BRC Food Safety Standard Issue 9 – Awareness Course
- Description
- Curriculum
The BRC Global Standard for Food Safety is developed by food industry experts from retailers, manufacturers and food service organizations to ensure it is rigorous and detailed, yet easy to understand. First published in 1998, the BRC Food Safety Standard is well-established globally. It has evolved with input from many leading global businesses. BRC Food Safety Standard provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food manufacturing industry. This course teaches you the process approach and the requirements and benefits of BRC standards. The essential objective of BRC foundations course is to create awareness for participants regarding various basic requirements of the BRC standard & impart working knowledge on how these requirements can be interpreted to suit the organization’s processes, products, people & customers.
Who Should Attend?
- Anyone involved in the planning, implementing, maintaining, supervising or auditing of an BRC food safety management systems
- Jobseekers interested in understanding the best food safety management practices followed by the organizations
- Anyone looking to gain skills and knowledge to improve their organisation’s food safety management system
Key Benefits
- Understand the structure of BRC food safety standard
- Learn importance and benefits of an BRC food safety management system
- Understand key requirements, terms and definitions of BRC standards
- Understand main concepts such as risk-based thinking, process approach and Plan-Do-Check-Act
- Prepare yourself to participate in BRC food safety standards implementation process
- Understand the method of managing food safety aspects, its impact and drive continual improvement
- Understand documents and records relevant to BRC food safety management system , critical to the products and services delivered and those required to meet customer and regulatory requirements
- Fill gaps in your professional knowledge
Learning & Evaluation Method
This is a live and interactive course. Once you purchase the course, our team will contact you to plan the training. No matter where you are located, we schedule the classes based on your convenience and time zone. You can plan to attend the training in sessions of 4 or 8 hr duration, based on how much time you can spend in a day.
Certification
There are increasing numbers of organizations, who prefer candidates those who have certain certifications from recognized programs. Certification demonstrates your commitment to superior professionalism, upholding industry standards, and continued learning. These merits can help boost your professional credibility and prestige within your own network, in your organisation, with your current clients, and when pursuing new business opportunities. After the successful completion of the course and final exam, you will be awarded with a certificate of completion issued by QGlobal. Your credentials will be made available in the global online directory and can be verified by anyone searching with the certificate number. Without doubt we can say that our training courses are well recognized and sought after by organizations across various geographies.
Sample Certificate
Buy for group Are you planning to buy this course for a group? We have the best prices for you! Select ‘Buy for Group’ option and add to the cart. You will get a discount of 60 – 75% for a group of up to 10 participants. To make a group purchase, create your group name and add individual emails of up to 10 participants. Each participant will get the access to the course materials, exam and the certificate. We will arrange one live-online session for the entire group.
Total: 206 Courses View all
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1Introduction to standards and certification
- Purpose of standardization
- Benefits of certification
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2Introduction to BRC FOOD SAFETY ISSUE 9
- Benefits of BRC certification
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3BRC FOOD SAFETY ISSUE 9 Senior Management Commitment
- Senior management commitment and continual improvement
- Organizational structure, responsibilities and management authority
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4BRC FOOD SAFETY ISSUE 9 The Food Safety Plan
- HACCP food safety team ( Equivalent to codex alimentarius step 1)
- Prerequisite programmesProduct description (Equivalent to codex alimentarius step 2)
- To identify intended use ( Equivalent to codex alimentarius step 3)
- Records of process flow ( Equivalent to codex alimentarius step 4)
- Verification of process flow ( Equivalent to codex alimentarius step 5)
- List of potential hazards associated with each process step, hazard Analysis and measures to control identified hazards (Equivalent to codex Alimentarius step 6)
- Critical control points (Equivalent to codex alimentarius step 7)
- Critical control limits for each CCP (Equivalent to codex alimentarius Step 8)
- Establishing monitoring system for each CCP (Equivalent to codexalimentarius step 9)
- Establish a corrective action plan – Codex Alimentarius Step 10, Principle 5
- Establish verification procedures – Codex Alimentarius Step 11, Principle 6
- HACCP documentation and record keeping – Codex Alimentarius Step 12,Principle 7
- Review the HACCP plan
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5BRC FOOD SAFETY ISSUE 9 Food safety and quality management system
- Food safety and quality manual
- Document control
- Record completion and maintenance
- Internal audits – Food safety and quality management audits
- Supplier and raw material approval and performance monitoring
- Management of suppliers of raw materials and packaging
- Raw material and packaging acceptance and monitoring
- Procedures
- Management of suppliers of services
- Management of subcontracted, outsourced processing
- Specifications
- Corrective and preventive actions
- Control of non-conforming product
- Traceability
- Complaint handling
- Management of incidents, product withdrawal and product recall
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6BRC FOOD SAFETY ISSUE 9 Site Standards
- External Standards
- Site Security and Food Defence
- Layout, product flow and segregation
- Building fabric, raw material handling, preparation, processing, packing and storage areas
- Utilities – water, ice, air and other gases
- Equipment
- Maintenance
- Staff facilities
- Chemical and physical product contamination control: raw material handling, preparation, processing, packing and storage areas
- Foreign-body detection and removal equipment
- Housekeeping and hygiene
- Waste/waste disposal
- Management of surplus food and products for animal feed
- Pest management
- Storage facilities
- Dispatch and transport
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7BRC FOOD SAFETY ISSUE 9 Product Control
- Product design/development
- Product Labelling
- Management of allergens
- Product Authenticity, claims and chain of custody
- Product Packaging
- Product inspection and laboratory testing
- Product Inspection and testing
- Laboratory testing
- Product release
- Pet food
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8BRC FOOD SAFETY ISSUE 9 Process control
- Controls of operations
- Labelling and Pack Control
- Quantity-weight, volume and number control
- Calibration and control of measuring and monitoring devices
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9BRC FOOD SAFETY ISSUE 9 Personnel
- Training Raw material handling, preparation, processing, packing and Storage areas
- Personal hygiene Raw material handling, preparation, processing,Packing and storage areas
- Medical screening
- Protective clothing, Employees or visitors to production areas
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10BRC FOOD SAFETY ISSUE 9 High-risk, high-care and ambient high-care production risk zones
- Layout, product flow and segregation in high-risk, high-care and ambient high-care zones
- Building fabric in high-risk and high-care zones
- Maintenance in high-risk and high-care zones
- Staff facilities for high-risk and high-care zones
- Housekeeping and hygiene in high-risk and high-care zones
- Waste/waste disposal in high-risk, high-care zones
- Protective clothing in high-risk and high-care zones
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11BRC FOOD SAFETY ISSUE 9 Requirements for traded products
- Approval and performance monitoring of manufactures/packers of Traded food products
- Specifications
- Product Inspection and laboratory testing
- Product legality
- Traceability