Introduction to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course (FS15)

This Introduction to BRCGS for Food Safety course will teach the learner the basic requirements of Issue 9. The key differences between Issues 8 and 9 are also discussed, as well as the audit protocol.

Introduction to BRCGS for Food Safety Issue 9 Course

Our Classroom Options

Option 1

Online Self-paced Training

Duration: 8 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.

VISIT OUR ONLINE SELF-PACED COURSE HERE

Option 2

Virtual Classroom Training

Duration: 1 day

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.

CONTACT US HERE

Option 3

Physical Classroom Training

Duration: 1 day

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.

CONTACT US HERE

Course Information

Course Introduction

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. It also covers the differences between Issues 8 and 9.

We highly recommend this course for anyone involved in developing and maintaining the company’s Food Safety system. It is also an excellent course for creating awareness amongst staff, especially managers and supervisors.

Who Should Attend?

The following people will benefit significantly by attending this course:

  • Managers / Supervisors
  • QA & QC Managers
  • HACCP / Food Safety Teams
  • Internal & Supplier Auditors
  • Laboratory Technologists
  • Top Management and Business Owners

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).

Course Outline

  • 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
  • ASSESSMENT

Course Benefits

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 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. In the contact form below, tell us about your preferences, 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)

24 January 202521 February 202520 March 202525 April 2025
Table: Upcoming Virtual Introduction to BRCGS for Food Safety Issue 9 Training Dates (FS15)
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