Nhận thức và đánh giá nội bộ tiêu chuẩn BRCGS Food phiên bản 9

Khóa học “Nhận thức và Đánh giá Nội bộ Tiêu chuẩn BRCGS Food Issue 9” được thiết kế nhằm cung cấp cho học viên kiến thức sâu rộng về các yêu cầu mới nhất của tiêu chuẩn BRCGS Food Issue 9, cũng như kỹ năng thực hành để thực hiện đánh giá nội bộ hiệu quả. Đây là tiêu chuẩn quốc tế hàng đầu về an toàn thực phẩm và quản lý chất lượng, được công nhận trên toàn cầu và áp dụng tại các tổ chức trong chuỗi cung ứng thực phẩm. Khóa học giúp học viên hiểu rõ các yêu cầu của tiêu chuẩn, nâng cao năng lực đánh giá và tối ưu hóa hệ thống quản lý an toàn thực phẩm tại doanh nghiệp.

BENEFITS OF THE COURSE

  • Gain a clear understanding of BRCGS Food Issue 9: Master the key changes and requirements of the latest version.
  • Enhance internal audit skills: Become proficient in the methods and processes of internal auditing according to the BRCGS standard.
  • Improve the effectiveness of the food safety management system: Support continuous improvement and meet partner and customer requirements.
  • Prepare for certification audits: Ensure thorough readiness for official audits conducted by certification bodies.
  • Strengthen reputation and business opportunities: Ensure compliance with international standards to gain competitive advantage in the global food market.
  • Minimize risks: Identify and control non-conformities, enhancing product safety and quality.

TARGETED PARTICIPANTS

  • Food safety and quality management staff are managerial personnel responsible for food safety and quality within the organization.

  • Internal audit staff are responsible for inspecting, monitoring, and evaluating the food safety system.

  • Business leaders and managers understand the standard to effectively operate the system.

  • Consultants and advisors support organizations in achieving BRCGS Food certification.

  • Researchers and educators seeking to enhance their knowledge of the BRCGS Food standard for application or teaching purposes.

CONTENT OF THE COURSE

  • Introduction to BRCGS Food Issue 9

  • History and development of the BRCGS standard.

  • The significance of the standard in ensuring global food safety.

  • Key changes and latest updates in Issue 9.

  • Main Requirements of BRCGS Food Issue 9

  • Senior management and commitment: Leadership roles and system governance.

  • Hazard analysis and critical control points (HACCP): Methods for hazard analysis and risk management.

  • Quality management system: Establishing, maintaining, and improving documented systems.

  • Environmental control: Ensuring plant hygiene, allergen control, and prevention of cross-contamination.

  • Product management: Labeling, packaging, and control of non-conforming products.

  • Supply chain management: Selection and management of suppliers.

  • Internal audit: Requirements for conducting effective audit programs.

  • Internal Audit Process According to BRCGS

  • Audit planning: Defining objectives, scope, and schedule.

  • Audit methods: Interviews, on-site observation, and document review.

  • Audit reporting: Recording non-conformities and providing recommendations.

  • Follow-up and improvement: Implementing corrective actions and continuous improvement.

  • Essential Skills for Internal Auditing

  • Problem-solving and analytical skills.

  • Communication and situation handling skills during audits.

  • Internal Audit Practice

  • Real-life scenarios in food manufacturing facilities.

  • Planning and conducting an internal audit.