BRC Training Guide Sample

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www.22000foodsafety.c

om

BRC Food Safety

QualityManagement

System Training

Guide


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BRC Global Standard for Food Safety

The BRC Global standardfor Food Safety definesthe food safety, quality

and operational criteria afood manufacturer needs

to meet in order tocomply with customerand legal requirements

2www.22000foodsafety.com20/10/09
http://www.22000foodsafety.com/http://www.22000foodsafety.com/


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The main componentsrequired to meet the BRCstandard are:

Management CommitmentHACCP System

Prerequisite programmesQuality ManagementSystem



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Prerequisite Programmes

The effective production of safeproducts requires a detailed HACCP

plan and the integration of prerequisiteprogrammes including infrastructureand maintenance

Prerequisite programmes address basichygienic requirements and acceptedgood agricultural, manufacturing,storage, transport and veterinarypractices of a permanent nature.



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Management Commitment

Senior management needto provide sufficient financial andhuman resources to establish,maintain and improve the food

safety quality managementsystem and associatedinfrastructure.



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The BRC Global Standard for Food Safety has 7Sections:

Section 1 Management Commitment and

Continual ImprovementSection 2 Food Safety/HACCP PlanSection 3 Food Safety and Quality ManagementSystemSection 4 Site StandardsSection 5 Product ControlSection 6 Process ControlSection 7 Personnel



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

SECTION 2 FOOD SAFETY/HACCP PLAN

A comprehensive Food Safety Systemshould be implemented and maintainedbased on Codex Alimentarius HACCP

principles and reference should be madeto relevant legislation and industry codeof practices.Our HACCP Manual contains thetemplates to develop your HACCP plan.

http://www.22000foodsafety.com/http://www.22000foodsafety.com/http://www.22000foodsafety.com/


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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 managedby a multi-disciplinary team. The team should have knowledge ofHACCP, the Products, the Process and likely Hazards.The HACCP team leader or nominated team representative

needs to be able to demonstrate competence in the applicationHACCP principles.Records should be maintained to show that key personnelidentified as HACCP team members have adequate HACCPtraining and appropriate experience. External expert assistancemay be used to aid the development of the HACCP system.Senior Management needs to demonstrate commitment tosupporting the HACCP team.

http://www.22000foodsafety.com/http://www.22000foodsafety.com/http://www.22000foodsafety.com/


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

a Hazard Analysis. Consider any ControlMeasures

The HACCP team should confirm the scope of theHACCP and conduct a hazard analysis identifyingall the possible hazards including those present inraw materials and those hazards likely to beintroduced or survive the process (includingallergen risks) that may not be controlled byexisting prerequisite procedures.

The team should determine the control measuresrequired to prevent, eliminate or reduce allhazards to acceptable levels.

The team should justify and document howacceptable levels of hazards are determined.



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BRC Global Standard for Food SafetySection 4 Site Standards

SECTION 4.9 HYGIENE AND HOUSEKEEPING

Standards of hygiene should be maintained to minimise the riskof contamination by the application of housekeeping andcleaning systems.

All buildings, services, plant and equipment should be includedin documented cleaning procedures. Cleaning procedures shoulddescribe:

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



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BRC Global Standard for Food SafetySection 4.11 Pest Control

Detailed records of the pest control inspections,recommendations and corrective actions should bekept. Site management should be responsible forensuring all recommendations are carried out andcorrective actions are documented.

Incoming raw materials should be thoroughly checked onarrival for the absence of pest infestation. Records ofthesechecks should be maintained

Raw materials, packaging and finished products should bestored so as to minimise the risk of infestation. Where

stored product pests are considered a risk, controlmeasures shall be included in the programme.

Documentation should define the safe use and applicationof baits and other materials such as insecticide sprays orfumigants.



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BRC Global Standard for Food SafetySection 4.12 Storage and Distribution

Hygienic facilities should be used for the storage, transport(includingon site movement) and the despatch of end product. All facilitiesshouldbe appropriate for the intended use and maintained in a goodcondition.

Procedures and standards to maintain product safety and quality

during the storage, loading and distribution should be developedbased on risk and fully implemented including where appropriate:Temperature controlsCleaningSegregation to avoid cross-contamination or taintCorrect storageVehicles 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 withinspecification, under minimum and maximum load and at themaximum ambient tem erature.



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Storage areas shall be dry and well ventilated.When temperature controlled transport is required itshould have a temperature data logging device whichrecords time/temperature conditions throughout thedistribution process or a system should be in place tovalidate the correct operation of the refrigerationequipment at periodic intervals.

Where storage outside of the factory is necessary, items need tobe protected from contamination and deterioration.

Receipt documents and /or product labelling should facilitatecorrect stock rotation so that stock is rotated and used beforeend of life.

Sub-contracted transport shall meet the BRC standard forStorage and Transport or have the standards requirementswritten into the contract.

Traceability needs to be maintained during storage andtransport. Records should indicate that that checks have been

carried out.



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

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

Where product could be susceptible to product crosscontamination, procedures shall be in place to minimise the riskof contamination.

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

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



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BRC Global Standard for Food SafetySection 5 Product Control

SECTION 5.4 PRODUCT PACKAGINGPackaging should be fit forpurpose, stored under conditionsto prevent contamination/deterioration and comply withrelevant food safety legislation.Procedures should be in place to

confirm that product packaging conforms to specification.Certificates of food grade conformity and other relevantinformation should be maintained to confirm the packaging issuitable for its intended use.Packaging should be stored away from raw materials andfinished product if deemed appropriate to prevent risk ofcontamination.

Part used packaging should be protected prior to return tostorage areas. e.g. bags resealed.Where packaging materials pose a product safety risk, specialhandling procedures should be in place to prevent productcontamination or spoilage.If necessary product liners shall be coloured and of sufficientgauge of material to reduce the risk of product contamination.



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BRC Global Standard for Food Safetycomponents



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Review

What must be working effectively withinthe 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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Review

Which of these are components tomeeting the BRC standard:

Click on the most appropriateanswer.

Management CommitmentHACCP System

Prerequisite programmesQuality Management SystemAll of the above



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Correct

Pre-requisite programmes such as GoodAgricultural Practice, Good Manufacturing

Practice, Good Storage Practice, GoodDistribution Practice and Good Hygienic Practice

must be working effectively within the systembefore HACCP is applied. If these pre-requisiteprogrammes are not functioning effectively thenthe introduction of HACCP will be complicated,resulting in a cumbersome, over-documented

system.Click here to continue


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Correct

The main components to meeting theBRC standard are:

Management Commitment

HACCP System

Prerequisite programmes

Quality Management System

Click here to continue

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