BRCGS Hazard Analysis and Critical Control Points (HACCP)

This course will enable you to undertake internal audits and prepare companies for third party audits. It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.

Please Note: Due to circumstances surrounding COVID-19 this session has been approved by BRCGS to be delivered in a Virtual Format. All content utilized in this course was designed for a face to face session.

This course is part of the BRCGS Professional recognition programme.

What this course covers

Assessment: 50% Course Participation; 50% Course Assignment – Workplace audit; Pass mark 75%.

Participants will receive an official BRCGS certificate, issued by BRCGS, after attending this training program.

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

Operational, quality and technical staff responsible for managing an internal auditing schedule and BRCGS Professionals.

Prerequisites

A good understanding of the BRC Global Standard for Food Safety is essential

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.

This one-day course is designed to provide attendees with a thorough understanding of the changes and its impact following the FSSC version 5.1 conversion to FSSC version 6. The aim is to create a basic understanding of the FSSC Scheme, the content of the version 6 standard, highlight the changes from version 5.1 to version 6 and to identify the new requirements listed in version 6.

What this course covers:

REVIEW OF THE FSSC 22000 SCHEME VERSION 6.0

• Why the change in the version of the FSSC 22000 standard?

• Background on the GFSI initiative

• Evolution of the FSSC standard

• FSSC Certification Process

• Objectives of the FSSC 22000 Scheme

• FSSC scheme documents

• Guidance documents

• The ISO TS 22002-1 prerequisite program

CHANGES IN REQUIREMENTS FOR AUDITED ORGANIZATIONS

NEW ADDITIONAL REQUIREMENTS

• 2.5.8 Culture of safety and quality

• 2.5.9 Quality control

• 2.5.15 Team Management

• 2.5.16 Food loss and waste

• 2.5.17 Communication requirement

THE FSSC 22000 CERTIFICATION PROCESS

• The before, during and after

• Classification of non-conformity

• Criteria for unannounced audits

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

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry