BRC Certification Course

Lesson 1 • History and Purpose of BRC Standards

Traces the origin of BRC standards from retailer-driven audits to globally recognised certification. Provides context for why the standard exists and who it serves.

Lesson 2 • Scope and Applicability

Defines which product categories, sites, and operations fall within BRC scope. Clarifies exclusions and multi-site considerations.

Lesson 3 • Certification Bodies and the Audit Process

Introduces accredited certification bodies, audit types, and the certification lifecycle. Connects the standard's requirements to real audit outcomes.

Lesson 1 • Management Review Meetings

Explains the purpose, frequency, and required agenda items for management review. Demonstrates how review outputs feed into continuous improvement.

Lesson 2 • Food Safety and Quality Policy Requirements

Covers mandatory policy content, authorisation levels, and communication obligations. Links policy documentation to audit evidence requirements.

Lesson 3 • Organisational Structure and Responsibilities

Defines how to document roles, reporting lines, and deputy arrangements for key functions. Ensures accountability is traceable during audits.

Lesson 1 • Assembling the HACCP Team

Covers team composition, required expertise, and leadership of the HACCP study. Ensures multidisciplinary input for comprehensive hazard coverage.

Lesson 2 • Hazard Identification and Risk Assessment

Guides systematic identification of biological, chemical, physical, and radiological hazards. Applies risk scoring to prioritise control measures.

Lesson 3 • Establishing Critical Control Points

Applies the decision tree and risk assessment to determine CCPs and control measures. Defines critical limits with scientific justification.

Lesson 4 • Prerequisite Programmes and Their Role

Establishes how prerequisite programmes underpin HACCP by controlling background hazards. Distinguishes PRPs from critical control points.

Lesson 1 • Document Control and Record Management

Establishes rules for creating, approving, distributing, and retiring controlled documents. Ensures records meet BRC retention and accessibility requirements.

Lesson 2 • Corrective and Preventive Action Systems

Introduces root cause analysis methods and CAPA documentation requirements. Demonstrates how closed-loop CAPA prevents recurrence and satisfies auditors.

Lesson 3 • Internal Audit Programme Design

Covers audit scheduling, competency requirements, and reporting obligations. Links internal audit findings to corrective action and management review.

Lesson 4 • Supplier and Raw Material Approval

Defines the approved supplier programme, risk-based assessment, and ongoing monitoring. Ensures incoming material controls meet BRC fundamental requirements.

Lesson 1 • Waste Management and Utilities

Covers waste segregation, disposal routes, and utility quality requirements including water and compressed air. Prevents cross-contamination from waste and utility systems.

Lesson 2 • Building Fabric and Internal Layout

Covers construction materials, surface finishes, and zoning requirements for high-risk and high-care areas. Links physical design to contamination prevention.

Lesson 3 • Cleaning and Disinfection Programmes

Establishes cleaning schedule design, chemical management, and verification methods. Connects cleaning effectiveness to microbiological environmental monitoring.

Lesson 4 • Equipment Design and Maintenance

Defines hygienic design principles and planned preventive maintenance requirements. Ensures equipment does not become a contamination source.

Lesson 1 • Allergen Management Programme

Covers allergen risk assessment, segregation strategies, and label declaration requirements. Addresses cross-contact prevention across raw materials, processing, and packaging.

Lesson 2 • Foreign Body Detection and Control

Establishes detection technology selection, sensitivity standards, and rejection procedures. Links foreign body controls to product safety and audit evidence.

Lesson 3 • Product Release and Nonconforming Product

Defines release criteria, hold procedures, and disposition decisions for nonconforming product. Ensures no out-of-specification product reaches customers.

Lesson 4 • Traceability System Design

Builds a traceability system linking raw materials through processing to finished goods and distribution. Demonstrates compliance with BRC four-hour traceability exercise requirements.

Lesson 1 • Process Validation and Control Limits

Covers validation methodology for thermal, chemical, and physical processes. Establishes documented control limits with scientific or regulatory justification.

Lesson 2 • Calibration and Measuring Equipment

Establishes a calibration programme covering identification, frequency, and traceability to standards. Ensures measurement accuracy underpins process and product control.

Lesson 3 • Change Management and Process Modification

Defines a structured change control process for equipment, formulation, and process modifications. Prevents uncontrolled changes from introducing new food safety risks.

Lesson 1 • Personal Hygiene Standards and Rules

Defines hygiene rules for clothing, jewellery, hand washing, and illness reporting. Establishes how rules are communicated, enforced, and verified.

Lesson 2 • Medical Screening and Fitness to Work

Covers pre-employment health screening, return-to-work procedures, and visitor health declarations. Prevents ill individuals from contaminating food or food contact surfaces.

Lesson 3 • Training Needs Analysis and Programme Design

Guides identification of training gaps by role and risk level. Builds a structured training programme with defined content, frequency, and delivery methods.