BRCGS Global Standard training courses

This two-day course delivered by BSI is designed to help delegates to gain a firm understanding of the revisions to the requirements of the BRCGS Global Standard for Food Safety, and to equip technical teams to successfully implement new ways of working to comply to Issue 9 of the BRCGS Standard on-site.

This one-day course delivered by BSI is designed to help delegates to gain a firm understanding of the revisions to the requirements of the BRCGS Global Standard for Food Safety, and to equip technical teams to successfully implement new ways of working to comply to Issue 9 of the BRCGS Standard on-site.

This three-day training course has been designed to enable delegates to gain a full understanding of the general principles of the requirements of the Standard, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit.

This five-day in-depth course will provide an understanding of the Standard in terms of the protocol, requirements and how to audit effectively. 

This two-day training course has been designed to enable delegates to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. 

This course provides delegates with a thorough understanding of root cause analysis (RCA) to know the importance of RCA, and to be able to perform RCA competently.

This course enables delegates to undertake internal audits and prepare companies for third party audits. It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. 

This course is designed to provide manufacturers with an in-depth and practical understanding of Vulnerability Assessment for Food Fraud tools and techniques, and how they can be applied in a practical manner relevant to the delegate’s industry sector. 

This course provides delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS Standards.

This course is designed to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system.

This course covers the similarities and differences between requirements of the BRCGS Standard for Food Safety and the Food Safety Modernization Act’s (FSMA) Preventive Controls rule. HARPC encompasses far more in the way of food safety assessment and control than a traditional hazard analysis and critical control points (HACCP) plan.

This course introduces delegates to BRCGS requirements, quality systems, the foundation of HARA – HACCP and the other crucial elements in managing a company’s risk-based systems and is aimed at personnel from packaging manufacturers who need to develop and implement the hazard and risk analysis plan.

This course provides delegates with a thorough understanding of validation and verification so they know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS Standards.

Provide knowledge and skills required to undertake audits in accordance with the BRC Global Standard (BRCGS) for Packaging Materials Issue 6.

This course will provide delegates with an understanding of the key components of an environmental monitoring programme to identify potential microbiological risks in production and open product areas; in addition to explaining different sampling methods and key elements of a corrective action procedure.