BRC Food Safety System Basic Principles Course
Develop a strong understanding of the BRC Global Standard for Food Safety by learning HACCP principles, food safety hazards, prerequisite programs, GMP, GHP, and the essential requirements of the BRC Food Safety Management System.
Course overview
Food safety has become a global priority for manufacturers, retailers, regulators, and consumers alike. Organizations operating within the food industry are expected to demonstrate that their products are consistently safe, legally compliant, and manufactured under internationally recognized food safety management systems. The BRC Global Standard for Food Safety is one of the world’s most respected certification standards, helping organizations strengthen food safety, improve product quality, and gain access to international retail markets.
The BRC Food Safety System Basic Principles Course provides participants with a comprehensive introduction to the BRC Global Standard for Food Safety (Issue 8). Designed as an awareness-level training program, the course explains the essential principles of food safety management, HACCP methodology, prerequisite programs, Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and the structure of the BRC standard.
Throughout the program, participants learn how food safety hazards are identified and controlled, how Critical Control Points (CCPs) are established and monitored, and how effective food safety systems contribute to regulatory compliance, customer confidence, and continuous improvement. Practical discussions and real-world examples enable learners to understand how BRC requirements are implemented within food manufacturing facilities.
Upon completion, participants will possess a solid understanding of the BRC Food Safety Management System, its core requirements, and its relationship with HACCP and international food safety practices. The course also prepares professionals to participate more effectively in food safety programs and organizational certification initiatives.
What is the BRC Food Safety System Basic Principles Course?
A professional awareness course introducing the BRC Global Standard for Food Safety (Issue 8), HACCP principles, food safety hazards, GMP, GHP, and internationally recognized food safety management practices.
Who is this course for?
Food manufacturing employees
Quality assurance personnel
Food safety officers
Production supervisors
Quality managers
HACCP team members
Food industry professionals
Internal auditors
Operations managers
Food processing technicians
Why this course matters
International food manufacturers must comply with recognized food safety standards to protect consumers, satisfy retailers, and access global markets. Understanding BRC principles helps organizations strengthen food safety culture, improve compliance, reduce risks, and enhance customer confidence.
Key takeaways
- BRC Global Standard fundamentals
- Food safety management
- HACCP methodology
- Critical Control Points
- Good Manufacturing Practices
- Good Hygiene Practices
- Risk-based thinking
- Continuous food safety improvement
Needs and problems addressed
- Food contamination risks
- Weak food safety systems
- Regulatory compliance challenges
- Poor hygiene practices
- Inconsistent manufacturing processes
- Retail customer requirements
- International market access
- Food quality concerns
Tools and methods
- BRC Global Standard Issue 8
- HACCP
- Critical Control Points (CCPs)
- Prerequisite Programs (PRPs)
- Good Manufacturing Practices (GMP)
- Good Hygiene Practices (GHP)
- Food Safety Risk Assessment
- Corrective Actions
- Verification Procedures
- Food Safety Documentation
Related professional roles
- Food Safety Officer
- Quality Assurance Officer
- Quality Control Inspector
- Food Production Supervisor
- HACCP Team Member
- Food Safety Coordinator
- Food Manufacturing Specialist
- Internal Food Safety Auditor
- Compliance Officer
- Food Quality Technician
Official references
Course highlights
What this course is
A professional awareness course introducing the BRC Global Standard for Food Safety and its core food safety management requirements.
Who it is for
Food industry professionals, quality teams, production supervisors, food safety personnel, auditors, and manufacturing staff.
What you will learn
BRC principles, HACCP methodology, GMP, GHP, PRPs, CCP identification, and food safety management fundamentals.
Expected outcome
Participants gain the knowledge required to support food safety systems and contribute to BRC implementation within their organizations.
Beginner suitability
Yes. It is designed as an awareness-level introduction to BRC Food Safety.
Why American Board
American Board delivers practical professional education based on internationally recognized standards and industry best practices.
Certificate summary
Professional BRC Food Safety System awareness certificate issued by the American Board.
Is this course right for you?
Course benefits
- Improve food safety awareness
- Support regulatory compliance
- Strengthen HACCP understanding
- Reduce food safety risks
- Improve product quality
- Prepare for BRC implementation
Target audience
- Food manufacturers
- Quality professionals
- Food safety specialists
- Production managers
- Food processing personnel
- Internal auditors
- Compliance professionals
- Quality inspectors
- Food industry supervisors
- Food manufacturing employees
- Quality assurance personnel
- Food safety officers
- Production supervisors
- Quality managers
- HACCP team members
- Food industry professionals
- Operations managers
- Food processing technicians
Who should choose another path?
Individuals seeking official BRC auditor or organizational certification should pursue accredited certification programs through authorized certification bodies.
Availability and registration
Available countries and regions
Registration notes by country
Open to participants from all countries.
Certificate, accreditation and training team
Course schedule and training providers
Choose the provider and venue that best suit you. Fees and availability may differ by intake.
| Country | Training provider | Venue | Fee |
|---|---|---|---|
| Egypt | American Board for Professional Training | General | 417 USD |
Learning outcomes
- Understand BRC Food Safety principles.
- Explain the purpose of the BRC Global Standard.
- Identify food safety hazards.
- Apply HACCP principles.
- Recognize Critical Control Points (CCPs).
- Understand PRPs, GMP, and GHP.
- Interpret major BRC standard clauses.
- Support food safety compliance initiatives.
- Improve organizational food safety awareness.
Curriculum
Module 1
Introduction to food safety, safe food concepts, course objectives, and BRC overview.
Module 2
Food safety hazards, HACCP history, seven HACCP principles, and Critical Control Points.
Module 3
Prerequisite Programs (PRPs), Good Manufacturing Practices (GMP), and Good Hygiene Practices (GHP).
Module 4
Understanding the BRC Global Standard, food safety management principles, and organizational requirements.
Module 5
BRC standard clauses including management commitment, HACCP, quality systems, site standards, product and process control.
Module 6
Personnel requirements, high-risk production zones, traded goods requirements, and course review.
Projects and practical work
- Food safety hazard identification
- Basic HACCP exercise
- CCP identification workshop
- Food safety case study
- BRC compliance discussion
Prerequisites
- No previous BRC certification required
- Basic knowledge of food production is beneficial
- Interest in food safety and quality management
Certificate and accreditation
This awareness course provides professional training on BRC Food Safety principles. Official BRC certification is issued only by authorized certification bodies following successful organizational assessment.
Express your interest
Submit your details and the course team will contact you about the schedule you select.
Complete the registration form to reserve your place in the upcoming BRC Food Safety training program. Early registration is recommended due to limited class capacity.
Frequently asked questions
What is the BRC Food Safety Standard?
An internationally recognized food safety standard used by food manufacturers and retailers worldwide.
Is this an official BRC certification course?
No. It is an awareness program explaining the principles of the BRC Food Safety Management System. Official certification is issued by authorized certification bodies.
Do I need previous food safety experience?
No. The course is suitable for beginners and professionals.
Will I learn HACCP?
Yes. The course covers HACCP principles and Critical Control Points in detail.
Who should attend this course?
Food manufacturing professionals, quality personnel, supervisors, auditors, and food safety team members.
Can I study online?
Yes. Interactive online training includes recorded lectures available for 12 months.