The safety of food products is a critical issue that demands constant attention. Ignoring it can lead to severe consequences, including public health crises. Governments and regulatory bodies worldwide establish and enforce various standards, laws, and regulations to prevent such outcomes. Among these, the Brand Reputation for Global Compliance (BRCGS) standard plays a significant role in ensuring food safety and maintaining quality throughout the supply chain. This course delves into the intricacies of these regulations to help learners understand their importance.

This course begins by exploring the causes of food contamination, the global burden of foodborne illnesses, and their leading contributors. It comprehensively introduces the BRC Global Standard, breaking down its eleven domains and their purpose. Detailed guidance on implementing this standard is offered, emphasizing its connection to Hazard Analysis and Critical Control Points (HACCP) principles and root-cause analysis. This foundation equips learners with the knowledge to address food safety challenges effectively.

The final sections of the course focus on the nine components of the BRC Global Standard Issue 9. A practical case study simulates a real-world scenario, requiring learners to apply the standard’s requirements to solve complex food safety issues. Additional resources, such as a detailed survey report modeled after a BRC Global Standard audit, enhance learning. With engaging visuals, charts, and tables, the course is a valuable resource for students eager to understand the regulatory aspects of food production and compliance.