BENEFICIAL FOR:

• QA and Technical Managers

• HACCP Team members

• Food Safety and Quality Technicians/Supervisors

• HACCP Coordinator

• Auditors

• Consultants

• BRCGS Professionals

KEY LEARNING OBJECTIVES

• By attending this two-day course, you 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, delegates will need to complete an exam to assess their understanding and application of the learning outcomes.

TRAINING CERTIFICATE:

• At the end of the course, the delegates will receive, Certificate of Attendance and another Certificate of Achievement, the after successful pass of on exam.

• The exam consists of 25 questions and delegate is required to score 60% to pass an exam.

First Name *

Last Name

Phone *

Email *

Company Name (Optional)

Select Date:

Expert Food Safety and Certification

Ensure compliance with HACCP, GFSI, and certifications like Kosher, Halal, and Organic. Our consulting, auditing, training, and labeling services help protect your brand, streamline certification, and create appealing, compliant labels.

Who We Are "FSCA"?

The “FSCA” serves food supply chain clients in becoming a prestigious brand in the

competitive market with HACCP or GFSI Standards and Product Identity Standard

Certification. We serve our clients with  auditing services to verify their existing system

for continuous improvement as well as upgrade to GFSI standards; training services to

educate production staff to senior management and labeling services to help them

increase revenue by designing a label that meets target consumer market as well

regulatory requirements.

BRCGS HARA

First Name *

Last Name

Phone *

Email *

Company Name (Optional)

Select Date:

BRCGS HARA (HAZARD AND RISK ANALYSIS)

This course is part of the BRCGS Professional recognition programme.

COURSE DESCRIPTION:

This course programme reflects the requirements of the Standard and the development and implementation of a hazard and risk management system. 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.

By the end of this course, you will:

• Understand background of HACCP and HARA and how they relate to each other.

• Understand the terminology used in hazard analysis and risk assessment.

DURATION: 2 days

This is 2-day BRCGS HARA course is similar in content to a typical Level 3 HACCP course.

TRAINING COST: $999 + HST 13%

All prices are in Canadian dollars. HST only applies to Canadian Delegate.

BRCGS CERTIFICATE FEE:

In addition to training fees, BRCGS charges £35 per certificate, the delegate is required to pay certificate fee.

THIS COURSE IS BENEFICIAL FOR:

• QA and Technical Managers

• HACCP Team members

• Food Safety and Quality Technicians/Supervisors

• HACCP Coordinator

• Auditors

• Consultants

• BRCGS Professionals

KEY LEARNING OBJECTIVES

• By attending this two-day course, you 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, delegates will need to complete an exam to assess their understanding and application of the learning outcomes.

TRAINING CERTIFICATE:

• At the end of the course, the delegates will receive, Certificate of Attendance and another Certificate of Achievement, the after successful pass of on exam.

• The exam consists of 25 questions and delegate is required to score 60% to pass an exam.

Expert Food Safety and Certification

Ensure compliance with HACCP, GFSI, and certifications like Kosher, Halal, and Organic. Our consulting, auditing, training, and labeling services help protect your brand, streamline certification, and create appealing, compliant labels.

Who We Are "FSCA"?

The “FSCA” serves food supply chain clients in becoming a prestigious brand in the

competitive market with HACCP or GFSI Standards and Product Identity Standard

Certification. We serve our clients with  auditing services to verify their existing system

for continuous improvement as well as upgrade to GFSI standards; training services to

educate production staff to senior management and labeling services to help them

increase revenue by designing a label that meets target consumer market as well

regulatory requirements.

CONSULTING

Be a prestigious brand in the competitive market with HACCP or GFSI standards Certification and product identity certification such as Kosher, Halal, Organic, Gluten-Free etc.

AUDITING

Save yourself from costly HACCP or GFSI certification audit fees and poor audit rating with HACCP or GFSI certification audit readiness checks.

TRAINING

Be confident and at peace knowing that your staff are continuously producing safe, legal, authentic, and quality food products continuously by educating and training them in the food safety and quality programs.