BRCGS Professional Courses
Vulnerability Assessment for Food Fraud (VACCP)
VACCP is commonly used to describe vulnerability assessment and controls related to food fraud.
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Explore professional programmes in food safety, quality, safety and project management.
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BRCGS Professional Courses
Root Cause Analysis, Validation & Verification
Root-cause analysis examines why a problem occurred.
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Risk Assessment
Within the BRCGS professional category, risk assessment should be scoped around a food, packaging or operational decision.
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An Approach to Product Safety Culture & Environmental Monitoring
Product safety culture and environmental monitoring address connected but different questions: how people make safety decisions and what evidence…
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BRCGS Food Safety Issue 9: Sites Training
A site-focused BRCGS Food Safety enquiry connects the standard with the people who operate the system each day.
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BRCGS – Internal Auditor & Awareness
A BRCGS internal-auditor and awareness enquiry should begin by naming the standard and site activities in scope.
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BRCGS Food Safety Issue 9 – Lead Auditor
The BRCGS Food Safety Issue 9 lead-auditor catalogue title concerns a specialist auditing route.
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Preventive Controls Qualified Individual (PCQI)
A Preventive Controls Qualified Individual enquiry concerns the role associated with food safety planning under the relevant US FSMA…
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IOSH – Managing Safely v5.0
IOSH Managing Safely is a named management-awareness course.
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Six Sigma Black Belt
Six Sigma Black Belt learning involves a deeper improvement-leadership and analytical conversation than an introductory belt.
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Six Sigma Green Belt
Six Sigma Green Belt learning is best discussed in relation to a defined process-improvement problem and the evidence available…
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Six Sigma Yellow Belt
Six Sigma Yellow Belt learning can introduce the language of structured improvement and the role of a team member…
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