BRC GLOBAL STANDARDS - ISSUE – 9” INTERNAL AUDITOR
COURSE OVERVIEW:
A safe food supply of adequate quality is essential for sustaining humanity and quality of human life. The food supply must not endanger consumer health through physical, biological, and chemical contaminants and it must ensure that the desirable characteristics of food are retained throughout the production, transportation, handling, processing, packaging, distribution and packaging materials. This course emphasizes clear communication of food safety concepts, hazards, preventive measures, food packaging materials, international BRCGS standards, auditing, legal compliance, effective use of corrective action, and follow-up to ensure toward successful attainment of company business and food safety objectives and also help to focus on design, sanitation, operation, and monitoring of food handling and manufacturing areas to reduce the risk of contamination of foods from pathogens. This two days training addresses various topics accompanied with case studies, presentations and discussion with respect to BRCGS –ISSUE 9 requirements and ensure food safety in the plant environment as per international food standards and regulations in order to provide delegates with a thorough understanding of Internal Auditing (IA) to know the importance of Internal Auditing, and to be able to perform Internal Auditing competently to attain BRCGS’s certification.
TRAINING CONTENTS:
- BRCGs – Issue 9 introduction, Audit pre-requisites, contents, basic food safety, quality, authenticity and legality requirements.
- Codex Alimentarius HACCP and ISO 22000 food safety requirements, HACCP concepts, principles, plan, key terms, HACCP implementation, Steps in implementing HACCP principles, storage, temperatures and procedures.
- ISO 22000, relationship between ISO 22000 and HACCP, steps in implementing ISO 22000, costs and benefits of ISO 22000
- Good personal hygiene, prevent contamination, physical, chemical and biological, temperature control & pest control and keys to safe food, no-touch techniques, cleaning and Sanitizing.
- GMP and all associated good practices and pre-requisite programs and its impacts on food processing at workplace.
- ISO 9001 Quality Management System requirements,
- BRCGS Standards are in line with GFSI standards and consumer and customer expectations,
- Regulations where the products sale and company objectives
- Basic auditing and auditor requirements, preparation of audit findings and audit reports, Control and follow-up of audit results.
- Auditing terminology, Preparing and planning for audits, audits, carrying out the audits in accordance with plans & audit criteria.
- ISO 19011 Audit Management Standard requirements and Management of post-audit activities.
WHO SHOULD ATTEND?
- Plant management
- Auditors and consultants
- Food supervisor | manager
- NPD supervisor | manager
- QHSE supervisor | manager
- Quality control personal
- Retailers, foodservice staff,
- Food raw materials suppliers
- Importers and exporter of food products.
- Food & packaging technologists.
- Sales and customer service representatives
- Food researchers, engineers, chemists and auditors.
- Those new to the packaging, dairy and food industry
LEARNING OUTCOMES?
At the end of the course participants will be able to:
- Understand Internal Auditing (IA) to know the importance of Internal Auditing, and to be able to perform Internal Auditing competently.
- Understand steps to managing an audit programme, implementing some of the requirements in the BRCGS Global Standards
- Describe auditing fundamentals, steps and techniques, Preparation for an audit, Undertake an audit,
- Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
- Able to implement the good manufacturing practices, pre-requests and implementation in the manufacturing workplace.
- 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 and resourcing tools available for compliance and beneficial support from BRCGS
- Understand of process and risk-based metric driven auditing designed to meet internal, and customer requirements.
- Implement the HACCP principles, ISO 22000 in order to ensure safe food supply chain from manufacturing to consumer end.
- Develop or sharpen practical audit skills such as interviewing, documenting objective evidence, re-call and record keeping and implementing corrective & preventive action programs to reduce risk and drive improvement.
This course is part of the BRCGS Professional series.