Duration: 2 Days.
Who should attend: Technical & quality managers and their teams from manufacturing, retailing, and BRCGS Professionals.
Assessment: 25 question exam; Pass mark 60%.
Course summary: The intention of the course is to enable participants to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. Participants will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit.
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
At the end of the course, participants will be able to:
- Identify the aims of the BRCGS scheme
- Explain how to meet the requirements if the Standard
- Describe what to expect from your BRCGS audit
- Utilise and understand the benefits of the BRCGS resources.
Note: *Participants should have read a copy of Global Standard Food Safety 9 before attending any related course.
Duration: 3 Days.
Who should attend: New BRCGS auditors (who already hold a Lead Assessor qualification), consultants, technical & quality managers from sites who wish to gain a deeper understanding of the Global Standards audit process.
Assessment: 50 question exam; Pass mark 75%.
Course summary: The intention of the course is to enable participants to gain a full understanding of the general principles of the requirements of the Standard, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit.
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
At the end of the course, participants will be able to:
- List the aims of the BRCGS scheme
- Describe the format, scope and structure of the Standards
- Effectively audit the requirements of the Standard
- Complete the BRCGS audit and write the audit report
- Utilise and understand the benefits of the BRCGS resources.
Note: *Participants should have read a copy of Global Standard Food Safety 9 before attending any related course.
Duration: 5 Days.
Who should attend: Those interested in becoming a BRCGS Auditor and do not hold a Lead Assessor qualification, Technical Managers and personnel (including those from retailing and manufacturing), Quality Managers and personnel, Operations Managers, Internal audit personnel, Retailers, Importers and exporters of food products, Foodservice staff, Industry Consultants.
Assessment: 50 Question Exam. Pass Mark 75%.
Course summary: This course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will 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. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with 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.
Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS- approved certification body.
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 steps to managing an audit programme
- Describe auditing fundamentals and techniques
- 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 support from BRCGS
Note: *Participants should have read a copy of Global Standard Food Safety 9 before attending any related course.
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.
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.
Duration: 1 Day.
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.
Assessment: 25 Question Exam. Pass Mark 60%.
Course summary: This course will discuss the changes to the Global Standard Food Safety Issue 9 and reinforce understanding of the general principles of the requirements of the Standard for onsite application. Participants will discuss activities which develop a culture to maintain compliance and review what is expected 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 the Global Standard Food Safety Issue 8 and 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
- Identify and explain the changes to the Standard from Issue 8
- 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.
Duration: 2 Days.
Who should attend: Current BRCGS Auditors for Global Standard Food Safety Issue 8, 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).
Assessment: 50 Question Exam. Pass Mark 75%.
Course summary: This course enables participants to discuss the changes from Global Standard Food Safety Issue 8 to 9 and reinforce understanding of the general principles of the requirements of the Standard. Participants should also improve competence 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.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is avail understanding of the general principles of the requirements of the Standard. Participants should also improve competence to assess compliance to the requirements of the Standard, including fundamental claug knowledge of the Global Standard Food Safety Issue 8 and it is assumed participants have already met the prerequisite criteria for auditor training.
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
- Identify and explain the changes to the Standard from Issue 8
- 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
- Explain 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.
