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This one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you 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. At the end of the course, you will: 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 Be able to assess the raw materials most vulnerable to food fraud Aimed at Consultants Technical Managers and personnel Quality Managers and personnel Auditors Purchasing personnel

This 2-day course enables you to gain a full understanding of the general principles of the requirements of the Standard and changes from Issue 6, including fundamental clauses and statements of intent, and how to undertake a Global Standards audit, including planning and reporting of the audit. At the end of the course, you will be able to: List the aims of the BRCGS scheme Describe the format, scope and structure of the Standard Effectively audit the requirements of the Standard Complete the BRCGS audit and write the audit report Identify and explain the changes to the Standard from Issue 8 Utilize and understand the benefits of the BRCGS resources Aimed at Consultants Technical Managers and personnel Quality Managers and personnel Auditors Importers and exporters of food packaging products Operations Managers Internal audit personnel Current BRCGS Auditors Those interested in becoming a BRCGS Auditor

This one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently. This is especially helpful when implementing some of the requirements in the BRCGS Standards. This course is part of the BRCGS Professional recognition programme. At the end of the course, you will: Be able to define root cause analysis Understand the difference between symptoms and root cause analysis (RCA) Understand the role and importance of RCA in compliance with the BRCGS Standards Have explored some common methods for undertaking RCA Be able to perform RCA and document it effectively

Booking 1 hour demo to see application in live. You can try free trial period and then you can pay to YEARLY subscription for this app. Food Packaging Safety Audit mobile app is designed for effective food safety auditing on PACKAGING MANUFACTURING SITE. Sector: Production of Food Packaging: • Production of food and feed packaging materials. • Packaging components in the form of raw materials, part processed, semi converted, converted or fully finished packaging materials and products for use in the supply chain. NEW- BRC, IFS and FSSC checklists are available.

Booking 1 hour demo to see application in live. You can try free trial period and then you can pay to YEARLY subscription for this app. Food safety audit is very important for restaurant and catering manufactures. Easy and Useful Audit tool for auditing of food safety management system on Catering. GFSI Catering Scopes are • Preparation, storage and, where appropriate, delivery of food products for consumption at the place of preparation or at a satellite unit. • Cooking, mixing and blending, preparation of component products.

Booking 1 hour demo to see application in live. You can try free trial period and then you can pay to YEARLY subscription for this app. Easy and Useful Audit tool for auditing of RETAIL/ WHOLESALE food safety management system. SECTOR: Retail / Wholesale Buying and selling of food, feed and/ or packaging products to a customer, including minor processing activities in counters when this is not the main activity of the business.

✅ ISO 22002-100:2025 – The new universal standard for Prerequisite Programs (PRPs) in all sectors. ✅ ISO 22002-1:2025 – Updated PRPs for Food Manufacturing, now fully linked with ISO 22002-100. ISO 22002-100:2025 is offering a solid base for PRPs everywhere. Along with it, ISO 22002-1:2025 for Food Manufacturing has also arrived. We help businesses get up to speed with these latest standards, providing a strong framework for PRPs in all sectors, plus the updated standard for Food Manufacturing. Boost your compliance and quality management with our advanced training service. Key features of the course include: Comprehensive Modules: Covering the updates of ISO 22001-100 and/or ISO 22002-1 Interactive Learning: Engaging content with practical exercises. Expert Guidance: Learn from industry experts with years of experience in auditing GMP. Certification: Earn a certificate upon completion.

It has been prepared for all organizations in the food chain (food manufacturing, packaging, food chemicals, additives, storage-transportation, etc.); It has been documented as accredited since 2005. HACCP is legally mandatory and accredited certification is not provided. ISO 22000 management system certificate is an indication that the HACCP system is also established and managed according to Clause 8 of the standard. The difference from other GFSI approved standards such as BRC, IFS, FSSC 22000 is that the requirements for prerequisites are not explained in detail in the standard. ISO 22000 Awareness training must be taken to receive internal auditor, lead auditor training. You can reach us from our website for on-site or live online trainings. You can make an appointment from our website for applied internal auditor and lead auditor trainings. ISO 22000:2018/Amd 1:2024 introduces a new requirement for organizations to assess whether climate change is a relevant issue within their food safety management system. This amendment has been covered. This comprehensive self-paced course is meticulously designed for professionals in the food industry, including quality managers, food safety officers, and anyone involved in the food supply chain. You will gain in-depth knowledge of hazard analysis and critical control points (HACCP), risk management, and the latest regulatory issues. Key features of the course include: Comprehensive Modules: Covering all aspects of ISO 22000, from initial planning to execution and monitoring. Interactive Learning: Engaging content with real-world case studies, quizzes, and practical exercises. Expert Guidance: Learn from industry experts with years of experience in food safety management. Flexible Learning: Study at your own pace, anytime, anywhere, with lifetime access to course materials. Certification: Earn a certificate upon completion.

This is a course about Guidelines for auditing. Internal auditor course objectives are: - It is for organizations or individuals who have established or want to establish the management system. - To explain the principles and system audit stages - How to determine the adequacy, suitability and effectiveness of the Management System established within the organization. - To train an in-house system auditor, 2nd party and supplier auditor for this purpose. This course is designed, prepared and presented by Lead Auditor Fatma İnceoğlu who has more than 10 years auditing sector in the world. Internal auditor course is the first step for your career in your professional job experience. This course is not enough to be auditor. Being auditor require more practice on auditing and experiencing situations in various cases. We try to explain auditing basics, give examples from some situation to understand each requirements on ISO 19011:2018 standard. Do not forget to get the training of the standard you will audit in your organisation or suppliers. ISO 19011:2018 international standard is concentrates on internal audits, supplier and customer audits. Internal audit is first party This training can be used as a guidance and can be useful to organizations involved in auditor training or personnel certification. This course also have some exam and assessment to complete and get participation certificate FROM Udemy. Audits conducted by organizations on their external providers and other external interested parties are known as second party. If you want to learn third party audit you should review ISO 17021 and ISO 17065. Pre-requistes: 2 days standard course should be taken before internal auditor course.

This two-day course addresses one of the key requirements of the Global Standard for Food Safety and packaging; the adoption and implementation of a hazard analysis and critical control points (HACCP- HARA) system. The course programme reflects the requirements of the standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRCGS requirements, quality systems, HACCP and the background of HACCP, BRCGS and Codex. This course is part of the BRCGS Professional recognition programme. At the end of the course, you will: Be able to explain the benefits of HACCP and the BRCGS requirements in relation to HACCP Be able to describe Codex Alimentarius principles of HACCP Be able to describe the reasons HACCP may fail, and the most common BRCGS non-conformities related to HACCP Be able to explain the importance of management commitment and prerequisite programs Be able to complete the preparatory stages for developing the HACCP plan Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities

This one-day course will provide you with an understanding of the key components of an environmental monitoring programme to identify potential microbiological risks in production and open product areas. It includes explanation of the different sampling methods and key elements of a corrective action procedure. This is particularly useful when implementing an environmental monitoring programme based on the BRCGS Global Standard for Food Safety requirements and industry best practices. At the end of the course, you will: Understand BRC requirements and key components of an environmental monitoring programme, including risk assessment, sampling location, target organisms, test methods, sample frequency, establishing control limits, appropriate corrective action, validation/verification of the programme Describe appropriate target organisms and identify suitable sampling locations Explain different sampling methods Explain appropriate corrective action for environmental monitoring failures Develop an environmental monitoring programme based on BRCGS requirements and industry best practices Aimed at Consultants Technical Managers and personnel Quality Managers and personnel Auditors

This one-day course provides delegates with a thorough understanding of risk assessment and enables them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS Standards. This course is part of the BRCGS Professional recognition programme. At the end of the course, you will: Understand risk assessment terminology Be able to choose and use different risk assessment models for processes onsite Understand what BRCGS expects from a thorough risk assessment