Mastering BRCGS Issue 9
Learn the BRCGS Issue 9 requirements and how to implement them. This course is for management, HACCP team members, and anyone who wants to understand the requirements of BRCGS.
Overview
Gain an understanding of the requirements of BRCGS Issue 9 in this self-paced, in-depth online course.
This course is for those who will implement, maintain, or conduct internal audits of BRCGS.
This training includes:
- Training videos that explain the BRCGS requirements and their intent.
- The videos are followed by interactive exercises to work with the concepts and confirm your understanding.
- You will work with the standard to learn the meaning of the requirements.
- NOTE: You need to have a copy of the BRCGS Issue 9 standard (Available from BRCGS).
This training is designed to provide an in-depth working knowledge of the BRCGS requirements and how they apply to your facility. Learn:
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The requirements of BRCGS Issue 9
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How to implement BRCGS in your facility and prepare for certification
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Understand how to implement or maintain a BRCGS Food Safety Management System
Agenda
1. Senior management commitment
2. The food safety plan—HACCP
3. Food safety and quality management system
4. Site standards
5. Product control
6. Process control
7. Personnel
8. Production risk zones – high-risk, high-care, and ambient high-care
9. Traded products
Instructor
This course was developed by Cynthia Weber. Ms. Weber is our Director of Online Training and has over 25 years of national and international experience in Food Safety Management. She has designed resources, training, consulting, and documentation tools for food safety systems including PCQI, ISO 22000, FSSC 22000, SQF, BRCGS, and ISO 9001 which have been used worldwide. Ms. Weber has also been a registered SQF Trainer and consultant, an approved trainer (ATP) for BRCGS, a Lead Auditor for GFSI Schemes, participated in the Approved Training Organization Program with FSSC 22000 and was an FSSC 22000 approved trainer. She is a Lead Instructor for FSPCA.