This BRCGS Food Safety issue 9 Auditor course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.

Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.

Completing this course and successfully passing the exam are essential steps towards becoming a BRCGS auditor. Arrangements to complete the required training must be made with a BRCGS approved certification body.

This course is part of the BRCGS Professional recognition programme.

• Explain the requirements of the Standard
• Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
• Describe the scope of companies and products covered by the Standard
• Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
• Utilise and explain resource tools available for compliance and beneficial support from BRCGS.

• Those interested in becoming a BRCGS Auditor and who already hold a Lead Assessor qualification
• Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
• Quality Managers and personnel
• Operations Managers
• Internal audit personnel
• Site staff wishing to gain auditing skills and a deeper understanding of the Standard
• Importers and exporters of food products
• Foodservice staff
• Retailers
• Industry Consultants
• Current BRCGS Auditors and Auditors of other schemes
• Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)

• To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
• To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP training, explore the IHA accredited HACCP courses under the training section.
• To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs).

This is our lovely team of trainers.