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Training content
Overview
BRCGS Food Safety Issue 9 Auditor Training is an online auditor training course on auditing food safety management systems against the requirements of BRCGS Food Safety Issue 9. The course duration is 24 hours.
The course covers the structure of the standard, auditing principles, methods of gathering evidence, assessment of non-conformities and reporting of audit results. It aims to develop participants’ skills in planning and conducting BRCGS Food Safety Issue 9 audits systematically and based on evidence.
Who Should Attend?
- Auditors who will conduct BRCGS Food Safety Issue 9 audits
- Food safety management system internal auditors
- Quality professionals involved in supplier and second-party audits
- Food safety teams responsible for audit preparation and conformity assessment
Objectives and Outcomes
- Interpret the BRCGS Food Safety Issue 9 requirements in an audit context.
- Establish the audit scope, plan and control approach.
- Collect objective evidence and relate findings to the requirements.
- Describe non-conformities clearly and traceably.
- Report audit results in a structured manner.
By the End of the Training
- Classify the Issue 9 requirements as audit criteria.
- Prepare a risk-based audit plan.
- Collect objective evidence through interviews, observation and record review.
- Match findings to the relevant requirements.
- Write evidence-based non-conformity statements.
- Report audit results clearly and traceably.
Programme and Method
Introduction to BRCGS Food Safety Issue 9
- Purpose and structure of the standard
- Key concepts used in auditing
- Considering the requirements as audit criteria
Senior Management Commitment and Continual Improvement
- Assessment of management responsibilities
- Objectives, resources and performance monitoring
- Management review and evidence of improvement
Food Safety Plan
- Review of the hazard analysis approach
- Assessment of control measures
- Audit of verification, validation and records
Food Safety and Quality Management System
- Document and record control
- Internal audits and corrective actions
- Supplier approval, traceability and incident management
Site Standards
- Site layout and product flow
- Building, equipment and maintenance conditions
- Cleaning, hygiene and pest management
Product and Process Control
- Product design, labelling and compliance checks
- Allergen, foreign-material and chemical controls
- Operational parameters, measurement and calibration
Personnel Requirements
- Training and competency records
- Personal hygiene practices
- Protective clothing and rules of conduct
Audit Planning and Conduct
- Scope, criteria and audit plan
- Opening and closing meetings
- Interviewing, observation, sampling and record-review techniques
Evaluation and Reporting of Findings
- Evaluation of objective evidence
- Formulation of non-conformities
- Audit report and follow-up activities
Training Method
The training is delivered online. The content may be covered through presentations, examination of the requirements from an auditing perspective, case studies and practical audit scenarios.
Attendance and Certificate
Certificate Rules
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must achieve a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
FAQ and Resources
Frequently Asked Questions
Which standard does the training cover?
The training focuses on auditing the requirements of BRCGS Food Safety Issue 9.
How is the training delivered?
The training is delivered online.
How long is the training?
The training lasts 24 hours.
Who is this training suitable for?
It is intended for auditors who will conduct BRCGS Food Safety Issue 9 audits and professionals involved in internal or supplier audits of food safety systems.
Which auditing skills are covered in the training?
The training covers audit planning, gathering objective evidence, linking findings to requirements, writing non-conformities and reporting.
References
BRCGS Food Safety Issue 9.
Training type: Auditor training
Category: Food Safety
Provider: BRCGS
Delivery method: Online
Duration: 24 hours
Course code: BRCGS_FS_AUD