BRCGS Food Issue 9 – Structure, key requirements and operation (English)
This training course provides a comprehensive overview of the structure and requirements of the BRCGS Food Issue 9 standard, as well as audit practices. The course focuses on offering participants a clear understanding of the standard’s implementation and operation. It is suitable for both onboarding new staff and refreshing knowledge of the BRCGS Food Issue 9 standard requirements. The training course also covers the classification of BRC hygiene areas and the associated requirements for different product groups.
Who is this training for?
The training course is designed for quality and food safety managers, individuals preparing for audits, professionals new to working with BRCGS Food Issue 9 standards, production specialists, and food safety consultants.
Course leader:
Tuomas Virtalaine is a food chemist and certified Lead Auditor for BRCGS Food, FSSC 22000, and ISO 22000. With over 25 years of experience in food safety development and more than 700 audits in various food industry sectors. His expertise lies in the practical application of BRCGS Food Standard requirements.
• Time: 18.11. afternoon 12:30-16:00
• Place: Online training
• Price: 395€ / person (+ VAT where applicable)
• Course leader: Tuomas Virtalaine, lead auditor
Take advantage of our group discount! When multiple participants from the same company join the same training, you’ll get 15% off for each additional attendee starting from the second one.
Register for the training course:
Please note that to finish your registration you need to pay for the course. If you cancel your participation less than two weeks before the training without prior notice, the full participation fee will be withheld. Cancellation is free if it is done over two weeks in advance.
