BRCGS Awareness Training

INSTRUCTOR: Gözde Yeşildere

OBJECTIVE OF THE TRAINING

The primary objective of this training is to ensure that companies who are certified or seeking certification in the BRCGS, a British Food Safety and Quality Management System Standard globally recognized by GFSI, have a comprehensive understanding of the Standard and its Requirements. The secondary objective is to provide in-depth and detailed information about the standard through experience-based examples and practical applications.

CONTENT OF THE TRAINING

This training covers the fundamental definitions of Food Safety and Quality Management Systems, followed by an in-depth exploration of each standard clause of the BRCGS. Topics are explained with examples and applications.

The main topics of the training are as follows:

1.1 Senior Management Commitment and Continual Improvement
1.1 Senior Management Commitment and Continual Improvement – Improvement Plan
1.2 Organizational Structure, Responsibilities, and Management System
1.2 Management Review Meetings and Meeting Procedures
2.1 HACCP Food Safety Team
2.2 Prerequisite Programs
2.3 Product Descriptions
2.4 Determining Intended Use of the Product
2.5-2.6 Creation and Verification of Flow Diagrams
2.7 Hazard Assessment
2.8-2.11 Identification, Planning, Monitoring of CCPs, and Record Keeping
3.1 Food Safety and Quality Management Manual
3.2 Document Control
3.3 Record Keeping and Maintenance
3.4 Internal Audits
3.5 Supplier and Input Approval and Performance Monitoring
3.6 Product Descriptions
3.7 Corrective and Preventive Actions
3.8 Control of Non-conforming Products
3.9 Traceability
3.10 Management of Customer Complaints
3.11 Emergency, Withdrawal, and Recall Management
4.1 External Area Standards
4.2 Facility Security and Food Defense
4.3 Product Flow and Segregation
4.4 Building Structure and Internal Areas
4.5 Production Support Services
4.6 Equipment
4.7 Maintenance
4.8 Personnel
4.9 Cross-contamination (Physical & Chemical)
4.10 Foreign Matter Detection and Removal Equipment
4.11 Cleaning and Hygiene
4.12 Waste Management
4.13 Residual Product Management
4.14 Pest Management
4.15 Storage Areas
4.16 Dispatch and Transportation
5.1 Product Design and Development
5.2 Product Labeling
5.3 Allergen Management
5.4 Product Authenticity, Claims, and Review
5.5 Product Packaging
5.6 Product Testing and Laboratory Controls
5.7 Product Release
6.1 Control of Operations
6.2 Product Labeling and Packaging Control
6.3 Quantity, Weight, Volume, and Numerical Control
6.4 Control and Calibration of Measuring Devices
7.1 Training
7.2 Personnel Hygiene
7.3 Medical Monitoring
7.4 Protective Clothing

AT THE END OF THE TRAINING

At the end of this training, participants will have a thorough understanding of the BRCGS Standard and Requirements, enabling them to implement and audit this system within their organizations.

PARTICIPANT PROFILE

All employees in Senior Management, Management, Quality, R&D, Production, Warehouse, Logistics, Human Resources, and Distribution Services within the Food Industry are eligible to participate.