BRC is an international Food Safety Management Systems standard and is one of the Global Food Safety Initiative (GFSI) recognized certification schemes. It contains requirements for food processors to follow to build an effective food safety management system. The standards prescribe quality, safety and operational criteria to ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer.

Course Objectives

The programme aims to provide delegates with learning how to:
• Understand the background of the BRC
• Recognize the benefits of implementing the Standard / Guidelines
• Explain the key requirements of BRC
• Apply BRC into company existing system

Target Audience

Managing Directors, Chief Executive Officers, General Managers, Food Management representative / Food Safety Officer, Relevant Departmental Managers (QA, Legal , Production, etc.), Auditors, Consultants, Practitioners, Food Safety committee Personnel

Language: English

Training Methodology:

  • • PowerPoint – slideshow
    • Activities / Workshop
    • Quiz

Agenda:

8:45 AM to 9:00 AM

Registration

9:00 AM to 10:15 AM

• Clause 1 Senior Management
• Clause 2 Food Safety Plan
• Clause 3 Food Safety and QMS

10:15 AM to 10: 30 AM

Break

10:30 AM to 11:30 PM

• Clause 4 Site standards

11:30 PM to 1:00 PM

• Clause 5 Product control
• Clause 6 Process control

1:00 PM to 2:00 PM

  • Lunch

2:00 PM to 3:30 PM

• Clause 7 Personal hygiene and training
• Clause 8 High-risk and high-care

3:30 PM to 3:45 PM

Break

3:45 PM to 4:30 PM

• Clause 9 Requirement for trade products

4:30 PM to 5:00 PM

Q&A