BRCGS Validation and Verification – Issue 9
£435.00 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: £435 (Members), £435 (Non-Members) all plus VAT, per delegate
Date:
16th April
18th June
19th November
Time: 9:00am – 4:00pm
Platform: Microsoft Teams
Trainer: ToTrain
Description
T&C's
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.
Course Objectives:
• To Develop a greater understanding of Food Microbiology
• Gain confidence with Environmental Monitoring processes and requirements and how to assess the microbial risks in food products
• Understand how the laboratory undertakes testing and interpreting the results
Part 1: What are microbes? How do they grow? What can we do to stop them? (2hr)
This session will introduce the delegates to the basics of microbiology, as well as formulation and processing steps one can take to stop them growing or remove them. It will also cover the basic differences between spoilage and pathogenic organisms, including examples.
Part 2: Assessing and addressing the risk from microorganisms in a food factory. (2hr)
The second session will introduce the audience to sources and vectors of microorganisms in a food manufacturing environment. It will discuss biofilm formation, control of the environment and the principles behind environmental monitoring. Microbiological specifications and legislation will be introduced from the perspective of monitoring the correct application of HACCP and pre-requisite programs.
Part 3: What happens to my sample once I’ve sent it to the lab? (2hr)
Our final session focusses on how a microbiological result is delivered once the sample is with the laboratory. Differences in testing approaches will be explained, together with the rationale behind testing for indicator groups such as ‘TVC’ or ‘Enterobacteriaceae’. Interpretation of results will be discussed, as will the difference between ‘presumptive’ and ‘confirmed’ results. Finally, we will take a look at some of the more rapid methods that are cutting down time to result.
Who should attend?
This course is designed to introduce food microbiology to technical team members who will be making decisions regarding microbiological aspects of food and factory safety and quality. The intention is to take people with little previous knowledge and give them a baseline level of knowledge which they can build upon to suit their particular facility. It could also be used to refresh the knowledge of more experienced personnel.
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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