BRC Global Standard for Food Safety ShortTraining Guide

8/10/2019 BRC Global Standard for Food Safety ShortTraining Guide

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www.ifsqn.com

BRC Food Safety

QualityManagementSystem Training

Guide


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BRC Global Standard for Food Safety

The BRC Global standard forFood Safety denes the food

safety! quality and o"erationalcriteria a food manufacturer

needs to meet in order to

com"ly with customer andlegal requirements

2www.ifsqn.com10/08/2010
http://www.22000foodsafety.com/http://www.22000foodsafety.com/


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BRC certication enhances anorganisations FSQMS by gi#ing assuranceof legal com"liance by requiring$

%etailed s"ecications

Su""lier &ssurance

Su""lier &udits'roduct (ns"ection based on ris) analysis



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Management Commitment

*&CC' System

&re fundamental to an organisation

in com"lying with the BRC GlobalStandard for Food Safety.



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Quality System ManagementThe most e+ecti#e food systems are designed!o"erated and u"dated within the framewor) of astructured management system and incor"orated intothe o#erall management acti#ities of the organi,ation.

This "ro#ides ma-imum benet for the organi,ationand interested "arties.

*&CC' 'rinci"lesCode- &limentarius *&CC' *a,ard &nalysis and

Critical Control 'oints/ "rinci"les and a""licationste"s! de#elo"ed by Code- &limentarius uses ha,ardanalysis to determine the strategy for ha,ard control.



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'rerequisite 'rogrammes

The e+ecti#e "roduction of safe "roductsrequires a detailed *&CC' "lan and theintegration of "rerequisite "rogrammesincluding infrastructure and maintenance

'rerequisite "rogrammes address basichygienic requirements and acce"ted goodagricultural! manufacturing! storage! trans"ortand #eterinary "ractices of a "ermanent

nature. 7www.ifsqn.com10/08/2010


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Prerequisite Programmes

'rerequisite "rogrammes are "ut in "lace forha,ards not reasonably li)ely to occur.

're0requisite "rogrammes such as GoodManufacturing 'ractice! Good Storage 'ractice! Good%istribution 'ractice and Good *ygienic 'racticemust be wor)ing e+ecti#ely within the system

before *&CC' is a""lied. (f these "re0requisite"rogrammes are not functioning e+ecti#ely then theintroduction of *&CC' will be com"licated! resultingin a cumbersome! o#er0documented system.



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Prerequisite Programmes

'rerequisites "rogrammes should be established to assistin$

Controlling or "re#enting the introduction of food safetyha,ards through the wor) en#ironment.

1liminating! "re#enting or reducing to an acce"table

le#el the biological! chemical and "hysicalcontamination of the "roducts/ including crosscontamination between "roducts.

Controlling! minimi,ing and2or "re#enting food safetyha,ard le#els in the nished "roduct! ingredients and"roduct "rocessing en#ironment.



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The BRC Global Standard for Food Safety has 5Sections$

Section 6 Management Commitment and

Continual (m"ro#ementSection 7 Food Safety2*&CC' 'lanSection 8 Food Safety and Quality ManagementSystemSection 9 Site StandardsSection : 'roduct ControlSection ; 'rocess ControlSection 5 'ersonnel



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BRC Global Standard for Food SafetySection 1 Management Commitment andContinual Improvement

(n order to com"ly with the standard$

Senior Management need to demonstrate clear commitment to

meeting the requirements of the standard by "ro#iding adequateresource! communicating with all sta+! re#iewing the managementsystems and ta)ing actions to im"ro#e. &ll of which will need to bedocumented.Senior Management need to commit to "ro#iding both human andnancial resource.There should be clearly dened communication and re"orting channels

to senior management for each de"artment and re"ort to the seniormanagement team on a regular basis.Senior Management should establish! document! monitor and re#iewthe Food Safety and Quality


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BRC Global Standard for Food SafetySection 1 Management Commitment and Continual Improvement

(n order to com"ly with the standard$

Senior Management Re#iews should include$

01#aluation of the results of (nternal and1-ternal audits

0're#ious re#iew minutes and actions0Customer Satisfaction 'erformance (ndicators

0'rocess 'erformance and %e#iations0*&CC'0(ncidents! Correcti#e &ctions! >on0Conforming 'roducts0>ew de#elo"ments including legislation and scientic information0Resource adequacy and "otential requirements

Management Re#iews need to be documented.Management Re#iew minutes and actions should be communicated and actionscom"leted as "er the agreed timescale and recorded.

The current edition of the standard should be a#ailable on site.The com"any needs to maintain certication before the current certicate e-"ires.The most senior o"erations manager on site needs to attend the o"ening and closingaudit meetings.The com"any needs to ensure that the "re#ious BRC audit correcti#e actions arecom"leted.



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BRC Global Standard for Food SafetySection Food Safety!"#CCP Plan

S1CT( 7 F


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BRC Global Standard for Food SafetySection $% &ist all Potential "a'ards$ Conduct a"a'ard #nalysis$ Consider any Control Measures

The *a,ard &nalysis should consider$

'robability of the ha,ard occurringSe#erity of the ha,ardAulnerability of the targeted consumerSur#i#al and multi"lication of any biological ha,ards

'resence or "roduction of to-ins'resence of chemicals'resence foreign bodiesContamination at any stage in the "rocess'ossible deliberate contamination or adulteration



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BRC Global Standard for Food SafetySection Food Safety!"#CCP Plan

S1CT( 7.67 %T&T( &>% R1C


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BRC Global Standard for Food SafetySection ( Food Safety and )uality ManagementSystem

S1CT( 8 F&G1M1>T S?ST1M

*as requirements for the following$Section 8.6 Food Safety &nd Quality 'olicySection 8.7 Food Safety Quality ManualSection 8.8 ot Quoted S"ecically 'rocedures

Section 8.5.8 Record Com"letion &nd MaintenanceSection 8.D Correcti#e &ction &nd 're#entati#e &ctionSection 8.E TraceabilitySection 8.6 Com"laint *andlingSection 8.66 Management


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S1CT( 8 F&G1M1>T S?ST1M

There should be dened food safety quality management systemthat meets the requirements of the BRC standard that isim"lemented! maintained! re#iewed and im"ro#ed.

S1CT( 8.6 F


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S1CT( 8.; 'RC*&S(>G

The "urchasing "rocess needs to ensure "urchased "roducts andser#ices conform to critical to "roduct safety! legality and qualityrequirements by a""lying a""ro"riate control systems.There should be "rocedures for a""ro#al! monitoring and continualassessment of su""liers based on ris) assessment.The handling of e-ce"tions needs to be dened within the "urchasing"rocedures including the use of "roducts or ser#ices when there is noaudit or monitoring. This may be by concession.The "urchasing "rocedures should include criteria for ongoing assessmentand the standards of "erformance required.&ssessment may ta)e the form of monitoring "erformance through in house

chec)s! certicates of analysis or su""lier audit. Records of assessmentsshould be maintained.Su""lier assessment may include e#aluation of *&CC' systems! "roductsafety information! traceability systems and legislati#e requirements.The "urchasing "rocedures need to s"ecify a trial "eriod for new su""liersfollowed by a re#iew to determine subsequent su""lier "erformance

monitoring. 19www.ifsqn.com10/08/2010


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>ot Quoted S"ecically 'R


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BRC Global Standard for Food SafetySection * Site Standards

Section 9 has requirements for the following$

9.6 1-ternal Standards

9.7 Security

9.8.6 @ayout! 'roduct Flow &nd Segregation

9.8.7 Building Fabric

9.8.7.6 alls9.8.7.7 Floors

9.8.7.8 Ceilings

9.8.7.9 indows

9.8.7.: %oors

9.8.7.; @ighting

9.8.7.5 &ir Conditioning2Aentilation



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Section 9 has requirements for the following$

9.9 tilities

9.: 1qui"ment

9.; Maintenance

9.5 Sta+ Facilities9.D Chemical &nd 'hysical 'roduct Contamination Control

9.E *ygiene &nd *ouse)ee"ing

9.6 aste2aste %is"osal

9.66 'est Control

9.67 Storage &nd %istribution



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S1CT( 9.7 S1CR(T?

&ccess to "roduction and storage areas should be authorised.Based on ris) assessment restricted areas should be identied.There should be clearly signage! monitoring and control of ris) areas.&ccess to the site by em"loyees! contractors and #isitors should be controlled and all sta+should be trained in site security "rocedures and encouraged to challenge unidentied orun)nown #isitors.& #isitor re"orting system should be in "lace.'rocedures should be in "lace for the secure storage of materials based on ris) assessment.'rocedures should be in "lace for the secure trans"ortation of "roducts.

The site should where a""ro"riate be registered or a""ro#ed by the rele#ant authority.The site boundaries should be clearly dened.



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S1CT( 9.D C*1M(C&@ &>% '*?S(C&@ 'R&T( CTR


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S1CT( 9.D C*1M(C&@ &>% '*?S(C&@ 'R&T( CTR


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BRC Global Standard for Food SafetySection *$11 Pest Control

Res"onsibility for minimising the ris) of "est infestation onsite should rest with the com"any. 'est infestation should beminimised by a "re#entati#e "est control "rogramme that co#ers all siteareas on site.

'est control should be contracted to a com"etent "est control com"any or becarried out by com"etent trained "ersonnel.

Scheduled 'est Control ins"ection and treatment of the "remises should becarried out to deter "est and eradicate any infestation.

There should be a clearly dened "est control ser#ice contract that ta)es intoconsideration site acti#ities.

%ocuments should be u" to date and identify the numbered location of all"est control measures including baits and monitoring de#ices on anauthorised site "lan.

The dened res"onsibilities of the contractor and site management should beincluded in the "est control documents.



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BRC Global Standard for Food SafetySection *$1 Storage and +istribution

Storage areas shall be dry and well #entilated.

hen tem"erature controlled trans"ort is required itshould ha#e a tem"erature data logging de#ice whichrecords time2tem"erature conditions throughout thedistribution "rocess or a system should be in "lace to#alidate the correct o"eration of the refrigerationequi"ment at "eriodic inter#als.

here storage outside of the factory is necessary! items need to be "rotected from contamination

and deterioration.

Recei"t documents and 2or "roduct labelling should facilitate correct stoc) rotation so that stoc) isrotated and used before end of life.

Sub0contracted trans"ort shall meet the BRC standard for Storage and Trans"ort or ha#e thestandards requirements written into the contract.

Traceability needs to be maintained during storage and trans"ort. Records should indicate that that

chec)s ha#e been carried out.



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BRC Global Standard for Food SafetySection , Product Control

Section : 'roduct Control has the following requirements$

:.6 'roduct %esign &nd %e#elo"ment

:.7 *andling Requirements For S"ecic Material 0

&llergen &nd (dentity 'reser#ed Material :.8 Foreign Body %etection

:.9 'roduct 'ac)aging

:.: 'roduct (ns"ection &nd @aboratory

:.; Control on0Conforming 'roduct

:.5 'roduct Release



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S1CT( :.6 'R &>% %1A1@


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S1CT( :.7 *&>%@(>G R1Q(R1M1>TS F


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S1CT( :.8 F B


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S1CT( :.9 'R


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BRC Global Standard for Food SafetySection % Process Control

Section ; 'rocess Control has requirements for the following$

;.6 Control


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BRC Global Standard for Food SafetySection - Personnel

Section 5 'ersonnel has requirements for the following$

5.6 Training 0 Raw Material *andling! 're"aration!'rocessing! 'ac)ing &nd Storage &reas

5.7 &ccess &nd Mo#ement


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S1CT( 5.6 TR&(>(>G 0 R& M&T1R(&@ *&>%@(>G! 'R1'&R&T(! 'RG! '&CH(>G

&>% ST


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S1CT( 5.9 M1%(C&@ SCR11>(>G

Medical screening "rocedures should be in "lace forall em"loyees! contractors and #isitors! who will bewor)ing in or #isiting areas where they could "otentiallycom"romise "roduct safety.

& "rocedure should be in "lace for notication by allem"loyees! including tem"orary sta+ of any rele#ant

disease! infection or condition which they may ha#ebeen in contact with or su+ering from.

& documented "rocedure should be communicated to em"loyees! including tem"oraryem"loyees! and also contractors and #isitors on the action they should ta)e when su+eringfrom an infectious disease or a condition with which they may be su+ering! or ha#e been incontact with.

The com"any "rocedures should consider where "roduct safety may be com"romised and see)

e-"ert medical ad#ice when a""ro"riate.



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BRC Global Standard for Food Safetycomponents

37www.ifsqn.com

BRC GlobalStandard

for Food

Safety

Management

Commitment and

ContinualImproveme

nt FoodSafety!

"#CCP Plan

Food Safetyand )ualityManagemen

t System

SiteStandards

ProductControl

ProcessControl

Personnel

10/08/2010


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Revie.

hat must be wor)ing e+ecti#ely within thesystem before *&CC' is a""liedJ

Clic) on your answer.

Good +istribution PracticeGood Storage Practice

Good "ygienic PracticeGood Manufacturing Practice#ll of t/e above



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Revie.

hich of these are com"onents tomeeting the BRC standard$

Clic) on the most a""ro"riate answer.


*&CC' System

'rerequisite "rogrammes

Quality Management System

&ll of the abo#e



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Revie.

The BRC Global Standard for FoodSafety (ssue : has how many sectionsJ


:

;

5

D

>one of the abo#e



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Revie.

The BRC Global Standard for Food SafetySection 7 is Food Safety2*&CC' "lan but whichof the following isnt "rescribed in thesubsectionsJ


Construct a "rocess Kow diagram

%escribe the 'roduct

(dentify (ntended se (dentify 'rerequisite 'rogrammes

>one of the &bo#e



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Revie.

The BRC Global Standard for Food Safety Section 8.:(nternal &udit but which of the following isnt "rescribedfor internal auditsJ


The audits schedule should be established based onassessment by management

&ll areas should be co#ered at least annually

(nternal audits should re"ort conformity as well as non0conformity

(nternal auditors should be com"etent! inde"endent of thearea being audited and trained

Correcti#e actions and timescales for their im"lementationshall be agreed



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Revie.

The BRC Global Standard for Food Safety Section 8.; describesrequirements for 'urchasing. hich of the following is arequirement "rescribed by the standard for "urchasingJ


The "urchasing "rocedures should include criteria for ongoing

assessment and the standards of "erformance required. &ssessment may ta)e the form of monitoring "erformance

through in house chec)s! certicates of analysis or su""lieraudit

Records of assessments need to be maintained.

The "urchasing "rocedures need to s"ecify a trial "eriod fornew su""liers followed by a re#iew to determine subsequentsu""lier "erformance monitoring.

&ll of the abo#e



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Revie.

The BRC Global Standard for Food Safety Section 9describes requirements for Site Standards. hich of thefollowing requirements are not "rescribed by Section 9Site StandardsJ


Microbiological 'roduct Contamination Control

*ygiene and *ouse)ee"ing

aste %is"osal

'est Control

Storage

>one of the abo#e



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Revie.

The BRC Global Standard for Food Safety Section :.6 describesrequirements for 'roduct %esign and %e#elo"ment. hich of the

following requirements are "rescribed by Section :.6 'roduct %esign and%e#elo"mentJ


Shelf life should be established! ta)ing into account "roductformulation! "ac)aging! factory en#ironment and subsequent storage

conditions 'rocedures should be in "lace to conrm that the "ac)aging com"lies

with rele#ant food safety legislation

The "roduct design2de#elo"ment "rocess should be e+ecti#elycommunicated in order to facilitate "roduct safety and legality

The com"any senior management needs to ensure that the labelling

of the "roduct is legal and in accordance with the a""ro"riate "roducts"ecication and the designated country of use

hen new "roducts are introduced the handling requirements ofs"ecic materials such as allergens should be considered andcontrolled

&ll of the abo#e



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Revie.

The BRC Global Standard for Food Safety Section ;.8 describes

requirements for Calibration and Control of Measuring and Monitoring%e#ices. hich of the following requirements are not "rescribedJ Clic)on your answer.

Measuring equi"ment used to monitor critical control "oints and"roduct safety and legality should be identied

&ll identied measuring equi"ment need to be included in adocumented list and calibrated to a traceable recognised nationalstandard

here a traceable calibration is not "ossible! the calibration shouldbe authorised by the Technical Manager

Measuring equi"ment should be identied! numbered and mar)edwith requirements including the calibration due date

Trained sta+ should carry out documented chec)s on measuring andmonitoring equi"ment to a dened method traceable to national orinternational standards at a frequency determined by ris) assessment



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Revie.

The BRC Global Standard for Food Safety Section 5.6 describesrequirements for Training. hich of the following requirements are"rescribed for documented training "rogrammesJ


The need to identify the com"etencies needed for s"ecic roles 'ro#iding training or other action to ensure that sta+ ha#e the

necessary com"etencies Re#iewing and auditing the im"lementation and e+ecti#eness of the

training and the com"etency of the trainer Consideration to deli#ering the training in the nati#e language of the

trainees Training records should be a#ailable and include name of trainee and

conrmation of attendance! date and duration of training! title or coursecontents and the training "ro#ider

&ll of the abo#e



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Thats the end of this training "ac)ageFor a more e-tensi#e training "ac)age and ourBRC Food Safety and Quality Management System

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Correct

& "rerequisite is something that is required ornecessary as a "rior condition.

'rerequisite "rogrammes create base conditionsfor the hygienic "roduction of food.

Signicant *a,ards are controlled by


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Correct

're0requisite "rogrammes such as Good&gricultural 'ractice! Good Manufacturing

'ractice! Good Storage 'ractice! Good%istribution 'ractice and Good *ygienic 'ractice

must be wor)ing e+ecti#ely within the systembefore *&CC' is a""lied. (f these "re0requisite"rogrammes are not functioning e+ecti#ely thenthe introduction of *&CC' will be com"licated!resulting in a cumbersome! o#er0documented

system.Click here to continue


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Correct

The main com"onents to meeting theBRC standard are$


*&CC' System

'rerequisite "rogrammes Quality Management System

Click here to continue


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Correct

The BRC Global Standard for Food Safety has 5 Sections$

Section 6 Management Commitment and Continual(m"ro#ement

Section 7 Food Safety2*&CC' 'lan

Section 8 Food Safety and Quality Management SystemSection 9 Site StandardsSection : 'roduct ControlSection ; 'rocess ControlSection 5 'ersonnel



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Correct

SC2I34 F33+ S#F25!"#CCP P.S1CT( 7.6 *&CC' F

S1CT( 7.66 1ST&B@(S* A1R(F(C&T( 'R% R1C



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Correct

S1CT( 8.: (>T1R>&@ &%(TThe audit schedule should co#er those systems and "rocedures!which are critical to "roduct safety! legality and quality! to ensurethey are in "lace! a""ro"riate and com"lied with.The audits schedule should be established based on ris)assessment.

The sco"e and frequency should be dened for each acti#ity.&ll areas should be co#ered at least annually.(nternal auditors should be com"etent! inde"endent of the areabeing audited and trained.Records of the internal audits should be maintained.(nternal audits should re"ort conformity as well as non0conformity.

Results of the internal audit shall be brought to the attention of the"ersonnel res"onsible for the acti#ity audited.Correcti#e actions and timescales for their im"lementation shall beagreed.



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S1CT( 8.; 'RC*&S(>GThere should be "rocedures for a""ro#al! monitoring and continualassessment of su""liers based on ris) assessment.The handling of e-ce"tions needs to be dened within the"urchasing "rocedures including the use of "roducts or ser#iceswhen there is no audit or monitoring. This may be by concession.

The "urchasing "rocedures should include criteria for ongoingassessment and the standards of "erformance required.&ssessment may ta)e the form of monitoring "erformance throughin house chec)s! certicates of analysis or su""lier audit.Records of assessments need to be maintained.Su""lier assessment may include e#aluation of *&CC' systems!

"roduct safety information! traceability systems and legislati#erequirements .The "urchasing "rocedures need to s"ecify a trial "eriod for newsu""liers followed by a re#iew to determine subsequent su""lier"erformance monitoring.



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Correct

S1CT( 9 S(T1 ST&>%&R%S subsections are$S1CT( 9.6 1T1R>&@ ST&>%&R%SS1CT( 9.7 S1CR(T?S1CT( 9.8 (>T1R>&@ S(T1 ST&>%&R%SS1CT( 9.8.6 @&?TS1CT( 9.; M&(>T1>&>C1S1CT( 9.5 ST&FF F&C(@(T(1SS1CT( 9.D C*1M(C&@ &>% '*?S(C&@ 'R&T( CTR1 &>% *


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Correct

S1CT( :.6 'R &>% %1A1@


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Correct

S1CT( ;.8 C&@(BR&T( &>% CTR% M(TG%1A(C1S

Measuring equi"ment used to monitor critical control "oints and "roduct safetyand legality should be identied.

&ll identied measuring equi"ment need to be included in a documented list

and calibrated to a traceable recognised national standard.

here a traceable calibration is not "ossible! there should be recordsdemonstrate the basis of the calibration.

Measuring equi"ment should be identied! numbered and mar)ed withrequirements including the calibration due date.

Trained sta+ should carry out documented chec)s on measuring and monitoringequi"ment to a dened method traceable to national or international standardsat a frequency determined by ris) assessment.



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BRC Global Standard for Food Safety ShortTraining Guide

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