BRC Food Standards

Global Standard for Food Safety Lead Auditor Training Program

Based on BRC global standards for Food Safety Issue 9.0

Based on BRC global standards for Food Safety Issue 9.0

What you'll gain by enrolling for this course?

  • Internationally accepted 'Global Standard for Food Safety Issue 9.0 - Lead Auditor Program' certificate from BRC
  • The details and requirements of BRC Global standards and how compliance can be demonstrated
  • Effective auditing techniques 
  • Food safety auditor competencies as defined by GFSI
  • Compliance monitoring of certification bodies

ABOUT THE COURSE

The success of a food and/or feed Industry depends on the penetration of its products in the market which is safe for humans and/or 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 by this certified organisation will meet Global standards requirements. 

TÜV SÜD South Asia in association with BRCGS organises a 5 days course on BRC standard - Global Standard for Food Safety Issue 9.0 Lead Auditor program. This 5-day in-depth course will provide an understanding of the standard in terms of the protocol, requirements and how to audit effectively. 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.

 

TRAINING DURATION

 

5 Days

 

WHO SHOULD ATTEND?

 

Food Safety Management representatives of an organisation, Professionals who have a role to play in the implementation of BRC Issue 9, Certification body auditors or new auditors seeking registration. The organisational representative planning to get certified BRC issue 9.0, Personnel from certification body, consultants, technical and Quality Managers who wish to gain an in-depth understanding of the audit process, consultants regarding Issue 9.0 requirements.

Pre-requisites

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.

Examination and Certification

 

Third party qualification 50 question exam with passing mark 75%. BRCGS would issue certificate of “Global Standard for Food Safety Issue 9.0 - Lead Auditor Program” on successful completion of the assessment and examination. 

 

Course Content/Outline

 

This program is structured to provide an overall understanding on how to audit an organisation as per BRC Issue 9.0 requirements with the aid of tutor led sessions, interactions and relevant examples

 

1. SENIOR MANAGEMENT COMMITMENT

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

2. THE FOOD SAFETY PLAN – HACCP

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

3. FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM

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

4. SITE STANDARDS

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

6. PROCESS CONTROL

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

7. PERSONNEL

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

8. HIGH-RISK, HIGH-CARE AND AMBIENT HIGH-CARE PRODUCTION RISK ZONES

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

9. REQUIREMENTS FOR TRADED PRODUCTS

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

 

  • Why choose TÜV SÜD
    • TÜV SÜD has more than 15 years’ experience in food and feed management system certification, and was one of the first certification bodies acting in this field
    • Licensed by the BRC as an approved Certification Body (CB) to audit against the relevant BRC Global Standards, TÜV SÜD consistently achieves a five-star rating - the highest possible
    • TÜV SÜD’s global network of auditors provides the assurance that a formalised and structured approach to attaining certification is applied without bias, ensuring that audit approaches are consistent, regardless of the product or country of production
    • With in-depth experience in food testing, inspection, auditing and certification, TÜV SÜD is globally recognised as a trusted brand throughout the food industry value chain

     

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