HARPC (HAZARD ANALYSIS AND RISK-BASED PREVENTIVE CONTROLS)

DURATION: 2 Days

 

LANGUAGE: Training offered in English, French and Spanish

 

WHO SHOULD ATTEND: Operational, Quality and Technical staff responsible for developing and the day-to-day management of the HARPC plan. 

 

ASSESSMENT: 25 questions exam; Pass mark 60%.

 

COURSE SUMMARY: This course will cover the similarities and differences between the requirements of the BRC Global Standard for Food Safety and the Food Safety Modernization Act (FSMA).

BRC Global Standards’ 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, delegates will be able to:

  • Describe how the BRC Global Standard for Food Safety aligns with FSMA’s Preventive Controls rule

  • Explain the BRC Global Standard and HARPC requirements for the development and management of a food safety plan

  • Adapt a BRC Global Standards food safety management system (FSMS) to meet Preventive Controls Regulation

  • Review common non-conformities related to HACCP and HARPC found in BRC Global Standards audits

  • Review risk analysis principles

 

 

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