Hazard analysis is the core of food safety and product safety systems: HACCP for food, and HARA (hazard analysis and risk assessment) for BRCGS Consumer Products.
Hazard Analysis and Critical Control Points is the internationally recognised method for controlling food safety hazards, based on the seven Codex Alimentarius principles: conduct a hazard analysis, determine critical control points, set critical limits, establish monitoring, set corrective actions, verify, and keep documentation and records.
Hazard analysis and risk assessment applies the same thinking to non-food consumer products. In BRCGS Consumer Products Issue 5, product risk assessment and process risk assessment come together under a structured HARA methodology. If your risk assessment is a form you complete once a year, expect a step change: HARA needs to be a living method that drives your controls.
A good study starts with an accurate description of the product and process, uses a multidisciplinary team, considers physical, chemical, microbiological and other relevant hazards, and is reviewed whenever products, processes or suppliers change.
How Cornerstone Helps
Build HACCP plans and HARA studies in Cornerstone and link them to monitoring records, deviations and CAPA.
From £775 a month + VAT, unlimited users
We facilitate your HACCP or HARA study with your team and turn it into working controls.
Verification audits of your HACCP or HARA system and the records behind it.
From £750 per day
BRCGS-approved HARA, Risk Assessments and Root Cause Analysis courses.
Related services: Food Safety & HACCP QMS Software for Manufacturers
Courses & Products
BRCGS
Gain essential skills in hazard analysis and risk assessment (HARA) with this two-day BRCGS-accredited course. Learn how to build and maintain effective…
BRCGS
Gain a practical understanding of risk assessment and learn how to apply the right models for your site.Essential for implementing or improving…
BRCGS
Learn how to identify and fix the true causes of product safety issues. This 1-day live online BRCGS Root Cause Analysis course…
HACCP is the food safety method built on seven Codex principles. HARA applies hazard analysis and risk assessment to non-food consumer products and is formalised in BRCGS Consumer Products Issue 5.
At least annually, and whenever products, processes, equipment or suppliers change.
A multidisciplinary team with knowledge of the product, the process, quality and engineering, led by someone trained in the method.
Tell us where you are with your certification and we will arrange a call to talk it through.
Or call +44 7801 393 598.
