BRC iop Packaging Training Presentation

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BRC - Global standard
Packaging Awareness and Auditor (Standard Issue
4)
Product Code C110
Price 270 USD
www.globalmanagergroup.com
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BRC standard is applicable to

• The british retail consortium (BRC) standards
  are a set of technical food safety standards
  aimed at anyone who supplies retailers with food
  products.
• Food
• Packaging
• Consumer products
• Storage distribution
• Non-genetically modified food

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What does the BRC standard require?

• 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

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4 Site standards 4.9 Housekeeping and cleaning

• Cleaning schedules include the following
  information
• Responsibility for cleaning
• Item/area to be cleaned
• Frequency of cleaning
• Method of cleaning
• Cleaning materials to be used
• Cleaning record and responsibility for
  verification.
• Tools and other maintenance equipment
  cleared away
• after use and appropriately stored.
• Cleaning equipment and materials kept in a
  designated
• location.
• ? Cleaning chemicals are fit for purpose,
  suitably labeled, secured in
  closed containers.

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FOOD SAFETY HAZARDS
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BRC Documents
BRC Policy manual
Procedures manual
Work instruction/SOPs
Records
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RECORDS TO BE RETAINED INCLUDE
? SCOPE AND PURPOSE OF THE HACCP PLAN ?
PRODUCT DESCRIPTION AND IDENTIFICATION ? PROCES
FLOW CHART ? HAZARD ANALYSIS ? HACCP AUDIT
TABLES ? JUSTIFICATION OF CRITICAL LIMITS ?
VALIDATION OF CRITICAL LIMITS ? MONITORING
RESULTS, INCLUDING DEVIATIONS FROM THE
CRITICAL LIMITS ? CORRECTIVE ACTIONS TAKEN ?
RESULTS OF VERIFICATION ACTIVITIES ?
CALIBRATION RECORDS ? CLEANING RECORDS ?
PRODUCT IDENTIFICATION AND TRACEABILITY RECORDS
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STEPS FOR INSTALLATION OF BRC GLOBAL STANDARD
PACKAGING (Issue 4) ( TOTAL CONSULTANCY PROCESS
OF 3 TO 4 MONTHS)

• Conduct awareness programmer (top middle
  bottom level).
• Form a task force for documentation
• Micro level survey and hazard analysis
• preparation of HACCP plan and documentation
• Establish critical limits, implementation train
  all personnel in the use of procedures formats.
• Train internal auditors.
• Assess the system through first internal audit.
• Take corrective actions apply for certification.
• Assess the system through pre audit
• Take actions on suggestions given in pre audit
  by certifying body.
• Final audit by brc approved certifying body

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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