BRC – Global Standard for Food Safety Issue 9
This two-day training course will provide participants with the changes between Issues 8 and 9, and how to comply with the requirements. The participants will also gain an understanding of the audit protocol to ensure the effectiveness and consistency of audits against the standard. The training is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard on site. Training is limited to 20 attendees.
At the end of the course, you will be able to
- Identify the aims of the BRCGS scheme
- Explain how to meet the requirements of the Standard
- Describe what to expect from your BRCGS audit
- Recognize the changes to the protocol of the Standard
- Utilize and understand the benefits of the BRCGS resources
- Identify and explain the changes to the Standard from Issue 8
Who should attend this training?
- Retailers
- Consultants
- Technical Managers and Personnel
- Quality Managers and Personnel
Trainer
Dr. Ravi Jadeja, Associate Professor
Animal and Food Science Department at Oklahoma State University
Read about Dr. Jadeja’s expertise at the OSU website
Course Certification
To complete the course successfully, participants will need to pass a 25-question exam and gain a passing mark of 60%. Attendees need to bring a laptop for final exam.
Location
culiNEX
360 Corporate Drive N
Tukwila, WA 98188
Whidbey Conference Room
Google map link for meeting location.
Dates & Times
July 8th – 9th, 2024
Postponed until February 11-12, 2025
Fee
$695 per person – large company. Large companies are businesses, including any affiliates and subsidiaries, employing more than 500 full-time equivalent employees.
$595 per person – small or medium company. Small and medium businesses are businesses, including any affiliates and subsidiaries, employing fewer than 500 full-time equivalent employees.
The registration fees cover lunch, refreshments, and workshop material costs.
Cancellation fee
$125 fee. Cancellation will be accepted until five business days before the training.
Questions
Please email Cathy Blood, Event Coordinator, for registration questions.
Please email Girish Ganjyal, Extension Food Processing Specialist, for content questions.