BRC Global Standard
for Food Safety Issue 7 –
Understanding the Requirements and Implementing in Your Organization
Duration: 2 Days
Training Course Objectives:
The British Retail Consortium (BRC) Global Standard for Food Safety (GSFS) is one of the four Global Food safety Initiative (GFSI) benchmarked food safety schemes. The standard prescribes detailed requirements for the implementation of an effective food safety and quality management system for the various sectors of the food processing industry. This two day course will help the attendees to implement the BRC Global Standard for Food Safety (GSFS) in their organization.
The BRC Global Standard for Food Safety has recently been revised (Issue 7). The training course is especially designed to provide the necessary tools and techniques to the food safety professionals who have been tasked with implementing the BRC standard in their organizations. The attendees of the training course will have a clear understanding of the requirements of the standard after the training and will be able to implement the HACCP based food safety and quality management systems in addition to understanding how to perform effective internal audits of the BRC standard.
- Senior Management Commitment and Continual Improvement – For any food safety system to be effective it is essential that the factory senior management is fully committed to its application and continued development.
- The Food Safety Plan (HACCP) – The basis for the Food Safety System is an effective HACCP program based on the requirements of the internationally recognized Codex Alimentarius system.
- Food Safety and Quality Management System – This sets out requirements for the management of food safety and quality, building upon the principles of ISO 9000. This includes requirements for product specifications, supplier approval, traceability, and the management of incidents and product recalls.
- Site Standards – These define expectations for the processing environment including the layout and maintenance of the buildings and equipment, cleaning, pest control and waste management. This includes a specific section on managing foreign body controls.
- Product Control – This includes requirements at the product design and development stage, Allergen management and the expectations of Laboratories and product testing.
- Process Control – This covers the establishment and maintenance of safe process controls, weight/volume control and equipment calibration.
- Personnel – This defines requirements for the training of staff and expectations on protective clothing and personnel hygiene.
- Food Safety and Quality Assurance Managers
- Senior Managers involved in decision making
- Food Safety consultants
Pre-requisite for the Participants:
- Participants must bring their own copy of the BRC Global Standard for Food Safety: Issue 7
- To purchase a hard or PDF copy please go to: www.tsoshop.co.uk/brcbookshop/bookstore
- Basic knowledge of HACCP, food safety and quality management systems.
The training can be organized on-site and off-site; a minimum of 6 participants are required. A certificate of attendance will be provided; Participants have the option of taking the BRC exam at the end of the course.
|Day & Time||Agenda|
|An Introduction to the standard;
|9:45am-12:00pm||Planning the audit;
Requirements – Senior management and continual improvement;
|12:30pm-2:30pm||Requirements – Food safety Plan HACCP;
Require Food safety and quality management system;
|2:45pm-5:00pm||Requirements – Site standards;
|Review of Day 1 Presentation;
Requirements – Site standards (cont.);
Requirements – Product control;
|10:15am-12:00pm||Requirements – Process control;
|12:30pm-3:30pm||Requirements – Personnel;
Review of Day 2 Presentation
*If less than 4 people register for a given date, the course will be rescheduled and you will be notidied prior to the class.