BRCGS have for some time developed and delivered auditor competency requirements and assessment criteria for each of the product categories. Core technical knowledge sets are required for most categories and product specific knowledge.
We have designed this course for auditors to provide an overview of bakery ingredients, processes, food safety issues and controls, which will be assessed in the category exam. The course may additionally be used by Certification Bodies to calibrate auditors in category 14 to ensure their knowledge is relevant and up-to-date.
It focuses on what an auditor should know and therefore does not contain detailed descriptions of how to make these products or how to control specific issues.
The course is split into 5 modules:
- Key ingredients and their functions
- Dough types, bakery products and their processes
- Bread making and equipment
- Microbiological issues and shelf life control
- Non-microbiological issues
AUDITORS – If you are an existing auditor working for a certification body please contact them directly for access to this course.
Please note to gain access to this course you will require an authentication code. These codes are only sent Monday – Friday 9am – 5pm GMT.