BRCGS Trainings

Course overview

Develops a full understanding of the general principles of the Standard and the competency to assess compliance, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, and audit planning and reporting. Case-study activities show how auditors audit against the Standard.

Course overview

Builds a full understanding of the Standard's general principles and equips delegates to implement its requirements on site. Participants discuss activities that develop a culture of compliance and learn what to expect from certification: actions before, during and after the audit.

Course overview

An in-depth course on the protocol and requirements of the Standard and how to audit effectively. Covers fundamental clauses, statements of intent, planning, conducting and reporting a BRCGS audit, plus auditing fundamentals and techniques, including the competency skills expected of GFSI scheme auditors. Successful completion, including the exam, forms part of the training needed to become a BRCGS auditor (to be arranged with a BRCGS-approved certification body).

Course overview

Trains technical and quality staff from sites who need to establish and implement a HACCP system.

Who should attend

• Operational, quality and technical staff / food safety management team members implementing HACCP or food safety plans
• BRCGS Professionals

Key learning objectives

By the end of the course, participants will be able to:

• Understand the BRCGS requirements in relation to HACCP
• Describe the Codex Alimentarius principles of HACCP
• Describe why HACCP may fail and the most common BRCGS non-conformities related to HACCP
• Complete the preparatory stages for developing the HACCP plan
• Conduct a hazard analysis, determine CCPs and develop a HACCP plan with monitoring, corrective action and verification activities

Course overview

Covers the similarities and differences between the BRCGS Global Standard Food Safety and the FSMA Preventive Controls rule. It is not a substitute for the FDA's Preventive Controls course. HARPC encompasses far more food safety assessment and control than a traditional HACCP plan.

Who should attend

• Operational, quality and technical staff responsible for developing and day-to-day management of the HARPC plan
• BRCGS Professionals

Key learning objectives

By the end of the course, participants will be able to:

• Describe how the BRCGS Global Standard Food Safety aligns with FSMA's Preventive Controls rule
• Explain the BRCGS Standards and HARPC requirements for developing and managing a food safety plan
• Adapt a BRCGS food safety management system (FSMS) to meet Preventive Controls regulation
• Review common non-conformities related to HACCP and HARPC found in BRCGS audits
• Review risk analysis principles

Course overview

Gives essential knowledge of hazard analysis and risk assessment principles, using exercises to demonstrate the preparatory stages in developing a HARA plan that meets the requirements of the Global Standards.

Who should attend

• Personnel from Packaging Materials, Consumer Products, Storage & Distribution and Agents & Brokers sites: technical and quality managers, production, engineering and new product development staff who develop and implement a HARA plan
• New auditors for these Standards who have not undertaken a HACCP course
• Auditors returning to auditing (refresher)

Key learning objectives

By the end of the course, participants will be able to:

• Discuss the principles of Hazard Analysis and Risk Assessment (HARA)
• Explain the key stages in developing a HARA plan
• Describe the role of prerequisite programmes (PRPs)
• Verify and validate the critical control points
• Explain the benefits of a structured HARA plan

Course overview

Enables participants to undertake internal audits and prepare companies for third-party audits. The live case study prepares participants to carry out an audit at their own workplace.

Who should attend

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

Key learning objectives

By the end of the course, participants will be able to:

• Understand the roles and responsibilities of auditors
• Plan and conduct an internal audit
• Write concise, accurate and factual audit reports
• Undertake audit follow-up activities

Course overview

Provides a thorough understanding of root cause analysis, why it matters and how to perform it competently. Especially helpful when implementing several requirements of the BRCGS Standards.

Who should attend

• Consultants and auditors
• Quality and safety management staff at manufacturing, storage/distribution and retail sites
• BRCGS Professionals

Key learning objectives

By the end of the course, participants will be able to:

• Define root cause analysis (RCA)
• Understand the difference between symptoms and root causes
• Understand the role and importance of RCA in compliance with the BRCGS Standards
• Explore common methods for undertaking RCA
• Perform an RCA and document it effectively

Course overview

Gives a thorough understanding of risk assessment and the use of different risk assessment models. Particularly useful when implementing product safety management systems on site and meeting the requirements of the BRCGS Standards.

Who should attend

• Consultants and auditors
• Technical and quality staff
• BRCGS Professionals

Key learning objectives

By the end of the course, participants will be able to:

• Understand risk assessment terminology
• Choose and use different risk assessment models for processes on site
• Understand what BRCGS expects from a thorough risk assessment

Course overview

Builds a thorough understanding of validation and verification, the level of detail required for each process, and how to use them in practice. Especially helpful when implementing several requirements of the BRCGS Standards.

Who should attend

• Consultants and auditors
• Quality and safety management staff at manufacturing, storage/distribution and retail sites
• BRCGS Professionals

Key learning objectives

By the end of the course, participants will be able to:

• Define and understand the terms validation and verification
• Understand the level of detail required for each process
• Use validation and verification in practice
• Appreciate how validation and verification relate to conformance to the Standard

Course overview

A practical introduction to vulnerability assessment tools and techniques for food fraud, applied to the participant's industry sector. Enables participants to better identify and mitigate risks associated with raw materials in the supply chain.

Who should attend

• Purchasing, technical and quality personnel at manufacturing, storage/distribution and retail sites
• Auditors and consultants
• BRCGS Professionals

Key learning objectives

By the end of the course, participants will be able to:

• Understand vulnerability assessment requirements for the BRCGS Standards
• Understand what is meant by 'food fraud'
• Identify the difference between vulnerability assessment, threat analysis critical control point and food defence
• Assess the raw materials most vulnerable to food fraud

Course details (duration, overview, who should attend and key learning objectives) to be added.

Course details (duration, overview, who should attend and key learning objectives) to be added.