BRCGS Food Safety Issue 9 Lead Auditor Training and Certification Program

Programme Summary

Strengthen the capability to lead a food safety audit team using BRCGS Food Safety Issue 9 as the defined audit criteria. Participants evaluate HACCP verification, hygienic zoning and product release evidence while coordinating planning, sampling, interviews and evidence review. A supervised audit simulation develops leadership judgement, defensible conclusions and clear reporting, with explicit attention to technical competence boundaries and significant consumer safety concerns.

Training Objectives

1 Develop disciplined food safety audit team leadership; 2 Integrate technical evidence with process based auditing; 3 Strengthen sampling judgement and team coordination; 4 Produce defensible findings conclusions and reports; 5 Evaluate follow up and auditor development needs.

Learning Outcomes

1 Lead preparation of a complete audit plan; 2 Allocate audit tasks using relevant technical competence; 3 Evaluate food safety evidence and sampling limitations; 4 Present justified findings and balanced audit conclusions; 5 Assess corrective action evidence and team performance.

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 Audit Leadership and Professional Judgement: Audit ethics confidentiality and independence; Team leadership and individual responsibilities; Competence limits and technical experts.
• Module 2 Audit Engagement and Feasibility: Audit purpose criteria and scope; Sites processes and food category competence; Resources time and access feasibility.
• Module 3 Audit Programme and Process Risk: Risk informed assignment planning; Process interactions and sampling uncertainty; Audit programme performance and review.
• Module 4 Document Review and Readiness Evaluation: Review system and operational records; Identify missing or contradictory evidence; Set priorities for onsite examination.
• Module 5 Detailed Audit Planning: Create process based audit schedules; Assign team tasks and technical coverage; Plan interviews observation and contingencies.
• Module 6 Opening Meeting and Communication: Confirm scope arrangements and responsibilities; Explain sampling and reporting methods; Manage sensitive information and disagreement.
• Module 7 Evaluating Food Safety and Quality Culture: Culture planning and leadership behaviours; Objectives resources and management review; Confidential reporting and workforce participation.
• Module 8 Evaluating HACCP Food Safety Plan: Hazard analysis and process confirmation; Control selection and justified critical limits; Monitoring validation verification and reassessment.
• Module 9 Evaluating System Documents and Supplier Controls: Document control and product specifications; Supplier approval and outsourced services; Raw material assurance and traceability.
• Module 10 Evaluating Site Layout and Hygienic Conditions: Layout flows and contamination separation; Utilities drainage and structural condition; Personnel routes and hygiene zoning.
• Module 11 Evaluating Equipment Cleaning and Pest Control: Hygienic equipment and maintenance release; Cleaning methods and verification evidence; Pest prevention and specialist oversight.
• Module 12 Evaluating Product Integrity and Allergens: Allergen segregation and label checks; Authenticity claims and vulnerability assessment; Food defence and site protection.
• Module 13 Evaluating Product Design Testing and Release: Product development and shelf life; Testing plans and result interpretation; Release authority and nonconforming products.
• Module 14 Evaluating People and Specialist Production Areas: Training hygiene and protective clothing; High risk and high care controls; Traded product requirements where applicable.
• Module 15 Audit Team Coordination: Review emerging evidence across auditors; Resolve inconsistent findings and coverage gaps; Manage time changes and serious concerns.
• Module 16 Findings and Audit Conclusions: Construct defensible nonconformity statements; Evaluate evidence sufficiency and limitations; Agree justified conclusions within scope.
• Module 17 Closing Meeting and Audit Reporting: Present findings clearly and proportionately; Handle challenge using documented evidence; Produce concise actionable audit reports.
• Module 18 Corrective Action and Follow Up: Assess root causes and corrections; Evaluate action adequacy and effectiveness; Define follow up and closure evidence.
• Module 19 Lead Audit Simulation: Lead a food operations audit; Coordinate team evidence and conclusions; Deliver an individual audit leadership record.
• Module 20 Auditor Development and Review: Evaluate personal and team performance; Identify technical competence development needs; Plan supervised experience and ongoing learning.

Assessment

• 100 single best answer questions, including applied scenarios; one mark per question.
• 150 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 (150 minutes): Lead a simulated audit of a ready to eat food production site, coordinate evidence from team roles and submit an individual plan, justified findings, audit report and follow up judgement.
• Assessment criteria: Effective audit leadership planning and team coordination; Sound technical evaluation and sufficient corroborated evidence; Defensible conclusions reporting and corrective action judgement.
• Pass each component separately: 75/100 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 lead auditor course achievement; it does not confer independent auditor registration, scheme approval or authority to conduct certification audits.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

555

Total teaching hoursTotal teaching hoursTotal teaching hours

35 hours; breaks, pre course work and formal final assessments excluded.35 hours; breaks, pre course work and formal final assessments excluded.35 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

Knowledge of BRCGS Food Safety Issue 9, HACCP and food processing is required. Prior internal audit training and experience applying audit principles are expected.Knowledge of BRCGS Food Safety Issue 9, HACCP and food processing is required. Prior internal audit training and experience applying audit principles are expected.Knowledge of BRCGS Food Safety Issue 9, HACCP and food processing is required. Prior internal audit training and experience applying audit principles are expected.

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

Complete a 45 minute standards and auditing diagnostic; review the supplied site dossier and identify priority audit trails.Complete a 45 minute standards and auditing diagnostic; review the supplied site dossier and identify priority audit trails.Complete a 45 minute standards and auditing diagnostic; review the supplied site dossier and identify priority audit trails.

End of course assessmentEnd of course assessmentEnd of course assessment

100 question written exam (150 minutes) and individual applied task (150 minutes).100 question written exam (150 minutes) and individual applied task (150 minutes).100 question written exam (150 minutes) and individual applied task (150 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.