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

This course provides delegates with 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.

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.

• 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

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.

• 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.

Third Party Auditor 50 question examination will be conducted. The passing marks for the examination is 75%. On successful completion of the assessment and examination BRCGS would issue certificate of “Global Standard for Food Safety Issue 9.0 – Lead Auditor”

1. When can I get the certificate?
Global Standard for Food Safety Issue 9.0 – Lead Auditor certification will be issued within 21 working days from the examination date.

2. When can I get the training material and invite?
One day before the commencement of the training program.

3. How do I pay the fees for training and examination?
Online mode.

4. What are the benefits of Global Standard for Food Safety Issue 9.0 – Lead Auditor Program?

• 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

5. Is there any refund policy for the paid fees?
Please refer to Cancellation and Refund policy page.