This intermediate-level course provides a basic overview of the BRCGS for Food Safety Issue 9 standard requirements, including the audit protocol and how to obtain certification. The differences between Issues 8 and 9 are also covered.
We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety system. It is also an excellent course to create awareness amongst staff, especially managers and supervisors.
- 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)
Managers / Supervisors (indirectly involved in food manufacturing/processing)
QA & QC Managers
Internal & Supplier Auditors
Top Management and Business Owners
Course Level and Duration
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
Online Self-paced Training (Our self-paced online course is very popular and a budget-friendly option)
How will this course benefit the learner?
After successful completion, the learner should have a better understanding of the basic requirements of the BRCGS for Food Safety 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).
UNDERSTANDING FOOD SAFETY MANAGEMENT SYSTEMS (FSMS)
The Structure and Basic General Requirements of an FSMS
The Expectations and Benefits of BRCGS for Food Safety
AN OVERVIEW OF THE AUDIT PROTOCOL
An Overview of the Audit Protocol – Pre-Audit
An Overview of the Audit Protocol – Post Audit
How to Get BRCGS Issue 9 Certification in 13 Steps
AN OVERVIEW OF THE BRCGS SAFETY ISSUE 9 REQUIREMENTS AND CHANGES
An Overview of Senior Management Commitment and Continual Improvement Requirements and Changes
An Overview of The Food Safety Plan – HACCP Requirements and Changes
An Overview of The Food Safety and Quality Management System Requirements and Changes
An Overview of the Site Standards Requirements and Changes
An Overview of the Product Control Requirements and Changes
An Overview of the Process Control Requirements and Changes
An Overview of Personnel Requirements and Changes
An Overview of the Requirements and Changes for Production Risk Zones – High Risk, High Care and Ambient High Care
An Overview of the Requirements and Changes for Traded Products
WANT TO DO IT AT YOUR OWN PACE?
ACCREDITED AND A VERY POPULAR OPTION!
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 “FS15” 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.