BRCGS Food Safety Issue 9 Training
Price range: £610.00 through £1,126.00 (plus VAT)
BRCGS Food Safety Issue 9 Training courses delivered by Techni-K in partnership with BRCGS Approved Training Partners (ATPs). Designed for quality managers, site staff, and aspiring auditors, these flexible courses cover site implementation, auditing techniques, and lead auditing to help your team maintain compliance, build a strong food safety culture, and prepare for certification.
Instructor credentials
This course is provided by a Techni-K partner, who is an experienced BRCGS ‘approved training partners’ (ATPs)/ ‘approved virtual trainers’ (AVTs).
BRCGS Food Safety Issue 9 Lead Auditor Course Summary
This BRCGS Food Safety issue 9 Lead Auditor course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.
Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.
Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.
This course is part of the BRCGS Professional recognition programme.
​Note: You do not have to take the exam if you don’t need the official BRCGS qualification. You can choose to request instead a Certificate of Attendance. Your tutor will guide you through the process.
Assessment
​​​25 multi-choice questions
Online. Open book. At the end of the course.
Pass Mark 60%. Immediate results
3 attempts allowed (included in the fee).
Certificate & Badge downloadable instantly.
Key learning objectives
- Explain the steps to managing an audit programme
- Describe auditing fundamentals and techniques
- Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
- Describe the scope of companies and products covered by the Standard
- Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
- Utilise and explain resource tools available for compliance and beneficial support from BRCGS.
​Who should attend
- Those interested in becoming a BRCGS Auditor and who do not hold a Lead Assessor qualification*
- Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
- Quality Managers and personnel
- Operations Managers
- Internal audit personnel
- Site staff wishing to gain auditing skills and a deeper understanding of the Standard
- Importers and exporters of food products
- Foodservice staff
- Retailers
- Industry Consultants
- Current BRCGS Auditors and Auditors of other schemes
- Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)
​*Those interested in becoming a BRCGS Auditor who already hold a Lead Assessor qualification (eg FSSC 22000, IFS Food, SQF, etc) may choose to attend the 3-day Food Safety Auditor course instead of the 5-day Food Safety Lead Auditor course.
Pre-requisites
- To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
- To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration.
- To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.
Programme Outline
Day 1
- Welcome and introduction
- Scope and format of the Standard
- Requirements of the Standard
Day 2
- Requirements of the Standard (continued)
Day 3
- Audit protocol
- BRCGS compliance and support
- Auditor requirements
- Practical exercises
Day 4
- Auditing fundamentals
- Practical exercises
Day 5
- Auditing fundamentals (continued)
- Practical exercises
- Revision
- Course exam
BRCGS Food Safety Issue 9 Auditor Course Summary
This  BRCGS Food Safety issue 9 Auditor course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.
Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.
Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.
This course is part of the BRCGS Professional recognition programme.
Assessment
​​​25 multi-choice questions
Online. Open book. At the end of the course.
Pass Mark 60%. Immediate results
3 attempts allowed (included in the fee).
Certificate & Badge downloadable instantly.
Key learning objectives
- Explain the requirements of the Standard
- Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
- Describe the scope of companies and products covered by the Standard
- Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of
the audit - Utilise and explain resource tools available for compliance and beneficial support from BRCGS.
​Who should attend
- Those interested in becoming a BRCGS Auditor and who already hold a Lead Assessor qualification*
- Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
- Quality Managers and personnel
- Operations Managers
- Internal audit personnel
- Site staff wishing to gain auditing skills and a deeper understanding of the Standard
- Importers and exporters of food products
- Foodservice staff
- Retailers
- Industry Consultants
- Current BRCGS Auditors and Auditors of other schemes
- Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)
Pre-requisites
- To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
- To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration.
- To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.
Programme Outline
Day 1
- Welcome and introduction
- Scope and format of the Standard
- Requirements of the Standard
Day 2
Requirements of the Standard (continued)
Day 3
- Audit protocol
- BRCGS compliance and support
- Auditor requirements
- Practical exercises
- Exam
BRCGS Food Safety Issue 9 Course Summary
This BRCGS Food Safety issue 9 course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site.
Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.
This course is part of the BRCGS Professional recognition programme.
Assessment
​​​25 multi-choice questions
Online. Open book. At the end of the course.
Pass Mark 60%. Immediate results
3 attempts allowed (included in the fee).
Certificate & Badge downloadable instantly.
Key learning objectives
- Explain what is required to comply with the requirements of the Standard
- Describe the scope of companies and products covered by the Standard
- Describe what to expect from your BRCGS audit
- Prepare for an audit to the Standard
- Apply resource tools available for compliance and support from BRCGS.
​Who should attend
- Technical Managers and personnel (including those from retailing and manufacturing)
- Quality Managers and personnel
- Operations Managers
- Internal audit personnel
- Importers and exporters of food products
- Foodservice staff
- Industry Consultants
Pre-requisites
- To have working knowledge of HACCP
- To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.
Programme Outline
Day 1
- Welcome and introduction
- Scope and format of the Standard
- Requirements of the Standard
Day 2
- Requirements of the Standard (continued)
- Course Exam
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