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BRCGS Risk Assessment

Course summary

This course is to provide participants with a thorough understanding of risk
assessment and enable them to use different risk assessment models. This is particularly useful when
implementing product safety management systems on site, and when implementing the requirements
of the BRCGS Standards.

Who Should Attend

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Consultants/auditors/quality and safety management personnel at manufacturing,
storage/distribution and retail sites and BRCGS Professionals
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Duration

1 day.

This course is delivered face-2-face in Brisbane or via our Virtual Classroom & LMS.

Course Format

Prior to the course delegates should have read and reviewed the latest version of the Global Standard for Food Safety.

Delegates will need to complete Work-base root cause analysis and submit full documentation to BRCGS Educate.

Assessment

Course Assignment. Pass mark 75%.


Key learning objectives

• Understand risk assessment terminology.
• Choose and use different risk assessment models for processes on site.
• Understand what BRCGS expects from a thorough risk assessment.
• How to report issues and use BRCGS resources.
• Understand the purpose of the BRCGS compliance programme.
This training is delivered by:

Clare Winkel

Director Technical Solutions
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)

clare.winkel@integritycompliance.com.au 
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.

FAQ and contact

Do I need any prior experience to attend?

No. You can join with no prior experience. We start with the basics, then move into practical exercises so you can follow along at your pace.

What will I receive after the course?

You will receive confirmation of completion and any course materials we provide for the sessions, including templates, checklists, or worksheets used during class.

Is the course live, self-paced, or both?

This course is delivered as scheduled sessions. If recordings or make-up options are available for your cohort, we will share those details before the start date.

What should I bring or prepare?

Bring a laptop and a notepad. If specific software, accounts, or pre-reading are required, we will email a short prep list in advance.

Can you support group bookings or invoicing?

Yes. We can support group enrollments and invoicing for teams. Contact us with your delegate list and billing details and we will confirm the next steps.