course objectives

• Understand the history and benefits of the BRCGS Food standard

• understand the meaning and intent of the terms To be used in the preparation of the system according to the BRCGS Food standard

• Understand the guidelines for establishing a quality management system. in accordance with the standard

• Understand the difference of the unannounced inspection system (unannounced) and extra programs

• Understand BRCGS Food audit criteria

• Know the audit scope and plan for the audit.

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who should receive the training

      Executives, supervisors, quality working group and food safety, Food Safety Team, delivery control officer

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course content

• Introducing the BRCGS standard

• Basics and Benefits

• Interpretation of BRCGS Food requirements

• Requirement 1: Commitment from top management and continuous improvement

• Requirement 2 Hazard and Risk Management System

• Requirement 3: Product Quality and Safety Management System

• Requirement 4 Factory Standard

• Requirement 5 Product Control

• Requirement 6 Process Control

• Requirement 7 Personnel

• Rule 8 High-risk, high-care and ambient high-care areas

• Rule 9. Requirements for Trade products

• Summary of issues, suggestions on how to set up the system, and Q&A

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