BRCGS Global Standard for Food Safety Issue 9: Lead Auditor

In this five-day BRCGS-approved training, you will learn the requirements of the Global Standard for Food Safety protocol and how to successfully plan, conduct, and report a BRCGS audit. This course enables participants to practice, develop, and improve their auditing techniques, including the competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.
Onsite Training 35 hours English
BRCGS Global Standard for Food Safety Issue 9: Lead Auditor

BRCGS Global Standard for Food Safety Issue 9: Lead Auditor

Accredited
In this five-day BRCGS-approved training, you will learn the requirements of the Global Standard for Food Safety protocol and how to successfully plan, conduct, and report a BRCGS audit. This course enables participants to practice, develop, and improve their auditing techniques, including the competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.
Onsite Training 35 hours English

After taking this training, you will know how to:

  • Explain the steps to managing an audit program
  • Determine whether a facility is within compliance of the Standard requirements
  • Explain how compliance can be achieved in order to maintain food safety, legality, quality and authenticity
  • Describe the type of companies and products covered by the BRCGS Food Safety Issue 9 Standard
  • Describe steps to conduct a BRCGS audit including preparing and reporting the results of the audit
  • Become familiar with the report system, BRCGS’s directory, and how certificates are issued

Participants who successfully complete the exam at the end of this training will receive a printable BRCGS certificate.

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.
  • Have previous knowledge of quality management systems and auditing within the relevant manufacturing sector.
  • Understand HACCP principles and the basics of implementing a critical control program. Consider taking HACCP Online if you’re lacking this experience.

Agenda

Day 1

8:45

Welcome

9:00

Welcome

9:15

AUD – Background terms and definitions

10:15

Break

10:30

Principles of Auditing

12:00

Lunch

1:00

Managing an audit program

2:15

FSQM systems

2:45

Break

3:00

Conducting an audit

5:30

Wrap Up and Review

5:45

End of Day 1

Day 2

8:45

Welcome

9:00

Conducting an audit

10:45

Break

11:00

Conducting an audit
(Continued)

12:30

Lunch

1:30

Preparing and distributing the audit report

3:00

Conducting audit follow-up

4:00

Course Review

5:00

Wrap Up and Review

5:30

End of Day 2

Day 3

8:45

Welcome

9:00

Intro & Format of the Standard

10:15

Break

10:30

SMC and Review

12:00

Lunch

1:00

Food Safety Plan – HACCP

2:15

FSQM Systems

2:45

Break

3:00

FSQM Systems
(Continued)

4:00

Site Standards

5:30

Wrap Up and Review

5:45

End of Day 3

Day 4

8:45

Welcome

9:00

Product Control

11:00

Break

11:15

Process Control

12:30

Lunch

1:30

Personnel

2:45

Break

3:00

Product Risk Zones

4:00

Traded Products

5:00

Wrap Up and Review

5:30

End of Day 4

Day 5

8:45

Welcome

9:00

Audit Protocol

10:45

Break

11:00

Audit Protocol
(Continued)

12:30

Lunch

1:30

Audit Protocol
(Continued)

2:00

BRCGS Compliance and Support

2:30

Auditor Requirements

3:00

Break

3:15

Course Exam

5:30

Wrap Up and Close

As a BRCGS Approved Training Partner (ATP), our virtual instructor-led seminars are designed and delivered by food safety professionals with broad experience in GFSI and the implementation of food safety plans for different sectors of the industry, providing real-life applications and the latest practices to the learning process.

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