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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.

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

Booking 1 hour meeting to agree about audit plan. Then you can pay per service from all over the world before booking in our calendar. We have lead auditor for Quality and Food safety standards (Unified Standards, BRC, IFS, FSSC, EFfCI) for food, cosmetic and packaging sector. You may need pre-audit or internal audit services before formal certification audit for Unified Standards, BRC, FSSC, IFS or ISO standards. Audit services can be given as remote or onsite. Total time may be vary according to organization structure and plant size. If required, contact us for formal proposal.

Food Safety Management Systems (FSMS) awareness course in order to prepare FSSC 22000 certification. The 3 Required Components of the FSSC 22000 Scheme are ISO 22000, PRPs and Additional requirements. This course is well designed to understanding ISO 22000:2018 and Additional requirements of FSSC 22000. Case studies will be shared by instructor with experiencing on auditing of food and packaging sector more than 15 years. It is suggested that ISO 22002-1 PRPs for food manufacturing standard or ISO 22002-4 PRPs for packaging standard reviewed before this course by the participants onsite.

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. NEW- Document control features have been added. Action close out feature has been added. Nonconformities and Corrective actions need to be carried out effectively for improvement. Deviations occur in every running systems. When recorded according to standards, hundreds of records are created. Controlling, recording and turning off the action turns into chaos. It is an easy and useful application. You can manage complaints, audits, meetings, documents and many improvement actions on one this app. You can record data on this app and manage actions on site easily on each device.

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

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

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

Allergen topic is very popular topic for health and fitness programme and food safety programme. There are two different disciplines for allergen. One side is from health care, another side is diet and safety. We are dealing only with food allergens. This course is designed for whom want to manage allergen programme in food and packaging manufacturer. The reason we wanted to prepare this training is that when we ask the employees in food and packaging businesses about allergen, they still talk about dust and pollen allergy. Allergen management is the core requirement on labelling regulation in the world as an pre-requiste programme and key clauses on all food safety management standards (IFS, BRC, FSSC 22000, ISO 22000, SQF, AIB etc). Code of Practice on Food Allergen Management for Food Business Operators has been updated and it requires that All personnel involved in the production, manufacture, preparation, handling, distribution, retail and service of foods should understand their role in allergen management and the food safety implications of the presence of undeclared food allergens. This includes temporary and maintenance personnel. "All relevant personnel in a food business should receive food allergen training as appropriate to their job responsibilities, so they can contribute to the measures needed to prevent or minimise the likelihood of allergen cross-contact and labelling errors. Training programmes should be reviewed regularly to ensure they are up to date and appropriate. All appropriate personnel should be encouraged to report and/or take immediate action, if any labelling errors or an undeclared allergen is suspected.

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

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.