Global Standard for Food Safety Issue 9 Lead Auditor

TÜV SÜD South Asia organizes 5 days Global Standards for Food Safety Issue 9 Lead Auditor program

TÜV SÜD South Asia organizes 5 days Global Standards for Food Safety Issue 9 Lead Auditor program

virtual classes schedule

14th - 18th Nov. 2022: BRCGS Food Issue 9 Lead Auditor Training Program | Time: 9:30 am to 6:00 pm | Duration: 5 Days

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TÜV SÜD South Asia organizes 5 days Lead auditor training program based on BRCGS Global Standard for Food Safety Issue 9.0. The success of a food and / or feed Industry depends on the penetration of its products in the market which are safe for human and / animals. The knowledge of Global standards Food Safety Issue 9.0, will provide an understanding of the Standard in terms of the protocol, requirements and how to audit effectively to ensure products manufactured from this certified organization will meet Global standards requirements.

Delegates will gain an in-depth knowledge to the requirements of the Standard, and learn how to undertake a BRCGS audit, including effective planning, conducting and reporting of the audit. Auditing techniques will be practiced and developed, to include the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.

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. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.

Course objectives:

  • Understand the background and benefits of the Global Standard for Food Safety
  • Understand the relationship with other Standards: ISO and the GFSI-benchmarked Standards
  • Know the fundamental clauses and statements of intent
  • Understand BRCGS audit methodology, the enrolment program and the unannounced audit schemes
  • Know how to close an audit and deal with corrective actions
  • Know how reports are uploaded onto the BRCGS Directory and how certificates are issued
  • Understand the benefits of a BRCGS Directory listing
  • Understand how certification bodies are monitored for compliance by BRCGS

Course contents:

The site’s senior management shall demonstrate that they are fully committed to the implementation of the requirements of the Global Standard Food Safety and to processes which facilitate continual improvement of food safety, quality management, and the site’s food safety and quality culture.

The company shall have a fully implemented and effective established food safety plan incorporating the Codex Alimentarius HACCP principles

This section ensures the company works to well-documented systematic management system forms the basis for the product and process controls necessary to produce safe products, meet the requirements of the Standard, meet customer specifications & statutory requirements and enable staff to be trained and informed. Standard has specific requirements with regards to internal audits, approval of suppliers, service providers, outsourced process and corrective and preventive actions for non-conformity. The standards emphasis on traceability, customer compliant handling and product recall.

This covers the suitability, cleanliness and control of the site and includes topics such as factory conditions, cleaning, equipment, pest control, foreign body controls and food defence/site security. 5. PRODUCT CONTROL
Establishing product controls such as allergen management, product labelling, the prevention of food fraud and product testing are important in the reliable delivery of safe, authentic products. It also emphasis on pet food and animal feeds and primary animal conversions requirements.

These requirements ensure that the documented HACCP plan is put into operation daily, together with effective procedures to consistently manufacture the product to the correct quality. It emphasis on label and pack control, Quantity- weight, volume and number controls and calibration of monitoring and measuring devices.

Training, protective clothing and hygiene practices are covered in this section.

A specific section of the Standard dealing with products that are susceptible to potential pathogen contamination and therefore need additional controls to ensure product safety.

A voluntary additional section of the Standard for sites that purchase and sell food products that would normally fall within the scope of the Standard and are stored at the site’s facilities, but which are not manufactured, further processed or packed at the site being audited.


Third Party Auditor 50 question exam; Pass mark 75%.

Issue of certificate:

• On successful completion of the assessment and examination BRCGS would issue certificate of “Global Standard for Food Safety Issue 9.0 – Lead Auditor ”

Duration: 5 days

Target group

Aimed at
• Retailers
• Consultants
• Technical Managers and personnel
• Quality Managers and personnel
• Auditors
• Importers and exporters of food products
• Operations Managers
• Current BRCGS Auditors for Issue 8.0
• Those interested in becoming a BRCGS Food Safety Issue 9.0 Auditor

New BRC Global Standards auditors (without Lead Assessor), personnel from certification bodies seeking registration, consultants, technical & quality managers who wish to gain an in-depth understanding of the audit process.

Prior Requirements;-

Delegates must have a prior 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.
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.

This course is part of the BRCGS Professional recognition programme.

Contact us

For registration or any other queries, you may write to us at [email protected] or [email protected] or call our toll-free number 1800-210-1000

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