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Training content
Overview
BRCGS Food Safety Issue 9 Sites Training is designed to provide the knowledge and practical skills required to correctly implement the requirements of BRCGS Global Standard for Food Safety Issue 9 within an organisation, effectively manage food safety and quality risks, and prepare for the certification audit.
The language of the training is Turkish. The training is delivered online. The training provider is BRCGS.
About the Training
The training covers the structure and requirements of the BRCGS Food Safety Issue 9 standard, senior management commitment, food safety culture, HACCP, the food safety and quality management system, site standards, product control, process control, personnel requirements, high-risk and high-care areas, production risk zones, and preparation for the certification audit.
Who Should Attend?
- Quality and food safety managers
- Technical managers and technical personnel
- HACCP team members
- Production and process managers
- Personnel responsible for hygiene and sanitation
- Internal auditors
- Personnel responsible for warehousing and logistics
- Personnel involved in implementing food safety systems
Employees of organisations preparing for BRCGS certification
Objectives and Outcomes
The aim is to enable participants to interpret the BRCGS Food Safety Issue 9 requirements correctly, incorporate the requirements into business practices, assess food safety and quality risks, and contribute effectively to the organisation’s preparation for the BRCGS certification audit.
By the End of the Training
Participants will be able to:
- Explain the structure and scope of the BRCGS Food Safety Issue 9 standard.
- Incorporate the standard’s key requirements into business practices.
- Assess food safety culture requirements.
- Assess the HACCP system’s compliance with the standard.
- Verify the effectiveness of the food safety and quality management system.
- Assess the suitability of the site and production areas.
- Implement product and process controls.
- Assess hygiene, cleaning and environmental monitoring practices.
- Implement internal audit and corrective action processes.
- Plan activities in preparation for the BRCGS certification audit.
Programme and Method
Overview of BRCGS Food Safety Issue 9
- Purpose and scope of the Standard
- Structure of the Standard
- Key requirements
- Fundamental requirements
- Certification process
- Processes before, during and after the audit
Senior Management Commitment and Food Safety Culture
- Responsibilities of senior management
- Food safety and quality policy
- Setting objectives
- Food safety culture plan
- Employee engagement and communication
- Management review
- Provision of resources
HACCP and Food Safety Plan
- Establishing the HACCP team
- Product description and intended use
- Process flow diagrams
- Hazard analysis
- Control measures
- Identification of CCPs
- Critical limits
- Monitoring systems
- Corrective actions
- Validation and verification
Food Safety and Quality Management System
- Document and record control
- Internal audits
- Supplier approval and performance monitoring
- Raw material and packaging controls
- Specification management
- Corrective and preventive actions
- Non-conformity management
- Assessment of complaints
- Traceability
- Withdrawal and recall
Site Standards
- Site layout and product flow
- Building and infrastructure conditions
- Suitability of equipment
- Maintenance activities
- Personnel and material flow
- Cleaning and hygiene
- Waste management
- Pest control
- Storage conditions
Food Defence and Site Security
- Food defence risk assessment
- Prevention of unauthorised access
- Identification of sensitive areas
- Personnel and visitor controls
- Review of the food defence plan
Foreign-Body Control
- Glass and brittle materials
- Hard plastic and ceramics
- Metal controls
- Use of sieves, filters and magnets
- Metal detectors and X-ray systems
- Breakage and contamination procedures
Cleaning and Hygiene Management
- Cleaning procedures
- Cleaning schedules
- Management of cleaning chemicals
- Verification of cleaning effectiveness
- Microbiological controls
- Environmental monitoring programmes
Allergen Management
- Allergen risk assessment
- Management of raw material and product allergen information
- Storage and production controls
- Prevention of cross-contamination
- Cleaning verification
- Label checks
Product Control
- Product design and development
- Product specifications
- Product labelling
- Packaging control
- Product testing
- Shelf-life assessments
- Product conformity checks
Process Control
- Establishing process parameters
- Critical process controls
- Temperature, time and other process parameters
- Measuring and monitoring equipment
- Calibration
- Quantity and weight controls
- Line start-up and product changeover checks
High-Risk and High-Care Areas
- Identification of production risk zones
- Management of high-risk and high-care areas
- Personnel and material flow
- Hygiene transitions
- Protective clothing practices
- Prevention of cross-contamination
- Environmental monitoring requirements
Personnel Requirements
- Training and competence
- Personnel hygiene
- Protective clothing
- Health screening
- Rules on jewellery and personal belongings
- Visitor and contractor controls
Internal Audits and Site Inspections
- Establishing the internal audit programme
- Risk-based audit frequency
- Inspection of production areas
- GMP and hygiene inspections
- Recording findings
- Monitoring corrective actions
Preparation for the Certification Audit
- Verification of the audit scope
- Preparation of documents and records
- Site preparations
- Preparing employees for the audit
- Traceability tests
- Presentation of objective evidence during the audit
- Management of non-conformities
- Post-audit corrective action process
Training Method
The training is delivered through lectures, evaluation of the clauses of the Standard, examples of site practices, case studies, sample audit scenarios and practical conformity assessments.
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
Who is the BRCGS Food Safety Issue 9 Site Training suitable for?
It is intended for quality, food safety, technical, production, hygiene and operations personnel who implement the BRCGS Food Safety Issue 9 standard in their organisations or are preparing for the certification process.
What is the main objective of the training?
The objective is to enable participants to understand the BRCGS Food Safety Issue 9 requirements, apply them correctly within their organisations and prepare effectively for the BRCGS certification audit.
Does the training include practical activities?
Yes. The training includes case studies, examples of on-site practices, evaluation of standard clauses and sample audit scenarios.
Is there an examination at the end of the training?
Yes. An assessment examination is administered at the end of the training.
References
- BRCGS Global Standard for Food Safety Issue 9
- BRCGS Food Safety Issue 9 Interpretation Guideline
- BRCGS Food Safety Issue 9 Sites Training Course Materials
- BRCGS Food Safety Position Statements
- Relevant BRCGS guides and guidelines