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Training content
Overview
BRCGS START! Issue 2 Auditor Training is designed to provide the auditor knowledge and skills required to correctly interpret the requirements of BRCGS Global Standard START! Issue 2 and to plan, conduct and report effective audits at the Basic and Intermediate levels.
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 START! Issue 2 standard, the differences between the Basic and Intermediate levels, the food safety and quality management system, HACCP and hazard analysis, site standards, product and process controls, personnel practices, the evaluation of objective audit evidence, the identification of non-conformities and audit reporting.
Who Should Attend?
- BRCGS START! auditors
- BRCGS START! auditor candidates
- Existing BRCGS auditors
- Quality managers and quality personnel
- Technical managers and technical personnel
- Operations managers
- Internal auditors
- Personnel involved in the import and export of food products
- Personnel working in the food service sector
- Certification body technical personnel
Objectives and Outcomes
The aim is to enable participants to correctly interpret the requirements of BRCGS START! Issue 2, distinguish between the requirements at Basic and Intermediate levels, effectively evaluate objective audit evidence, and accurately determine the site's conformity with the standard.
By the End of the Training
Participants will be able to:
- Explain the structure and scope of the BRCGS START! Issue 2 standard.
- Explain the differences between the Basic and Intermediate levels.
- Evaluate the key differences between the requirements of BRCGS START! and BRCGS Food Safety.
- Correctly interpret the clauses of the standard.
- Identify appropriate objective audit evidence.
- Evaluate documents, records and on-site practices.
- Use effective questioning and sampling techniques during an audit.
- Evaluate the site's conformity with the START! requirements.
- Report non-conformities clearly and objectively.
- Use the support and resource tools provided by BRCGS.
Programme and Method
Overview of BRCGS START! Issue 2
- Purpose and scope of the standard
- Structure of the START! programme
- Basic and Intermediate levels
- Certification approach
- Audit process
- Auditor’s duties and responsibilities
Comparison of BRCGS START! and BRCGS Food Safety
- Objectives of the programmes
- Scope of the requirements
- Basic-level approach
- Intermediate-level approach
- Key differences from BRCGS Food Safety
- The organisation’s development journey
Assessment of the Basic and Intermediate Levels
- Basic-level requirements
- Intermediate-level requirements
- Identification of additional requirements
- Transition between levels
- Assessment of evidence of conformity
- Determination of the audit scope
Senior Management Commitment
- Management responsibilities
- Food safety and quality policy
- Definition of duties and responsibilities
- Provision of resources
- Management communication
- Continual improvement approach
Food Safety Plan and HACCP
- Overview of HACCP principles
- Formation of the HACCP team
- Product and process descriptions
- Process flow diagrams
- Hazard analysis
- Control measures
- Critical control points
- Monitoring and verification
Food Safety and Quality Management System
- Document control
- Records management
- Specifications
- Internal audits
- Corrective actions
- Complaint management
- Traceability
- Withdrawal and recall
Supplier and Raw Material Management
- Supplier approval processes
- Assessment of raw material risks
- Control of specifications
- Goods receipt practices
- Monitoring of supplier performance
- Management of non-conforming raw materials
Site Standards
- Site layout
- Building and infrastructure conditions
- Product and personnel flow
- Suitability of equipment
- Maintenance activities
- Waste management
- Storage areas
- Site security
Cleaning and Hygiene
- Cleaning procedures
- Cleaning programmes
- Management of cleaning equipment
- Chemical controls
- Assessment of cleaning effectiveness
- On-site verification of hygiene practices
Pest Control
- Pest control programme
- Risk assessment
- Control points
- Monitoring of pest activity
- Corrective actions
- Service provider controls
Product Control
- Product specifications
- Labelling
- Packaging
- Allergen management
- Product testing
- Management of non-conforming products
- Product release controls
Process Control
- Control of production processes
- Process parameters
- Monitoring activities
- Measuring equipment
- Calibration
- Product changeover controls
- Management of deviations
Personnel Requirements
- Training and competence
- Personnel hygiene
- Protective clothing
- Management of health conditions
- Visitor and contractor controls
- Assessment of personnel practices
Audit Planning
- Determination of the audit scope
- Audit objectives
- Planning the audit duration
- Preparation of the audit plan
- Review of pre-audit documents
- Risk-based audit approach
Conducting the Audit
- Opening meeting
- Review of documents and records
- Site audit
- Personnel interviews
- Process observations
- Sampling
- Cross-verification of evidence
Assessment of Objective Evidence
- Concept of objective evidence
- Documentary and record evidence
- Site observations
- Personnel interviews
- Physical evidence
- Substantiation of conformity
- Assessment of insufficient evidence
Auditor Questioning Techniques
- Open-ended questions
- Closed questions
- Follow-up questions
- Verification questions
- Personnel interviews
- Cross-checking of information
- Avoiding leading questions
Identification of Non-conformities
- Establishing the link between requirements and evidence
- Identification of non-conformities
- Writing findings objectively
- Clearly stating the evidence
- Assessment of recurring non-conformities
- Corrective action expectations
Audit Reporting
- Recording audit findings
- Objective auditor comments
- Reporting Basic and Intermediate requirements
- Determination of conformity status
- Closing meeting
- Completion of the audit report
Assessment of Corrective Actions
- Correction and corrective action
- Root cause analysis
- Assessment of the action plan
- Review of objective evidence
- Verification of the effectiveness of actions
- Closure of non-conformities
BRCGS Resources and Support Tools
- BRCGS START! standard
- BRCGS guidance documents
- BRCGS support resources
- BRCGS Directory
- Position statements and updates
- Auditor and site support tools
Case Studies
- Basic-level audit scenarios
- Intermediate-level audit scenarios
- Objective evidence assessment exercises
- Assessment of site findings
- Writing non-conformities
- Conformity decision exercises
- Sample audit reports
Training Method
The training is delivered through subject presentations, assessment of the standard clauses, comparisons of the Basic and Intermediate levels, interactive case studies, audit scenarios, objective evidence assessments and practical exercises in writing non-conformities.
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 START! Issue 2 Auditor Training suitable for?
It is intended for auditors who will conduct audits at Basic and Intermediate levels under the BRCGS START! programme, existing BRCGS auditors, auditor candidates, quality and technical personnel, operations managers and internal auditors.
What is the main objective of the training?
To enable participants to interpret the BRCGS START! Issue 2 requirements correctly, conduct objective evidence-based audits at Basic and Intermediate levels, and accurately assess the site's compliance with the standard.
What is the difference between the Basic and Intermediate levels?
The Basic level establishes fundamental food safety and quality management requirements, while the Intermediate level includes additional requirements that take the system to a more advanced level. The auditor determines compliance with the relevant requirements according to the level at which the site is assessed.
Does the training include practical exercises?
Yes. The training includes interactive activities, case studies, sample audit scenarios, objective evidence assessments and exercises on compliance decisions.
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 START! Issue 2
- BRCGS START! Issue 2 Auditor Training Course Materials
- BRCGS Global Standard for Food Safety Issue 9
- Relevant BRCGS START! guidance and supporting documents
- Relevant BRCGS position statements and guidelines