MFS-108 Understanding the Requirements for BRC Global Standard for Food
Safety (Version 7)
The British Retail Consortium (BRC) first introduced its Global Standard for Food Safety, a GFSI benchmarked standard, in 1998. Today the GRC Global Standard for Food Safety has almost 16,000 certified sites in over 100 countries world-wide.
The BRC Global Standard for Food Safety is developed by food industry experts from retailers, manufacturers and food service organizations to ensure it is rigorous and detailed, yet easy to understand.
First published in 1998, the Standard is now in its 7th issue and is well-established globally. It has evolved with input from many leading global specifiers.
It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.
The BRC Global Standard for Food Safety is developed by food industry experts from retailers, manufacturers and food service organizations to ensure it is rigorous and detailed, yet easy to understand.
First published in 1998, the Standard is now in its 7th issue and is well-established globally. It has evolved with input from many leading global specifiers.
It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.
The purpose of this interactive live training session is to discover more about the requirements and the interpretation for BRC Global Standard of Food Safety Version 7.
An attendee who successfully completes the course will be able to:
An attendee who successfully completes the course will be able to:
- Understand the basic principles of HACCP, the basic requirements of HACCP and Good Manufacturing Practices
- Understand the importance of food hygiene, personal hygiene and workplace hygiene
- Correct food storage and delivery method and hygienic and safety way of food preparations
- Section 1: What is BRC? Why need BRC? Benefits of BRC
- Section 2: BRC Requirements - Senior management commitment
- Section 3: BRC Requirements - The food safety plan
- Section 4: BRC Requirements - Food safety and quality management system
- Section 5: BRC Requirements - Site Standards / Utilities, equipment, maintenance / Waste management
- Section 6: BRC Requirements - Product control
- Section 7: BRC Requirements - Process control
- Section 8: BRC Requirements - Personnel – training
This course is for all staff in the company including top management, senior, middle and junior level management and non-executive staff within the BRC Global Standard Food Safety Management scope.
This is a 2-days programme.
This course runs from 9:00am – 5:00pm with an hour for lunch and periodic short breaks.
This is an intensive session designed to include as much discussion as possible. Lunch and breaks provide an opportunity for further questioning and discussion with the instructors.
This course runs from 9:00am – 5:00pm with an hour for lunch and periodic short breaks.
This is an intensive session designed to include as much discussion as possible. Lunch and breaks provide an opportunity for further questioning and discussion with the instructors.
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