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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: 3 days
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the BRCGS for Food Safety Issue 9 requirements.
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the BRCGS for Food Safety Issue 9 requirements.
We highly recommend this course for anyone who is part of the HACCP Team, especially the HACCP Team leader, as well as internal auditors.
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)
THE AUDIT PROTOCOL
How to Gain Certification
MANAGEMENT AND GOVERNANCE
Requirements for Certification Bodies
Technical Governance of the Standard
THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 9 REQUIREMENTS
Explanation of Certain Terms
Senior Management Commitment and Continual Improvement Requirements
Document Policy
Food Safety Culture
Food Safety and Quality Objectives
Senior Management Review
Management Meetings
Confidential Reporting System (Whistleblowing)
Resources
Technical Knowledge and Information
Availability of a Copy of the Standard
Audit Due Dates
Senior Management Attendance at the Audit
Recurring Non-conformances
Organisational Structure, Responsibilities and Management Authority
The Food Safety Plan – HACCP Requirements
The HACCP Food Safety Team
Prerequisite Programmes
Describe the Product
Identify Intended Use
Construct a Process Flow Diagram
Verify Flow Diagram
Conduct a Hazard Analysis
Determine the Critical Control Points (CCPs)
Establish Validated Critical Limits for each CCP
Establish a Monitoring System for each CCP
Establish a Corrective Action Plan
Validate the HACCP Plan and establish Verification Procedures
HACCP Documentation and Record-keeping
The Food Safety and Quality Management System Requirements
Food Safety and Quality Manual
Document Control
Record Completion and Maintenance
Internal Audits
Supplier and Raw Material Approval and Performance Monitoring
Specifications
Corrective and Preventive Actions
Control of Non-conforming Product
Traceability
Complaint-handling
Management of Incidents, Product Withdrawal and Product Recall
THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 9 REQUIREMENTS (CONTINUES)
Site Standards Requirements
External Standards and Site Security
Food Defence
Layout, Product Flow and Segregation
Building Fabric, Raw Material Handling, Preparation, Processing, Packing and Storage Areas
Utilities – Water, Ice, Air and other Gases
Equipment
Maintenance
Staff Facilities
Chemical and Physical Product Contamination Control: Raw Material-Handling, Preparation, Processing, Packing and Storage Areas
Foreign-body Detection and Removal Equipment
Housekeeping and Hygiene
Waste and Waste Disposal
Management of Surplus Food and Products for Animal Feed
Pest Management
Storage Facilities
Dispatch and Transport
Product Control Requirements
Product Design/Development
Product Labelling
Management of Allergens
Product Authenticity, Claims and Chain of Custody
Product Packaging
Product Inspection, on-site Product Testing and Laboratory Analysis
Product Release
Pet Food and Animal Feed
Animal Primary Conversion
Process Control Requirements
Control of Operations
Labelling and Pack Control
Quantity – Weight, Volume and Number Control
Calibration and Control of Measuring and Monitoring Devices
Personnel Requirements
Training: Raw Material Handling, Preparation, Processing, Packing and Storage Area
Personal Hygiene: Raw Material Handling, Preparation, Processing, Packing and Storage Areas
Medical Screening
Protective Clothing: Staff or Visitors to Production Areas
Production Risk Zones – High Risk, High Care and Ambient High Care
Layout, Product Flow and Segregation in High-Risk, High-Care and Ambient High-Care Zones
Building Fabric in High-Risk and High-Care Zones
Equipment and Maintenance in High-Risk and High-Care Zones
Staff Facilities for High-Risk and High-Care Zones
Housekeeping and Hygiene in High-Risk and High-Care Zones
Waste and Waste Disposal in High-Risk, High-Care Zones
Protective Clothing in High-Risk and High-Care Zones
Overview of the Requirements for Traded Products
The Food Safety Plan – HACCP
Approval and Performance Monitoring of Manufacturers/Packers of Traded Food Products
Specifications
Product Inspection and Laboratory Testing
Product Legality
Traceability
CLASSROOM ASSESSMENT
WORKPLACE ASSIGNMENT
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:
HACCP for Supervisors and HACCP Teams Course (FS10), OR
Advanced HACCP System Implementation Course (FS25)
The following people will benefit significantly by attending this course:
QA & QC Managers
HACCP Team, especially the HACCP Team Leader
Internal & Supplier Auditors
