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Training content
Overview
BRCGS HARPC – Hazard Analysis and Risk-Based Preventive Controls Training is designed to provide the knowledge and practical skills required to systematically identify, assess and manage food safety hazards that may arise in food production facilities through risk-based preventive controls.
The language of the training is Turkish. The training is delivered online. The training provider is BRCGS.
About the Training
The training covers the HARPC approach, the relationship between the BRCGS Food Safety Standard and FSMA Preventive Controls requirements, hazard analysis, risk assessment, process preventive controls, allergen controls, sanitation controls, supply chain controls, monitoring, corrective actions, verification, record management and the development of a food safety plan.
Who Should Attend?
- Quality and food safety managers
- Technical managers and technical personnel
- HARPC and HACCP team members
- Production and operations managers
- Personnel responsible for the food safety plan
- Purchasing and supplier management personnel
- Personnel responsible for hygiene and sanitation
- Internal auditors
- Personnel involved in implementing BRCGS and FSMA requirements
Objectives and Outcomes
The aim is to enable participants to understand the HARPC approach, assess food safety hazards on a risk-based basis, identify appropriate preventive controls, and contribute to the development and management of an effective food safety plan that takes account of BRCGS and FSMA Preventive Controls requirements.
By the End of the Training
Participants will be able to:
- Explain the purpose and fundamental principles of the HARPC approach.
- Evaluate the key differences between the HACCP and HARPC approaches.
- Explain the relationship between BRCGS and FSMA Preventive Controls requirements.
- Identify food safety hazards and conduct a risk analysis.
- Identify hazards requiring preventive controls.
- Evaluate process, allergen, sanitation and supply chain controls.
- Establish monitoring and corrective action systems.
- Plan verification activities.
- Evaluate the record-keeping and documentation requirements of the food safety plan.
- Review the HARPC plan and make the necessary updates.
Programme and Method
Overview of HARPC
- The concept and purpose of HARPC
- Risk-based preventive control approach
- The relationship between HARPC and HACCP
- BRCGS Food Safety requirements
- FSMA Preventive Controls approach
- Structure of the food safety plan
BRCGS and FSMA Preventive Controls
- BRCGS Food Safety system
- FSMA Preventive Controls Rule
- Common requirements
- Key differences
- Adapting the BRCGS system to Preventive Controls requirements
- Management of the food safety plan
Food Safety Plan
- Scope of the food safety plan
- Assessment of product and process information
- Review of raw materials and ingredients
- Determination of the process flow
- Definition of responsibilities
- Documentation of the plan
Hazard Analysis
- Known and reasonably foreseeable hazards
- Biological hazards
- Chemical hazards
- Physical hazards
- Allergen hazards
- Hazards arising from raw materials and processes
- Environmental contamination risks
Risk Assessment
- Likelihood of the hazard occurring
- Severity of the hazard
- Determination of the risk level
- Identification of hazards requiring preventive controls
- Use of scientific and technical information
- Documentation of the risk analysis
Preventive Controls
- Purpose of preventive controls
- Identification of risk-based control measures
- Establishment of control criteria
- Implementation of control activities
- Assignment of responsibilities
- Assessment of the effectiveness of controls
Process Preventive Controls
- Heat treatment controls
- Time and temperature controls
- Process parameters such as pH and water activity
- Determination of critical process conditions
- Monitoring methods
- Management of process deviations
Food Allergen Preventive Controls
- Identification of allergen risks
- Raw material and supplier controls
- Segregation of allergens
- Prevention of cross-contact
- Product changeover and cleaning controls
- Label and packaging verification
Sanitation Preventive Controls
- Hygiene and sanitation risks
- Control of food contact surfaces
- Prevention of cross-contamination
- Cleaning and sanitation practices
- Environmental monitoring
- Verification of sanitation effectiveness
Supply Chain Preventive Controls
- Supplier risk assessment
- Approved supplier programme
- Monitoring of supplier performance
- Assessment of certificates and analysis results
- Supplier audits
- Supply chain verification activities
Recall Plan
- Establishment of the recall system
- Assignment of responsibilities
- Traceability
- Identification of products
- Communication and notification processes
- Testing of the recall plan
Monitoring Activities
- Monitoring of preventive controls
- Determination of monitoring methods
- Monitoring frequencies
- Definition of responsibilities
- Maintenance of monitoring records
- Timely identification of deviations
Corrections and Corrective Actions
- Assessment of deviations
- Control of affected products
- Resolution of the non-conformity
- Root cause analysis
- Actions to prevent recurrence
- Corrective action records
Verification Activities
- Verification of preventive controls
- Review of monitoring records
- Assessment of corrective actions
- Calibration activities
- Sampling and analysis
- Environmental monitoring results
- Assessment of system effectiveness
Validation
- Validation of process preventive controls
- Assessment of scientific and technical evidence
- Verification of critical process parameters
- Creation of validation records
- Changes requiring revalidation
Records and Documentation
- Food safety plan
- Hazard analysis records
- Preventive control records
- Monitoring records
- Corrective action records
- Verification and validation records
- Supplier control records
Reanalysis and Review
- Periodic review of the food safety plan
- New products and processes
- New raw materials
- Equipment and process changes
- New hazard information
- Recurring non-conformities
- Updating the plan when necessary
Comparison of HACCP and HARPC
- Scope of the HACCP approach
- Scope of the HARPC approach
- Concepts of CCP and preventive control
- Differences in types of control
- Risk assessment approach
- HACCP and HARPC practices in BRCGS audits
Common Non-conformities
- Incomplete hazard analysis
- Incorrect identification of preventive controls
- Inadequate supplier controls
- Ineffective allergen management
- Incomplete sanitation controls
- Inadequate verification activities
- Incomplete or outdated records
Case Studies
- Example hazard analysis
- Risk assessment exercise
- Identification of preventive controls
- Process control scenarios
- Allergen and sanitation scenarios
- Supply chain control exercises
- Assessment of a sample HARPC plan
Training Method
The training is delivered through presentations, comparison of BRCGS and FSMA Preventive Controls requirements, case studies, hazard and risk analysis exercises, preventive control identification exercises and assessment of sample food safety plans.
Attendance and Certificate
Certificate Policy
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must achieve a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
FAQ and Resources
Who is the BRCGS HARPC – Hazard Analysis and Risk-Based Preventive Controls Training suitable for?
It is intended for operations, quality and technical personnel involved in the development, implementation and day-to-day management of the HARPC plan, as well as members of HACCP and food safety teams.
What is the main objective of the training?
The objective is to enable participants to understand the relationship between the BRCGS Food Safety system and FSMA Preventive Controls requirements, conduct risk analyses and develop an effective food safety plan incorporating appropriate risk-based preventive controls.
What is the difference between HARPC and HACCP?
While HACCP focuses particularly on controlling significant food safety hazards through critical control points, HARPC uses a broader risk-based approach, incorporating various types of preventive controls, such as process, allergen, sanitation and supply chain controls, into the food safety plan.
Does the training include practical exercises?
Yes. The training includes hazard analysis, risk assessment, preventive control identification exercises, case scenarios and sample HARPC plans.
Is there an examination at the end of the training?
Yes. An assessment examination is conducted at the end of the training.
References
- BRCGS Hazard Analysis and Risk-Based Preventive Controls (HARPC) Course Materials
- BRCGS Global Standard for Food Safety
- FDA Food Safety Modernization Act (FSMA)
- FSMA Preventive Controls for Human Food Rule
- Relevant BRCGS guidance and guidelines