This course has been designed to enable delegates to gain a full understanding of the general principles of the Standard, and how to comply with the requirements.
Delegates will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit.
Before the course you must have read and reviewed a copy of the Standard which is available free of charge from the BRCGS Bookshop.
This course is a Global Standard for Food Safety Issue 8 certified training.
- Know the details of the BRCGS Standard Issue 8
- Gain comprehensive knowledge to meet the requirements
- Audit process from application to certification
- Access the BRCGS site for assessments and reporting
BRC Site Agenda
- Day 1 – Introduction to the Standard
- Background and benefits
- The requirements – sections 1-4
- Day 2 – The requirements – sections 5-9
- Preparing for BRC Global Standards Certification
- Post audit requirements
- BRC Global Standard Resources
WHO SHOULD ATTEND:
Food industry managers, supervisors and team members responsible for food safety systems.
This course is delivered by BRCGS Approved Training Partners (ATPs) are internationally-recognized trainers who train auditors, sites, consultants and retailers in BRCGS’ Global Standards requirements and protocol.
To view a flyer on this class, please click here: BRC Food Safety Issue 8 Certified Training
About the Instructor: Harmeet Dosanjh, instructor is a food safety & quality management system professional with 14 years of experience in food and beverage industry. She develops food safety policies, pre-requisite programs, food safety & quality plans and trainings in order to achieve FSMA and GFSI-BRC standard compliance. She is a BRC Food Safety Lead Auditor and Approved Trainer, and skilled in production management, GMP, HACCP, Root cause analysis, vulnerability assessment, risk assessment, sensory evaluation and continuous improvement. She has worked with USDA-inspected facilities, preparing them for both BRC certification and regulatory compliance. She holds master’s degree in Food Safety, Michigan State University and well versed in U.S, European and China laws & regulations