brc food safety quality management system training guide

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www.22000foodsafety. com BRC Food Safety Quality Management System Training Guide

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BRC Food Safety Quality Management System Training Guide. www.22000foodsafety.com. BRC Global Standard for Food Safety. - PowerPoint PPT Presentation

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Page 1: BRC Food Safety Quality Management System Training Guide

www.22000foodsafety.com

BRC Food Safety Quality

Management System Training

Guide

Page 2: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety

The 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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Page 3: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety

The main components required to meet the BRC standard are:

Management CommitmentHACCP SystemPrerequisite programmesQuality Management System

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Page 4: BRC Food Safety Quality Management System Training Guide

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. 4www.22000foodsafety.com 20/10/09

Page 5: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety

Management 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.

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Page 6: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety

The 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

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Page 7: BRC Food Safety Quality Management System Training Guide

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. 7www.22000foodsafety.com 20/10/09

Page 8: BRC Food Safety Quality Management System Training Guide

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

SECTION 2.1 HACCP FOOD SAFETY TEAM

A HACCP system should be developed, reviewed and managed by a multi-disciplinary team. The team should have knowledge of HACCP, the Products, the Process and likely Hazards.The HACCP team leader or nominated team representative needs to be able to demonstrate competence in the application HACCP principles.Records should be maintained to show that key personnel identified as HACCP team members have adequate HACCP training and appropriate experience. External expert assistance may be used to aid the development of the HACCP system. Senior Management needs to demonstrate commitment to supporting the HACCP team.

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Page 9: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety Section 2.6 List all Potential Hazards. Conduct

a Hazard Analysis. Consider any Control Measures

The HACCP team should confirm the scope of the HACCP and conduct a hazard analysis identifying all the possible hazards including those present in raw materials and those hazards likely to be introduced or survive the process (including allergen risks) that may not be controlled by existing prerequisite procedures.

The team should determine the control measures required to prevent, eliminate or reduce all hazards to acceptable levels. The team should justify and document how acceptable levels of hazards are determined.

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Page 10: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety Section 4 Site Standards

SECTION 4.9 HYGIENE AND HOUSEKEEPING

Standards of hygiene should be maintained to minimise the risk of contamination by the application of housekeeping and cleaning systems.

All buildings, services, plant and equipment should be included in documented cleaning procedures. Cleaning procedures should describe:

Item or area to be cleanedResponsibility for cleaning Method of cleaningCleaning materials to be usedFrequency of cleaningRecords and responsibility for verification

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Page 11: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety Section 4.11 Pest Control

Detailed records of the pest control inspections, recommendations and corrective actions should be kept. Site management should be responsible for ensuring all recommendations are carried out and corrective actions are documented.

Incoming raw materials should be thoroughly checked on arrival for the absence of pest infestation. Records of these checks should be maintained

Raw materials, packaging and finished products should be stored so as to minimise the risk of infestation. Where stored product pests are considered a risk, control measures shall be included in the programme.

Documentation should define the safe use and application of baits and other materials such as insecticide sprays or fumigants.

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Page 12: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety Section 4.12 Storage and Distribution

Hygienic facilities should be used for the storage, transport (including on site movement) and the despatch of end product. All facilities should be appropriate for the intended use and maintained in a good condition.

Procedures and standards to maintain product safety and quality during the storage, loading and distribution should be developed based on risk and fully implemented including where appropriate:Temperature controlsCleaningSegregation to avoid cross-contamination or taintCorrect storage Vehicles of hygienic design, designated for food use and Measures to prevent cross-contamination from previous loadsVehicle loading/unloading inspectionsCovered/protected loading/unloading areasAdequate product securityPrevention of damage

Refrigerated or temperature controlled storage and transport needs to be capable of maintaining product temperature within specification, under minimum and maximum load and at the maximum ambient temperature.

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Page 13: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety Section 4.12 Storage and Distribution

Storage 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.

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Page 14: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety Section 4.12 Storage and Distribution

Documented maintenance and hygiene procedures and records should be maintained for all vehicles and equipment used for loading/unloading.

Procedures should be in place to ensure product is held under secure conditions when transported.

Where product could be susceptible to product cross contamination, procedures shall be in place to minimise the risk of contamination.

When the material being transported is susceptible to taint from other foods or previously transported materials, procedures need to be in place to minimise the risk of contamination.

Procedures should, where appropriate, be in place for the management of vehicle or refrigeration equipment breakdown. Records should be maintained including details of the corrective action taken for all incidents of vehicle or refrigeration equipment breakdown.

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Page 15: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety Section 5 Product Control

SECTION 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.

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Page 16: BRC Food Safety Quality Management System Training Guide

BRC Global Standard for Food Safety components

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Page 17: BRC Food Safety Quality Management System Training Guide

Review

What must be working effectively within the system before HACCP is applied?

Click on your answer.

Good Distribution PracticeGood Storage PracticeGood Hygienic PracticeGood Manufacturing PracticeAll of the above

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Page 18: BRC Food Safety Quality Management System Training Guide

Review

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

Management CommitmentHACCP SystemPrerequisite programmesQuality Management SystemAll of the above

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Page 19: BRC Food Safety Quality Management System Training Guide

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Page 20: BRC Food Safety Quality Management System Training Guide

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Page 21: BRC Food Safety Quality Management System Training Guide

Correct

Pre-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.Click here to continue

Page 22: BRC Food Safety Quality Management System Training Guide

Correct

The main components to meeting the BRC standard are:

Management CommitmentHACCP SystemPrerequisite programmesQuality Management System

Click here to continue