This BRCGS course will provide you with an understanding of the key components of an environmental monitoring programme to identify potential microbiological risks in production and open product areas. Scroll to learn more...
You'll learn about the key components of an environmental monitoring programme to identify potential microbiological risks in production and open product areas; in addition to explaining different sampling methods and key elements of a corrective action procedure.
This is particularly useful when implementing an environmental monitoring programme based on the Global Standard for Food Safety Issue 8 requirements and industry best practices.
This course would suit Auditors/ Consultants and Technical and Quality personnel.
At the end of this course, you'll be able to:
Assessment: Course assignment – workplace assessment; Pass mark 75%.
Gain an in-depth and practical understanding of Vulnerability Assessment for Food Fraud tools and techniques.
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Gain an understanding of the scope and requirements of the standard, the audit protocol and certification process.
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Gain a fundamental understanding of the importance of a positive product safety culture at a site, and the important role played by senior management leadership.
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