EXPERT LEVEL 5
Welcome to our course information page!
Our Classroom Options
Option 1
Duration: 24 hours
This is a convenient, budget-friendly option. You can start at any time and finish at your own pace. The certificate is automatically available immediately after completion.
Option 2
Virtual Classroom TrainingDuration: 3 days
Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.
Option 3
Physical Classroom TrainingDuration: 3 days
Our physical classrooms are based on demand and ideal for companies interested in onsite, in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.
Course Information
Course Introduction
This expert-level course will teach the learner 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 on the HACCP / Food Safety Team, especially the leader and internal auditors.
Who Should Attend?
The following people will benefit significantly by attending this course:
- QA & QC Managers
- HACCP / Food Safety Teams, especially the HACCP / Food Safety Team Leaders
- Internal & Supplier Auditors
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:
Course Outline
- 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
- The Food Safety Plan – HACCP Requirements
- The Food Safety and Quality Management System Requirements
- THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 9 REQUIREMENTS (CONTINUES)
- Site Standards Requirements
- Product Control Requirements
- Process Control Requirements
- Personnel Requirements
- Production Risk Zones – High Risk, High Care and Ambient High Care
- Overview of the Requirements for Traded Products
- CLASSROOM ASSESSMENT
- WORKPLACE ASSIGNMENT
Course Benefits
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 of achievement. 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.
Upcoming Virtual Classroom Training Events
Bookings two weeks in advance are essential. Please note that we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below, and we will contact you to make the necessary arrangements.
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
| 21 to 23 January 2025 | 17 to 19 February 2025 | 17 to 19 March 2025 | 22 to 24 April 2025 |
Contact us here for pricing and / or registration. We will be in touch soon!
