Course Summary
The BRCGS Food Safety issue 9 course is designed to provide participants with a comprehensive understanding of the fundamental principles outlined in the Standard. Through this course, delegates gain the expertise required to effectively implement the Standard’s requirements within their own facilities, ensuring that they are equipped to meet industry expectations.
Participants will take part in discussions focused on developing and sustaining a culture of compliance. The course guides attendees through the certification process, detailing what to anticipate as they move through the various stages. This includes preparing for an audit, managing expectations during the audit, and understanding the necessary follow-up actions after the audit is complete.
This course is part of the BRCGS Professional recognition programme.
Key Learning Objectives
- Outline the necessary steps to achieve compliance with the requirements of the Standard
- Define the scope of the site, products and process subject to the Standard.
- Provide an overview of the BRCGS audit process and anticipated outcomes.
- Offer guidance on preparing effectively for an audit to the Standard.
- Identify available resource tools for compliance and describe the support provided by BRCGS.
Who should attend
- Technical Managers and personnel (including those from retailing and manufacturing)
- Quality Managers and personnel,
- Operations Managers
- Internal audit personnel
- Importers and exporters of food products
- Foodservice staff
- Industry Consultants
Program Outline
- Welcome and Introduction
- Scope and Format of the standard
- Requirements of the standard
- Requirements of the standard
- Audit Protocol
- BRCGS compliance and support
- Course Exam
Instructor Credentials
This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs).
This is our lovely team of trainers.
Assessment
- 25 question exam
- Pass mark 60%
- 3 attempts allowed
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