Food safety courses
Showing 1–12 of 28 results
An Approach to Product Safety Culture
An Approach to Product Safety Culture is an industry focused course, considering organisational culture, leadership and behavioural concepts; inclusive of and generic to all BRCGS Global Standards, in addition to the global market for application to any manufacturing facility – regardless of business size or whether sites have a product scope of food or non-food related goods/ services. By attending this 1-day course participants will gain the fundamental understanding of the importance of a positive product safety culture at a site and the important role played by senior management leadership, understand the impact of attitudes and behaviour on product safety culture and demonstrate preparatory steps in developing a Product Safety Culture Plan, including how to engage staff and encourage their involvement. To complete the course, participants will need to submit a product safety plan as a workplace assignment, meeting the assessment criteria with 75% as a passing grade.
Blended Human Food PCQI Part 2$400.00
This course, developed by FSPCA, is the “standardized curriculum” recognized by the FDA and delivered by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. The successful completion of this course is one way to meet the requirements for a preventive controls qualified individual (PCQI).
BRCGS Food Safety Issue 9- Auditor Training$1,500.00
This course enables delegates to gain a full understanding of the general principles of the requirements of the Standard, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit.
Delegates must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. Before the course, Delegates must also have must have read and reviewed a copy of the Standard, which is available as a free download from the BRCGS Store.
At the end of the course you will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
BRCGS Food Safety Issue 9-Lead auditor Training$1,700.00
This in-depth course will provide an understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Delegates will gain an in-depth guide to the requirements of the Standard, and learn how to undertake a BRCGS audit, including effective planning, conducting and reporting of the audit. Auditing techniques will be practised and developed, to include the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.
Delegates must have a prior working knowledge of quality management systems and auditing within the relevant manufacturing sector, and also have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration.
At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.
Before the course you must have read and reviewed a copy of the Standard, which is available as a free download from the BRCGS Store.
BRCGS Global Standard for Food Safety Issue 8 to 9 Conversion for Sites$600.00
This one-day training course will provide you with an in-depth understanding of the revisions of the Global Standard for Food Safety Issue 9, as well as a review of audit protocol. It is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard on site.
BRCGS HACCP Training
The HACCP course is aimed at food site technical managers, quality managers, and other members of food safety management teams (production, engineering and new product development personnel) who need to develop and implement a food safety plan, which meets Codex Alimentarius guidance and the requirements of the global standard for Food Safety.
This Course will provide participants with an understanding of the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation.
FSVP Training fee
Gluten Free Issue 3- Auditor Training$1,200.00
This course has been designed to help you gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program requirements and to provide guidance on implementing a preventative risk-based Gluten-Free Management System in your business. This training will also explain the process that a business will need to follow in order to become a certified Gluten-Free site. The ONLY program which is fully accredited by a third-party to certify both the site and its gluten management system. As an auditor, it is essential to have a thorough understanding of the requirements in the Gluten-Free Certification Program Global Standard.
Key Learning Objectives:
– Define gluten and the differences between celiac disease and non-celiac gluten sensitivity
– Identify the impact that celiac disease has on individuals
– Demonstrate an understanding of why the food industry is required to manage gluten containing food and products
– Recall different food handler responsibilities and GMP’s relating to gluten management
– Explain the concept of cross contact and the potential for cross contact in a food production process
– Outline key legal requirements relating to gluten-free labelling
– List the individual components that make up the Gluten-free Certification Program Global Standard
– Recognise the difference between a dedicated and non-dedicated Gluten-Free site
– Identify different gluten controls that must be implemented as part of a gluten-free management system
– Outline the importance of prerequisite programs in safeguarding a gluten-free site
– Determine suitable gluten-free monitoring, deviation, validation and verification procedures
– Perform a documented risk assessment for gluten-free ingredients, processes and finished product
– Describe the process for obtaining certification to the Gluten-free Certification Program Global Standard
– Identify key objective evidence required to determine compliance against relevant sections of the Gluten-free Certification Program Global Standard
– Correctly complete auditor documentation, including client reports and corrective action requests.
– Be able to “paint a documented picture” of specific activities within a given site, which when reviewed by any other individual, will effectively communicate a clear “snap-shot” regarding the operation and the levels of conformity.