Companies supplying products to the United Kingdom are required to achieve BRCGS certification to the Global Standard for Food Safety. This course provides an in-depth discovery of the requirements of the BRCGS standard. Practical guidance for implementation of the 9 clauses of the BRCGS standard is provided. BRCGS is a GFSI-benchmarked standard.
Fact: Many causes of foodborne outbreaks and product recalls are due to staff behavior issues.
Myth: Food safety is the responsibility of the Quality or Technical Manager.
Research shows that the behavior and attitudes of food handlers have a direct impact on the safety of the products produced or manufactured. The GFSI and BRCGS Issue 9 recognize that the creation and improvement of a food safety culture is vital to ensure that people always do the right thing – even when nobody is watching.
BRCGS issue 8 is an international standard that specifies the requirements for a quality and food safety management system. Certification to this standard will afford organisations in the food chain an opportunity to demonstrate their ability to control food safety hazards and to ensure that safe product is provided to customers according to their specific quality requirements.
Requirements for food fraud and food defence have been written into various Standards, such as IFS, BRCGS and FSSC 22000 Version 6 version 4. Both of these topics deal with intentional adulteration, designed to either yield economic gains for the criminal or to cause harm to the consumer, contrary to HACCP, which is designed to control unintentional or accidental harm.
Advanced internal auditing of Food Safety Management Systems: BRCGS Food, FSSC/ISO 22000, IFS and HACCP (based on ISO 19011:2018)
An effective internal audit system is a fundamental requirement of any management system. This workshop covers the requirements of food safety and quality management systems as well as the principles of internal and supplier auditing – just what you need to conduct audits that add value to your organisation.
Many organisations are faced with the daunting task of implementing an effective HACCP system, but lack the know-how of getting started. Some companies implement HACCP, but struggle to ensure that the team takes ownership or have a situation that despite having implemented HACCP, food safety is not ensured.
Many of the food recalls occur as a result of poorly established or maintained GMPs, or a violation thereof. This course is aimed to explain the purpose of GMPs/PRPs and to change the behaviours of those who can influence the effective implementation thereof in a way that they will be adhered to on an ongoing basis.