3 DAY FAST TRACK TRAINING

Get on the fast-track to achieving recognition as a BRCGS Professional with this 3-Day product safety management program. 

The above courses are especially helpful when implementing some requirements in the BRCGS Standards.

​The 3-Day FAST TRACK TRAINING will comprise 3 courses: 

• Risk Assessment – This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models.  
• Validation and Verification – This one-day course will provide delegates with a thorough understanding of validation and verification, so they know the level of detail required for each process and are able to use validation and verification in practice.
• VACCP – This one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain.

These courses form part of the requirement to achieve recognition as a BRCGS Professional.

Full details of the requirements to complete the program can be found here.

No specific requirements

Risk Assessment
Duration: 1 Day.
Who Should Attend: Consultants/Auditors/Technical, Quality staff and BRCGS Professionals.
Assessment: Course assignment – risk assessment; Pass mark 75%.
Course Summary: This course is to provide participants with a thorough understanding of risk
assessment and enable them to use different risk assessment models. This is particularly useful when
implementing product safety management systems onsite, and when implementing the requirements
of the BRCGS Standards.
Key learning objectives
At the end of the course, participants will be able to:
• Understand risk assessment terminology
• Choose and use different risk assessment models for processes onsite
• Understand what BRCGS expects from a thorough risk assessment.

Vulnerability Assessment for Food Fraud
Duration: 1 Day.
Who should attend: Purchasing/Technical and Quality personnel at manufacturing, storage and
distribution and retail sites; Auditors and Consultants and BRCGS Professionals.
Assessment: Course assessment – Vulnerability Assessment for Food Fraud; Pass mark 75%.
Course summary: This course is designed to provide manufacturers with an in-depth and practical
understanding of Vulnerability Assessment for Food Fraud tools and techniques, and how they can be
applied in a practical manner relevant to the participants industry sector.
It will enable participants to use techniques to better identify and mitigate risks associated to
raw materials in the supply chain. This is particularly useful when implementing product safety
management systems and the requirements of the BRCGS Standards onsite.
Key learning objectives
At the end of the course, participants will be able to:
• Understand vulnerability assessment requirements for BRCGS Standards
• Understand what is meant by the term ‘food fraud’
• Identify the difference between vulnerability assessment, threat analysis critical control point and
food defence
• Assess the raw materials most vulnerable to food fraud.
To pass the course each learner will need to undertake a Vulnerability Assessment at their place of work.
 

Validation and Verification
Duration: 1 Day.
Who Should Attend: Consultants/Auditors/Quality and safety management staff at manufacturing,
storage and distribution and retail sites and BRCGS Professionals.
Assessment: Course assignment – Validation & verification; Pass mark 75%.
Course Summary: This course will provide participants with a thorough understanding of validation and
verification so they know the level of detail required for each process and are able to use validation and
verification in practice. This is especially helpful when implementing some of the requirements in the
BRCGS Standards.
Key learning objectives
At the end of the course, participants will be able to:
• Define and understand the terms validation and verification
• Understand the level of detail required for each process
• Use validation and verification in practice
• Appreciate how validation and verification relate to conformance to the Standard.
 

Course assignment (Written Exam) - Pass mark 75%

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.

• BRCGS Food Safety Lead Auditor
• BRCGS ATP (Approved Training Partner & Approved Virtual Trainer)
• 2024 Winner of the prestigious BRCGS ATP & Consultant of the Year Award
• 2023 Finalist of the BRCGS ATP & Consultant of the Year Award
• IFS Recognised Consultant
• IFS Registered Trainer
• Highfield Registered Trainer
• Fellow of the Institute of Food Science and Technology (IFST)
• IFST registered Food Safety Manager
• Level 4 Advanced HACCP & Food Safety
• MSc in Agronomy - specialisation Food & Agribusiness Sciences and Techniques, from the French National Institute of Agronomy at Paris-Grignon (INA-PG, now called AgroParisTech).

You must have a good internet connection and a device (computer, PC, tablet or smartphone) to connect.

You must test the sound, microphone and camera before the training to avoid any surprises during the training.

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