logging in or signing up BRC Food Safety Management System Awareness & Auditor Training isoconsultant Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 275 Category: Product Traini.. License: All Rights Reserved Like it (0) Dislike it (0) Added: July 17, 2012 This Presentation is Public Favorites: 0 Presentation Description Food safety management system BRC issue 6 awareness & auditor training presentation-Topic wise power point presentation Overview and BRC food made it easy, BRC issue 6 Food standard Requirements in detail and Implementation steps. Comments Posting comment... Premium member Presentation Transcript PowerPoint Presentation: BRC- Global standard( Issue 6) Food Safety Awareness and Auditor Training Presentation kit Product Code: C109 Price: 290 USD www.globalmanagergroup.comPowerPoint Presentation: Great reasons to choose BRC certification 1.Confidence 2.Credibility 3.Collaboration and continuous improvement 4.Consistency 5.Competence 6. Cost effectiveWhat does the BRC standard( issue 6) require?: 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 trainingFOOD SAFETY HAZARDS;: FOOD SAFETY HAZARDS; POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGE PREPARATION DISTRIBUTION PACKAGING PROCESSINGPowerPoint Presentation: THE 12 STEPS OF FOOD SAFETY ANALYSIS PRINCIPLE 1 6 . HAZARD ANALYSIS, IDENITFICAITAND DETERMINATION OF ACCEPTABLE LEVELS, HAZARD ASSESSMENT, SELECTION AND ASSESSMENT OF CONTROL MEASURE A 7 . DETERMINE CCPS PRINCIPLE 2 8 . ESTABLISH CRITICAL LIMIT FOR EACH CCP PRINCIPLE 3 9. ESTABLISH A MONITRING SYSTEM FOR EACH CCP PRINCIPLE 4 10 . ESTABLISH CORRECTIVE ACTION FOR DEVIATIONS THAT MAY OCCUR PRINCIPLE 5 11 . ESTABLISH VERIFICATION PROCEDURES PRINCIPLE 6 12 . ESTABLISH RECORD KEEPING AND DOCUMENTATION PRINCIPLE 7PowerPoint Presentation: Work instruction/SOPs Procedures manual Records BRC Policy manual Marketing Purchasing Stores Production Q.A. Despatch Admin BRC – food documents (As per Issue 6 requirements)PowerPoint Presentation: 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; isn’t it Inverse question : I am not sure, are you sure ? comparison question : Comparing different situations for statements.RECORDS TO BE RETAINED INCLUDE :: 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 practiceSUMMARY: 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 SUMMARY You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.