BRCGS Food Safety Issue 9 Lead Implementer Training and Certification Program

Programme Summary

Lead an implementation project for BRCGS Food Safety Issue 9 across food operations. Participants translate site hygiene, HACCP, supplier controls, product integrity, process assurance and current position statements into accountable work plans, usable records and controls. An implementation case develops gap assessment, resource planning, change management and readiness evaluation, enabling leaders to present a practical roadmap and establish evidence that the system works in practice.

Training Objectives

1 Translate requirements into a coherent implementation project; 2 Align hazard controls with operational management processes; 3 Strengthen ownership resources and documented working arrangements; 4 Plan verification training and readiness evaluation; 5 Support sustainable implementation and continual improvement.

Learning Outcomes

1 Prepare a justified system gap assessment; 2 Design a sequenced implementation roadmap with owners; 3 Specify operational controls and supporting evidence; 4 Plan competence development and effectiveness verification; 5 Present implementation readiness and unresolved risk priorities.

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 Implementation Mandate and Business Scope: Define business drivers and sponsor expectations; Establish operational scope and project governance; Agree outcomes resources and implementation constraints.
• Module 2 Baseline Gap Assessment: Map existing practices against requirements; Separate evidence gaps from control failures; Prioritise actions by food safety risk.
• Module 3 Standard Scope and Site Accountability: Issue 9 scope and applicability; Leadership commitment and site responsibilities; Fundamental requirements and current position statements.
• Module 4 Food Safety and Quality Culture: Culture planning and leadership behaviours; Objectives resources and management review; Confidential reporting and workforce participation.
• Module 5 HACCP Food Safety Plan: Hazard analysis and process confirmation; Control selection and justified critical limits; Monitoring validation verification and reassessment.
• Module 6 System Documents and Supplier Controls: Document control and product specifications; Supplier approval and outsourced services; Raw material assurance and traceability.
• Module 7 Internal Assurance and Corrective Action: Internal audits and separate hygiene inspections; Root causes and effectiveness review; Complaints incidents and recall readiness.
• Module 8 Site Layout and Hygienic Conditions: Layout flows and contamination separation; Utilities drainage and structural condition; Personnel routes and hygiene zoning.
• Module 9 Equipment Cleaning and Pest Control: Hygienic equipment and maintenance release; Cleaning methods and verification evidence; Pest prevention and specialist oversight.
• Module 10 Product Integrity and Allergens: Allergen segregation and label checks; Authenticity claims and vulnerability assessment; Food defence and site protection.
• Module 11 Product Design Testing and Release: Product development and shelf life; Testing plans and result interpretation; Release authority and nonconforming products.
• Module 12 Process and Packaging Controls: Validated operations and monitoring records; Quantity control and calibration evidence; Packaging reconciliation and changeover checks.
• Module 13 People and Specialist Production Areas: Training hygiene and protective clothing; High risk and high care controls; Traded product requirements where applicable.
• Module 14 Implementation Project Planning: Sequence actions dependencies and milestones; Assign process owners and responsibilities; Track resources risks and delivery progress.
• Module 15 Operational Documentation and Records: Design usable procedures and control records; Align instructions with actual work; Control approval access and change history.
• Module 16 Competence and Behaviour Change: Define role specific competence requirements; Coach supervisors and control owners; Confirm understanding through practical observation.
• Module 17 Implementation Verification and Escalation: Test new controls before full rollout; Investigate failed checks and evidence gaps; Escalate unresolved product safety risks.
• Module 18 Internal Audit and Management Review Readiness: Prepare risk based internal audit coverage; Assemble performance and decision inputs; Record review actions and accountable owners.
• Module 19 Sustaining and Updating the System: Monitor control effectiveness and emerging risks; Manage product process and supplier changes; Refresh objectives training and verification arrangements.
• Module 20 Implementation Leadership Capstone: Present an integrated implementation roadmap; Defend hazard control and evidence priorities; Agree measurable readiness and follow up criteria.

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 (90 minutes): Develop and defend an implementation package for a ready to eat food production site: prioritised gaps, control responsibilities, milestones, verification measures and management review inputs.
• Assessment criteria: Technical suitability of proposed food safety controls; Feasible implementation responsibilities and dependencies; Measurable verification and readiness criteria.
• 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 implementation leadership course achievement; successful implementation and organisation certification depend on verified workplace performance and separate 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

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

Working knowledge of BRCGS Food Safety Issue 9, HACCP and food operations is required. Experience coordinating food safety or quality activities is recommended.Working knowledge of BRCGS Food Safety Issue 9, HACCP and food operations is required. Experience coordinating food safety or quality activities is recommended.Working knowledge of BRCGS Food Safety Issue 9, HACCP and food operations is required. Experience coordinating food safety or quality activities is recommended.

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

Complete a 45 minute readiness diagnostic and identify implementation challenges from the fictional food business case.Complete a 45 minute readiness diagnostic and identify implementation challenges from the fictional food business case.Complete a 45 minute readiness diagnostic and identify implementation challenges from the fictional food business case.

End of course assessmentEnd of course assessmentEnd of course assessment

100 question written exam (150 minutes) and individual applied task (90 minutes).100 question written exam (150 minutes) and individual applied task (90 minutes).100 question written exam (150 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.