The new BRC Global Standard for Food Safety Issue 8 will be available August 2018. Training to the new Standard will be available after October 1, 2018.
Be prepared for your BRC audit and understand the elements and requirements of the BRC Global Standard for Food Safety Issue 8. Interactive exercises and real-life case studies are designed to equip your staff with a practical knowledge of the standard and certification process as well as the resources needed to succeed. SCS instructors are approved BRC Global Standards Trainers (ATP), auditors, and food safety and quality professionals with over 25 years of experience serving the US and European food industries.
Based on ISO 19011 procedures for conducting an internal audit, this course provides training for team members responsible for verifying food safety systems. Participants learn how to develop BRC audit schedules and checklists for conducting an internal audit as well as techniques for conducting interviews and facility inspections. Participants are instructed in reporting audit findings and communicating those findings in a final report to management. Corrective action determination and root cause analysis is also explored.
Delivery Format: Live instructor led in classroom.
Registration Fees: BRC Conversion: $475/person; BRC Sites Training: $725/person; Internal Auditor for BRC: $425. Discounts apply for early bird, multiple attendee and multiple course registrations.
Fees include: instructor-led training, course materials binder, lunch and Certificate of Completion.
The BRC Food Safety Management System is recognized worldwide and is a Global Food Safety Initiative (GFSI) approved scheme. BRC Certification is designed to verify food products that meet consistent high levels of safety and quality.
Who Should Attend: Food industry managers, supervisors and team members responsible for food safety systems. Training Day 1 provides particular relevance for senior managers who are evaluating the value of BRC Certification.
Recommended Pre-requisites: A technical and working knowledge of food safety and quality management systems, and the principles of HACCP.