About the course
This program provides a comprehensive understanding of Product Safety Management – Root Cause Analysis (RCA) in line with BRCGS requirements. The training focuses on identifying the underlying causes of food safety and quality issues, non-conformities, complaints, and incidents, and implementing effective corrective and preventive actions. It helps organizations strengthen their product safety management systems and ensure continual improvement and compliance with BRCGS standards.
Training shall broadly cover:
- Understanding the concept and importance of Root Cause Analysis in Product Safety Management
- BRCGS requirements related to Corrective Action and Root Cause Analysis
- Identification and analysis of non-conformities, complaints, and product safety incidents
- Root Cause Analysis tools and techniques (5 Why Analysis, Fishbone/Ishikawa Diagram, etc.)
- Methodology for conducting effective Root Cause Analysis
- Development and implementation of Corrective and Preventive Actions (CAPA)
- Documentation, monitoring, and verification of corrective actions
- Practical examples and case studies on BRCGS non-conformity investigations
Prerequisites:
Basic understanding of Food Safety Management Systems, HACCP principles, and BRCGS standards.
Who Should Attend:
- Food Safety Managers
- BRCGS Practitioners
- QA/QC Professionals
- Food Safety Team Members
- Consultants and Auditors involved in BRCGS implementation