Course Summary

The BRCGS Gluten-Free Issue 4 Industry course is designed for new or existing Gluten-Free Certification Program customers. Participants will gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the requirements of the Standard, and learn to implement a preventative, risk-based Gluten-Free Management System.

You will be assessed through a 25-question exam, with a pass mark of 60% and three attempts permitted. A certificate and digital badge are issued immediately upon passing.

This course is part of the BRCGS Professional recognition programme.

Key Learning Objectives:

  • Understand the impact of celiac disease and why the food industry manages gluten.
  • Explain cross-contact concepts and production process risks.
  • Outline legal requirements for gluten-free labelling.
  • Identify gluten controls for management systems.
  • Describe prerequisite programs for safeguarding certified sites.
  • Understand the certification process and audit protocols.

Who should attend

  • Senior Managers
  • Quality Managers
  • Technical Managers
  • Production and Operations Managers

Pre-requisites

  • To have carefully reviewed the Gluten-Free standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Program Outline

  • Introduction
  • Gluten awareness
  • Gluten legal requirements
  • Gluten-Free certification program global standard
  • Implementing the standard requirements
  • The certification process
  • Wrap up, recap, and resources
  • Course exam

Instructor Credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and  ‘approved virtual trainers’ (AVTs).

Instructor Credentials

Assessment

  • 25-question multiple-choice exam
  • Online, open-book format
  • Pass mark 60%
  • 3 attempts allowed
  • Certificate and digital badge issued immediately upon passing