Learning Outcomes

• Understand the core principles and requirements of the BRCGS Food Safety Standard (Issue 9).
• Explain the role of senior management commitment and food safety culture.
• Apply Codex-based HACCP principles to develop and manage food safety plans.
• Implement food safety and quality management systems, including documentation, internal audits, supplier management, and traceability.
• Identify site standards relating to infrastructure, hygiene, pest control, foreign-body detection, and allergen management.
• Evaluate product control measures such as labelling, authenticity, claims, and packaging requirements.
• Apply process control methods including operations, calibration, labelling, and weight/volume checks.
• Recognize personnel responsibilities for training, hygiene, and protective clothing.
• Differentiate requirements for high-risk, high-care, and ambient high-care production zones.
• Manage traded products, supplier approval, and performance monitoring in compliance with BRCGS.
• Prepare for announced, blended, or unannounced audits as per Issue 9 protocols.

Scope

• This training provides an in-depth understanding of the BRCGS Global Standard for Food Safety (Issue 9), applicable to food manufacturers, processors, packers, and storage facilities under direct management. It covers all key requirements for certification, helping organizations demonstrate compliance with global best practices in food safety, authenticity, legality, and quality.

Eligibility Criteria

• Recommended for professionals working in food manufacturing, processing, catering, retail, auditing, or consultancy.
• No strict prerequisites, but prior knowledge of food safety or HACCP is beneficial.
• Suitable for technical managers, QA professionals, production staff, auditors, and consultants preparing for BRCGS certification.

Learning Model

• Lectures and presentations
• Case studies and scenario-based learning
• Group discussions and workshops
• HACCP-based practical exercises
• Mock audit simulations
• Documentation review and audit preparation sessions

Assessment

• Format: Written exam / multiple-choice questions (organization-specific)
• Duration: 90 minutes (typical for advanced BRCGS trainings)
• Pass Mark: 60% (with merit and distinction available depending on score)
• Practical participation in workshops and case studies will also be evaluated.

Course Content

• Introduction to BRCGS Food Safety Standard Issue 9
• Senior Management Commitment & Food Safety Culture
• HACCP Plan Development (Codex-based 12 Steps, 7 Principles)
• Food Safety & Quality Management Systems – Document control, record keeping, internal audits, supplier management, traceability, corrective & preventive actions
• Site Standards – Layout, hygiene, equipment, maintenance, foreign-body controls, pest management, utilities, waste management
• Product Control – Allergen management, authenticity, claims, packaging, testing & release procedures
• Process Control – Operational controls, labelling & pack checks, calibration, weight/volume management
• Personnel – Training, hygiene, medical screening, protective clothing
• High-risk, High-care & Ambient High-care Zones – Infrastructure, segregation, hygiene, protective clothing requirements
• Traded Products Management – Approval, monitoring, legality, testing, and traceability
• Audit Protocols & Certification Process – Announced, blended, and unannounced audit requirements, grading, and recertification

Certificate

• A BRCGS-recognized training certificate will be awarded upon successful completion of the training and assessment. This certificate supports professional development and demonstrates competence in applying the BRCGS Food Safety Standard.