BRC Conversion eLearning Course

BRC Conversion eLearning Course Issue 7 to Issue 8 – available now!

This course provides learners with an in-depth understanding of the changes to the BRC Global Standard for Food Safety Issue 7 to Issue 8.

The eLearning course has been designed by specialists in meeting the GFSI standards, including the BRC standard. We have used our expertise to develop a course which not only explains what the changes are, but also what they mean and more importantly, what you need to do to be able to comply.

This eLearning course provides practical guidance on the systems and procedures you will need to implement and the evidence you will need to demonstrate to your auditor. It is made up of 12 modules, which you can complete at your own pace. This eLearning course is like nothing you’ve ever done before, it’s visually appealing, interactive and really engaging.

e-Learning

Level 2 – Food Safety & GMP for Bakery Manufacturing

Our food safety and GMP eLearning course for bakery manufacturing has been specifically designed for food handlers in a bakery manufacturing environment.

It provides factory operatives with a robust understanding of how the product and process must be controlled, to ensure that safe food is produced.

The unique GMP element of this course also teaches the learner about GMP controls specific to the bakery industry, including foreign body control and bakery related pests, such as SPI.

In this course, we bring in training around food safety techniques for bakery, such as metal detection.

e-Learning

Level 2 – Food Safety & GMP for Dairy Manufacturing

Our food safety and GMP eLearning course for dairy manufacturing specifically teaches dairy operators the fundamentals of food safety in a dairy environment.

It provides factory operatives with a robust understanding of how the product and process must be controlled, to ensure that safe food is produced.

The unique GMP element of this course also teaches the learner about GMP controls specific to the dairy industry, including low and high risk controls and CIP.

In this course, we bring in training around food safety techniques for dairy, such as fermentation and pasteurisation.

e-Learning

Level 2 – Food Safety & GMP for Meat Manufacturing

The eLearning course has been specifically designed for food handlers in the meat industry.

It provides factory operatives with a robust understanding of how the product and process must be controlled, to ensure that safe food is produced.

The unique GMP element of this course also teaches the learner about GMP controls specific to the meat industry, including vulnerability, speciation and the integrity of the claims made on pack.

In this course, we bring in training around food safety techniques for meat, such as curing, smoking and cooking.

Level 2 – Food Safety & GMP for Raw Fish Manufacturing

The eLearning course has been specifically designed for food handlers in the fish industry.

It provides factory operatives with a robust understanding of how the product and process must be controlled, to ensure that safe food is produced.

The unique GMP element of this course also teaches the learner about GMP controls specific to the fish industry, including vulnerability, speciation and the integrity of the claims made on pack.

In this course, we bring in training around food safety techniques for fish, such as curing and metal detection.

vulnerability assessment course

Food Fraud & Vulnerability Assessment Training

Our vulnerability assessment training course is aimed at manufacturing sites which are accredited to a GFSI recognised scheme, such as Primus GFS, FSSC22000, SQF Code Level 2, BRC Global Standard for Food Safety and the IFS Food Standard.

These standards now require a raw material vulnerability assessment to be carried out, which is sometimes referred to as a TACCP or VACCP.

This course provides a learner with a background to food fraud, what is required to meet the GFSI recognised schemes and then, how to practically complete a vulnerability assessment, step-by-step.

Meets the vulnerability assessment training requirements for:

  • BRC Global Standard for Food Safety
  • Primus GFS
  • FSSC22000
  • SQF Code Level 2
  • IFS Food Standard