BRCGS Food Safety Issue 9 Internal Auditor Training and Certification Program

Programme Summary

Develop the skills to plan and conduct internal audits against BRCGS Food Safety Issue 9. Participants follow process evidence through HACCP verification, hygienic zoning and product release evidence, using interviews, observation and records to evaluate conformity. A realistic food operation case develops defensible findings, clear reports and effective follow up, helping internal auditors identify weaknesses that matter to product safety and management system performance.

Training Objectives

1 Apply sound internal audit principles consistently; 2 Plan audits around significant food safety risks; 3 Strengthen evidence collection and interview skills; 4 Develop precise findings and useful audit reports; 5 Evaluate corrective action and effectiveness evidence.

Learning Outcomes

1 Prepare a process based internal audit plan; 2 Trace food safety requirements through case evidence; 3 Conduct structured interviews and corroborate responses; 4 Write defensible evidence linked audit findings; 5 Recommend proportionate follow up and closure checks.

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 Internal Audit Purpose and Integrity: Audit objectives scope and criteria; Independence confidentiality and evidence ethics; Competence limits and technical escalation.
• Module 2 Audit Programme and Risk Priorities: Product risks and process importance; Audit frequency and coverage planning; Internal audit responsibilities and resources.
• Module 3 Audit Preparation and Sampling: Review process and hazard information; Build questions and sampling trails; Plan safe access and interviews.
• Module 4 Auditing Food Safety and Quality Culture: Culture planning and leadership behaviours; Objectives resources and management review; Confidential reporting and workforce participation.
• Module 5 Auditing HACCP Food Safety Plan: Hazard analysis and process confirmation; Control selection and justified critical limits; Monitoring validation verification and reassessment.
• Module 6 Auditing System Documents and Supplier Controls: Document control and product specifications; Supplier approval and outsourced services; Raw material assurance and traceability.
• Module 7 Auditing Equipment Cleaning and Pest Control: Hygienic equipment and maintenance release; Cleaning methods and verification evidence; Pest prevention and specialist oversight.
• Module 8 Auditing Product Design Testing and Release: Product development and shelf life; Testing plans and result interpretation; Release authority and nonconforming products.
• Module 9 Auditing People and Specialist Production Areas: Training hygiene and protective clothing; High risk and high care controls; Traded product requirements where applicable.
• Module 10 Interviews Observation and Corroboration: Use open questions and active listening; Cross check records against actual practices; Follow linked process evidence trails.
• Module 11 Findings and Corrective Action Review: Link criteria evidence and discrepancy; Evaluate corrections and cause analysis; Check action effectiveness and closure evidence.
• Module 12 Internal Audit Case and Reporting: Conduct a structured audit simulation; Report significant food safety concerns; Present findings and follow up priorities.

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 (90 minutes): Prepare and conduct a simulated internal audit of a ready to eat food production site; submit a plan, two substantiated findings, a concise report and a corrective action follow up decision.
• Assessment criteria: Risk based planning and adequate evidence coverage; Accurate findings linked to applicable requirements; Clear reporting and justified follow up decisions.
• 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 internal auditor training achievement; employer appointment and independent certification audit authorisation require separate competence decisions.
• 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 16 delegates.Maximum 16 delegates.Maximum 16 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Working knowledge of BRCGS Food Safety Issue 9 and food safety operations is required. Foundation training or equivalent knowledge is recommended.Working knowledge of BRCGS Food Safety Issue 9 and food safety operations is required. Foundation training or equivalent knowledge is recommended.Working knowledge of BRCGS Food Safety Issue 9 and food safety operations is required. Foundation training or equivalent knowledge is recommended.

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

Complete a 45 minute requirements diagnostic and review the supplied audit scope, process map and hazard control records.Complete a 45 minute requirements diagnostic and review the supplied audit scope, process map and hazard control records.Complete a 45 minute requirements diagnostic and review the supplied audit scope, process map and hazard control records.

End of course assessmentEnd of course assessmentEnd of course assessment

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