Duration: 2 Days.
Who should attend: Technical Managers and personnel (including those from retailing and manufacturing), Quality Managers and personnel, Operations Managers, Internal audit personnel, Importers and exporters of food products, Foodservice staff, Industry Consultants.
Assessment: 25 Question Exam. Pass Mark 60%.
Course summary: This course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.
Course Format: This course is developed in modules and formatted for virtual or face to face learning. This blended approach reinforces understanding with individual and group activities including case study exercises and a post course assessment.
Key learning objectives
- Explain what is required to comply with the requirements of the Standard
- Describe the scope of companies and products covered by the Standard
- Describe what to expect from your BRCGS audit
- Prepare for an audit to the Standard
- Apply resource tools available for compliance and support from BRCGS
Note: *Participants should have read a copy of Global Standard Food Safety 9 before attending any related course.