1 / 9

BRC- Global standard( Issue 6)

BRC- Global standard( Issue 6) . Food Safety Awareness and Auditor Training Presentation kit. Product Code: C109. Price: 290 USD. www.globalmanagergroup.com . Great reasons to choose BRC certification. 1.Confidence 2.Credibility 3.Collaboration and continuous improvement 4.Consistency

liona
Download Presentation

BRC- Global standard( Issue 6)

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. BRC- Global standard( Issue 6) Food Safety Awareness and Auditor Training Presentation kit Product Code: C109 Price: 290 USD www.globalmanagergroup.com

  2. Great reasons to choose BRC certification 1.Confidence 2.Credibility 3.Collaboration and continuous improvement 4.Consistency 5.Competence 6. Cost effective

  3. What does the BRC standard( issue 6) require? • Good sanitation system • Hygiene control • Implement food safety and pre-requisite for plant, layout, persons etc. • Follow good manufacturing practices • The adoption of a formal hazard analysis system. • A documented technical management system • Control of factory standards, product, process and personnel. • HACCP system • Quality management system • Internal audits • Corrective actions • Traceability • Layout / product flow / segregation • Housekeeping & hygiene • Handling requirements for specific materials • Control of operations and training

  4. POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGE PREPARATION DISTRIBUTION PACKAGING PROCESSING FOOD SAFETY HAZARDS;

  5. HAZARD ANALYSIS, IDENITFICAITAND DETERMINATION OF ACCEPTABLE LEVELS, HAZARD ASSESSMENT, SELECTION AND ASSESSMENT OF CONTROL MEASURE 6. PRINCIPLE 1 PRINCIPLE 2 9. 11. 8. ESTABLISH A MONITRING SYSTEM FOR EACH CCP ESTABLISH VERIFICATION PROCEDURES ESTABLISH CRITICAL LIMIT FOR EACH CCP PRINCIPLE 6 PRINCIPLE 4 PRINCIPLE 3 7. DETERMINE CCPS 10. ESTABLISH CORRECTIVE ACTION FOR DEVIATIONS THAT MAY OCCUR PRINCIPLE 5 12. ESTABLISH RECORD KEEPING AND DOCUMENTATION PRINCIPLE 7 A THE 12 STEPS OF FOOD SAFETY ANALYSIS

  6. BRC Policy manual Procedures manual Work instruction/SOPs Records Marketing Purchasing Stores Production Q.A. Despatch Admin BRC – food documents (As per Issue 6 requirements)

  7. The following types of questions are normally used while interviewing people for BRC audit What / why / when / where / how / who & show me A set of question for BRC audit is listed bellow. • Hypothetical question : • Let us say ? • Suppose ? • If this NT happen then ? • silent questions : • Body language silence • Dumb question : • Obvious one; isn’t it • Inverse question : • I am not sure, are you sure ? • comparison question : • Comparing different situations for statements.

  8.  Pest control records;  Training records;  Approved supplier program records;  Product recall records;  Audit records; and  Modification to the HACCP system perhaps by keeping obsolete HACCP documents as evidence that the system has been established  Raw material specifications  Ingredient / packaging  Supplier quality assurance  Audit reports  Certificate of analysis  Work instructions  Finished product specifications  Customer complaints  Procedures and code of practice RECORDS TO BE RETAINED INCLUDE :

  9. SUMMARY  BRC GLOBAL STANDARD IS A SYSTEMATIC APPROACH  ANALYZE HAZARDS  DETERMINE CRITICAL POINTS  DETERMINE CONTROL PROCEDURE  FOCUSES RESOURCES ON PROBLEM AREAS  INDUSTRY INPUT IS ESSENTIAL  TRAINING IS ESSENTIAL EXPANDED USE OF HACCP IN FOOD INDUSTRY GOOD HYGENIE PRACTICES IS REQUIRED

More Related