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Training content
Overview
BRCGS Gluten-Free Issue 4 Site Training has been designed to provide the knowledge and practical skills required to correctly translate the requirements of BRCGS Global Standard Gluten-Free Issue 4 into organisational practices, identify gluten contamination risks, and establish and implement a preventive, risk-based Gluten-Free Management System.
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, gluten risk assessment, raw material and supplier controls, goods receipt and storage, prevention of cross-contamination, production and process controls, cleaning, sampling and analysis, labelling, traceability, monitoring, deviation management, validation and verification activities, and the BRCGS Gluten-Free certification process.
Who Should Attend?
- Quality managers and quality personnel
- Technical managers and technical personnel
- Gluten-Free Management System team leaders
- Food safety team members
- Production and operations managers
- Purchasing and supplier management personnel
- Personnel responsible for hygiene and sanitation
- Internal auditors
Personnel of organisations preparing for BRCGS Gluten-Free certification
Objectives and Outcomes
The aim is to enable participants to interpret the requirements of BRCGS Gluten-Free Issue 4 correctly, assess gluten contamination risks within the organisation, establish appropriate control measures, and contribute to the implementation and maintenance of an effective Gluten-Free Management System.
By the End of the Training
Participants will be able to:
- Explain the key requirements of the BRCGS Gluten-Free Issue 4 standard.
- Identify sources of gluten and contamination risks.
- Establish a risk-based gluten control system.
- Assess gluten risks associated with raw materials and suppliers.
- Control cross-contamination risks during storage and production.
- Evaluate cleaning and hygiene controls.
- Determine appropriate gluten monitoring and analysis methods.
- Manage deviations and non-conforming product processes.
- Plan validation and verification activities.
- Prepare for a BRCGS Gluten-Free certification audit.
Programme and Method
Overview of BRCGS Gluten-Free Issue 4
- Purpose and scope of the standard
- Structure of Issue 4
- Fundamental requirements
- Gluten-free management system approach
- Certification process
- Objective evidence expected during the audit
Gluten and Sources of Gluten
- Definition of gluten
- Gluten-containing cereals
- Identification of sources of gluten
- Coeliac disease and gluten sensitivity
- Prevention of exposure to gluten
Gluten-Free Management System
- Management responsibility
- Gluten-free policy and objectives
- Responsibilities and authorities
- Document and record management
- Management system review
- Continual improvement
Gluten Risk Assessment
- Raw material-related risks
- Process-related risks
- Sources of cross-contamination
- Shared equipment and production areas
- Determination of risk levels
- Establishment of control measures
Raw Material and Supplier Management
- Raw material specifications
- Supplier approval processes
- Verification of gluten status
- Evaluation of supplier certificates and analyses
- Monitoring supplier performance
- Management of raw material and supplier changes
Goods Receipt and Storage
- Goods receipt checks
- Raw material identification
- Packaging integrity
- Segregation of gluten-containing and gluten-free materials
- Management of storage areas
- Prevention of cross-contamination
Production and Process Controls
- Production planning
- Product and process flow
- Physical and time-based segregation
- Management of shared equipment
- Product changeover controls
- Prevention of gluten contamination during processing
Cleaning and Hygiene
- Cleaning procedures
- Removal of gluten residues
- Determination of cleaning methods
- Cleaning frequencies
- Cleaning validation studies
- Cleaning verification activities
Sampling and Gluten Testing
- Risk-based sampling
- Raw material samples
- Product samples
- Surface samples
- Gluten analysis methods
- Evaluation of analysis results
- Review of testing programmes
Monitoring and Deviation Management
- Monitoring of gluten control points
- Establishment of acceptance criteria
- Identification of deviations
- Control of non-conforming products
- Product hold
- Root cause analysis
- Corrective actions
Validation and Verification
- Validation of control measures
- Cleaning validation
- Verification activities
- Use of sampling and analysis results
- Trend analyses
- Evaluation of system effectiveness
Labelling and Product Claims
- Gluten-free product claims
- Control of label information
- Packaging checks
- Prevention of mislabelling risks
- Management of product and label changes
Traceability and Product Management
- Raw material and product traceability
- Lot and batch controls
- Traceability tests
- Management of non-conforming products
- Product withdrawal and recall processes
Personnel and GMP Practices
- Personnel hygiene
- Protective clothing practices
- Movement between areas
- Use of equipment and materials
- Personnel training
- Prevention of personnel-related gluten contamination
Audit Preparation
- Determination of the audit scope
- Preparation of documents and records
- Review of the gluten risk assessment
- Conducting site checks
- Preparation of monitoring and analysis records
- Objective evidence to be presented during the audit
- Post-audit corrective action process
Training Method
The training is delivered through subject presentations, evaluation of the clauses of the standard, examples of gluten-free management systems, on-site practices, case studies, gluten risk assessments and sample 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 obtain 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 Sites Training suitable for?
It is intended for senior management, quality, technical, production and operations personnel who implement or plan to implement the BRCGS Gluten-Free Issue 4 standard within their organisations, as well as Gluten-Free Management System team leaders.
What is the main objective of the training?
The objective is to enable participants to understand the BRCGS Gluten-Free Issue 4 requirements, identify gluten risks and effectively implement a preventive, risk-based Gluten-Free Management System within their organisation.
Is the training practical?
Yes. The training includes gluten risk assessments, cross-contamination scenarios, cleaning and verification examples, case studies and on-site exercises.
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 Gluten-Free Issue 4
- BRCGS Gluten-Free Issue 4 Interpretation Guideline
- BRCGS Gluten-Free Issue 4 Sites Training Course Materials
- BRCGS Guideline on Sampling and Testing for Gluten
- BRCGS Guidance on Handling Grain for Gluten-Free Production
- Relevant BRCGS guidance and guidelines