BRCGS Training

Transition to BRCGS for Food Safety Issue 9 Training Course South Africa (FS52)

This Transition to BRCGS for Food Safety Issue 9 training course helps learners understand the key changes from BRCGS Issue 8 to Issue 9, while also providing a structured overview of the BRCGS Food Safety Issue 9 clauses, audit expectations, implementation implications and transition requirements for food manufacturers, quality teams and site leadership in South Africa and internationally.

View Training Options See Course Outline Course Enquiry
8h Online self-paced option
1 Day Virtual classroom duration
FS52 Course code reference
70% Pass rate for certificate
Transition to BRCGS for Food Safety Issue 9 Training Course
Course focus A practical intermediate-level BRCGS transition course that explains Issue 9 changes, clause expectations, audit protocol updates, management responsibilities and system impacts for food manufacturing operations.
Our classroom options

Choose the BRCGS Issue 9 transition training format that best fits your learning needs

This FS52 BRCGS training page supports online self-paced learning, virtual instructor-led classroom training and physical classroom or onsite company delivery where required.

Option 1

Online Self-paced Training

A convenient and flexible learning option for learners who want to complete the transition to BRCGS for Food Safety Issue 9 training at their own pace while still covering the key Issue 9 changes and clause requirements.

  • ✓Duration: 8 hours
  • ✓Start any time and learn at your own pace
  • ✓Suitable for individual learners and busy professionals
  • ✓Certificate available after successful completion
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Option 2

Virtual Classroom Training

Live instructor-led online training via Zoom for learners or teams who prefer guided explanation, interaction and a structured scheduled classroom environment.

  • ✓Duration: 1 day
  • ✓Presented virtually via Zoom
  • ✓Suitable for teams and coordinated learner groups
  • ✓Ideal for planned transition projects
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Option 3

Physical Classroom Training

Practical onsite or in-house training for companies that want their food safety, quality and operational teams to complete BRCGS Issue 9 transition training together.

  • ✓Duration: 1 day
  • ✓Onsite or in-house delivery available
  • ✓Ideal for site leadership, QA and HACCP teams
  • ✓Minimum classroom size may apply
Enquire About Onsite Training
Course overview

Built for businesses transitioning from BRCGS Food Safety Issue 8 to Issue 9

This BRCGS Issue 9 transition course helps learners understand what changed, what stayed the same, where audit expectations have shifted and what practical implications these updates have for food manufacturing systems and teams.

Focused on transition changes

The course explains the major differences between BRCGS Food Safety Issue 8 and Issue 9 so businesses can plan implementation, internal communication and audit readiness more effectively.

Relevant to implementation teams

Managers, supervisors, QA personnel, HACCP teams and auditors benefit from understanding the revised standard clauses, protocol expectations and operational changes.

Flexible delivery routes

Choose online self-paced, live virtual classroom or physical classroom delivery depending on learner numbers, project timelines and internal training needs.

Course Introduction

This Transition to BRCGS for Food Safety Issue 9 training course is an intermediate-level programme that provides a thorough overview of the differences between Issue 8 and Issue 9 together with a practical explanation of the BRCGS Issue 9 requirements, clauses and audit protocol expectations.

  • ✓Focused on BRCGS Food Safety Issue 9 transition requirements
  • ✓Suitable for implementation and system maintenance teams
  • ✓Supports transition planning and audit readiness

Who Should Attend?

This course is recommended for learners directly involved in developing, maintaining, auditing or overseeing a company’s BRCGS for Food Safety system and transition activities.

  • ✓Managers and supervisors involved in food manufacturing operations
  • ✓QA and QC managers
  • ✓HACCP teams and food safety teams
  • ✓Internal and supplier auditors
  • ✓Top management and business owners

Minimum prerequisites: Basic Food Safety, GMP or HACCP training at Level 2 or above, or equivalent knowledge and experience.

Course content

Key topics covered in the BRCGS Food Safety Issue 9 transition course

The course outline below reflects the core BRCGS Issue 9 transition topics, audit protocol overview and clause changes covered during training.

BRCGS transition and standard overview topics

  • ✓Food safety and the BRC Global Standard for Food Safety
  • ✓Benefits of the BRCGS Standard
  • ✓The expectations of the standard
  • ✓A practical summary of the differences between BRCGS Issue 8 and Issue 9
  • ✓Basic overview of the BRCGS Issue 9 audit protocol

Issue 9 clause and requirement transition topics

  • ✓Senior management commitment and continual improvement changes
  • ✓Food safety plan and HACCP requirement changes
  • ✓Food safety and quality management system changes
  • ✓Site standards requirement changes
  • ✓Product control requirement changes
  • ✓Process control requirement changes
  • ✓Personnel requirement changes
  • ✓High risk, high care and ambient high care production risk zone changes
  • ✓Traded products requirement changes
  • ✓Assessment and competency review
Benefits

What learners gain from this BRCGS Issue 9 transition training course

The main goal is to improve understanding of BRCGS Food Safety Issue 9 changes and help learners apply that understanding in implementation, maintenance and audit preparation activities.

Clearer understanding of Issue 9 changes

Learners should leave with a stronger understanding of the changes between BRCGS Food Safety Issue 8 and Issue 9 and the practical meaning of those changes.

Certificate of achievement

Learners receive a certificate of achievement after successful completion. A pass rate of 70% is required to receive the course certificate.

Useful for audit readiness and implementation

This course supports businesses preparing for transition planning, internal alignment, system updates and external certification audit expectations.

Helpful note: this course is especially useful for teams maintaining or transitioning an existing BRCGS Food Safety system, not just for awareness but for practical system understanding.
Upcoming dates

Upcoming virtual classroom training events

Bookings in advance are recommended. If no public scheduled dates are listed, on-demand virtual and physical classroom delivery can still be arranged for companies and groups.

Important: this BRCGS transition training course is also available through online self-paced learning and on-demand classroom arrangements. Use the enquiry form below for pricing, learner numbers, preferred dates and delivery format requirements.
On-demand training arrangements available
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
Course enquiry

Need FS52 pricing, registration support or onsite delivery information?

If you need support with FS52 course registration, Transition to BRCGS for Food Safety Issue 9 training enquiries, virtual classroom arrangements, onsite delivery, pricing or learner planning, complete the form and ASC will review your request.

Course code FS52 – Transition to BRCGS for Food Safety Issue 9
Training formats Online self-paced, virtual instructor-led classroom, physical classroom / onsite delivery
Useful for Pricing enquiries, learner registrations, BRCGS transition planning, group bookings and delivery format guidance
Course structure Intermediate-level BRCGS transition training covering Issue 8 to Issue 9 changes and Issue 9 clause overview
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Frequently asked questions

Common questions about the FS52 BRCGS Issue 9 transition course

This course explains the key changes between BRCGS Food Safety Issue 8 and Issue 9 and provides an overview of the Issue 9 clauses, audit protocol and requirement updates.
It is especially useful for managers, supervisors, QA personnel, HACCP teams, internal auditors, supplier auditors, business owners and top management involved in BRCGS system transition or maintenance.
Yes. Learners should ideally have completed one or more basic Food Safety, GMP or HACCP courses at Level 2 or above, or have equivalent knowledge and experience.
Yes. This course can be completed as an online self-paced programme, and it is also available as a live virtual classroom or physical classroom option.
Yes. Learners receive a certificate of achievement after successful completion. A pass rate of 70% is required.
Yes. ASC can discuss onsite delivery, private virtual classroom arrangements and team-based training requirements for businesses transitioning to BRCGS Food Safety Issue 9.
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