BRCGS for Food Safety Issue 9 Workshop

The BRCGS Global Standard – Food Safety Issue 9 is GFSI recognised and includes requirements for product safety and quality, as well as operational criteria for legal compliance and consumer protection.

In this three-day workshop, you will learn:

• How to interpret the clause requirements
• How to implement the PRP requirements
• How to implement the HACCP requirements
• How to prepare for a BRCGS Certification audit
• What to expect when you are audited against the BRCGS Issue 9 requirements.

You will be guided through each clause of the standard using case studies and group activities to ensure that you can apply what you have learnt in your own company.

Food Safety team members, production management, factory supervisors, maintenance managers, laboratory staff, and any staff member who has a role to play in ensuring food safety in your company.

• Introduction to the BRCGS Global Standard for Food Safety
• Structure of the standard
• Senior Management Commitment
• The Food Safety Plan – HACCP
• Implementing the 12 stages of HACCP
• Food Safety and Quality Management System
• Site Standards
• Product Control
• Process Control
• Personnel
• High Risk, High Care and Ambient High Care Production Zones
• Requirements for Traded Products
• BRCGS Certification Process
• Road map to get you started
• Prepare for the self-assessment
  and much more…..

• Gain an excellent understanding of the BRCGS Global Standard – Food Safety Issue 9
• Receive a comprehensive learner manual
• Develop a project plan for the implementation of the standard
• Conduct a self-assessment to help you know the status of your current food safety system
• Practical examples and case studies enhance the learning experience
• Interactive group discussions during activities under the guidance of a food safety expert who will provide you with tools and tips that you won’t find elsewhere
• Be ready for audits against Issue 9 in 2023

You will need to achieve a 70% score on a knowledge test, submit a self-assessment and a project plan for implementation upon completing the course

You must have a good understanding of PRPs and HACCP before attending this course.