Sirius Training & Certifications

Enjoy our BRCGS Professional 3-Day Fast Track! Only £725 when you choose 3 of the following Product Safety Courses... • BRCGS Risk Assessment • BRCGS Root Cause Analysis • Validation & Verification • Vulnerability (Fraud) VACCP These courses are practical guides for sites / consultants / auditors to understand how to effectively implement the requirements of the BRC Global Standards. These fast track courses are part of the BRC Global Standards Professional recognition programme. 🛒 Find out more here: https://lnkd.in/ei4Rmp45 #1stc

Limited spaces available! STC Combined HACCP & Food Safety Level 4 📅 05 - 08 November This combined HACCP and Food Safety Level 4 course will give you a 2 in 1 qualification that is unique to STC. Other training providers only provide these as separate qualifications, however STC has challenged this practice since “you can’t know HACCP without food safety, and you can’t know food safety without HACCP!”. We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP & Food Safety. Course cost: £860 pp 🛒 Find out more: https://lnkd.in/dD4Vw_a #1stc

𝗘𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁𝗮𝗹 𝗠𝗼𝗻𝗶𝘁𝗼𝗿𝗶𝗻𝗴 𝗜𝗻 𝗙𝗼𝗼𝗱 𝗜𝗻𝗱𝘂𝘀𝘁𝗿𝘆 As outlined by GFSI benchmark standards, encompassing industries from catering to packaging, environmental monitoring is integral to food safety management systems. Specifically, requirement FSM 19.3 mandates a risk-based approach for implementing environmental monitoring programmes to reduce food contamination risks. By proactively identifying potential contamination sources, environmental monitoring empowers food businesses. It acts as a surveillance system, tailoring sampling and testing protocols to water, personnel, processing equipment, and the production environment. This vigilance is crucial, as illustrated by recent incidents highlighting the importance of robust food safety measures. The success of any environmental monitoring programme hinges on meticulous planning through comprehensive risk assessments. This, as per GFSI guidelines, considers factors like product type, facility layout, and established risks. After the assessment, we construct a program that outlines sampling procedures, strategic sampling locations, analytical methods, target analytes with action limits, and monitoring frequency. Regular programme reviews ensure its continuous effectiveness. For support with your environmental monitoring programme or wider food safety management system, please visit our website at the bottom of your screen. Alternatively, delve deeper into the topic at the STC website. https://qtc.support/ www.1stc.uk #qtc #stc

Coming up soon! HACCP & Food Safety Level 3 📅 05 + 06 November You might also be interested in our STC HACCP & Food Safety Level 4 course, or our HACCP Refresher & Update course (for those who have previously achieved a L3 or L4 qualification in HACCP). This combined HACCP and Food Safety Level 3 course will give you a 2 in 1 qualification that is unique to STC. Other training providers only provide these as separate qualifications, however STC has challenged this practice since “you can’t know HACCP without food safety, and you can’t know food safety without HACCP!”. Course cost: £470 pp 🛒 Learn more here: https://lnkd.in/dab_wji #1stc

𝗕𝗥𝗖𝗚𝗦 𝗚𝗹𝗼𝗯𝗮𝗹 𝗦𝘁𝗮𝗻𝗱𝗮𝗿𝗱𝘀: 𝟱.𝟰 𝗔𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰𝗶𝘁𝘆, 𝗖𝗹𝗮𝗶𝗺𝘀 & 𝗖𝗵𝗮𝗶𝗻 𝗼𝗳 𝗖𝘂𝘀𝘁𝗼𝗱𝘆 𝗘𝘅𝗽𝗹𝗮𝗶𝗻𝗲𝗱 Maintaining food safety is paramount within the industry, and established guidelines are essential. BRCGS (formerly known as BRC) has emerged as a globally recognized benchmark for best practices in food safety, quality, and responsibility. Initially published in 1998, the BRCGS Global Standards for Food Safety have been adopted by over 22,000 facilities across 130 countries, solidifying their position as a trusted framework for food safety management. ▶️ Key points outlined in Clause 5.4 to ensure product authenticity: • Risk Assessment: BRCGS mandates a risk assessment to identify raw materials vulnerable to adulteration or substitution. While packaging isn't explicitly included, incorporating it strengthens the assessment's comprehensiveness. • Team Competency: A competent team with the necessary knowledge and experience is crucial to mitigate authenticity risks. Training programs and professional development initiatives can help establish this competence. • Staying Informed: Regularly monitoring resources like the FSA or RACP portal demonstrates a proactive approach to staying updated on potential industry fraud threats. • Dynamic Risk Assessment: The risk assessment should be a living document, reviewed whenever necessary due to factors like new raw material introductions, supplier changes, industry fraud incidents, or the emergence of new testing methodologies. • Mitigating Risks: The identified vulnerabilities should be addressed with implemented controls. A combination of controls is generally more effective than relying on a single measure. • Verification of Claims: Finished products with claims linked to raw materials (e.g., organic, GMO-free) require documented mass balance exercises every six months, except where existing certification schemes have their requirements. This process verifies control over maintaining the claimed status throughout production. • Certification for Claims: Claims like "organic" necessitate the business to hold the relevant certification. • Chain of Custody: BRCGS doesn't require complete supply chain traceability. Typically, demonstrating one step back to your supplier and one step forward to your customer is sufficient. Exceptions exist, such as businesses buying from agents/brokers or those following specific BRCGS add-on modules requiring complete chain visibility. By understanding and implementing these key points from Clause 5.4, food businesses can ensure the authenticity of their products, uphold consumer trust, and maintain the highest industry standards. https://qtc.support/ www.1stc.uk #qtc #stc

Throughout the whole of Oct-24 we will be dedicating £5 from each course booking towards the Alzheimer’s Society charity. 🛒 Book a session with us today! www.1stc.uk

𝗣𝗿𝗲𝘃𝗲𝗻𝘁𝗶𝗻𝗴 𝗖𝗿𝗼𝘀𝘀-𝗖𝗼𝗻𝘁𝗮𝗺𝗶𝗻𝗮𝘁𝗶𝗼𝗻 𝗜𝗻 𝗙𝗼𝗼𝗱 𝗠𝗮𝗻𝘂𝗳𝗮𝗰𝘁𝘂𝗿𝗶𝗻𝗴 Cross-contamination occurs when harmful bacteria or allergens transfer from one food item to another. This can happen through surfaces, utensils, equipment, or even people. Preventing cross-contamination is crucial to safeguard public health and food safety. #1stc #qtc https://lnkd.in/eUNNQ4kT

We can deliver training at your site! 🌐View our course options: https://lnkd.in/envsD2EA 📧Email us for more info: academy@1stc.uk #1stc

𝗗𝗲𝗮𝗹𝗶𝗻𝗴 𝘄𝗶𝘁𝗵 𝗕𝗥𝗖𝗚𝗦 𝗡𝗼𝗻 𝗖𝗼𝗻𝗳𝗼𝗿𝗺𝗶𝘁𝗶𝗲𝘀 𝗶𝗻 𝗔𝘂𝗱𝗶𝘁𝘀 BRCGS audits and their non-conformity findings can be a source of stress for both facilities undergoing the audit and the auditors themselves. While identifying non-conformities is essential for maintaining high food safety standards, it's optional for everyone involved. It's important to remember that auditors are obligated to identify non-conformities. Don't view their findings as a personal attack. More non-conformities translate to more corrective actions for them to review, ultimately increasing their workload. Facilities should feel empowered to challenge non-conformities that seem unreasonable. Engaging in a respectful dialogue benefits everyone. Auditors themselves have admitted to instances where initial non-conformity calls stemmed from misunderstandings. By openly discussing these situations, unnecessary paperwork can be avoided. https://qtc.support www.stc.uk #qtc #stc https://lnkd.in/eG_fVnnT