BRC Food 6 P=Procedure Clause Issue Requirement Evidence 1.1 1.1.1 Policy, signed and communicated x 1.1.2 Objectives x 1.1.3 Senior management review x 1.1.4 Managmeent meeting program x 1.1.5 Provision of resources 1.1.6 Industry updates 1.1.7 Copy of the standard 1.1.8 Maintain certification 1.1.9 1.1.10 x Risk Assessment required Training required Documentation required Senior Management Review Senior Management Attendance at opening and closing audit meetings Root cause analysis of past non- conformances
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BRC Food 6
P=Pr
oced
ure
Clause Issue Requirement Evidence Trai
ning
requ
ired
Exam
ple
evid
ence
1.11.1.1 Policy, signed and communicated x Policy
1.1.2 Objectives x
1.1.3 Senior management review x
1.1.4 Managmeent meeting program x1.1.5 Provision of resources
1.1.6 Industry updates
1.1.7 Copy of the standard1.1.8 Maintain certification
Procedure for approval and monitoring of service suppliers
Service contracts adressing specifications or expectations
contracts and specifications for service suppliers
outsourced processing management
Brand owner is aware of outsourced processing
docmented in contract with brand owner
verification of certification or audit reports
contracts of specification and expectation in place
3.5.4.4 Monitoring of contract processing results P
3.6 Specifications
3.6.1 x specifications
3.6.2
3.6.3 x specifications
3.6.4
3.6.5
3.7 Corrective action
3.7.1 x
3.8
3.8.1 x
3.9 Traceability
3.9.13.9.2 Mass balace and traceability test x test results
3.9.3
results and analysis of process outcome
Specifications in place for all raw materials and packaging
Activities and instructions on the process floor equate to product and customer specifications
Specifications in place for all finished products
Specifications are agreed with or available to customers
Specifications are reviewed when required, minimum every 3 years
Documented procedure for corrective actions
Control of non-conforming product
Hold program, including dispensation program
Identification of all materials within site to allow traceability
Rework is included in traceability program
3.10
3.10.1 x
3.10.2 x
3.11
3.11.1 P
3.11.2 Recall and product withdrawal procedure P3.11.3 Procedures tested annually
3.11.4 Notification of CB in the event of recall
4 Site Standards
4.1
4.1.1 A
4.1.2 Site exterior maintained in good order A
4.1.3 A
4.2 Security
4.2.1 x
4.2.2 x
Complaint handling
Complaint program, resolved through trained staff
Complaint data analyzed for trends and used for improivements
ongoing trend analysis for complaint data
Incident management
Incident management procedures based on potential large scale interruptions
CB on recall contact list
External standards
Protecting site from external contaminants and impacts
Building exterior maintained in good condition
Security risk assessment and mitigation completed, reviewed annually
Controlled access and employee security training
4.2.3
4.3
4.3.1 Site map designating product risk zones x4.3.2 Site map identifying activites x site map
4.3.3 Visitors and contractors managed on site
4.3.4 Contamination control in low risk areas A
4.3.5 A
4.3.6
4.3.74.3.8 Temporary structures do not add risk
4.4 Building
4.4.1
4.4.2
4.4.3
4.4.4
Registered with appropriate government agencies, where required
Proof of registration
Layout, flow and segregation
site map, appropriate zone designations
sign in and awareness activities
High care areas provide appropriate practices
High risk areas segregated, and use appropriate practices
Sufficient space to work effecitvely hygenically
Walls constructed and maintained to appropriate standard
Floors constructed and maintained to appropriate standard
Drains constructed and maintained to appropriate standard. Drainage does not impact product integrity
If HC /HR, then msut have a drain plan showing drains, flow direction, back flow prevention or other risks.
Drain plan / drawing
4.4.5
4.4.6 R4.4.7 Ventilation to outside is pest proof.
4.4.8
4.4.94.4.10 Lighting is suitable and sufficient4.4.11 Light bulbs protected from breakage4.4.12 Adequate ventilation and extraction4.4.13 HR areas using filtered air.
4.5 Utilities
4.5.1 R
4.5.2 Water distribution plan x
4.5.3 Restrictions if non-potable water is used.
4.5.4
4.6 Equipment
4.6.1
4.6.2
Ceilings and overheads construted and maintained to appropriate standard
Suspended ceilings (building voids) on inspection program
Void inspection record
Windows protected from breakage where they pose a risk
Doors constructed and maintained to appropriate standard. Doors do not allow pest ingress.
Water is potable, plant tested for relevant contaminants.
Plant sample test results.
plan showing all taps, outlets and storage.
If used, reference to legislation.
Steam, compressed air, gasses, do not pose contamination risks. Compressed air with direct product contact is filtered.
HACCP process flow diagram showing use of utilities, verify protection.
Equipment designed, constructed and installed to be effectively cleaned and maintained.
Equipment with direct food contact made of suitable materials.
Approvals of suitability or conformance
4.7 Maintenance
4.7.1 x PM program
4.7.2 Inspection program
4.7.3 Temporary repairs controlled I
4.7.4 P I
4.7.5
4.7.6 Shop and engineering rooms maintained
4.8 Staff facilities
4.8.14.8.2 Personal storage for employees.
4.8.3
4.8.4 P
4.8.5 P
Preventative maintenance program is effective
Equipment inspection program where not covered by PM program
Work orders tied to temporary repairs
Product protected during maintenance activities. Post maintenance line clearance procedure used.
Approved chemicals / materials used in maintenance.
Approvals for materials based on use
Adequate changing facilities for employees and visitors
Separate storage for clean uniforms provided.
In HC areas: - segragated changerooms, changing instructions, footwear dedicated to high care area only, distinctive clothing, handwashing during changing, handwash and sanitize on entry
In HR areas: - changing instructions, dedicated footwear, footwear barrier system, disctinctive clothing, handwashing during changing, hand wash and sanitize on entry
4.8.6
4.8.7
4.8.8
4.8.9
4.8.10 x
4.9
4.9.1 Chemical controls
4.9.1.1 x4.9.1.2 protect product from chemical taint4.9.2 Metal control4.9.2.1 Sharps and knife control procedures p sharps policy
4.9.2.2
4.9.34.9.3.1 Excluded or protected
Handwashing to include: - suitable temperature, liquid soap, single use drying, hands free taps, signage
Washrooms: - segragated, handwashing with signange
Smoking and waste managed to protect product
Employee food stored in clean hygienic state. No food in production or storage areas.
Cafetria operations suitably controlled to prevent contamination and employee illness
cafeteria training, inspections
Chemical and physical contamination control
Approved purchase, specifications, suitability proof, avoidance of scented products, appropriate labeling, segregated and secure storage, use by trained personnel
Protection from staples, paper clips, and other closures
Glass and brittle material control
4.9.3.2 p
4.9.3.3 x p
4.9.3.4
4.9.3.4.1 Segragated storage of empty containers
4.9.3.4.24.9.3.4.3 records of breakage4.9.4 Wood
4.9.4.1 Restricted use, monitoring of condition
4.10
4.10.14.10.1.1 Risk assessment to assess need x
4.10.1.24.10.1.3 System testing frequency risk based
List of items, location and condition. Periodic check program, procedures for cleaning and replacing as needed.
Glass breakage procedure: - quarantine, cleaning, inspection and authorization, clothing change, training and recording
Products packed in glass
Breakage control: - removal of product, cleaning, designated cleaning materials, lidded waste containers, post breakage inspection, restart authorization
Foreign body detection and removal equipment
Foreign body detection and removal equipment
choice and installation based on industry best practice
4.10.1.4 x
4.10.2 Filters and sieves
4.10.2.14.10.2.2 inspected and checks recorded
4.10.3
4.10.3.1 x
4.10.3.24.10.3.3 Reject or stop and alarm system4.10.3.4 Operating and testing procedures. p
4.10.3.5 p4.10.3.6 Test failure procedure p4.10.4 Magnets
4.10.4.1 p4.10.5 Optical sorting 4.10.5.1 Operating and testing procedures. p
4.10.6
4.10.6.1 p4.10.6.2 Cleaning effectiveness tests.
4.114.11.1 SSOP's x p
Investigation and trend analysis of findings
findings report / investigations /trend analysis
Investigation and trend analysis of findings
Metal detectors and x-ray
Risk assessment to assess need. Justification for absence
choice and installation based on industry best practice
checks to include: - labelled test pieces, ferrous stainless and non-ferrous, detect and reject tested, memory / reset tests, use of sample test packs
Magnet specification, inspection, cleaning and testing
Container cleaning
cleaning and protection of containers based on best practice
Housekeeping and hygiene
4.11.2 Defined expectations for cleaning
4.11.3 Time and resources for effective cleaning4.11.4 Cleaning verification
4.11.54.11.6 CIP4.11.6.1 Systems monitored and maintained
If metal detectors are present, bandages are tested for detection
7.3 Medical screening
7.3.1 P
7.3.2 P
7.3.3 P
7.4
7.4.1 P
7.4.2
7.4.3
7.4.4 P
7.4.5
7.4.6
Procedure for employees to notify site of sickness or sympton if relevant
Notification to visitors of health and sickness risk and procedures
Procedure for site to follow if employees or visitors indicate they may be suffering from a relevant disease
Protective clothing
Protctive clothing policy, including wearing outside of the work environment
Protective clothing is suitable to protect the product
Work wear laundered by service contractor or in house. Self laundry only for enclosed or low risk zones
Laundry for HC / HR areas includes: laundry procedures, commercial sterilization, segragation, protection of clean work wear
Gloves suitable for purpose, preferably colored.
Non-launderable articles maintained clean and sanitary.
High care / high risk
Clause Event Expectation Evidence Outcome
1.1.3 Meeting minutes
1.1.4 Meeting minutes
2.6.1
2.14.1 HACCP review Review notes
3.4.1 Internal audit Internal audit report
3.4.4 Inspection report
Senior management review
Meeting to ensure food safety and quality measures are in place and appropriate action plans managed
Issues identified, action plans in place, resources allocated, targets defined, verification of results
Management meetings
Program of meetings to track objectives, issues and ongoing operational results
Periodic review of objectives and operational performance, a means of steering the operation to ensure overall goals are met and maintained. Data analysis for senior management review.
Verification of HACCP flow diagrams
Ensure flow diagrams used within the HACCP plan and other areas are up to date and accurate
Singed and dated flow diagrams, or other evidance of their verification
Flow diagrams support control activities, reported in internal audit
Comprehensive review of the HACCP plan, to ensure it is effectively in place and adequately manages risk within the operation
HACCP plan accurately reflects the process. Reported to senior management review
All clauses and requirements of the stadnard are audited to ensure effective compliance
Documented evidence showing conformance to the standard. Reproted to senior management review
Internal inspections
Environmental and hygiene programs and results audited and inspected
Site conditions and activities meet expectations. Reported to monthly management meetings
3.6.5 Specifications
3.9.2 Traceability test Test results
3.11.3 Recall test Test report
4.2.1
Specifications are periodically reviewed to ensure accuracy to current operations
Specification review program or dated specifications
Site ensures specifications are up to date.
Mass balance of finished goods, raw materials and packaging tested
Full traceability achieved within 4 hours
Recall procedure is validated and tested to ensure operational readiness and effectiveness