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BRC Food Safety Management System Awareness & Auditor Traini

Food safety management system BRC issue 6 awareness & auditor training presentation-Topic wise power point presentation Overview and BRC food made it easy, BRC issue 6 Food standard Requirements in detail and Implementation steps.

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BRC Food Safety Management System Awareness & Auditor Traini

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  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

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