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BRC Food Safety Quality Management System Training Guide. www.22000foodsafety.com. BRC Global Standard for Food Safety.
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BRC Food Safety Quality Management System Training Guide www.22000foodsafety.com
BRC Global Standard for Food Safety The BRC Global standard for Food Safety defines the food safety, quality and operational criteria a food manufacturer needs to meet in order to comply with customer and legal requirements www.22000foodsafety.com
BRC Global Standard for Food Safety The main components required to meet the BRC standard are: • Management Commitment • HACCP System • Prerequisite programmes • Quality Management System www.22000foodsafety.com
BRC Global Standard for Food Safety Prerequisite Programmes The effective production of safe products requires a detailed HACCP plan and the integration of prerequisite programmes including infrastructure and maintenance Prerequisite programmes address basic hygienic requirements and accepted good agricultural, manufacturing, storage, transport and veterinary practices of a permanent nature. www.22000foodsafety.com
BRC Global Standard for Food Safety Management Commitment Senior management need to provide sufficient financial and human resources to establish, maintain and improve the food safety quality management system and associated infrastructure. www.22000foodsafety.com
BRC Global Standard for Food Safety The BRC Global Standard for Food Safety has 7 Sections: Section 1 Management Commitment and Continual Improvement Section 2 Food Safety/HACCP Plan Section 3 Food Safety and Quality Management System Section 4 Site Standards Section 5 Product Control Section 6 Process Control Section 7 Personnel www.22000foodsafety.com
BRC Global Standard for Food SafetySection 2 Food Safety/HACCP Plan SECTION 2 FOOD SAFETY/HACCP PLAN A comprehensive Food Safety System should be implemented and maintained based on Codex Alimentarius HACCP principles and reference should be made to relevant legislation and industry code of practices. Our HACCP Manual contains the templates to develop your HACCP plan. www.22000foodsafety.com
BRC Global Standard for Food SafetySection 2 Food Safety/HACCP Plan SECTION 2.1 HACCP FOOD SAFETY TEAM A HACCP system should be developed, reviewed and managed by a multi-disciplinary team. The team should have knowledge of HACCP, the Products, the Process and likely Hazards. The HACCP team leader or nominated team representative needs to be able to demonstrate competence in the application HACCP principles. Records should be maintained to show that key personnel identified as HACCP team members have adequate HACCP training and appropriate experience. External expert assistance may be used to aid the development of the HACCP system. Senior Management needs to demonstrate commitment to supporting the HACCP team. www.22000foodsafety.com
BRC Global Standard for Food Safety Section 2.6 List all Potential Hazards. Conduct a Hazard Analysis. Consider any Control Measures The HACCP team should confirm the scope of the HACCP and conduct a hazard analysis identifying all the possible hazards including those present in raw materials and those hazards likely to be introduced or survive the process (including allergen risks) that may not be controlled by existing prerequisite procedures. The team should determine the control measures required to prevent, eliminate or reduce all hazards to acceptable levels. The team should justify and document how acceptable levels of hazards are determined. www.22000foodsafety.com
BRC Global Standard for Food Safety Section 4 Site Standards SECTION 4.9 HYGIENE AND HOUSEKEEPING Standards of hygiene should be maintained to minimise the risk of contamination by the application of housekeeping and cleaning systems. All buildings, services, plant and equipment should be included in documented cleaning procedures. Cleaning procedures should describe: • Item or area to be cleaned • Responsibility for cleaning • Method of cleaning • Cleaning materials to be used • Frequency of cleaning • Records and responsibility for verification www.22000foodsafety.com
BRC Global Standard for Food Safety Section 4.11 Pest Control Detailed records of the pest control inspections, recommendations and corrective actions should be kept. Site management should be responsible for ensuring all recommendations are carried out and corrective actions are documented. Incoming raw materials should be thoroughly checked on arrival for the absence of pest infestation. Records of these checks should be maintained Raw materials, packaging and finished products should be stored so as to minimise the risk of infestation. Where stored product pests are considered a risk, control measures shall be included in the programme. Documentation should define the safe use and application of baits and other materials such as insecticide sprays or fumigants. www.22000foodsafety.com
BRC Global Standard for Food Safety Section 4.12 Storage and Distribution Hygienic facilities should be used for the storage, transport (including on site movement) and the despatch of end product. All facilities should be appropriate for the intended use and maintained in a good condition. Procedures and standards to maintain product safety and quality during the storage, loading and distribution should be developed based on risk and fully implemented including where appropriate: • Temperature controls • Cleaning • Segregation to avoid cross-contamination or taint • Correct storage • Vehicles of hygienic design, designated for food use and • Measures to prevent cross-contamination from previous loads • Vehicle loading/unloading inspections • Covered/protected loading/unloading areas • Adequate product security • Prevention of damage Refrigerated or temperature controlled storage and transport needs to be capable of maintaining product temperature within specification, under minimum and maximum load and at the maximum ambient temperature. www.22000foodsafety.com
BRC Global Standard for Food Safety Section 4.12 Storage and Distribution Storage areas shall be dry and well ventilated. When temperature controlled transport is required it should have a temperature data logging device which records time/temperature conditions throughout the distribution process or a system should be in place to validate the correct operation of the refrigeration equipment at periodic intervals. Where storage outside of the factory is necessary, items need to be protected from contamination and deterioration. Receipt documents and /or product labelling should facilitate correct stock rotation so that stock is rotated and used before end of life. Sub-contracted transport shall meet the BRC standard for Storage and Transport or have the standard’s requirements written into the contract. Traceability needs to be maintained during storage and transport. Records should indicate that that checks have been carried out. www.22000foodsafety.com
BRC Global Standard for Food Safety Section 4.12 Storage and Distribution Documented maintenance and hygiene procedures and records should be maintained for all vehicles and equipment used for loading/unloading. Procedures should be in place to ensure product is held under secure conditions when transported. Where product could be susceptible to product cross contamination, procedures shall be in place to minimise the risk of contamination. When the material being transported is susceptible to taint from other foods or previously transported materials, procedures need to be in place to minimise the risk of contamination. Procedures should, where appropriate, be in place for the management of vehicle or refrigeration equipment breakdown. Records should be maintained including details of the corrective action taken for all incidents of vehicle or refrigeration equipment breakdown. www.22000foodsafety.com
BRC Global Standard for Food Safety Section 5 Product Control SECTION 5.4 PRODUCT PACKAGING Packaging should be fit for purpose, stored under conditions to prevent contamination/ deterioration and comply with relevant food safety legislation. Procedures should be in place to confirm that product packaging conforms to specification. Certificates of food grade conformity and other relevant information should be maintained to confirm the packaging is suitable for its intended use. Packaging should be stored away from raw materials and finished product if deemed appropriate to prevent risk of contamination. Part used packaging should be protected prior to return to storage areas. e.g. bags resealed. Where packaging materials pose a product safety risk, special handling procedures should be in place to prevent product contamination or spoilage. If necessary product liners shall be coloured and of sufficient gauge of material to reduce the risk of product contamination. www.22000foodsafety.com
BRC Global Standard for Food Safety components www.22000foodsafety.com
Review What must be working effectively within the system before HACCP is applied? Click on your answer. Good Distribution Practice Good Storage Practice Good Hygienic Practice Good Manufacturing Practice All of the above www.22000foodsafety.com
Review Which of these are components to meeting the BRC standard: Click on the most appropriate answer. • Management Commitment • HACCP System • Prerequisite programmes • Quality Management System • All of the above www.22000foodsafety.com
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Correct Pre-requisite programmes such as Good Agricultural Practice, Good Manufacturing Practice, Good Storage Practice, Good Distribution Practice and Good Hygienic Practice must be working effectively within the system before HACCP is applied. If these pre-requisite programmes are not functioning effectively then the introduction of HACCP will be complicated, resulting in a cumbersome, over-documented system. Click here to continue
Correct The main components to meeting the BRC standard are: Management Commitment HACCP System Prerequisite programmes Quality Management System Click here to continue