BRCGS Food Safety Standard Implementation Training Course
Introduction
In the highly competitive and interconnected global food supply chain, demonstrating rigorous control over food safety and quality is paramount for market access, brand reputation, and consumer trust. Many major retailers and food service companies worldwide require their suppliers to be certified to a Global Food Safety Initiative (GFSI) benchmarked standard. Among these, the BRCGS Global Standard for Food Safety (formerly BRC Global Standard for Food Safety) stands as one of the most widely adopted and respected schemes. This standard provides a robust framework for food manufacturing sites to manage food safety, integrity, legality, and quality, and the operational controls required to achieve these. It is a comprehensive standard that covers everything from senior management commitment and HACCP to factory environment standards, process controls, and personnel hygiene. Implementing the BRCGS Standard helps organizations to consistently produce safe food, reduce the risk of recalls, improve operational efficiency, and meet the stringent requirements of their customers. Without a deep understanding of its specific clauses, audit methodology, and practical implementation strategies, food manufacturers may struggle to achieve and maintain BRCGS certification, limiting their business opportunities and exposing them to significant risks. Many food industry professionals are familiar with basic food safety principles but lack the detailed knowledge of the specific, rigorous requirements needed to implement and manage a BRCGS certified system effectively.
Conversely, mastering BRCGS Food Safety Standard Implementation equips professionals with the essential knowledge and practical skills to develop, implement, maintain, and audit a robust food safety and quality management system that meets this globally recognized, GFSI-benchmarked standard. This comprehensive standard is crucial for ensuring product safety, legality, integrity, and quality, gaining market access, enhancing consumer confidence, and demonstrating leadership in the global food industry. Our intensive 5-day "BRCGS Food Safety Standard Implementation" training course is meticulously designed to equip food safety managers, quality assurance professionals, production leaders, internal auditors, and management representatives with the comprehensive theoretical knowledge and extensive practical, hands-on skills required to confidently interpret, implement, and manage a BRCGS compliant Food Safety Management System.
Duration
5 Days
Target Audience
The "BRCGS Food Safety Standard Implementation" training course is ideal for a broad range of professionals and individuals directly involved in food manufacturing, processing, and management, particularly those seeking or maintaining BRCGS Food Safety certification. This includes:
- Food Safety Managers and Coordinators: Responsible for the FSMS and BRCGS compliance.
- Quality Assurance and Quality Control Managers/Personnel: Overseeing food safety system implementation.
- HACCP Team Leaders and Members: Integrating HACCP within the BRCGS framework.
- Production and Operations Managers: Overseeing compliance and operational controls in manufacturing.
- Internal Auditors for Food Safety: Looking to conduct BRCGS internal audits.
- Management Representatives: Responsible for the BRCGS system.
- Food Technologists and Scientists: Involved in product safety and process validation.
- Consultants: Providing BRCGS implementation and auditing services.
- Supplier Quality Auditors: Assessing supplier compliance to GFSI standards for BRCGS.
- Anyone aiming to achieve a detailed understanding of the BRCGS Global Standard for Food Safety for practical implementation.
Course Objectives
Upon successful completion of the "BRCGS Food Safety Standard Implementation" training course, participants will be able to:
- Understand the aims, benefits, and structure of the BRCGS Global Standard for Food Safety.
- Interpret the requirements of each section of the BRCGS Standard.
- Comprehend the role of senior management commitment and food safety culture in BRCGS.
- Develop and implement a robust HACCP system aligned with BRCGS requirements.
- Understand and apply the requirements for site standards, product control, process control, and personnel.
- Plan and conduct internal audits against the BRCGS Global Standard for Food Safety.
- Prepare their site for a BRCGS certification audit.
- Understand the BRCGS audit process, grading, and non-conformity management.
Course Modules
Module 1: Introduction to BRCGS Global Standard for Food Safety
- Overview of GFSI and the role of BRCGS in global food safety.
- Aims and benefits of the BRCGS Food Safety Standard.
- Structure of the BRCGS Standard: Sections, clauses, and fundamental clauses.
- Understanding the BRCGS audit process, grading system, and non-conformities.
- The importance of senior management commitment and food safety culture.
Module 2: Senior Management Commitment & Food Safety Plan - HACCP (Sections 1 & 2)
- Section 1: Senior Management Commitment: Requirements for top-level involvement, policy, objectives, management review, and resources.
- Developing a positive food safety culture.
- Section 2: The Food Safety Plan – HACCP: Detailed review of the 12 steps of HACCP (Codex Alimentarius).
- Hazard analysis, CCP identification, critical limits, monitoring, corrective actions, verification, and record-keeping.
- Validation and revalidation of the HACCP plan.
Module 3: Food Safety & Quality Management System (Section 3)
- Requirements for documented food safety and quality management system.
- Document control and record-keeping procedures.
- Internal audits: Planning, execution, reporting, and follow-up.
- Supplier approval and performance monitoring.
- Traceability system requirements from raw materials to finished product.
Module 4: Site Standards (Section 4)
- Requirements for external standards: Site security, perimeter, and pest control.
- Internal factory standards: Layout, product flow, segregation of raw/cooked areas.
- Building fabric, utilities, and services.
- Equipment design, construction, and maintenance.
- Housekeeping, cleaning, and hygiene requirements.
Module 5: Product Control (Section 5)
- Product design and development requirements.
- Allergen management: Control of allergenic materials, labeling, and cleaning.
- Control of non-conforming product.
- Product release procedures.
- Product authenticity, claims, and chain of custody.
Module 6: Process Control (Section 6)
- Control of operations: Process parameters, temperature control, cooking validation.
- Labeling and pack control.
- Quantity control.
- Calibration and control of measuring and monitoring devices.
- Management of customer-supplied product.
Module 7: Personnel (Section 7)
- Training requirements for all personnel, including visitors and contractors.
- Personal hygiene standards: Clothing, handwashing, jewelry, illness reporting.
- Medical screening requirements.
- Protective clothing policy.
- Competence and performance review.
Module 8: High-Risk, High-Care, and Ambient High-Care Production Risks & Conclusion
- Understanding the specific requirements for High-Risk, High-Care, and Ambient High-Care production zones (if applicable).
- Management of these zones: Segregation, airflow, environmental monitoring.
- Specific PRPs and operational controls for these areas.
- Summary of BRCGS implementation key steps.
- Preparing for and maintaining BRCGS certification.
CERTIFICATION
- Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate
TRAINING VENUE
- Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.
AIRPORT PICK UP AND ACCOMMODATION
- Airport pick up and accommodation is arranged upon request
TERMS OF PAYMENT
Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com
Brcgs Food Safety Standard Implementation Training Course in Turkmenistan
| Dates | Fees | Location | Action |
|---|---|---|---|
| 21/07/2025 - 25/07/2025 | $1,250 | Nairobi |
|
| 04/08/2025 - 08/08/2025 | $4,950 | Dubai |
|
| 18/08/2025 - 22/08/2025 | $1,750 | Mombasa |
|
| 25/08/2025 - 29/08/2025 | $1,250 | Nairobi |
|
| 01/09/2025 - 05/09/2025 | $4,950 | Instanbul |
|
| 15/09/2025 - 19/09/2025 | $2,900 | Kigali |
|
| 22/09/2025 - 26/09/2025 | $1,250 | Nairobi |
|
| 06/10/2025 - 10/10/2025 | $4,000 | Pretoria |
|
| 20/10/2025 - 24/10/2025 | $1,750 | Mombasa |
|
| 27/10/2025 - 31/10/2025 | $1,250 | Nairobi |
|
| 03/11/2025 - 07/11/2025 | $4,000 | Johannesburg |
|
| 17/11/2025 - 21/11/2025 | $2,900 | Kigali |
|
| 24/11/2025 - 28/11/2025 | $1,250 | Nairobi |
|
| 01/12/2025 - 05/12/2025 | $1,750 | Mombasa |
|
| 08/12/2025 - 12/12/2025 | $1,250 | Nairobi |
|
| 05/01/2026 - 09/01/2026 | $4,950 | Dubai |
|
| 19/01/2026 - 23/01/2026 | $2,900 | Kigali |
|
| 26/01/2026 - 30/01/2026 | $1,250 | Nairobi |
|
| 02/02/2026 - 06/02/2026 | $4,000 | Johannesburg |
|
| 16/02/2026 - 20/02/2026 | $1,750 | Mombasa |
|
| 23/02/2026 - 27/02/2026 | $1,250 | Nairobi |
|
| 23/02/2026 - 27/02/2026 | $1,250 | Nairobi |
|
| 02/03/2026 - 06/03/2026 | $4,950 | Instanbul |
|
| 16/03/2026 - 20/03/2026 | $2,900 | Kigali |
|
| 23/03/2026 - 27/03/2026 | $1,250 | Nairobi |
|
| 06/04/2026 - 10/04/2026 | $4,000 | Pretoria |
|
| 13/04/2026 - 17/04/2026 | $1,750 | Mombasa |
|
| 20/04/2026 - 24/04/2026 | $1,250 | Nairobi |
|
| 04/05/2026 - 08/05/2026 | $4,950 | Dubai |
|
| 18/05/2026 - 22/05/2026 | $2,900 | Kigali |
|
| 25/05/2026 - 29/05/2026 | $1,250 | Nairobi |
|
| 01/06/2026 - 05/06/2026 | $4,000 | Johannesburg |
|
| 15/06/2026 - 19/06/2026 | $1,750 | Mombasa |
|
| 22/06/2026 - 26/06/2026 | $1,250 | Nairobi |
|
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