| Copyright (C) All rights reserved. FoodHACCP.com. For more information send email to info@foodhaccp.com TEL) 1-866-494-1208 FAX) 1-253-486-1936 |
| 1 |
| Training Place (City and Date) Chicago, IL October 26 and 27 - Open LA, CA April 20 and 21 - Completed |
| BRC Understanding the Requirements |
| This course is designed for students who wish to gain in-depth understanding of how certification bodies work and how they relate to the BRC in the process towards certification. The instructor will focus on the Standard's requirement clauses and the interpretation of those clauses in order to demonstrate compliance. You will become familiar with the scope and structure on the Standard, how audit reports are written and how to deal with any non-conformities discovered during the audit. |
| This course is a combination of tutor-led instruction and interactive workshops to apply the knowledge learned during the 2-day course. A written examination is given at the conclusion of the class and students will receive a certificate of attendance. Who should attend - QA, Food Safety and other Technical Managers - Technical Production support staff - Other facility managers and supervisors responsible for the implementation of the Stardard - Consultants - Certification Body personnel Prerequisites Familiarity of the fundamental concepts and working knowledge of a Quality Management System is expected. Students should also be competent in the principles of HACCP and have good technical knowledge of the industry |
| 1 |
| Registration Registration fee: $849 please send email to reserve your seat. info@foodhaccp.com |
