BRCGS training and professional/auditor routes

International (UK-based) · BRCGS · professional · unverified source

55practice questions written to this syllabus
5subjects

Format

Unverified. Courses on the BRCGS Food Safety standard with examinations for site staff, plus a separate qualification route for auditors.

Over the years

Unverified: only the home page was confirmed. BRCGS is one of the GFSI-benchmarked schemes most food factories supplying retailers must meet.

Official source: https://www.brcgs.com/

Subjects this exam draws on

Food Plant Sanitation, Cleaning & Pest Management20 questionsFood Packaging Science & Technology5 questionsShelf-life Science & Food Stability5 questionsFood Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes10 questionsFood Adulteration, Authenticity & Food Fraud15 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. What is the main purpose of a master sanitation schedule?

  1. To set the maximum concentration of each sanitiser permitted by law
  2. To schedule the delivery of raw materials around cleaning periods
  3. To list every cleaning task so none is missed
  4. To record the production volumes of each shift for costing purposes
Answer and working

C. To list every cleaning task so none is missed

The master schedule lists all cleaning tasks with frequency and responsibility, including overheads, drains and cooling units cleaned weekly or monthly. It is not a production, legal-limit or delivery record.

Food Plant Sanitation, Cleaning & Pest Management · Principles of food plant sanitation and hygiene

2. A plant switches to a thinner film for a snack pack to save cost. The packaging technologist should first

  1. approve it at once because thinner film is always better for the environment
  2. change only the printed design to match the new film
  3. check the effect on barrier and shelf life
  4. increase the snack's salt content to compensate
Answer and working

C. check the effect on barrier and shelf life

Thinner film transmits more water vapour and oxygen; any change must be re-validated against shelf life and safety.

Food Packaging Science & Technology · Functions and levels of food packaging

3. A company switches to a thinner film for a snack without retesting. Under good practice this is

  1. acceptable, because shelf life depends only on the recipe and never on the packaging used
  2. unacceptable: shelf life belongs to the product–pack system
  3. acceptable if the film looks the same to consumers
  4. required by law to improve recyclability
Answer and working

B. unacceptable: shelf life belongs to the product–pack system

Packaging changes can shorten moisture- or oxygen-limited shelf life and must be re-validated.

Shelf-life Science & Food Stability · Shelf-life concepts: safety-limited and quality-limited shelf life

4. A spice-blending plant buys pepper from a new trader without checking its supplier controls. Which hazard has it most likely imported?

  1. Salmonella, which blending does not remove
  2. Clostridium perfringens growth during storage
  3. Glass fragments from the plant's own lighting
  4. Histamine formed during cold storage
Answer and working

A. Salmonella, which blending does not remove

Spices have caused Salmonella outbreaks, and blending has no kill step, so supplier approval is the key control.

Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes · Prerequisite programmes

5. Which body made food fraud vulnerability assessment a requirement for its benchmarked certification schemes?

  1. International Dairy Federation
  2. Global Food Safety Initiative
  3. World Trade Organization
  4. World Meteorological Organization
Answer and working

B. Global Food Safety Initiative

GFSI benchmarking requirements include a vulnerability assessment and mitigation plan.

Food Adulteration, Authenticity & Food Fraud · Food fraud vulnerability assessment and mitigation

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