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Training content
Overview
BRCGS START! Issue 2 Site Training has been designed to provide the knowledge and practical skills required to implement the requirements of BRCGS Global Standard START! Issue 2 within an organisation, establish an effective food safety and quality management system at Basic and Intermediate levels, and prepare the organisation for a BRCGS START! 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 START! Issue 2 standard, Basic and Intermediate levels, senior management commitment, HACCP and the food safety plan, the quality management system, supplier and raw material controls, site standards, hygiene, product control, process control, personnel practices, traceability, non-conformity management and preparation for a BRCGS START! audit.
Who Should Attend?
- Quality managers and quality personnel
- Technical managers and technical personnel
- Production and operations managers
- Food safety team members
- HACCP team members
- Internal auditors
- Food service personnel
- Food producers
- Import and export personnel
- Employees of organisations preparing for BRCGS START! certification
Objectives and Outcomes
The aim is to enable participants to understand the BRCGS START! Issue 2 requirements correctly, incorporate the required food safety and quality controls at the Basic and Intermediate levels into operational practices, and systematically prepare the site for a BRCGS START! audit.
By the End of the Training
Participants will be able to:
- Explain the structure and scope of the BRCGS START! Issue 2 standard.
- Assess the differences between the Basic and Intermediate levels.
- Explain how the standard can be incorporated into operational practices.
- Assess HACCP and food safety plan requirements.
- Implement supplier and raw material controls.
- Assess site, hygiene and process controls.
- Effectively implement product safety and quality systems.
- Assess traceability and recall systems.
- Manage non-conformity and corrective action processes.
- Plan activities to prepare for a BRCGS START! audit.
Programme and Method
Overview of BRCGS START! Issue 2
- Purpose and scope of the standard
- Structure of the START! programme
- Basic and Intermediate levels
- Businesses and products within the scope
- Certification process
- Audit approach
Basic and Intermediate Levels
- Purpose of the Basic level
- Purpose of the Intermediate level
- Differences in requirements between the levels
- Additional control requirements
- Assessment of the business's current level
- Approach to progressing to the next level
Senior Management Commitment
- Management responsibilities
- Food safety and quality policy
- Definition of roles and authority
- Provision of resources
- Internal communication
- Management review
- Continual improvement
HACCP and Food Safety Plan
- Overview of HACCP principles
- HACCP team
- Product description
- Intended use
- Process flow diagram
- Hazard analysis
- Control measures
- Critical control points
- Monitoring and verification activities
Food Safety and Quality Management System
- Document control
- Management of records
- Internal audits
- Corrective actions
- Management of non-conformities
- Assessment of complaints
- Review of system performance
Supplier Management
- Supplier approval criteria
- Supplier risk assessment
- Monitoring supplier performance
- Certification and analysis records
- Management of supplier changes
- Service provider controls
Raw Material and Packaging Controls
- Raw material specifications
- Goods receipt controls
- Suitability of packaging materials
- Assessment of raw material risks
- Management of non-conforming materials
- Storage conditions
Site Standards
- Site layout
- Buildings and infrastructure
- Product and personnel flows
- Suitability of equipment
- Maintenance practices
- Waste management
- Storage areas
- Site security
Cleaning and Hygiene
- Cleaning procedures
- Cleaning programmes
- Use of cleaning equipment
- Management of chemicals
- Monitoring cleaning effectiveness
- Verification of hygiene practices
Pest Control
- Pest control programme
- Risk assessment
- Traps and control points
- Monitoring pest activity
- Corrective actions
- Pest control records
Allergen Management
- Identification of allergens
- Assessment of raw material allergen information
- Storage and segregation
- Prevention of cross-contamination
- Product changeover controls
- Label verification
Foreign-Body Control
- Glass and brittle materials
- Metal controls
- Hard plastic and other foreign bodies
- Sieve, filter and magnet controls
- Breakage procedures
- Control records
Product Control
- Product specifications
- Labelling
- Packaging controls
- Product analyses
- Product release
- Management of non-conforming products
Process Control
- Control of production processes
- Process parameters
- Monitoring activities
- Product changeover controls
- Measuring equipment
- Calibration
- Management of deviations
Personnel Requirements
- Training and competence
- Personnel hygiene
- Protective clothing
- Management of health conditions
- Visitor and contractor practices
- Work area rules
Traceability
- Raw material traceability
- Production records
- Lot and batch management
- Tracking product movements
- Traceability tests
- Verification of records
Withdrawal and Recall
- Withdrawal procedures
- Recall plan
- Definition of responsibilities
- Communication methods
- Exercises
- Assessment of results
Management of Non-conformities
- Identification of non-conforming products
- Quarantine and segregation
- Correction
- Root cause analysis
- Corrective actions
- Verification of action effectiveness
Internal Audits
- Internal audit programme
- Risk-based audit frequency
- Site inspections
- Document and record checks
- Recording findings
- Follow-up of corrective actions
Preparation for the BRCGS START! Audit
- Definition of the audit scope
- Confirmation of the Basic or Intermediate level
- Preparation of documents and records
- Site preparations
- Briefing personnel
- Checking traceability records
- Follow-up of previous non-conformities
- Preparation of evidence expected during the audit
What to Expect During the Audit Process
- Opening meeting
- Site tour
- Document review
- Personnel interviews
- Process observations
- Presentation of objective evidence
- Closing meeting
- Post-audit process
BRCGS Resources and Support Tools
- BRCGS START! standard
- Implementation and support resources
- BRCGS Directory
- Guidance documents
- Position statements
- START! Implementation Pack
- Compliance and audit preparation tools
Case Studies
- Basic-level implementation examples
- Intermediate-level implementation examples
- Hazard analysis scenarios
- Supplier assessment exercises
- Assessment of site non-conformities
- Traceability scenarios
- Audit preparation exercises
Training Method
The training is delivered through subject presentations, assessment of standard clauses, comparisons of the Basic and Intermediate levels, case studies, examples of site practices, audit preparation scenarios and interactive compliance assessments.
Attendance and Certificate
Certificate Policy
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 START! Issue 2 Sites Training suitable for?
It is intended for quality, technical, production and operations personnel who implement or plan to implement the BRCGS START! requirements in their organisations, as well as internal auditors, food service employees and organisations preparing for START! certification.
What is the main objective of the training?
The objective is to enable participants to effectively implement the BRCGS START! Issue 2 requirements at Basic and Intermediate levels and to acquire the knowledge and practical skills needed to prepare their organisation for a BRCGS START! audit.
What is the difference between the Basic and Intermediate levels?
While the Basic level covers fundamental food safety and quality management requirements, the Intermediate level includes additional requirements that support more advanced implementation of the system.
Does the training include practical activities?
Yes. The training includes case studies, examples of Basic and Intermediate level implementation, site-based scenarios, audit preparation exercises and conformity assessments.
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 Sites Training Course Materials
- BRCGS Global Standard for Food Safety Issue 9
- BRCGS START! Implementation Pack
- Relevant BRCGS guides, supporting documents and guidance materials