Global Standard for Food Safety Issue 9 – Sites Training

ABOUT THE COURSE

This course enables delegates to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. Delegates will also gain an understanding of what to expect during the process of certification, and actions needed before, during, and after the audit. Issue 9, published in August 2022, and the requirements continue to evolve from previous issues, with a strong emphasis on management commitment, food safety culture, a Hazard Analysis and Critical Control Point (HACCP)-based food safety programme, and supporting quality management system, etc. Before the course, you must have read and reviewed a copy of the Standard which is available free of charge from the BRCGS Bookshop. This program is structured to provide an overall understanding as per BRCGS Food Safety Issue 9.0 requirements with the aid of tutor-led sessions, interactions, and relevant examples. At the end of the course, you will be assessed with an exam. This course is part of the BRCGS Professional recognition program.

Course CONTENT/OUTLINE

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

• describe the scope of companies and products covered by the standard
• know what is required to comply with the requirements of the standard
• to prepare for an audit to the standard
• understand the protocol for audits to the standard

TRAINING Duration

02 Days

WHO SHOULD ATTEND?

Food Safety Management representatives of an organisation, professionals who have a role to play in the implementation of BRCGS Food Safety Issue 9, Sites technical and Quality Managers and their teams, personnel from certification body, consultants, who are interested in learning difference between BRCGS Food Safety Issue 8 to 9, Consultants, Technical Managers and personnel, Quality Managers and personnel, Auditors, Importers and exporters of food products, Food service staff, Operations Managers and Current BRCGS Internal Auditors.

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. 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.

EXAMINATION AND CERTIFICATION

Online exam with 25 questions and pass mark 60%. BRCGS would issue certificate of “Global Standard for Food Safety Issue 9.0: Sites Training”