Duration: 3 Days.
Who should attend: Compliance/Technical Managers and personnel, Quality Managers and personnel, Operations Managers, Internal audit personnel, Certification body scheme managers, Importers and exporters of food products, Foodservice staff, Site staff wishing to gain auditing skills and a deeper understanding of the Standard. Those interested in becoming a BRCGS Auditor (who already hold a Lead Assessor qualification), Industry Consultants.
Assessment: 50 Question Exam. Pass Mark 75%.
Course summary: This course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration.CCP.
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 the requirements of the Standard
- Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
- Describe the scope of companies and products covered by the Standard
- Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
- Utilise and explain resource tools available for compliance and beneficial support from BRCGS
Note: *Participants should have read a copy of Global Standard Food Safety 9 before attending any related course.