New to BRCGS looking for tips to get started
Good morning everyone,
New to the food industry & thus BRCGS.
I've worked most of my life with ISO 9001, AS9100 & PN-111. Both internally auditing and building QMS's & gaining certifications.
I'll be expected to internally audit to this standard I believe at some point so if any one could give me some great starting points (beside reading BRSGS I'd greatly appreciate it.
Thank you!
Its probably not much different than the other standards that you have worked with. How did you go about learning them?
Like you said, reading the standard is probably your first step. As you are new to food you may need to seek out aditional information on subjects that might not make sense to you as you read the standard. This could be on forums such as this, on-line literature or article, or different trainings. You will need to take a HACCP course. At some point in time you COULD take the BRC lead auditor course. I wouldnt suggest doing this right as it is probably a little advanced for someone brand new to food MFG.
Since you are familar with standards and auditing, I dont think that learning/auditing/ implementing BRCGS is going to be your challenge. I teach people with zero relavent experience to do it all the time. Understanding the actual science behind all of it what is hard for someone with out education or experience.
Its probably not much different than the other standards that you have worked with. How did you go about learning them?
Like you said, reading the standard is probably your first step. As you are new to food you may need to seek out aditional information on subjects that might not make sense to you as you read the standard. This could be on forums such as this, on-line literature or article, or different trainings. You will need to take a HACCP course. At some point in time you COULD take the BRC lead auditor course. I wouldnt suggest doing this right as it is probably a little advanced for someone brand new to food MFG.
Since you are familar with standards and auditing, I dont think that learning/auditing/ implementing BRCGS is going to be your challenge. I teach people with zero relavent experience to do it all the time. Understanding the actual science behind all of it what is hard for someone with out education or experience.
Morning Kingstudruler1,
I've learned previous standards through hands on experience along with supplemental literature & forums such as this one.
I've come across HACCP & Critical control points already in the past week, though not familiar with them. Are there any books (preferably beginner friendly) that you could recommend, as I settle into my new role I have a bit more free time right now.
And yes, my colleagues all appear to have relevant education in food science, where as I do not!
thanks for the reply.
Hi ;)
just a few tips from me :)
- buy both - BRC Issue 9 (PDF basic version is available for free) and BRC issue 9 interpretation. Unfortunately BRC issue 9 interpretation doesn't contain appendices and you will need them to assess your production risk zones (page 141)
- book a BRC issue 9 course and HACCP level 2 and level 3 (Owner of the HACCP (HACCP leader) should at least have level 3
- super user friendly but expensive guidance's & trainings are available at Campden BRI https://www.campdenb...ions/index.php
- ask us anything :) :) we are here to help :)
;)
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& dont forget to do a BRC auditing course :)