BRC-%20Global%20standard(%20Issue%206)

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
FOOD SAFETY HAZARDS
5

• THE 12 STEPS OF FOOD SAFETY ANALYSIS

6
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 isnt it
• Inverse question
• I am not sure, are you sure ?
• comparison question
• Comparing different situations for statements.

8
RECORDS TO BE RETAINED INCLUDE
? 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
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