Food safety training

Lead Auditor Training Course on BRC Global Standard for Food Safety Issue 9.0

Training duration: 5 Days

Course Overview

This training course provides an intermediate-level, comprehensive understanding of the BRC Global Standard for Food Safety Issue 9.0. Participants will gain insight into the background, benefits, and fundamental requirements of the Standard. The course explores its relationship with ISO and other GFSI-benchmarked standards, audit methodologies, enrolment programmes, and unannounced audit schemes. Attendees will also learn how to effectively close an audit and handle corrective actions.

What Will You Learn?

  • Background and benefits of the BRC Global Standard for Food Safety
  • Relationship between the Standard, ISO, and GFSI-benchmarked standards
  • Key clauses and statements of intent within Issue 9.0
  • BRCGS audit methodology and enrolment programmes
  • Procedures for unannounced audits
  • Effective audit closure and management of corrective actions
  • Uploading reports onto the BRCGS Directory and understanding certificate issuance
  • Benefits of BRCGS Directory listing and monitoring of certification bodies
  • Course Outline
    • Senior Management Commitment: Demonstrating senior management’s commitment to food safety culture and continuous improvement
    • The Food Safety Plan – HACCP: Implementing a comprehensive food safety plan based on Codex Alimentarius HACCP principles
    • Food Safety and Quality Management System: Documented systematic management for product and process control, traceability, complaint handling, and product recall
    • Site Standards: Site suitability, cleanliness, pest control, food defence, equipment, and factory conditions
    • Product Control: Allergen management, labelling, food fraud prevention, product testing, pet food, and animal feed requirements
    • Process Control: Daily implementation of HACCP plans, label and pack controls, calibration of measuring devices
    • Personnel: Training, hygiene, protective clothing requirements
    • High-Risk, High-Care and Ambient High-Care Production Zones: Additional controls for contamination-prone products
    • Requirements for Traded Products: Protocols for sites handling food not manufactured or processed onsite

Who Should Attend?

  • Retailers and consultants
  • Technical and quality managers and personnel
  • Auditors
  • Food product importers and exporters
  • Operations managers
  • Current BRCGS auditors for Issue 8.0 transitioning to Issue 9.0
  • Individuals aspiring to become BRCGS Food Safety Issue 9.0 auditors

Pre-requisites: Participants should have prior experience with quality management systems and auditing in manufacturing sectors, as well as completion of a HACCP course lasting at least two days. Reviewing the BRCGS Food Safety Standard prior to the course is essential. This course is part of the BRCGS Professional recognition programme.

Learning & Career Benefits

  • Master BRCGS audit methodology, including enrolment and unannounced audit schemes
  • Confidently close audits and manage corrective actions
  • Understand how certification bodies are monitored and reports/certificates managed
  • Gain skills qualifying you to undertake BRCGS audits professionally

Examination & Certification

The assessment consists of a 50-question exam. A minimum pass mark of 75% is required. On successful completion, participants will be awarded the “Global Standard for Food Safety Issue 9.0 – Lead Auditor” certificate issued by BRCGS.

Get in touch with us to know more.

Business address 

TÜV SÜD Bangladesh (Pvt.) Ltd.

Update Tower, Level- 12, 8 & 14, 01 Shahjalal Avenue, Sector-06, Uttara Model Town, Dhaka-1230, Bangladesh

Tel: +88 02 58954115, 58954120, Ext-119

Email: [email protected] 

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