BRCGS for Food Safety Issue 8 to 9: Conversion for Sites
In-Person, Virtual Learning – 8 hours
Course Overview
This course will provide you with an in-depth understanding of the revisions of the Global Standard for Food Safety Issue 9, as well as a review of audit protocol. It is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard on site.
Participants will receive an official BRCGS certificate, issued by BRCGS, after attending this training program.
Who should Attend
-
Consultants
-
Technical Managers and personnel
-
Quality Managers and personnel
-
Auditors
-
Importers and exporters of food products
-
Foodservice staff
-
Operations Managers
-
Internal audit personnel
-
Current BRCGS Auditors
-
Those interested in becoming a BRCGS Auditor
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Prerequisites
Before the course you must have read and reviewed a copy of the Standard which is available free of charge from the BRCGS Bookshop. Please have your copy of the BRCGS standard available for the course.
Must have attended a 2-day HACCP course or have knowledge and experience in HACCP Principles.
Course Objective
At the end of the program, learners will be able to:
-
Identify the aims of the BRCGS scheme
-
Explain how to meet the requirements of the Standard
-
Describe what to expect from your BRCGS audit
-
Recognize the changes to the protocol of the Standard
-
Utilize and understand the benefits of the BRCGS resources
-
Identify and explain the changes to the Standard from Issue 8
Partners
![BRCGS_CERT_Certification Bodies_LOGO_CMYK.eps](https://nsfinternational.widen.net/content/hukchf8ls8/jpeg/BRCGS_CERT_Certification%20Bodies_LOGO_CMYK.jpg?crop=false&position=c&q=80&color=ffffffff&u=efwryk&w=150&h=150)
BRCGS is a market-leading global brand that helps build confidence in the supply chain. Our Global Standards for Food Safety, Packaging Materials, Storage and Distribution, Consumer Products, Agents and Brokers, Retail, Gluten Free, Plant-Based and Ethical Trading set the benchmark for good manufacturing practice, and help provide assurance to customers that your products are safe, legal and of high quality. https://www.brcgs.com/
Special Requirements
NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class.
Additional Recommended Courses
BRCGS Food Safety Issue 9: Site Training
This course enables delegates to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. Delegates will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit.
Before the course you must have read and reviewed a copy of the Standard, which is available as a free download from the BRCGS Store.
What this course covers
• Scope and format of the Standard
• Requirements of the Standard
• Audit protocol
• BRCGS compliance and support
At the end of the course, you will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
Participants will receive an official BRCGS certificate, issued by BRCGS, after attending this training program.
Who should Attend
-
Consultants
-
Technical Managers and personnel
-
Quality Managers and personnel
-
Auditors
-
Importers and exporters of food products
-
Foodservice staff
-
Operations Managers
-
Internal audit personnel
-
Current BRCGS Auditors
-
Those interested in becoming a BRCGS Auditor
BRCGS Food Safety Issue 9: Lead Auditor Training
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.
What this course covers
• Auditing fundamentals modules 1-6
• Scope and format of the Standard
• Requirements of the Standard ISSUE 9
• Requirements of the Standard
• Audit protocol
• BRCGS compliance and support
• Auditor requirements
At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor.
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Who should Attend
-
Retailers
-
Consultants
-
Technical Managers and personnel
-
Quality Managers and personnel
-
Auditors
-
Importers and exporters of food products
-
Operations Managers
-
Current BRCGS Auditors
-
Those interested in becoming a BRCGS Auditor
Prerequisites
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.
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. https://www.brcgs.com/store/
Understanding FSSC 22000 v6 for Food Manufacturing
FSSC 22000 is a food safety management system certification based on the ISO 22000 family of standards. This course has been designed to provide a full understanding of an effective food safety management system based on ISO 22000, the requirements of FSSC 22000 version 6 and how to comply with the requirements.
Participants must have their copy of the ISO 22000:2018 standard and ISO/TS 22002-1:2009 available for this training program. These can be purchased through the International Organization for Standardization and the Canadian Standards Association
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Who should Attend
The course is aimed at those responsible for the implementation of safety management systems in primary production companies, agribusiness, food manufacturers, transporters, food distributors, service providers linked to the food sector.
Prerequisites
An understanding of the application of HACCP principles is essential.