DFW: BRCGS for Food Safety Issue 9: Conversion for Sites - March
Western Technical College400 7th Street North
La Crosse, WI 54601-3368
Dairy Farmers of Wisconsin has once again partnered with NSF International to bring industry leading BRC training to our Wisconsin dairy industry partners.
This official BRCGS training course will provide you with an in-depth understanding of the revisions of the Global Standard for Food Safety Issue 9, as well as a review of audit protocol. It is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard on site.
At the end of the program, course attendees will be able to:
- Identify the aims of the BRCGS scheme
- Explain how to meet the requirements if 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
During this one-day (1.0), in-person course, participants will focus on updates to the Standard. Before the course you must have read and reviewed a copy of the Standard which is available free of charge from the BRCGS Bookshop. Please have your copy of the BRCGS standard available for the course.
Participants will receive an official BRCGS certificate, issued by BRCGS, after attending this training program.
Required Course Prerequisites
- Strong understanding of Prerequisite Programs and Good Manufacturing Practices
- Employment at a food manufacturing facility
- HACCP training within the past 5 years
- A copy of your HACCP certificate must be sent to firstname.lastname@example.org prior to the start of the course.
- Preventive Controls training within the past 5 years
- A copy of your PCQI certificate must be sent to email@example.com prior to the start of the course.
Recommended Course Prerequisites
- Understanding of the current Standard (edition 8).
Course Technology Requirements
This course will be held in person. A computer is required for the course.
You must be present and engaged for at least 95% of the course to obtain your certificate at the end of the course.
There is no DFW administered assessment for this course.
Continuing Education Credits
Contact hours for this course can be applied toward a number of professional certifications including those offered by the American Society for Quality (ASQ), Institute of Food Technologists (IFT), National Environmental Health Association (NEHA) and many other organizations. If you are looking to utilize these credit hours for a professional certification, please let us know and we will provide a formal letter of contact hours and an agenda.
Cost to attend the short course is $200.00 per student. The cost includes registration, materials, breakfast, lunch and breaks for each day.