About this course
About this course
Validation and verification are two distinct disciplines that BRCGS auditors regularly find confused on site. This one-day virtual programme defines both clearly, then shows how to plan, execute and document the evidence that proves critical controls are both suitable in principle and working in practice. Getting this right is central to closing out audit findings on the first attempt and avoiding repeat non-conformities.
Who should attend
The course is intended for HACCP team leaders, technical managers, quality managers, process engineers and internal auditors working in food manufacturing or packaging environments. It is also useful for laboratory and R and D staff who contribute validation data to the wider technical function, and for supplier assurance staff assessing incoming validation packages from contract manufacturers and raw material suppliers.
What the programme covers
Content opens with the precise definitions used in Issue 9 of the Global Standard for Food Safety and equivalent clauses in packaging and storage Standards. Learners then work through validation strategies for thermal processes, cleaning programmes, allergen control, metal detection and shelf-life, followed by verification schedules, verification activity types and the differences between routine monitoring and periodic verification. Practical sessions focus on how to build a combined validation and verification schedule that meets retailer and certification body expectations without creating unnecessary paperwork. The programme also addresses revalidation triggers, what constitutes sufficient evidence when equipment or process parameters change, and how to handle validation for high-risk and high-care zones specifically.
Assessment and certification
Delegates complete a written exam. A pass earns the official BRCGS Certificate of Achievement. This training is commonly referenced in audit response packs, validation protocols and HACCP review records.
Course format and delivery
The programme runs over a single full day in a live virtual format. Delivery combines clause-level teaching with walkthrough of real validation protocols from food manufacturing sites, anonymised where necessary. Delegates receive working templates and guidance documents that they can adapt to their own operation.
Why this matters
Validation and verification failures are among the most common sources of major non-conformities during BRCGS audits, particularly around cleaning programmes, allergen changeovers and thermal processing validation. A technical team that can articulate the difference, design appropriate evidence and keep a live schedule current will usually close out audits with fewer actions and reduced surveillance overhead. Delegates often take this course alongside the BRCGS HACCP programme and the HARPC course to round out their technical qualifications. For staff taking on audit responsibility, the BRCGS Internal Auditor programme provides natural progression.
View the full BRCGS training catalogue or review all food safety courses available for wider technical development options.
