This course aims to train delegates in Internal Auditor requirements against the new Global Standard for Food Safety Issue 9. This course is aimed at quality and technical managers, personnel responsible for managing an internal auditing schedule, and personnel responsible for undertaking internal audits as required by BRC standards. The course covers topics including audit processes, auditing overview, auditing concepts, audit planning, auditor attributes, conducting the audit, and reporting the audit.

This two day course is delivered at the National Centre for Food Manufacturing, Holbeach.

This course aims to train delegates in Lead audit requirements against the NEW Global Standard for Food Safety Issue 9. In addition, the course includes all relevant aspects of auditing within the food sector. This course is aimed at: Technical and Quality Managers, Prospective Certification Body Auditors and Consultants, attending this course allows you the opportunity to develop an in-depth and practical understanding of the BRC Standard and auditing methodology.

This five day course is delivered at the National Centre for Food Manufacturing, Holbeach.

A core element to the defence of food is a systematic evaluation of vulnerable elements of the supply chain carried out by an experienced and trusted team. Two of the tools for performing evaluation has been called Threat Assessment and Critical Control Point (TACCP) and Vulnerability Assessment and Critical Control Points (VACCP). This reflects established procedures for risk management and it is likely that organisations will increasingly incorporate it into crisis and / or business continuity management frameworks.

This one day course is delivered at the National Centre for Food Manufacturing, Holbeach.

In order to guarantee and demonstrate that product offered for sale is safe to eat and of the specified quality the modern food industry relies on a wide variety of systems, standards and procedures to achieve it.

A common element demanded in the application of these is the requirement to audit and challenge them to ensure adequate application or proper corrective action. Auditing is therefore an important skill that needs to be trained and explained.

This half day course (AM) is delivered at the National Centre for Food Manufacturing, Holbeach.