The BRCGS Food – Issue 9 Auditor Training course has been designed to give you 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 BRC Global Standards audit, including planning and reporting of the audit.
The training is presented through live virtual modality and breaks down key learning’s, steps and processes in an easy to understand format.
This BRCGS course covers:
- An introduction to the BRCGS Food Issue 8 Standard
- The background and benefits of the Standard
- A detailed review of the requirements of each section of the Standard
- Audit protocols
- Post audit requirements
- Auditor requirements
- BRC Global Standard Resources
- Course exam (optional)
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 BRC Global Standards audit, including planning and reporting of the audit.
By the completion of this BRCGS training, participants should be able to:
- Describe the scope of companies and products covered by the Standard
- Know what is required to comply with the requirements of the Standard
- Prepare for an audit to the Standard
- Understand the protocol for audits to the Standard
Who should attend?
This training is suitable for new BRCGS auditors who already hold a Lead Assessor qualification, Consultants and technical and quality managers from sites who wish to gain a deeper understanding of the BRCGS audit process.
This course is part of the BRCGS Professional series.
Course facilitator: This course is personally trained by Amanda Evans-Lara who is a BRCGS Approved Virtual Trainer and BRCGS Approved Training Partner with over 28 years’ experience in food safety.
Prerequisite: Delegates must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector. Delegates should also have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration.
Before the course you must have read and reviewed a copy of the Standard which is available free of charge from the BRCGS Bookshop.
Delivery: Virtual Live (face-to-face)
Duration: 3 days
Assessment: At the end of the course you will be assessed with an exam. A total score of 75% or over is required to receive a Pass grade.
Award: BRCGS Certificate of Achievement
Requirements: A stable internet connection that is capable of streaming video and audio, a webcam and microphone.
Note: This is virtual training. It is two-way interactive and live via video and sound.
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