Professional Qualification for BRCGS
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BRCGS Professional will:
Delegates Must::
- Work at a BRCGS certified site
- Have completed 2-day HACCP Training
- Complete 1 BRCGS Standards course - Site Training, Lead Auditor, Auditor Training, or a conversion course
- Complete any 3 BRCGS Product Safety Management courses - Risk Assessment, Root Cause Analysis, Verification & Validation, Vulnerability Assessment for Food Fraud
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Course contents
Our students love us
I took a couple of training courses through ICS; they were really good, the content of the courses were very useful and the trainer has great knowledge and delivered it in a way that it was easy to understand
Marie Phillips
Clare was hands down the best trainer I have ever worked with. Her knowledge, professionalism and presentation skills are simply world class. Her examples were very relevant and I gained a lot from the course. She also did a good job in simplifying difficult material and made the approach easy to follow. Highly recommend to anyone.
Audrey Poo
I recently completed the BRC Risk Assessment and the Root Cause Analysis courses with ICS. I must say the course materials were excellent and the Trainer Clare was in a class of her own, very knowledgeable and interesting. I feel I got real value from the 2 courses and now manage RCA within a team at my work place.
Karen Reynolds
This training is delivered by:
Clare Winkel
Executive Manager Technical Solutions
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)
Clare Winkel has worked in the food industry since 1987 in Australia, New Zealand, Europe, North America, the Caribbean and the South Pacific. Clare is a panel member of electronic working group on the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a member of the Allergen Bureau Agricultural Allergen Cross Contact Working Group.
Clare is an registered trainer, a Lead Auditor for SQF & BRCGS, and is trained in numerous food safety management system including; HACCP, SQF, BRC Global Standard Food/ Storage and Distribution/Agents and Brokers/Packaging. In 2016 Clare developed a methodology to rank the risk of internal and external supply chain threats within a food supply chain and has used this method to assess threats across numerous supply chains including fresh produce, seafood and beverage sectors.
Clare has a particular interest in food safety and site security, food defense, food fraud vulnerability and traceability and has developed many training courses on the subject matter sharing her knowledge, methodology and expertise.