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Integrated management systems are used generally on Global Companies. Common requirements should be managed together to ease up implementation and avoid double work by different disciplines. For that reason, this course is well designed to explain quality and food safety standards requirements in one manner. You will learn : 1- Process approach 2- Management Commitment 3- Risk and Opportunities management on quality and food chain together 4- HACCP approach 5- Research and development, Purchasing and Sales Department requirements 6- Change management and Emergency Management 7- Continual Improvements

BRCGS Internal Auditor Training (Course) This two-day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered through a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace. You will be assessed throughout the course (50%) and you will also need to undertake a workplace audit and submit an audit report for assessment (50%). You will need to gain a 75% pass for this assessment. This course is part of the BRCGS Professional recognition programme. At the end of the course, you will: Understand the roles and responsibilities of auditors Be able to plan and conduct an internal audit Know how to write concise, accurate and factual audit reports Be able to undertake audit follow-up activities Aimed at Technical Managers and personnel Quality Managers and personnel Operations Managers Internal audit personnel

This course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit. Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard. In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP. At the end of the course, participants will be assessed with an exam. This course is part of the BRCGS Professional recognition programme. At the end of the course participants will be able to: Explain what is required to comply with the requirements of the Standard Describe the scope of companies and products covered by the Standard Describe what to expect from your BRCGS audit Prepare for an audit to the Standard Apply resource tools available for compliance and support from BRCGS

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 one-day course will provide you with a thorough understanding of validation and verification so you know the level of detail required for each process and are able to use validation and verification in practice. 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 and understand the terms validation and verification Understand the level of detail required for each process Be able to use validation and verification in practice Appreciate how validation and verification relate to conformance to 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

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

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. It is intended to be comfortable and easy to use by professional auditors, audit companies, for internal audit and employees performing the internal audits. In addition to the standard clauses, you can include the special conditions of your Company special requirements in the scope of the audit, and facilitate the writing of the audit evaluation report and the non-conformities follow up. ISO 900:2015 and EFfCI checklists are available.

✅ 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.

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

HACCP System Training We want everything we use, eat and drink to be safe, right? So, are there any solution tools in the industry to achieve this? Yes there is. The HACCP system is a system designed to identify hazards and take precautions so that our food and beverages, even all materials that touch them, do not harm us. It is a method that will ensure reliability when applied correctly and when it becomes widespread. Please continue to find out. We used FDERD mobile application that designed for risk management tool for Quality, Food, Environmental, Health safety, Fraud and IT security on case studies. Whatever your industry, your job will affect human and business chain. Risk management is very important process for business continuity and supplied things for consumers. You can learn risk management methodology with some examples. Online training includes some HACCP and product safety risk assessment examples for food-meat, H&L-cosmetic ingredient, packaging and food supplements. We will share some valuable sources such as: guidelines to control Listeria, Pathogenic Vibrio species, viruses, parasites, examples, experiences on previous our HACCP study and real time data to conduct your HACCP plan with knowledge. GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 has been updated on 2020 and our training has been adopted according to this updates. The General Principles of Food Hygiene: Good Hygiene Practices (GHPs) and the Hazard Analysis and Critical Control Point (HACCP) System aim to provide principles and guidance on applying GHPs and HACCP throughout the food chain for safe food, clarify their relationship, and provide a basis for specific codes of practice. For hygiene measures we share Code of practice of hygiene and taking our Hygiene training for staff. Without applying hygiene principles, HACCP can not be working. Management awareness and commitment are necessary for an effective HACCP system. The effectiveness also relies upon personnel having the appropriate HACCP training and competency. Therefore, ongoing training is necessary for all levels of personnel, including managers. Our course is designed by taking consideration of the SEVEN PRINCIPLES OF THE HACCP SYSTEM: hazard analysis, determining Critical Control Points (CCPs), establishing critical limits, monitoring CCPs, establishing corrective actions, validation/verification, and documentation. HACCP training is the requirement on Codex.

An Approach to Product Safety Culture is an industry focused course, considering organisational culture, leadership and behavioural concepts; inclusive of and generic to all BRCGS Global Standards, in addition to the global market for application to any manufacturing facility - regardless of business size or whether sites have a product scope of food or non-food related goods/ services. By attending this 1-day course participants will gain the fundamental understanding of the importance of a positive product safety culture at a site and the important role played by senior management leadership, understand the impact of attitudes and behaviour on product safety culture and demonstrate preparatory steps in developing a Product Safety Culture Plan, including how to engage staff and encourage their involvement. To complete the course, participants will need to submit a product safety plan as a workplace assignment, meeting the assessment criteria with 75% as a passing grade. By the end of the course, you will be able to: Describe the concept of Product Safety Culture and why a positive culture is important to ensuring product safety and integrity Identify what the standards require, and the function of Product Safety Culture Plan within a QMS Recognize the link between behaviour, Product Safety Culture and how it underpins product safety assurance Discuss how to measure an organisation's Product Safety Culture through the use of tools and techniques Develop a sustainable Product Safety Culture action plan and how to engage staff to support it

Global Standard for Packaging Materials Issue 7: Sites Training This course has been designed to enable delegates to gain a full understanding of the requirements of Issue 6, including the objectives of fundamental clauses and statements of intent. Delegates will learn how audits against the Standard operate including preparation, the audit, non-conformities, corrective actions and certificate issue. A good technical knowledge of the packaging industry is essential. Before attending the course, Delegates must download and read a copy of the Standard, which is available as a free download from the BRCGS Store. At the end of the course, you will: Understand the background and benefits of the Standard Be able to outline the details of the audit and certification programme Determine audit scope and plan the audit Understand what it is to have an audit, non-conformities and corrective actions Know how to report issues and use BRCGS resources