Issue 9
Food Safety
The BRCGS Food Safety Standard has set the benchmark for nearly 25 years.
Adopted by over 22,000 sites in more than 130 countries, the standard is accepted
by 70% of the top 10 global retailers, 60% of the top 10 quick-service restaurants,
and 50% of the top 25 manufacturers.
FOOD SAFETY COURSES
Food Safety Site Training Course
Course Duration
2 Days
Course Format
This course is developed in modules and formatted for virtual or face to face learning. This blended approach reinforces understanding with individual and group activities including case study exercises and a post course assessment.
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.
Assessment
25 Question Exam. Pass Mark 60%.
Course Summary
This course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit. Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.
Key Learning Objectives
• Explain what is required to comply with the requirements of the Standard • Describe the scope of companies and products covered by the Standard • Describe what to expect from your BRCGS audit • Prepare for an audit to the Standard • Apply resource tools available for compliance and support from BRCGS.
Pre-Course Preparation
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.
Food Safety Auditor Training Course
Course Duration
3 Days
Course Format
This course is developed in modules and formatted for virtual or face to face learning. This blended approach reinforces understanding with individual and group activities including case study exercises and a post course assessment.
Who Should Attend
Compliance/Technical Managers and personnel, Quality Managers and personnel, Operations Managers, Internal audit personnel, Certification body scheme managers, Importers and exporters of food products, Foodservice staff, Site staff wishing to gain auditing skills and a deeper understanding of the Standard. Those interested in becoming a BRCGS Auditor (who already hold a Lead Assessor qualification), Industry Consultants.
Assessment
50 Question Exam. Pass Mark 75%.
Course Summary
This course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.
Key Learning Objectives
• Explain the requirements of the Standard • Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity • Describe the scope of companies and products covered by the Standard • Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit • Utilise and explain resource tools available for compliance and beneficial support from BRCGS.
Pre-Course Preparation
Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration.
Food Safety Lead Auditor Training Course
Course Duration
5 Days
Course Format
This course is developed in modules and formatted for virtual or face to face learning. This blended approach reinforces understanding with individual and group activities including case study exercises and a post course assessment.
Who Should Attend
Those interested in becoming a BRCGS Auditor and do not hold a Lead Assessor qualification, Technical Managers and personnel (including those from retailing and manufacturing), Quality Managers and personnel, Operations Managers, Internal audit personnel, Retailers, Importers and exporters of food products, Foodservice staff, Industry Consultants.
Assessment
50 Question Exam. Pass Mark 75%.
Course Summary
This course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors. Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.
Key Learning Objectives
• Explain the steps to managing an audit programme • Describe auditing fundamentals and techniques • Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity • Describe the scope of companies and products covered by the Standard • Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit • Utilise and explain resource tools available for compliance and beneficial support from BRCGS.
Pre-Course Preparation
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.