HARA: Applying the Hazard and Risk Analysis Method to Food Packaging Manufacturing – Online

The CTCPA offers you a "HARA: Applying the hazard and risk analysis method to the manufacture of food packaging" training course from the comfort of your own home!

Duration:

2 x 3.5 hours

Location(s):

DISTANCIEL

Intended audience:

Member of the Product Safety and Quality Team

Prerequisite:

NONE

Rate:

650 EXCLUDING VAT

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • Explain the challenges of HARA
  • Be able to identify the differences and similarities between HARA and HACCP
  • Know how to apply the analysis method to a food packaging manufacturing process

    TEACHING METHODS

  • Active and participative pedagogy.
  • Exchange of experiences and discussions.
  • Presentations, slide shows, practical exercises.
  • Evaluation of the course by the trainees.
  • Evaluation of the trainees' knowledge by questionnaire or case study
  • Provision of documentation and training materials.
  • Issuance of a training certificate.
Program

    Content of the training

  • Commercial, health, and regulatory issues
  • The differences and similarities between HARA and HACCP
  • Hazards to Consider in HARA Analysis
  • HACCP Principles and Steps Applied to HARA Analysis
  • The Implementation of HARA

The CTCPA offers you a "HARA: Applying the hazard and risk analysis method to the manufacture of food packaging" training course at one of our sites!

Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA

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