BRCGS Food Safety Issue 9 Foundation Level Training and Certification Program

Programme Summary

Build an understanding of BRCGS Food Safety Issue 9 and its relevance to food operations. Participants examine site hygiene, HACCP, supplier controls, product integrity, process assurance and current position statements. A case involving a ready to eat food production site connects requirements with responsibilities, records and reliable controls. The programme prepares learners to explain system expectations, recognise gaps and contribute to implementation and improvement activities.

Training Objectives

1 Explain the food safety management framework; 2 Connect requirements with daily operational responsibilities; 3 Clarify hazards controls and verification relationships; 4 Strengthen interpretation of relevant system evidence; 5 Support informed participation in improvement activities.

Learning Outcomes

1 Define the applicable food operation scope; 2 Identify relevant requirements and supporting records; 3 Explain key hazard control decision points; 4 Recognise gaps in supplied food operations; 5 Prepare a prioritised improvement evidence map.

Target Audience

Technical Managers; Quality Managers; Site Managers; HACCP Team Leaders; Food Safety Auditors.

Target Industries

Food Manufacturing; Beverage Manufacturing; Food Packing; Ready Meal Production; Food Processing.

Course Contents

• Module 1 Standard Scope and Site Accountability: Issue 9 scope and applicability; Leadership commitment and site responsibilities; Fundamental requirements and current position statements.
• Module 2 Food Safety and Quality Culture: Culture planning and leadership behaviours; Objectives resources and management review; Confidential reporting and workforce participation.
• Module 3 HACCP Food Safety Plan: Hazard analysis and process confirmation; Control selection and justified critical limits; Monitoring validation verification and reassessment.
• Module 4 System Documents and Supplier Controls: Document control and product specifications; Supplier approval and outsourced services; Raw material assurance and traceability.
• Module 5 Internal Assurance and Corrective Action: Internal audits and separate hygiene inspections; Root causes and effectiveness review; Complaints incidents and recall readiness.
• Module 6 Site Layout and Hygienic Conditions: Layout flows and contamination separation; Utilities drainage and structural condition; Personnel routes and hygiene zoning.
• Module 7 Equipment Cleaning and Pest Control: Hygienic equipment and maintenance release; Cleaning methods and verification evidence; Pest prevention and specialist oversight.
• Module 8 Product Integrity and Allergens: Allergen segregation and label checks; Authenticity claims and vulnerability assessment; Food defence and site protection.
• Module 9 Product Design Testing and Release: Product development and shelf life; Testing plans and result interpretation; Release authority and nonconforming products.
• Module 10 Process and Packaging Controls: Validated operations and monitoring records; Quantity control and calibration evidence; Packaging reconciliation and changeover checks.
• Module 11 People and Specialist Production Areas: Training hygiene and protective clothing; High risk and high care controls; Traded product requirements where applicable.
• Module 12 Site Readiness Case Review: Current audit protocol and scope boundaries; Map site evidence to requirements; Prioritise implementation and verification actions.

Assessment

• 60 single best answer questions, including applied scenarios; one mark per question.
• 90 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Licensed BRCGS Food Safety Issue 9 text and supplied case records permitted; internet, messaging and external AI prohibited.
• Individual applied assessment (45 minutes): For a ready to eat food production site, produce a site requirements and evidence checklist, identify three material gaps and justify the priority of corrective or improvement actions.
• Assessment criteria: Accurate requirement and evidence interpretation; Correct recognition of food safety control gaps; Proportionate priorities and clear reasoning.
• Pass each component separately: 45/60 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Do not accept uncontrolled significant food safety hazards or fabricate supporting evidence.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records foundation course achievement and assessed understanding; it does not authorise food safety auditing or confer organisation certification.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

333

Total teaching hoursTotal teaching hoursTotal teaching hours

18 hours; breaks, pre course work and formal final assessments excluded.18 hours; breaks, pre course work and formal final assessments excluded.18 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

No formal qualification required. Familiarity with food operations and basic food hygiene is recommended.No formal qualification required. Familiarity with food operations and basic food hygiene is recommended.No formal qualification required. Familiarity with food operations and basic food hygiene is recommended.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Complete a 30 minute food safety diagnostic and review the supplied product and process description.Complete a 30 minute food safety diagnostic and review the supplied product and process description.Complete a 30 minute food safety diagnostic and review the supplied product and process description.

End of course assessmentEnd of course assessmentEnd of course assessment

60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.