This intermediate-level BRCGS for Food Safety course will provide the learner with a thorough understanding of the differences between Issue 8 and Issue 9 of the standard, as well as an overview of all the requirements of the Issue 9 clauses.
We highly recommend this course for anyone currently involved in the development and maintenance of the company’s BRCGS for Food Safety system.
- The launch date for Issue 9 was 01 August 2022.
- Certification against Issue 9 will commence in audits from 1 February 2023.
The following people will benefit significantly by attending this course:
Managers / Supervisors (directly involved in food manufacturing/processing)
QA & QC Managers
Internal & Supplier Auditors
Top Management and Business Owners
Course Level and Duration
INTERMEDIATE LEVEL 3 (EQUIVALENT TO NQF LEVEL 3)
Physical and Virtual Classrooms: 1 day
How Can You Attend?
The following classroom options are available:
Physical Public Classroom
Virtual Public Classroom via Zoom
In-house On-SITE or Off-SITE Physical Classroom
In-house Virtual Classroom via Zoom
How will this course benefit the learner?
After successful completion, the learner should have a better understanding of the differences between Issue 8 and Issue 9 of the standard, as well as an overview of all the Issue 9 requirements.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
Any one or more of the Basic Food Safety, GMP or HACCP courses (Level 2 and up).
Must be familiar with the basic requirements of the BRC Global Standard for Food Safety Issue 8.
FOOD SAFETY AND THE BRC GLOBAL STANDARD
Benefits of the BRCGS Standard
The Expectations of the Standard
A Brief Summary of the Differences Between Issues 8 and Issue 9 (more details will be provided during the complete overview of Issue 9)
AN OVERVIEW OF THE AUDIT PROTOCOL
A Basic Overview of the BRCGS Issue 9 Audit Protocol
AN OVERVIEW OF THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 9 REQUIREMENTS
An Overview of the Senior Management Commitment and Continual Improvement Requirements Changes
An Overview of the Food Safety Plan – HACCP Requirements Changes
An Overview of the Food Safety and Quality Management System Requirements Changes
An Overview of the Site Standards Requirements Changes
An Overview of the Product Control Requirements Changes
An Overview of the Process Control Requirements Changes
An Overview of the Personnel Requirements Changes
An Overview of the Production Risk Zones – High Risk, High Care and Ambient High Care Changes
An Overview of the Requirements for Traded Products Changes
CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS52” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.
Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.