BRCGS – Vulnerability Assessment for Food Fraud

The BRCGS Vulnerability Assessment for Food Fraud Training course has been designed to provide you with a thorough understanding of vulnerability assessment for food fraud and enable them to use techniques to better identify and mitigate risks associated to raw materials in the supply chain.

This is particularly useful when implementing product safety management systems and the requirements of the BRCGS Global Standards on site.

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 food fraud
• Identifying food fraud
• Common examples of food fraud
• Key food fraud definitions
• BRCGS Requirements for Vulnerability Assessment
• Suppliers, Agents and Brokers
• Completing Vulnerability Assessments
• Workplace Assessment

Purpose

To provide manufacturers with an in-depth and practical understanding of Vulnerability Assessment for Food Fraud tools and techniques, and how they can be applied in a practical manner relevant to the delegate’s industry sector.

Learning Outcomes

By the completion of this BRCGS training, participants should be able to:

• Understand vulnerability assessment requirements for BRCGS
• Understand what is meant by the term ‘food fraud’
• Be able to identify the difference between vulnerability assessment, threat analysis critical control point and food defence
• Assess the raw materials most vulnerable to food fraud

Who should attend?

This training is suitable for purchasing, technical and manufacturing staff from sites currently certificated to BRCGS Standard for Food Safety, who need to become familiar with the principles and practices of Vulnerability Assessment techniques.

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 20 years’ experience in food safety.

Prerequisite:  Delegates should have read and reviewed the latest version of the Global Standard for Food Safety. This is available to download free of charge from the BRCGS Bookshop.

Delivery: Virtual Live (face-to-face)

Duration: 1 day

Assessment:  This course includes a post-course assignment.  The delegate will need to undertake a Vulnerability Assessment at their place of work.  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.