BRC Food Safety Quality Management System Training Guide

BRC Food Safety Quality Management System Training Guide

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BRC Global Standard for Food SafetyThe 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

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BRC Global Standard for Food SafetyBRC certification enhances an organisations FSQMS by giving assurance of legal compliance by requiring:

Detailed specificationsSupplier AssuranceSupplier AuditsProduct Inspection based on risk analysis


BRC Global Standard for Food Safety

Management Commitment

HACCP System

Are fundamental to an organisation in complying with the BRC Global Standard for Food Safety.


BRC Global Standard for Food SafetyThe main components required to meet the BRC standard are:

Management CommitmentHACCP SystemPrerequisite programmesQuality Management System


BRC Global Standard for Food SafetyQuality System ManagementThe most effective food systems are designed, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties.

HACCP PrinciplesCodex Alimentarius HACCP (Hazard Analysis and Critical Control Points) principles and application steps, developed by Codex Alimentarius uses hazard analysis to determine the strategy for hazard control.


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.10/08/2010 WWW.IFSQN.COM 7

Prerequisite ProgrammesPrerequisite programmes are put in place for hazards not reasonably likely to occur.

Pre-requisite programmes such as 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.


Prerequisite Programmes

Prerequisites programmes should be established to assist in:

Controlling or preventing the introduction of food safety hazards through the work environment.

Eliminating, preventing or reducing to an acceptable level the biological, chemical and physical contamination of the product(s) including cross contamination between products.

Controlling, minimizing and/or preventing food safety hazard levels in the finished product, ingredients and product processing environment.


BRC Global Standard for Food SafetyManagement 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.


BRC Global Standard for Food SafetyThe BRC Global Standard for Food Safety has 7 Sections:

Section 1 Management Commitment and Continual Improvement

Section 2 Food Safety/HACCP PlanSection 3 Food Safety and Quality Management SystemSection 4 Site StandardsSection 5 Product ControlSection 6 Process ControlSection 7 Personnel


BRC Global Standard for Food SafetySection 1 Management Commitment and Continual Improvement

In order to comply with the standard:

Senior Management need to demonstrate clear commitment to meeting the requirements of the standard by providing adequate resource, communicating with all staff, reviewing the management systems and taking actions to improve. All of which will need to be documented.

Senior Management need to commit to providing both human and financial resource.

There should be clearly defined communication and reporting channels to senior management for each department and report to the senior management team on a regular basis.

Senior Management should establish, document, monitor and review the Food Safety and Quality Objectives

Senior Management should ensure safety and legal issues are identified and addressed strategically.

There should be reviews (at a minimum annually) of the food safety and HACCP plans to ensure they are effective and adequate


BRC Global Standard for Food Safety Section 1 Management Commitment and Continual Improvement

In order to comply with the standard:

Senior Management Reviews should include:

- Evaluation of the results of Internal and External audits

- Previous review minutes and actions- Customer Satisfaction Performance Indicators- Process Performance and Deviations- HACCP - Incidents, Corrective Actions, Non-Conforming Products- New developments including legislation and scientific information- Resource adequacy and potential requirements

Management Reviews need to be documented. Management Review minutes and actions should be communicated and actions

completed as per the agreed timescale and recorded. The current edition of the standard should be available on site. The company needs to maintain certification before the current certificate expires. The most senior operations manager on site needs to attend the opening and

closing audit meetings. The company needs to ensure that the previous BRC audit corrective actions are

completed.


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.10/08/2010 WWW.IFSQN.COM 14

BRC Global Standard for Food Safety Section 2.6 List all Potential Hazards. Conduct a Hazard Analysis. Consider any Control Measures

The Hazard Analysis should consider:

Probability of the hazard occurringSeverity of the hazardVulnerability of the targeted consumerSurvival and multiplication of any biological hazardsPresence or production of toxinsPresence of chemicals Presence foreign bodiesContamination at any stage in the processPossible deliberate contamination or adulteration


BRC Global Standard for Food Safety Section 2 Food Safety/HACCP Plan

SECTION 2.12 DOCUMENTATION AND RECORDSDocumentation should be sufficient for the HACCP team to verify that the HACCP controls are in place and maintained.

SECTION 2.13 REVIEW THE HACCP PLANThe HACCP system should be reviewed as a minimum annually but also when there are significant changes such as new raw materials or raw material supplier, new ingredients or recipe, process conditions or equipment, packing storage or distribution conditions, staff or management responsibilities, change in consumer use and developments in relevant scientific information or industry codes of practice.Any changes to the HACCP plan should be validated and documented by the HACCP team.


BRC Global Standard for Food SafetySection 3 Food Safety and Quality Management System

SECTION 3 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMHas requirements for the following:Section 3.1 Food Safety And Quality PolicySection 3.2 Food Safety Quality ManualSection 3.3 Organisational Structure, Responsibilities And Management AuthoritySection 3.4 Contract Review And Customer FocusSection 3.5 Internal AuditSection 3.6 PurchasingSection 3.7 General Documentation RequirementsSection 3.7.1 Documentation ControlSection 3.7.2 SpecificationsNot Quoted Specifically ProceduresSection 3.7.3 Record Completion And MaintenanceSection 3.8 Corrective Action And Preventative ActionSection 3.9 TraceabilitySection 3.10 Complaint HandlingSection 3.11 Management Of Incidents, Product Withdrawal And Product Recall


BRC Global Standard for Food SafetySection 3 Food Safety and Quality Management SystemSECTION 3 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM

There should be defined food safety quality management system that meets the requirements of the BRC standard that is implemented, maintained, reviewed and improved.

SECTION 3.1 FOOD SAFETY AND QUALITY POLICY

The company should have a documented authorised food safety and quality policy statement which is reviewed and signed and dated by a senior manager (Normally the most senior manager).The policy should state the intention to produce safe and legal products, meet customer requirements, and a give a commitment to review and improve.The policy should be understood by all key personnel, and communicated to all staff involved in activities affecting product quality, safety and legality.


BRC Global Standard for Food Safety Section 3 Food Safety and Quality Management SystemSECTION 3.6 PURCHASING

The purchasing process needs to ensure purchased products and services conform to critical to product safety, legality and quality requirements by applying appropriate control systems.There should be procedures for approval, monitoring and continual assessment of suppliers based on risk assessment.The handling of exceptions needs to be defined within the purchasing procedures including the use of products or services when there is no audit or monitoring. This may be by concession.The purchasing procedures should include criteria for ongoing assessment and the standards of performance required.Assessment may take the form of monitoring performance through in house checks, certificates of analysis or supplier audit. Records of assessments should be maintained.Supplier assessment may include evaluation of HACCP systems, product safety information, traceability systems and legislative requirements.The purchasing procedures need to specify a trial period for new suppliers followed by a review to determine subsequent supplier performance monitoring.


BRC Global Standard for Food Safety Section 3 Food Safety and Quality Management SystemNot Quoted Specifically PROCEDURES

The company should have and operate in accordance with written detailed procedures, instructions and reference documents to cover all processes critical to product safety, legality and quality.

Procedures and working instructions should be clearly legible, unambiguous and sufficiently detailed to enable their correct application by appropriate personnel, and are readily accessible at all times.


BRC Global Standard for Food Safety Section 4 Site StandardsSection 4 has requirements for the following:

4.1 External Standards4.2 Security4.3.1 Layout, Product Flow And Segregation4.3.2 Building Fabric4.3.2.1 Walls4.3.2.2 Floors4.3.2.3 Ceilings4.3.2.4 Windows4.3.2.5 Doors4.3.2.6 Lighting4.3.2.7 Air Conditioning/Ventilation


BRC Global Standard for Food Safety Section 4 Site StandardsSection 4 has requirements for the following:

4.4 Utilities4.5 Equipment4.6 Maintenance4.7 Staff Facilities4.8 Chemical And Physical Product Contamination Control4.9 Hygiene And Housekeeping4.10 Waste/Waste Disposal4.11 Pest Control4.12 Storage And Distribution


BRC Global Standard for Food Safety Section 4 Site StandardsSECTION 4.2 SECURITY

Access to production and storage areas should be authorised. Based on risk assessment restricted areas should be identified.There should be clearly signage, monitoring and control of risk areas.Access to the site by employees, contractors and visitors should be controlled and all staff should be trained in site security procedures and encouraged to challenge unidentified or unknown visitors. A visitor reporting system should be in place.Procedures should be in place for the secure storage of materials based on risk assessment.Procedures should be in place for the secure transportation of products.The site should where appropriate be registered or approved by the relevant authority.The site boundaries should be clearly defined.


BRC Global Standard for Food Safety Section 4 Site Standards

SECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROL

The risk of physical or chemical contamination of product should be controlled by the provision of adequate facilities and prevention procedures.

Potential chemical, physical and taint contamination risks should identified, controlled and managed.

Prescribed contamination controls should be verified by regular audits at a the frequency determined during the risk assessment of storage, production, processing, maintenance, hygiene and cleaning operations.


BRC Global Standard for Food Safety Section 4 Site StandardsSECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROL

Cleaning or replacing light fittings, glass or brittle plastics should be done in a manner to minimise the potential for product contamination.

When the potential for contamination from wood has been identified by risk assessments wood should be excluded. When this is not possible the risk should be managed and the wood regularly inspected to ensure it is clean and in good condition.

Filters, sieves and magnets should be maintained and regularly inspected. Details of inspection should be recorded and any findings investigated.

Procedures should be implemented based on risk to reduce the possibility of foreign body contamination of packaging during the production process Typical examples include inversion, production line covers and/or rinsing.


BRC Global Standard for Food Safety Section 4.11 Pest ControlResponsibility for minimising the risk of pest infestation on site should rest with the company. Pest infestation should be minimised by a preventative pest control programme that covers all site areas on site.

Pest control should be contracted to a competent pest control company or be carried out by competent trained personnel.

Scheduled Pest Control inspection and treatment of the premises should be carried out to deter pest and eradicate any infestation.

There should be a clearly defined pest control service contract that takes into consideration site activities.

Documents should be up to date and identify the numbered location of all pest control measures including baits and monitoring devices on an authorised site plan.

The defined responsibilities of the contractor and site management should be included in the pest control documents.


BRC Global Standard for Food Safety Section 4.12 Storage and DistributionStorage 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.


BRC Global Standard for Food Safety Section 5 Product ControlSection 5 Product Control has the following requirements:

5.1 Product Design And Development

5.2 Handling Requirements For Specific Material - Allergen And Identity Preserved Material

5.3 Foreign Body Detection

5.4 Product Packaging

5.5 Product Inspection And Laboratory

5.6 Control Of Non-Conforming Product

5.7 Product Release


BRC Global Standard for Food Safety Section 5 Product ControlSECTION 5.1 PRODUCT DESIGN AND DEVELOPMENT

When new products are introduced the handling requirements of specific materials such as allergens should be considered and controlled

The company senior management needs to ensure that the labelling of the product is legal and in accordance with the appropriate product specification and the designated country of use.

Where claims are made such as low sugar, these claims should be fully validated and the results of the validation documented.

Shelf life should be established, taking into account product formulation, packaging, factory environment and subsequent storage conditions.

The product design/development process should be effectively communicated in order to facilitate product safety and legality assessment.

Procedures should be in place to confirm that the packaging complies with relevant food safety legislation and is fit for purpose.


BRC Global Standard for Food Safety Section 5 Product ControlSECTION 5.2 HANDLING REQUIREMENTS FOR SPECIFIC MATERIAL - ALLERGEN AND IDENTITY PRESERVED MATERIAL

The company should undertake a risk assessment when an identity preserved claim is made such as organic. This should include specifying the integrity of raw materials and compliance with approved specifications throughout the purchasing and supply chain.

The company should undertake a risk assessment when an identity preserved claim is made to establish routes of cross-contamination and establish policies and procedures for handling or raw materials, intermediate products and end products to ensure cross-contamination is avoided and the identity status is preserved.


BRC Global Standard for Food Safety Section 5 Product ControlSECTION 5.3 FOREIGN BODY DETECTION

The company should have the appropriate foreign body detection equipment in place and ensure its effective operation. Where such equipment is not in place justification for the lack of equipment should be documented

Foreign body detection equipment should be sited where the detection of foreign bodies within the finished product is most effective and industry code of practices should be applied.

Hazard analysis should be used to determine the critical control points for foreign bodies and to evaluate the need for metal or other foreign body detection equipment.

Where a metal or foreign body detector is required, critical limits for the sensitivity of detection should be specified, taking into account the nature of the food, the detector location and any other factors affecting the sensitivity of the detector.


BRC Global Standard for Food Safety Section 5 Product ControlSECTION 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.


BRC Global Standard for Food Safety Section 6 Process Control

Section 6 Process Control has requirements for the following:

6.1 Control Of Operations6.2 Quantity – Volume, Weight And Number6.3 Calibration And Control Of Measuring And Monitoring Devices


BRC Global Standard for Food Safety Section 7 Personnel Section 7 Personnel has requirements for the following:

7.1 Training - Raw Material Handling, Preparation, Processing, Packing And Storage Areas

7.2 Access And Movement Of Personnel

7.3 Personal Hygiene- Raw Material Handling, Preparation, Processing, Packing And Storage Areas

7.4 Medical Screening

7.5 Protective Clothing – Employees Or Visitors To Production Areas


BRC Global Standard for Food Safety Section 7 Personnel SECTION 7.1 TRAINING - RAW MATERIAL HANDLING, PREPARATION, PROCESSING, PACKING AND STORAGE AREAS

All employees that can affect product quality and safety need to be competent to carry out their activities based on training, work experience or qualification.

All personnel, including temporary personnel and contractors, should receive training prior to commencing work and be adequately supervised.

Appropriate training and documented supervision monitoring procedures needs to be in place for personnel are engaged in activities relating to critical control points.

A programme of review of staff competencies shall be in place and the necessary training provided as appropriate.


BRC Global Standard for Food Safety Section 7 Personnel SECTION 7.4 MEDICAL SCREENING

Medical screening procedures should be in place for all employees, contractors and visitors, who will be working in or visiting areas where they could potentiallycompromise product safety.

A procedure should be in place for notification by all employees, including temporary staff of any relevant disease, infection or condition which they may have been in contact with or suffering from.

A documented procedure should be communicated to employees, including temporary employees, and also contractors and visitors on the action they should take when suffering from an infectious disease or a condition with which they may be suffering, or have been in contact with.

The company procedures should consider where product safety may be compromised and seek expert medical advice when appropriate.


BRC Global Standard for Food Safety components


Review

So were you paying attention?Which is the most appropriate definition of a prerequisite?Click on your answer.

A prerequisite is a condition that is put in place to control significant hazards A prerequisite is something that is required or necessary as a prior condition Prerequisites are usually validated All of the above


ReviewWhat 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


ReviewWhich of these are components to meeting the BRC standard:Click on the most appropriate answer.

Management CommitmentHACCP SystemPrerequisite programmesQuality Management SystemAll of the above


ReviewThe BRC Global Standard for Food Safety Issue 5 has how many sections?Click on your answer.

5678None of the above


ReviewThe BRC Global Standard for Food Safety Section 2 is Food Safety/HACCP plan but which of the following isn’t prescribed in the subsections?Click on your answer.

Construct a process flow diagramDescribe the ProductIdentify Intended UseIdentify Prerequisite ProgrammesNone of the Above


ReviewThe BRC Global Standard for Food Safety Section 3.5 Internal Audit but which of the following isn’t prescribed for internal audits?


The audits schedule should be established based on assessment by managementAll areas should be covered at least annuallyInternal audits should report conformity as well as non-conformityInternal auditors should be competent, independent of the area being audited and trainedCorrective actions and timescales for their implementation shall be agreed


ReviewThe BRC Global Standard for Food Safety Section 3.6 describes requirements for Purchasing. Which of the following is a requirement prescribed by the standard for purchasing?


The purchasing procedures should include criteria for ongoing assessment and the standards of performance required.

Assessment may take the form of monitoring performance through in house checks, certificates of analysis or supplier audit

Records of assessments need to be maintained.

The purchasing procedures need to specify a trial period for new suppliers followed by a review to determine subsequent supplier performance monitoring.

All of the above


ReviewThe BRC Global Standard for Food Safety Section 4 describes requirements for Site Standards. Which of the following requirements are not prescribed by Section 4 Site Standards?


Microbiological Product Contamination ControlHygiene and HousekeepingWaste DisposalPest ControlStorageNone of the above


ReviewThe BRC Global Standard for Food Safety Section 5.1 describes requirements for Product Design and Development. Which of the following requirements are prescribed by Section 5.1 Product Design and Development?


Shelf life should be established, taking into account product formulation, packaging, factory environment and subsequent storage conditions

Procedures should be in place to confirm that the packaging complies with relevant food safety legislation

The product design/development process should be effectively communicated in order to facilitate product safety and legality

The company senior management needs to ensure that the labelling of the product is legal and in accordance with the appropriate product specification and the designated country of use

When new products are introduced the handling requirements of specific materials such as allergens should be considered and controlled

All of the above


Review

The BRC Global Standard for Food Safety Section 6.3 describes requirements for Calibration and Control of Measuring and Monitoring Devices. Which of the following requirements are not prescribed? Click on your answer.

•Measuring equipment used to monitor critical control points and product safety and legality should be identified

•All identified measuring equipment need to be included in a documented list and calibrated to a traceable recognised national standard

•Where a traceable calibration is not possible, the calibration should be authorised by the Technical Manager

•Measuring equipment should be identified, numbered and marked with requirements including the calibration due date

•Trained staff should carry out documented checks on measuring and monitoring equipment to a defined method traceable to national or international standards at a frequency determined by risk assessment


ReviewThe BRC Global Standard for Food Safety Section 7.1 describes requirements for Training. Which of the following requirements are prescribed for documented training programmes?


•The need to identify the competencies needed for specific roles•Providing training or other action to ensure that staff have the necessary competencies•Reviewing and auditing the implementation and effectiveness of the training and the competency of the trainer•Consideration to delivering the training in the native language of the trainees•Training records should be available and include name of trainee and confirmation of attendance, date and duration of training, title or course contents and the training provider•All of the above


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CorrectA PREREQUISITE IS SOMETHING THAT IS REQUIRED OR NECESSARY AS A PRIOR CONDITION.

PREREQUISITE PROGRAMMES CREATE BASE CONDITIONS FOR THE HYGIENIC PRODUCTION OF FOOD.

SIGNIFICANT HAZARDS ARE CONTROLLED BY OPERATIONAL PREREQUISITE PROGRAMMES.

NORMALLY ONLY OPERATIONAL PREREQUISITE PROGRAMMES ARE VALIDATED.


CorrectPRE-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.


CorrectTHE MAIN COMPONENTS TO MEETING THE

BRC STANDARD ARE:MANAGEMENT COMMITMENTHACCP SYSTEMPREREQUISITE PROGRAMMESQUALITY MANAGEMENT SYSTEM


CorrectTHE BRC GLOBAL STANDARD FOR FOOD SAFETY HAS 7 SECTIONS:

SECTION 1 MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENTSECTION 2 FOOD SAFETY/HACCP PLANSECTION 3 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMSECTION 4 SITE STANDARDSSECTION 5 PRODUCT CONTROLSECTION 6 PROCESS CONTROLSECTION 7 PERSONNEL


CorrectSECTION 2 FOOD SAFETY/HACCP PLAN:SECTION 2.1 HACCP FOOD SAFETY TEAMSECTION 2.2 DESCRIBE THE PRODUCTSECTION 2.3 IDENTIFY INTENDED USESECTION 2.4 CONSTRUCT A PROCESS FLOW DIAGRAMSECTION 2.5 VERIFY THE FLOW DIAGRAMSECTION 2.6 LIST ALL POTENTIAL HAZARDS. CONDUCT A HAZARD ANALYSIS. CONSIDER ANY CONTROL MEASURES.SECTION 2.7 DETERMINE THE CRITICAL CONTROL POINTSSECTION 2.8 ESTABLISH THE CRITICAL LIMITSSECTION 2.9 ESTABLISH A MONITORING SYSTEM FOR EACH CCPSECTION 2.10 ESTABLISH A CORRECTIVE ACTION PLANSECTION 2.11 ESTABLISH VERIFICATION PROCEDURESSECTION 2.12 DOCUMENTATION AND RECORDSSECTION 2.13 REVIEW THE HACCP PLAN


CorrectSECTION 3.5 INTERNAL AUDITTHE AUDIT SCHEDULE SHOULD COVER THOSE SYSTEMS AND PROCEDURES, WHICH ARE CRITICAL TO PRODUCT SAFETY, LEGALITY AND QUALITY, TO ENSURE THEY ARE IN PLACE, APPROPRIATE AND COMPLIED WITH.THE AUDITS SCHEDULE SHOULD BE ESTABLISHED BASED ON RISK ASSESSMENT. THE SCOPE AND FREQUENCY SHOULD BE DEFINED FOR EACH ACTIVITY. ALL AREAS SHOULD BE COVERED AT LEAST ANNUALLY.INTERNAL AUDITORS SHOULD BE COMPETENT, INDEPENDENT OF THE AREA BEING AUDITED AND TRAINED.RECORDS OF THE INTERNAL AUDITS SHOULD BE MAINTAINED.INTERNAL AUDITS SHOULD REPORT CONFORMITY AS WELL AS NON-CONFORMITY.RESULTS OF THE INTERNAL AUDIT SHALL BE BROUGHT TO THE ATTENTION OF THE PERSONNEL RESPONSIBLE FOR THE ACTIVITY AUDITED. CORRECTIVE ACTIONS AND TIMESCALES FOR THEIR IMPLEMENTATION SHALL BE AGREED.


CorrectSECTION 3.6 PURCHASINGTHERE SHOULD BE PROCEDURES FOR APPROVAL, MONITORING AND CONTINUAL ASSESSMENT OF SUPPLIERS BASED ON RISK ASSESSMENT.THE HANDLING OF EXCEPTIONS NEEDS TO BE DEFINED WITHIN THE PURCHASING PROCEDURES INCLUDING THE USE OF PRODUCTS OR SERVICES WHEN THERE IS NO AUDIT OR MONITORING. THIS MAY BE BY CONCESSION.THE PURCHASING PROCEDURES SHOULD INCLUDE CRITERIA FOR ONGOING ASSESSMENT AND THE STANDARDS OF PERFORMANCE REQUIRED.ASSESSMENT MAY TAKE THE FORM OF MONITORING PERFORMANCE THROUGH IN HOUSE CHECKS, CERTIFICATES OF ANALYSIS OR SUPPLIER AUDIT. RECORDS OF ASSESSMENTS NEED TO BE MAINTAINED.SUPPLIER ASSESSMENT MAY INCLUDE EVALUATION OF HACCP SYSTEMS, PRODUCT SAFETY INFORMATION, TRACEABILITY SYSTEMS AND LEGISLATIVE REQUIREMENTS .THE PURCHASING PROCEDURES NEED TO SPECIFY A TRIAL PERIOD FOR NEW SUPPLIERS FOLLOWED BY A REVIEW TO DETERMINE SUBSEQUENT SUPPLIER PERFORMANCE MONITORING.


CorrectSECTION 4 SITE STANDARDS SUBSECTIONS ARE:SECTION 4.1 EXTERNAL STANDARDSSECTION 4.2 SECURITYSECTION 4.3 INTERNAL SITE STANDARDSSECTION 4.3.1 LAYOUT, PRODUCT FLOW AND SEGREGATIONSECTION 4.3.2 BUILDING FABRICSECTION 4.3.2.1 WALLSSECTION 4.3.2.2 FLOORSSECTION 4.3.2.3 CEILINGSSECTION 4.3.2.4 WINDOWSSECTION 4.3.2.5 DOORSSECTION 4.3.2.6 LIGHTINGSECTION 4.3.2.7 AIR CONDITIONING/VENTILATIONSECTION 4.4 UTILITIESSECTION 4.5 EQUIPMENTSECTION 4.6 MAINTENANCESECTION 4.7 STAFF FACILITIESSECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROLSECTION 4.9 HYGIENE AND HOUSEKEEPINGSECTION 4.10 WASTE/WASTE DISPOSALSECTION 4.11 PEST CONTROLSECTION 4.12 STORAGE AND TRANSPORT


CorrectSECTION 5.1 PRODUCT DESIGN AND DEVELOPMENT

WHEN NEW PRODUCTS ARE INTRODUCED THE HANDLING REQUIREMENTS OF SPECIFIC MATERIALS SUCH AS ALLERGENS SHOULD BE CONSIDERED AND CONTROLLED

THE COMPANY SENIOR MANAGEMENT NEEDS TO ENSURE THAT THE LABELLING OF THE PRODUCT IS LEGAL AND IN ACCORDANCE WITH THE APPROPRIATE PRODUCT SPECIFICATION AND THE DESIGNATED COUNTRY OF USE.

WHERE CLAIMS ARE MADE SUCH AS LOW SUGAR, THESE CLAIMS SHOULD BE FULLY VALIDATED AND THE RESULTS OF THE VALIDATION DOCUMENTED.

SHELF LIFE SHOULD BE ESTABLISHED, TAKING INTO ACCOUNT PRODUCT FORMULATION, PACKAGING, FACTORY ENVIRONMENT AND SUBSEQUENT STORAGE CONDITIONS.

THE PRODUCT DESIGN/DEVELOPMENT PROCESS SHOULD BE EFFECTIVELY COMMUNICATED IN ORDER TO FACILITATE PRODUCT SAFETY AND LEGALITY ASSESSMENT.

PROCEDURES SHOULD BE IN PLACE TO CONFIRM THAT THE PACKAGING COMPLIES WITH RELEVANT FOOD SAFETY LEGISLATION AND IS FIT FOR PURPOSE.


CorrectSECTION 6.3 CALIBRATION AND CONTROL OF MEASURING AND MONITORING DEVICES

MEASURING EQUIPMENT USED TO MONITOR CRITICAL CONTROL POINTS AND PRODUCT SAFETY AND LEGALITY SHOULD BE IDENTIFIED.

ALL IDENTIFIED MEASURING EQUIPMENT NEED TO BE INCLUDED IN A DOCUMENTED LIST AND CALIBRATED TO A TRACEABLE RECOGNISED NATIONAL STANDARD.

WHERE A TRACEABLE CALIBRATION IS NOT POSSIBLE, THERE SHOULD BE RECORDS DEMONSTRATE THE BASIS OF THE CALIBRATION.

MEASURING EQUIPMENT SHOULD BE IDENTIFIED, NUMBERED AND MARKED WITH REQUIREMENTS INCLUDING THE CALIBRATION DUE DATE.

TRAINED STAFF SHOULD CARRY OUT DOCUMENTED CHECKS ON MEASURING AND MONITORING EQUIPMENT TO A DEFINED METHOD TRACEABLE TO NATIONAL OR INTERNATIONAL STANDARDS AT A FREQUENCY DETERMINED BY RISK ASSESSMENT.


CorrectSECTION 7.1 TRAINING - RAW MATERIAL HANDLING, PREPARATION, PROCESSING, PACKING AND STORAGE AREAS

THE COMPANY SHOULD HAVE DOCUMENTED TRAINING PROGRAMMES COVERING THE NEEDS OF RELEVANT PERSONNEL AND FULL TRAINING RECORDS:

•IDENTIFYING THE COMPETENCIES NEEDED FOR SPECIFIC ROLES•PROVIDING TRAINING OR OTHER ACTION TO ENSURE THAT STAFF HAVE THE NECESSARY COMPETENCIES•REVIEWING AND AUDITING THE IMPLEMENTATION AND EFFECTIVENESS OF THE TRAINING AND THE COMPETENCY OF THE TRAINER•CONSIDERATION TO DELIVERING THE TRAINING IN THE NATIVE LANGUAGE OF THE TRAINEES•TRAINING RECORDS SHOULD BE AVAILABLE AND INCLUDE NAME OF TRAINEE AND CONFIRMATION OF ATTENDANCE, DATE AND DURATION OF TRAINING, TITLE OR COURSE CONTENTS AND THE TRAINING PROVIDER.


BRC Food Safety Quality Management System Training Guide

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