THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 8

1. GLOBAL STANDARD FOR FOOD SAFETY: ISSUE 7 TO 8 CONVERSION FOR SITES

2. GLOBAL STANDARD FOR FOOD SAFETY: LEAD AUDITOR

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3. GLOBAL STANDARD FOR FOOD SAFETY: AUDITOR TRAINING

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4. GLOBAL STANDARD FOR FOOD SAFETY: SITES TRAINING

PRODUCT SAFETY MANAGEMENT

5. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)

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6. HARPC (HAZARD ANALYSIS AND RISK-BASED PREVENTIVE CONTROLS)

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7. GLOBAL STANDARD FOR PACKAGING MATERIALS: BRC GLOBAL STANDARDS EFFECTIVE HAZARD AND RISK ANALYSIS (HARA)

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8. INTERNAL AUDITOR

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9. ROOT CAUSE ANALYSIS

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10. RISK ASSESSMENT

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11. VALIDATION AND VERIFICATION

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12. VULNERABILITY ASSESSMENT FOR FOOD FRAUD

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20. ENVIRONMENTAL MONITORING

THE BRC GLOBAL STANDARD FOR AGENTS AND BROKERS ISSUE 2

13. CONVERSION ISSUE 1 TO 2 FOR AUDITORS

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14. CONVERSION ISSUE 1 TO 2 FOR COMPANIES

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15. UNDERSTANDING THE REQUIREMENTS FOR AUDITORS

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16. UNDERSTANDING THE REQUIREMENTS FOR COMPANIES

Gluten-FREE CERTIFICATION PROGRAM GLOBAL STANDARD ISSUE 3

17. GLUTEN-FREE CERTIFICATION PROGRAM

THE BRC GLOBAL STANDARD FOR PACKAGING & PACKAGING MATERIALS ISSUE 5

18. UNDERSTANDING THE REQUIREMENTS

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19. UNDERSTANDING THE REQUIREMENTS WITH PROTOCOL AND REPORT WRITING (e-Learning)

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21. PACKAGING MATERIALS ISSUE 5 TO 6 CONVERSION FOR AUDITORS

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22. PACKAGING MATERIALS ISSUE 5 TO 6 CONVERSION FOR SITES

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23. PACKAGING MATERIALS ISSUE 6 SITES TRAINING

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24. PACKAGING MATERIALS ISSUE 6 AUDITOR TRAINING