The BRCGS Food Safety program covers all key clauses of the standard and explains how they are applied within food manufacturing and processing operations.
Key Topics Covered:
1. Food Safety Plan (HACCP)
- BRCGS HACCP requirements
- Hazard analysis and control
- Validation, verification, and review
2. Food Safety and Quality Management System
- Document control and record keeping
- Corrective and preventive actions
- Internal audits and management review
- Traceability and incident management
3. Site Standards
- Building structure and layout
- Utilities, waste management, and cleaning
- Pest control and environmental monitoring
4. Product Control
- Product design and development
- Allergen management
- Product testing and labeling controls
5. Process Control
- Process validation and monitoring
- Calibration and equipment control
- Quantity control and inspections
6. Personnel
- Training, competence, and awareness
- Personal hygiene requirements
- Protective clothing and behavior
7. High-Risk, High-Care, and Ambient High-Care Areas
- Zoning and segregation
- Environmental controls
- Staff and material flow
8. Audit Preparation and Certification Process
- BRCGS audit types and grading
- Preparing for certification audits
- Managing nonconformities and corrective actions
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Anas
Very good
Very good
3 weeks ago
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