More information about this workshop

Workshop Overview

Due to increasing demands from retailers, numerous manufacturers now find themselves obligated to adopt a GFSI-recognized Standard. This course, tailored to meet the specifications of BRCGS Food, aims to aid organizations in efficiently implementing, sustaining, and enhancing compliance with the Standard.

Covering key aspects such as leadership, prerequisite programs (PRPs), HACCP, and management system criteria, the course provides a thorough examination of the necessary requirements.

Learning is made fun & practical

Progress Excellence takes a unique approach to training in food safety, quality, health and safety, environmental and laboratory:

  • Sector specific examples are used to ensure relevance and understanding of the topic.
  • All our training modules are highly interactive with practical activities that entrench theoretical learning.
  • We provide templates and helpful implementation plans.

Our aim is to equip delegates in such a way that they can practically implement and improve their systems.

Progress Excellence Approach

  • Practical guidance for implementation of the clauses of the BRCGS Food Standard is provided
  • Photographs are used to visualise problem areas and stimulate discussions on possible solutions
  • Activities entrench principles in fun, practical and interactive ways
  • An example of a culture survey is provided
  • The BRCGS Food gap analysis tool assists companies to determine the aspects that require attention for conformance to the BRCGS Food Standard

The course will equip delegates with the following:

  • Interpret, understand and enable practical implementation and improvement of the BRCGS Food Standard
  • Ideas on how to obtain buy-in from leaders and engage staff in the quest for food safety and quality
  • Understand the certification process
  • Create a project plan for implementation or improvement of the BRCGS Food system

The course is best suited to the following audiences:

  • HACCP food safety team leaders
  • Quality/Technical Manager
  • HACCP food safety team members (Engineers, Microbiologists, Quality Controllers, Production staff, R&D/NPD staff, Logistics personnel, Buyers)
  • Staff tasked with the implementation, maintenance and improvement of the BRCGS Food system

Register here for the BRCGS Issue 9 Implementation Workshop

- 50% if cancelled 15-29 calendar days before the training course - 80% if cancelled 8-14 calendar days before the training course - 100% if cancelled <7 calendar days before the training course Please note that by accepting our cancellation policy you confirm that you will be attending the workshop and that payment will be liable as per the policy.

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