xxinfo@ascconsultants.co.zaxx
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 Introduction to BRCGS for Food Safety course will teach the learner the basic requirements of Issue 9. The key differences between Issue 8 and 9 are also discussed, as well as the audit audit protocol.
This intermediate-level course provides a basic overview of the BRCGS for Food Safety Issue 9 standard requirements, including the audit protocol and how to obtain certification. The differences between Issue 8 and 9 are also covered.
We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety system. It is also an excellent course to create awareness amongst staff, especially managers and supervisors.
IMPORTANT INFORMATION:
UNDERSTANDING FOOD SAFETY MANAGEMENT SYSTEMS (FSMS)
The Structure and Basic General Requirements of an FSMS
The Expectations and Benefits of BRCGS for Food Safety
AN OVERVIEW OF THE AUDIT PROTOCOL
An Overview of the Audit Protocol – Pre-Audit
An Overview of the Audit Protocol – Post Audit
How to Get BRCGS Issue 9 Certification in 13 Steps
AN OVERVIEW OF THE BRCGS SAFETY ISSUE 9 REQUIREMENTS AND CHANGES
An Overview of Senior Management Commitment and Continual Improvement Requirements and Changes
An Overview of The Food Safety Plan – HACCP Requirements and Changes
An Overview of The Food Safety and Quality Management System Requirements and Changes
An Overview of the Site Standards Requirements and Changes
An Overview of the Product Control Requirements and Changes
An Overview of the Process Control Requirements and Changes
An Overview of Personnel Requirements and Changes
An Overview of the Requirements and Changes for Production Risk Zones – High Risk, High Care and Ambient High Care
An Overview of the Requirements and Changes 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).
The following people will benefit significantly by attending this course:
Managers / Supervisors (directly involved in food manufacturing/processing)
Managers / Supervisors (indirectly involved in food manufacturing/processing)
QA & QC Managers
HACCP Team
Internal & Supplier Auditors
Laboratory Technologists
Top Management and Business Owners
