BRCGS Issue 9 Update Seminar

BRCGS Issue 9 Update Seminar

7 October 2022

Member: £180 + VAT
Non-member: £240 + VAT

Campden BRI, Chipping Campden

24 November 2022

Member: £180 + VAT
Non-member: £240 + VAT

Campden BRI, Chipping Campden

16 September 2022

Member: £180 + VAT
Non-member: £240 + VAT

Online

Summary

With over 25,000 certificates issued annually, BRCGS for Food Safety is the world’s largest food safety standard. The revision of the current Standard took place through 2021 and the new Issue 9 is due to be published in August 2022. This new Issue focuses on embedding a food safety culture, plus driving continuous improvement and quality through risk-based planning. Certification against Issue 9 will commence in audits from 1 February 2023.

This seminar has been designed to enable delegates to gain an understanding of the key changes from the prior version, 8, and includes:

  • Codex updates from late 2020 factored into section 2
  • Additional validation required on HACCP Plan (2.12) and Claims (5.2)
  • Updating references to, “safety, authenticity, legality and quality” more consistently throughout The Standard
  • Reinforcing the importance and many elements around Culture
  • New section on Animal Primary Conversion (5.9)
  • Focus on Internal Audits (3.4)
  • Updated sections 8 (Zoning), 9 (Traded Goods) and 3.5.4 (Outsourced)
  • Additional requirements for Equipment (4.6)
  • Changes to Food Defence (4.2) and Food Fraud (5.4)
  • Procedure requirement for NPD / EPD (5.1.1)
  • Mirrored controls for X-Ray as for Metal Detection (4.10)
  • Updated section on Laboratory Testing (5.6)
  • Action limits related to EMP (4.11.8)

Who should attend

This is a must attend seminar for technical managers, operations, engineers, senior site managers, those who work on supplier quality assurance schemes and auditors within the food industry.

Benefits of attending

Delegates will be given an overview of the updates of BRC Issue 9 by Campden BRI Global Quality Lead, Richard Leathers. Other Campden BRI speakers will give insights into the upcoming changes and new requirements. Representatives and support from BRCGS colleagues will also be presenting.

During the online seminar, delegates will have the opportunity to ask questions with a Q&A Panel.

Event Director

Richard Leathers

Provisional programme

Throughout the day there will be presentations covering:

  • Codex updates from late 2020 factored into section 2
  • Additional validation required on HACCP Plan (2.12) and Claims (5.2)
  • Updating references to, “safety, authenticity, legality and quality” more consistently throughout The Standard
  • Reinforcing the importance and many elements around Culture
  • New section on Animal Primary Conversion (5.9)
  • Focus on Internal Audits (3.4)
  • Updated sections 8 (Zoning), 9 (Traded Goods) and 3.5.4 (Outsourced)
  • Additional requirements for Equipment (4.6)
  • Changes to Food Defence (4.2) and Food Fraud (5.4)
  • Procedure requirement for NPD / EPD (5.1.1)
  • Mirrored controls for X-Ray as for Metal Detection (4.10)
  • Updated section on Laboratory Testing (5.6)
  • Action limits related to EMP (4.11.8)
  • 30+ new clauses

Speakers

Richard Leathers, Campden BRI

Richard Leathers joined Campden BRI in September 2011, working in the areas of HACCP and Quality Management Systems.

Richard started working in the food industry 35 years ago with Dairy Crest and subsequently worked for both Best Foods and Heinz. He also has experience within the fresh produce sector at Kanes Foods, as well as analysis systems in the milling / baking areas, and is a BRCGS qualified lead auditor.

Richard has contributed to several publications and guidelines, including those for TACCP, VACCP and HACCP / Risk Evaluation and is also trained at advanced level by EHEDG (European Hygienic Engineering Design Group).

He sits on several committees, such as the BRCGS Technical Advisory Committee and that for ISO Food Safety Standards in the UK, AW/90.

As a lead in the FSMS team, Richard has responsibility for a wide range of training and consultancy services.

Mair James, Campden BRI

Mair joined Campden BRI during September 2019 as part of the Food Safety Management Systems team. Previously graduating from Cardiff Metropolitan University with a 1st class BSc (Hons) in Food Science and Technology; she also has experience with processing agricultural materials (Herbs) to be used in retail products and in frozen food manufacturing for food service.

Using her knowledge and experience she provides guidance on how to implement robust Food Safety management systems that comply to legislative requirements, embracing good hygiene practices and conform to relevant/appropriate GFSI standards. Part of her role includes being the Event director for multiple courses at Campden BRI including our Food Safety Advanced and Intermediate courses.

She has Level 4 qualifications in Food Safety and HACCP along with being a qualified FSSC 22000 Lead Auditor.

Nigel Blitz, Campden BRI

Nigel Blitz joined Campden BRI as a food management systems specialist in 2019 following more than 20 years’ experience as a food, hygiene and quality manager across a broad range of food and beverage manufacturing environments.

Nigel helps the industry by providing consultancy in environmental monitoring, internal factory design (to ensure it complies with BRCGS) and other factory hygiene-related issues. In addition to this, Nigel also teaches on food technology and microbiology courses and helps update guidance on the cleaning and disinfection of food factories.

Richa Bedi-Navik

Richa is the technical expert and Senior Standards Manager for Global Standard for Food Safety and START! at BRCGS where she is responsible for developing, maintaining the value and growth of both programs globally, while having previously managed the Storage and Distribution Standard. Richa completed her Master’s in Food Technology- Quality Assurance from the University of Reading in the UK. During her 13 year career Richa has worked in a variety of roles associated with food safety and quality management including food manufacturing, food service and retail sector as well as the logistics industry.

She is passionate about finding ways to successfully make sector issues tangible for a wide variety of standard users, facilitating better understanding and developing guidance on related themes to support the industry. BRCGS is a leading brand and consumer protection organisation, used by over 30,000 certificated suppliers over 130 countries, with certification issued through a global network of accredited certification bodies.

Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.


Sign up to 2 years free subscription to an online continuing professional development (CPD)tool click here for further details

Contact an expert