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Training provider: ASC Consultants - Food Safety. Our Business.
Training Type: Public
Location: Nationwide
Cost: R Contact for more information
On Demand
Course Duration: 1 day
This BRCGS for Food Safety course will teach the learner the key differences between Issue 8 and Issue 9, as well as provide an overview of the Issue 9 requirements.
This intermediate-level BRCGS for Food Safety course will provide the learner with a thorough understanding of the differences between Issue 8 and Issue 9 of the standard, as well as an overview of all the requirements of the Issue 9 clauses.
We highly recommend this course for anyone currently involved in the development and maintenance of the company’s BRCGS for Food Safety system.
IMPORTANT INFORMATION:
THE FOOD SAFETY MANAGEMENT SYSTEM
What is Food Safety and Why is it Important?
Benefits of the BRC Standard
Who Should Get BRCGS Certification?
FOOD SAFETY AND THE BRC GLOBAL STANDARD
The Expectations of the Standard
A Brief Overview of the Differences Between Issue 8 and Issue 9 (more details will be provided during the complete overview of Issue 9 below)
AN OVERVIEW OF THE AUDIT PROTOCOL
How to Gain Certification
MANAGEMENT AND GOVERNANCE
Requirements for Certification Bodies
Technical Governance of the Standard
AN OVERVIEW OF THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 9 REQUIREMENTS
An Overview of Senior Management Commitment and Continual Improvement Requirements
An Overview of The Food Safety Plan – HACCP Requirements
An Overview of The Food Safety and Quality Management System Requirements
An Overview of the Site Standards Requirements
An Overview of the Product Control Requirements
An Overview of the Process Control Requirements
An Overview of Personnel Requirements
An Overview of Production Risk Zones – High Risk, High Care and Ambient High Care
An Overview of the Requirements for Traded Products
ASSESSMENT
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).
Must be familiar with the basic requirements of the BRC Global Standard for Food Safety Issue 8.
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
