Description
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.
Click here to view the course agenda.
Course Material
Mandatory – All course participants are required to have their own individual copy of the BRC Global Standard for Food Safety Issue 9.
Note: This course requires a minimum of 5 participants and will not exceed 15 participants.
System Requirements
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strong internet connection
- computer with working camera and microphone
A minimum of 5 students is needed to run this course.
Click here to review our cancellation policy.
Contact us at techservices.na@mxns.com with questions.
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