BRCGS Lead Auditor
£1,430.00 plus VAT
Overview
This five-day in-depth course will provide an understanding of the Standard in terms of the protocol, requirements, and how to audit effectively.
Delegates will gain an in-depth guide to the requirements of the Standard, and learn how to undertake a BRCGS audit, including effective planning, conducting and reporting of the audit. Auditing techniques will be practiced and developed, to include the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.
Delegates must have prior working knowledge of quality management systems and auditing within the relevant manufacturing sector, and also have completed a hazard analysis and critical control points (HACCP) course of at least two days duration.
Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS approved certification body.
Before the course, you must have read and reviewed a copy of the Standard which is available free of charge from the BRCGS Bookshop. At the end of the course you will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
Cost: £1430 (Members), £1,430 (Non-Members) all plus VAT, per delegate
Date:
11th – 15th May
7th – 11th September
7th – 11th December
Platform: Microsoft Teams
Trainer: John Husband
Provider: totrain
Description
T&C's
Who should attend?
- Certification body auditors or new auditors seeking registration
- Technical and Quality Managers who wish to gain an in-depth understanding of the audit process
- Consultants
At the end of the course you will:
- Understand the background and benefits of the Global Standard for Food Safety
- Understand the relationship with other Standards: ISO and the GFSI – benchmarked standards
- Know the fundamental clauses and statements of intent
- Understand the BRCGS audit methodology, the enrolment program and the unannounced audit schemes
- Know how to close an audit and deal with corrective actions
- Know how reports are uploaded onto the BRCGS Directory and how certificates are issued
- Understand the benefits of a BRCGS Directory and how certificates are issued
- Understand the benefits of a BRCGS Directory listing
- Understand how certification bodies are monitored for compliance by BRCGS
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
Who should attend?
Candidates enrolling for this course will take the Highfield examination for manufacturers or caterers (sector specific level 4) making it ideal for senior food managers, production managers, area managers, hygiene auditors and trainers as well as those working at a senior level in the food service industry.
Course Dates
- 16th ,23rd, 30th April & 7th, 14th May
How is it assessed?
The assessment consists of a two part examination. Part 1 will be multiple choice and part 2 will be written answers (4 out of 6 questions).
Course pre-requisite
We recommend that you have completed a Level 3 food safety course prior to enrolment although this is not essential. Regular attendance at SOFHT breakfast club meetings and courses will also greatly aid candidates wishing to take this examination.
Programme:
Day 1: Food Hazards
- Welcome
- Introduction to Food Safety management
- Microbiology
- Food Contamination and control from purchase to dispatch
Day 2: Food Safety Microbial Hazards
- Food poisoning
- Foodborne disease
Day 3: Operational Requirements and Controls
- Needed to Ensure Food Safety
- Personal Hygiene and training
- Food Spoilage and Preservation
- Design and Construction of Food premises and Equipment
- Cleaning and Disinfection
- Integrated Pest Control
Day 4: Food Safety Management Procedures and Compliance with Food Safety Legislation
- “Food Safety Legislation
- Supervisory Management
- HACCP
Day 5:
Note: Day 5 can only be attended by candidates that have received a minimum of 40 hours directed study
- Revision
- Discussion and Review
- Written Examination
Note: Homework and suggested reading is provided at the end of each learning module
The Course/Webinars will commence as follows:
Days 1– 4: 9:15 – 15:15
Day 5: 9:15 – 16:45 (exam at 14:00)
Note: Days 1-4 must be completed to sit the examination on day 5
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
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