Sessions
Date, delivery mode, trainer and fee are specific to each session. Fees are per person.
Request a quote for a date for your organisation or for the next run.
Application formNo membership required
Get a quote
Training content
Overview
BRCGS Gluten-Free Issue 4 Auditor Training has been designed to provide the auditor knowledge and skills required to interpret the requirements of BRCGS Global Standard Gluten-Free Issue 4 correctly, assess the effectiveness of gluten-free management systems, and plan, conduct and report audits in accordance with the standard.
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 Gluten-Free Issue 4 standard, coeliac disease and gluten sensitivity, the gluten-free management system, raw material and supplier controls, gluten contamination risks, production and process controls, cleaning, sampling and analysis, monitoring, deviation management, validation and verification activities, objective audit evidence and audit reporting.
Who Should Attend?
- BRCGS Gluten-Free auditors
- Prospective BRCGS Gluten-Free auditors
- Food safety and quality systems auditors
- Certification body technical personnel
- Internal auditors
- Second-party auditors
- Quality and technical managers
- Consultants assessing gluten-free management systems
- Personnel involved in auditing gluten control programmes
Objectives and Outcomes
The aim is to enable participants to interpret the requirements of BRCGS Gluten-Free Issue 4 correctly, assess risks and control points within the gluten-free management system, identify objective audit evidence and conduct effective audits in accordance with the standard.
By the End of the Training
Participants will be able to:
- Explain the structure and scope of the BRCGS Gluten-Free Issue 4 standard.
- Explain the basis of health risks associated with gluten.
- Assess the key components of a gluten-free management system.
- Review gluten risks relating to raw materials and suppliers.
- Assess gluten risks arising from cross-contamination and processes.
- Identify appropriate gluten control measures.
- Assess gluten monitoring and testing programmes.
- Review deviation, validation and verification activities.
- Relate objective evidence to the requirements of the standard.
- Report audit findings clearly and accurately.
Programme and Method
Overview of BRCGS Gluten-Free Issue 4
- Purpose and scope of the Standard
- Structure of Issue 4
- Key requirements
- Audit protocol
- Certification process
- Auditor duties and responsibilities
Gluten and Its Health Effects
- Definition and sources of gluten
- Gluten-containing cereals
- Coeliac disease
- Non-coeliac gluten sensitivity
- Importance of preventing exposure to gluten
Gluten-Free Management System
- Management responsibility
- Gluten-free policy and objectives
- Responsibilities and authorities
- Document and record management
- Review of system performance
- Continual improvement
Gluten Risk Assessment
- Raw material-related risks
- Process-related risks
- Cross-contamination risks
- Assessment of shared equipment and areas
- Determination of risk levels
- Establishment of control measures
Raw Material and Supplier Controls
- Raw material specifications
- Supplier approval processes
- Gluten status and evidence of compliance
- Monitoring supplier performance
- Assessment of certificates and analysis results
- Management of raw material changes
Goods Receipt and Storage
- Goods receipt controls
- Raw material identification
- Segregation of gluten-free and gluten-containing materials
- Management of storage areas
- Packaging integrity
- Prevention of cross-contamination
Production and Process Controls
- Production planning
- Product and process flow
- Line segregation and time segregation
- Use of shared equipment
- Product changeover controls
- Prevention of gluten contamination during processing
Cleaning and Hygiene Controls
- Cleaning procedures
- Removal of gluten residues
- Assessment of cleaning methods
- Cleaning validation studies
- Cleaning verification activities
- Assessment of cleaning records
Sampling and Gluten Analysis
- Risk-based sampling
- Raw material samples
- Product samples
- Surface samples
- Gluten analysis methods
- Interpretation of analysis results
- Suitability of laboratories and test methods
Monitoring and Deviation Management
- Monitoring gluten control points
- Establishment of acceptance criteria
- Management of non-conforming results
- Quarantine and assessment of products
- Root cause analysis
- Corrective actions
Validation and Verification
- Validation of gluten control measures
- Cleaning validation
- Verification programmes
- Use of analysis and test results
- Trend assessments
- Review of the effectiveness of the control system
Labelling and Claim Controls
- Gluten-free product claims
- Label checks
- Accuracy of packaging and product information
- Assessment of product changes
- Control of mislabelling risks
Traceability and Product Management
- Raw material and product traceability
- Batch and lot controls
- Traceability tests
- Management of non-conforming products
- Product withdrawal and recall processes
GMP and Personnel Practices
- Personnel hygiene
- Working practices
- Protective clothing
- Movement between areas
- Personnel training and competence
- Prevention of gluten contamination caused by personnel
AOECS Module
- Overview of the optional AOECS module
- Purpose and scope of the module
- Assessment of additional requirements
- Review of AOECS requirements during the audit
Audit Techniques
- Audit planning
- Opening and closing meetings
- Review of documents and records
- Site observations
- Personnel interviews
- Sampling techniques
- Assessment of objective evidence
Assessment of Non-conformities
- Identification of non-conformities
- Linking evidence to the clauses of the Standard
- Writing findings clearly and objectively
- Assessment of corrective actions
- Closure of non-conformities
Audit Reporting
- Completion of audit documentation
- Reporting findings
- Explanation of the site's level of compliance
- Auditor statements based on objective evidence
- Use of BRCGS resources and support tools
Training Method
The training is delivered through subject presentations, assessment of the clauses of the Standard, examples of gluten-free management systems, case studies, audit scenarios, assessment of objective evidence and practical non-conformity writing.
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 Gluten-Free Issue 4 Auditor Training suitable for?
It is intended for experienced food safety and quality system auditors who audit gluten-free management systems or wish to work as auditors in this field, as well as technical personnel from certification bodies.
What is the main objective of the training?
To enable participants to interpret the BRCGS Gluten-Free Issue 4 requirements correctly, assess gluten control systems using objective evidence and conduct audits in accordance with the standard.
Does the training include practical activities?
Yes. The training uses sample gluten control systems, audit scenarios, objective evidence assessments, examples of non-conformities and case studies.
Is there an examination at the end of the training?
Yes. At the end of the auditor training, a 50-question assessment examination is administered, and the pass mark is 75%.
References
- BRCGS Global Standard Gluten-Free Issue 4
- BRCGS Gluten-Free Issue 4 Interpretation Guideline
- BRCGS Gluten-Free Issue 4 Auditor Training Course Materials
- BRCGS Guideline on Sampling and Testing for Gluten
- BRCGS Guidance on Handling Grain for Gluten-Free Production
- Relevant BRCGS guides and guidelines