Delegates are expected to have the following prior knowledge:
a) Knowledge of the following Food Safety Management principles and concepts:
- Implementing or operating a management system within a food sector context. This includes private schemes such as BRC, GLOBALGAP, FSSC and/or other schemes which include management system components
- Relevant key food safety legislation (this may be specific to delegates’ food industry context and location)
- Knowledge of prerequisite programmes as specified in ISO/TS 22002-1
- Good Practice guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP), Distribution (GDP) and/or Trading (GTP) depending on the segment of the food chain in which the student operates
- The principles of HACCP as defined by the Codex Alimentarius Commission
b) Knowledge of the requirements of ISO 22000 or acceptable equivalent, which may be gained by completing a BSI ‘Requirements of ISO 22000’ training course or equivalent
An absence of the expected prior knowledge is likely to result in a delegate of average ability failing to achieve the learning objectives and failing to achieve the necessary standard for successful completion of the IRCA examination.
It would also be beneficial to have been involved in, or preferably undertaken, FSMS Audits before attending this course.