Preparing for BRC Global Standard Food Safety Issue 7 and TACCP Course


Duration: 1 day
Time: 09.00 17.00
Content:
  • Traceability, Authenticity and Grading
  • High risk/high care
  • Labelling and Changeovers
  • Factored Goods
  • Modular Approach
  • Earned Recognition
  • Audit Style
  • Introduction to PAS96 and the evolution of TACCP
  • Implementation of TACCP and the 10 step approach
Fees: 295 plus VAT

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The rationale behind this one day workshop is to provide delegates with an early insight into the BRC Global Food Safety Standard (BRC Issue 7) in readiness for its release in January 2015 and subsequent audits from July 2015.  Included in the workshop will be an introduction to Threat Assessment Critical Control Point (TACCP). This will define how TACCP deals with the systematic assessment of threats, the examination of processes to identify vulnerable points and the remedial action to improve resilience against malicious attacks by individuals or groups.

Duration

1 Day 09.30 17.00

Who Should Attend
The workshops are aimed at members of the management team who would benefit from an early insight into, and an understanding of, the changes that will need to be implemented from July 2015 and would be suitable to the following groups:

  • Senior Management and their representatives
  • Technical and Quality Managers
  • Those considering implementing a QMS in their organisation
  • BRC Auditors
  • Trainers and Consultants 

Course Content
The workshops will include an overview of the changes in the following areas:

  • Traceability, Authenticity and Grading
  • High risk/high care
  • Labelling and Changeovers
  • Factored Goods
  • Modular Approach
  • Earned Recognition
  • Audit Style
  • Introduction to PAS96 and the evolution of TACCP 
  • Implementation of TACCP and the 10 step approach

What are the Benefits?
Delegates who attend the workshop will have the advantage of acquiring advance knowledge of the BRC Global Food Safety Standard Issue 7.  As TACCP is a new concept to many food manufacturers it will offer delegates an insight into how to successfully implement TACCP into their HACCP Food Safety plan. 

In-House Courses
Offering better value for money, they can be designed to closely match your specific requirements.

Style of Delivery and Course Leaders
Our course tutors are approved training providers, approved by BRC, IRCA, RSPH, HABC and IEMA. They are qualified and experienced with extensive practical knowledge across a wide range of sectors in food manufacturing, catering and retail. 

Certification
Delegates successfully completing the workshop will be awarded an SAI Attendance Certificate. 

Booking and Course Fees
The fee includes lunch and refreshments during the workshop. Please log on to our website www.iqms.co.uk and complete an on-line booking form advising payment details/purchase order number.

Fee: 295 plus VAT 
Discounted rate - 225 + VAT for 2nd and subsequent delegates from the same organisation attending the same workshop.