BRCGS Validation and Verification – Issue 9
From: £355.00 plus VAT
Overview
This one-day course will provide delegates with a thorough understanding of validation and verification so they know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS.
This course is part of the BRCGS Professional recognition programme.
Cost: £355 (Members), £395 (Non-Members) all plus VAT, per delegate
Date:
24th July 2025
25th September 2025
13th November 2025
Time: 9:00am – 4:00pm
Platform: Microsoft Teams
Trainer: ToTrain
The course is aimed at:
- Quality and safety management staff at manufacturing, storage and distribution and retail sites
- Auditors
- Consultants
At the end of the course you will:
- Be able to define and understand the terms validation and verification
- Understand the level of detail required for each process;
- Be able to use validation and verification in practice; and
- Appreciate how validation and verification relate to conformance to the BRCGS.
Prior knowledge:
You should read a copy of Global Standard for Food Safety Issue 9 before attending this course.
Course information:
- Course duration: 1 day
- Delivery methodology: Online
- Accreditation: BRCGS
Course certification:
Satisfactory completion of assessment.
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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