This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the BRCGS for Food Safety Issue 9 requirements.
We highly recommend this course for anyone who is part of the HACCP Team, especially the HACCP Team leader, as well as internal auditors.
- 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:
QA & QC Managers
HACCP Team, especially the HACCP Team Leader
Internal & Supplier Auditors
Course Level and Duration
EXPERT LEVEL 3 (EQUIVALENT TO NQF LEVEL 5)
Physical and Virtual Classrooms: 3 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 how to implement an FSMS based on the BRCGS for Food Safety Issue 9 standard.
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:
THE FOOD SAFETY MANAGEMENT SYSTEM
What is Food Safety and Why is it Important?
Benefits of the BRCGS Standard
Who Should Get BRCGS Certification?
FOOD SAFETY AND THE BRC GLOBAL STANDARD
The Expectations of the Standard
A Brief Overview of the Differences Between Issue 8 and Issue 9 (more details will be provided during the complete overview of Issue 9 below)
THE AUDIT PROTOCOL
How to Get BRCGS Certification and Understanding the Audit Protocol
MANAGEMENT AND GOVERNANCE
Requirements for Certification Bodies
Technical Governance of the Standard
THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 9 REQUIREMENTS
Explanation of Certain Terms
Senior Management Commitment and Continual Improvement Requirements
Food Safety Culture
Food Safety and Quality Objectives
Senior Management Review
Confidential Reporting System (Whistleblowing)
Technical Knowledge and Information
Availability of a Copy of the Standard
Audit Due Dates
Senior Management Attendance at the Audit
Organisational Structure, Responsibilities and Management Authority
The Food Safety Plan – HACCP Requirements
The HACCP Food Safety Team
Describe the Product
Identify Intended Use
Construct a Process Flow Diagram
Verify Flow Diagram
Conduct a Hazard Analysis
Determine the Critical Control Points (CCPs)
Establish Validated Critical Limits for each CCP
Establish a Monitoring System for each CCP
Establish a Corrective Action Plan
Validate the HACCP Plan and establish Verification Procedures
HACCP Documentation and Record-keeping
The Food Safety and Quality Management System Requirements
Food Safety and Quality Manual
Record Completion and Maintenance
Supplier and Raw Material Approval and Performance Monitoring
Corrective and Preventive Actions
Control of Non-conforming Product
Management of Incidents, Product Withdrawal and Product Recall
THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 9 REQUIREMENTS (CONTINUES)
Site Standards Requirements
External Standards and Site Security
Layout, Product Flow and Segregation
Building Fabric, Raw Material Handling, Preparation, Processing, Packing and Storage Areas
Utilities – Water, Ice, Air and other Gases
Chemical and Physical Product Contamination Control: Raw Material-Handling, Preparation, Processing, Packing and Storage Areas
Foreign-body Detection and Removal Equipment
Housekeeping and Hygiene
Waste and Waste Disposal
Management of Surplus Food and Products for Animal Feed
Dispatch and Transport
Product Control Requirements
Management of Allergens
Product Authenticity, Claims and Chain of Custody
Product Inspection, on-site Product Testing and Laboratory Analysis
Pet Food and Animal Feed
Animal Primary Conversion
Process Control Requirements
Control of Operations
Labelling and Pack Control
Quantity – Weight, Volume and Number Control
Calibration and Control of Measuring and Monitoring Devices
Training: Raw Material Handling, Preparation, Processing, Packing and Storage Area
Personal Hygiene: Raw Material Handling, Preparation, Processing, Packing and Storage Areas
Protective Clothing: Staff or Visitors to Production Areas
Production Risk Zones – High Risk, High Care and Ambient High Care
Layout, Product Flow and Segregation in High-Risk, High-Care and Ambient High-Care Zones
Building Fabric in High-Risk and High-Care Zones
Equipment and Maintenance in High-Risk and High-Care Zones
Staff Facilities for High-Risk and High-Care Zones
Housekeeping and Hygiene in High-Risk and High-Care Zones
Waste and Waste Disposal in High-Risk, High-Care Zones
Protective Clothing in High-Risk and High-Care Zones
Overview of the Requirements for Traded Products
The Food Safety Plan – HACCP
Approval and Performance Monitoring of Manufacturers/Packers of Traded Food Products
Product Inspection and Laboratory Testing
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 “FS16” 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.