BRC Food Safety Management System Awareness & Auditor Training

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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.

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PowerPoint Presentation:

BRC- Global standard( Issue 6) Food Safety Awareness and Auditor Training Presentation kit Product Code: C109 Price: 290 USD www.globalmanagergroup.com

PowerPoint Presentation:

Great reasons to choose BRC certification 1.Confidence 2.Credibility 3.Collaboration and continuous improvement 4.Consistency 5.Competence 6. Cost effective

What 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 training

FOOD SAFETY HAZARDS;:

FOOD SAFETY HAZARDS; POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGE PREPARATION DISTRIBUTION PACKAGING PROCESSING

PowerPoint 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 7

PowerPoint 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 practice

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 SUMMARY