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Part of the BRCGS Professional recognition program

BRCGS Food Safety Issue 9 Training Course

BRCGS Food Safety Issue 9 Training Course

Accredited | Delivered by Approved BRCGS Trainer Sonia Andre | Part of the BRCGS Professional Program

Course Summary

This BRCGS Food Safety Issue 9 course provides delegates with a comprehensive understanding of the requirements and intent of the Standard.
It is designed to equip participants with the knowledge and confidence to implement, manage, and maintain compliance effectively on site.

Throughout the course, delegates will explore how to develop a strong food safety culture, maintain certification, and ensure continual improvement.
You’ll also gain a clear understanding of what to expect before, during, and after a BRCGS audit, including key preparation and follow-up actions.

This training forms an essential part of the BRCGS Professional recognition program, supporting your professional development within the food safety industry.


Key Learning Objectives

By the end of this course, delegates will be able to:

  • Explain what is required to comply with the requirements of the Standard

  • Describe the scope of companies and products covered by the BRCGS Food Safety Standard

  • Understand what to expect from a BRCGS audit and how to prepare effectively

  • Confidently plan and manage an audit to the Standard

  • Identify and use BRCGS compliance tools and support resources


Who Should Attend

This course is suitable for professionals involved in the manufacture, handling, or supply of food products, including:

  • Technical Managers and technical personnel (manufacturing or retail)

  • Quality Managers and quality assurance staff

  • Operations Managers

  • Internal auditors

  • Importers and exporters of food products

  • Foodservice and catering personnel

  • Industry consultants


Pre-Requisites

Before attending, participants should:

  • Have a working knowledge of HACCP principles

  • Have reviewed the full Food Safety Standard (including appendices and glossary) prior to the course
    → A free locked PDF copy of the Standard can be downloaded from the BRCGS website.


Program Outline

Day 1 – Welcome & introduction | Scope and format of the Standard | Requirements of the Standard

Day 2 – Requirements of the Standard (continued) | Course review | Final Exam

 

Meet our trainer — experienced, supportive, and dedicated to helping you achieve full understanding and confidence in the Standard.

Overview
Day : May 20-21, 2026
Duration : 2 days
Time : 9am to 5pm (UK time) live online
Instructor : Sonia Andre
Language : English
About trainer

Sonia Andre

Sonia has over 25 years of expertise in the technical, safety, and quality sectors of the Food & Drink, Cereal Crops, and Fresh Produce industries. Originally from France, she moved to the UK 20 years ago, where she found her passion in Fresh Produce. Fluent in French, English, and Spanish, Sonia has worked with international clients and founded "French o'clock," a local conversation group helping families and adults practice French in a fun and relaxed setting.

As a dedicated professional and mother, Sonia founded Ask Sonia Limited to offer bespoke technical support for Food and Fresh Produce businesses. Driven by her genuine care for clients and a natural ability to connect with people, Sonia created a service that provides solutions directly or links clients with the right resources to tackle any challenge.

Qualifications:

ATP winner 2024-2
2-2
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What Our Learners Say:

Book Your Place

Strengthen your compliance knowledge and prepare your organisation for audit success.
Enrol today on the BRCGS Food Safety Issue 9 course with NEMIS Academy and take the next step in your professional development.