Introduction to BRCGS for Food Safety Issue 9 Online Course

About Course

This intermediate-level self-paced online course provides a basic overview of the BRCGS for Food Safety Issue 9 standard requirements, including the audit protocol and how to obtain certification. The differences between Issues 8 and 9 are also covered.

We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety system. It is also an excellent course to create awareness amongst staff, especially managers and supervisors.

IMPORTANT INFORMATION:

The launch date for Issue 9 was 01 August 2022.
Certification against Issue 9 will commence in audits from 1 February 2023.

The Structure and Basic General Requirements of an FSMS
The Expectations and Benefits of BRCGS for Food Safety
An Overview of the Audit Protocol – Pre-Audit
An Overview of the Audit Protocol – Post Audit
How to Get BRCGS Issue 9 Certification in 13 Steps
An Overview of Senior Management Commitment and Continual Improvement Requirements and Changes
An Overview of The Food Safety Plan – HACCP Requirements and Changes
An Overview of The Food Safety and Quality Management System Requirements and Changes
An Overview of the Site Standards Requirements and Changes
An Overview of the Product Control Requirements and Changes
An Overview of the Process Control Requirements and Changes
An Overview of Personnel Requirements and Changes
An Overview of the Requirements and Changes for Production Risk Zones – High Risk, High Care and Ambient High Care
An Overview of the Requirements and Changes for Traded Products
ASSESSMENT

Course Content

MODULE 1: UNDERSTANDING FOOD SAFETY MANAGEMENT SYSTEMS (FSMS)

Learning Outcomes & Introduction

03:53
The Structure and Basic General Requirements of an FSMS

07:54
The Expectations and Benefits of BRCGS for Food Safety

03:44
Understanding FSMS Knowledge Test (Module 1)

MODULE 2: AN OVERVIEW OF THE BRCGS ISSUE 9 REQUIREMENTS

Learning Outcomes & Introduction

07:36
Senior Management Commitment (R1)

29:51
The Food Safety Plan – HACCP (R2)

24:21
The Food Safety and Quality Management System (R3)

35:07
Requirements 1 to 3 Knowledge Test
Site Standards (R4)

48:09
Requirement 4 Knowledge Test
Product Control (R5)

27:12
Process Control (R6)

10:47
Personnel (R7)

15:49
Production Risk Zones – High-Risk, High-Care and Ambient High-Care (R8)

11:22
Requirements for Traded Products (R9)

07:03
Requirements 5 to 9 Knowledge Test
An Overview of the BRCGS Issue 9 Requirements Knowledge Test (Module 2)

MODULE 3: THE AUDIT PROTOCOL

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About Course

What Will You Learn?

Course Content

MODULE 1: UNDERSTANDING FOOD SAFETY MANAGEMENT SYSTEMS (FSMS)

Learning Outcomes & Introduction

The Structure and Basic General Requirements of an FSMS

The Expectations and Benefits of BRCGS for Food Safety

Understanding FSMS Knowledge Test (Module 1)

MODULE 2: AN OVERVIEW OF THE BRCGS ISSUE 9 REQUIREMENTS

Learning Outcomes & Introduction

Senior Management Commitment (R1)

The Food Safety Plan – HACCP (R2)

The Food Safety and Quality Management System (R3)

Requirements 1 to 3 Knowledge Test

Site Standards (R4)

Requirement 4 Knowledge Test

Product Control (R5)

Process Control (R6)

Personnel (R7)

Production Risk Zones – High-Risk, High-Care and Ambient High-Care (R8)

Requirements for Traded Products (R9)

Requirements 5 to 9 Knowledge Test

An Overview of the BRCGS Issue 9 Requirements Knowledge Test (Module 2)

MODULE 3: THE AUDIT PROTOCOL

Learning Outcomes

An Overview of the Audit Protocol – Pre-Audit

An Overview of the Audit Protocol – Post Audit

How to Get BRCGS Issue 9 Certification in 13 Steps

The Audit Protocol Knowledge Test (Module 3)

Introduction to BRCGS Issue 9 Final Assessment