Course Outline
Course Introduction
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the BRCGS for Packaging Materials Issue 6 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.
Target Audience
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
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 Packaging Materials Issue 6 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:
Course Outline
THE FOOD SAFETY MANAGEMENT SYSTEM
What is Food Safety and Why is it Important?
Benefits of the BRC Global Standard
Who Should Get BRCGS Certification?
FOOD SAFETY AND THE BRC GLOBAL STANDARD
The Expectations of the Standard
UNDERSTANDING THE AUDIT PROTOCOL
The Audit Protocol Explained
MANAGEMENT AND GOVERNANCE
Requirements for Certification Bodies
Technical Governance of the Standard
INTERPRETATION OF THE BRC GLOBAL STANDARD FOR PACKAGING MATERIALS ISSUE 6 REQUIREMENTS
Senior Management Commitment and Continual Improvement Requirements
Hazard and Risk Management Requirements
Product Safety and Quality Management Requirements
Site Standards Requirements
Product and Process Control Requirements
Personnel Requirements
Requirements for Traded Products
ASSESSMENT
WORKPLACE ASSIGNMENT
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 “FS18” 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.
Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Basic Food Safety Practices for Food Handlers Course (FS02)
Good Manufacturing Practices for Food Handlers Course (FS03)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Introduction to Food Microbiology (for non-Microbiologists) (FS09)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Advanced Food Microbiology (FS29)
HACCP for Supervisors and HACCP Teams Course (FS10)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Introduction to HACCP Course (FS07)