BRCGS Food Issue 8 to 9 Conversion course for sites - Online

Course introduction

This course will discuss the changes to the Global Standard Food Safety Issue 9 and reinforce understanding of the general principles of the requirements of the Standard for onsite application. You'll discuss activities which develop a culture to maintain compliance and review what is expected during the process of certification, including actions needed before, during and after the audit.

Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.

In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of the Global Standard Food Safety Issue 8 and HACCP.

This course is developed in modules and formatted for virtual or face to face learning. This blended approach reinforces understanding with individual and group activities including case study exercises and a post course assessment.

Who is the course for?

Technical Managers and personnel (including those from retailing and manufacturing), Quality Managers and personnel, Operations Managers, Internal audit personnel, Importers and exporters of food products, and food service staff.