Course Outline
An overview of V5 BRC Global Food Standards
Management commitment and continuous improvement
Review the principles of HACCP
Allergens - what are they?
Changes to metal detection and personal hygiene standards
Site security
Effective internal auditing
Who should attend?
All those involved in BRC Auditing, Quality Managers, Audit Managers
Course Duration
1 day
Dates and Venue
This programme is delivered in-house to suit your business requirements



