INTRODUCTION FOR BRC GLOBAL STANDARD FOOD SAFETY ISSUE 9 AWARENESS TRAINING
This course provides an overview of the requirements of BRC FOOD SAFETY ISSUE 9 and the main changes from I8 to I9.
COURSE OBJECTIVES
At the end of this course, participants will be able to:
- Understand the requirements of BRC Food
- Key change of BRC I8 to BRC I9
- Obtain the skill in the establishment and maintenance of BRC I9 in the organization
WHO MUST ATTEND
Anyone involved in the implementation of BRC Food Safety.
DURATION
2 DAYS
COURSE CONTENT
PRE-TEST
Module 1
- Introduction
- Key changes of BRC I9
- Standard requirement
- Additional modules
- Colour-coding of requirement
- Changes to the audit protocol
Module 2
- Implementation – Senior management commitment
Module 3
- Implementation – The food safety plan – HACCP
Module 4
- Implementation – Food safety and quality management system
Module 5
- Implementation – Site standard
Module 6
- Implementation – Product Control
Module 7
- Implementation – Process control
Module 8
- Implementation – Personnel
Module 9
- Implementation – Production risk zones
Module 10
- Implementation – Requirement for traded products
