Szkolenia dla Bezpieczeństwa żywności
HACCP│ISO 22000│BRCGS

Together with the usual cases of substitution in seafood, spices and herbs, through to diluted olive oil and honey, food fraud to optimize profit is here to stay. Increasing food prices and an ever more complex global food supply chain present an irresistible opportunity for fraudulent activity. Identify food fraud threats and vulnerabilities, putting VACCP and TACCP into practice alongside your food safety HACCP plans. The BRCGS Packaging Standard is the first packaging Standard in the world to be recognized by the Global Food Safety Initiative (GFSI).

The BRCGS is a Global Food Safety Initiative (GFSI) recognised scheme. The popular Standard is accepted as a benchmark for food safety worldwide and is often a core requirement of the supplier approval process for food retail and manufacturing. This BRCGS lead auditor course delivered by BSI is designed to help you gain a firm understanding of the standard, and learn how to undertake a BRC Global Standards audit. Auditing techniques will be practiced and developed, to include the auditor competency skills required of GFSI scheme auditors.

FSSC 22000 is the management system standard for food safety (FSMS) that is aligned to internationally recognized best practice, and through ISO 22000:2018 as its basis, makes use of the ISO high level structure. In this course you will gain the required skills to conduct a baseline review of your organization’s current position and implement the key principles of FSSC 22000.

Hazard Analysis Critical Control Points (HACCP) is a risk management tool is primarily used to manage food safety risks. A HACCP system allows you to identify hazards and put in place controls to manage these throughout your supply chain during production. The HACCP scheme meets the requirements of the Codex Alimentarius Commission (CAC) – established by the WHO and the Food and Agriculture Organization of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade. 

The adoption of a food safety management system (FSMS) is intended to enable an organization to improve its food safety (FS) performance and to manage its FS risks. An internal audit is an essential element to an effective FSMS, and by attending this course you will benefit by learning and developing the skills to help improve your organization’s FS performance.

The BRCGS Packaging Standard is the first packaging Standard in the world to be recognized by the Global Food Safety Initiative. By using a hazard and risk-based approach that addresses site cleanliness standards, printed packaging controls, product inspection and the control of foreign bodies, certified organizations and their customers can be confident in the resulting in the quality management system. The new BRCGS Packaging Materials – Issue 6 includes changes for the former standard.

This 5-day in-depth course will provide an understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Delegates will gain an in-depth guide to the requirements of the Standard, and learn how to undertake a BRCGS audit, including effective planning, conducting and reporting of the audit.

This course will enable individuals to plan the process of identifying, measuring and improving their own organization’s culture of food safety. You’ll learn what culture is and how to implement plans to improve it, overlaying these with the FSMS to get best results. Food safety culture is defined by the Global Food Safety Initiative (GFSI) as ‘shared values, beliefs and norms that affect mind-set and behaviour toward food safety in, across and throughout an organization’

Learn how to embed continual improvement at the heart of your organization through an FSSC 22000 Food Safety Management System (FSMS). The base of the ISO 22000:2018 standard is an opportunity for organizations to align their strategic direction and increase focus on improving food safety performance.