The BRC Global Standard for Food Safety A

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to improve their grades.

Dr Ron Kill has worked in the technical side of the food industry for 40 years including laboratory, manufacturing, retail, auditing and training aspects. He has been involved with the Global Standard for Food Safety since its beginnings and is MD of a Certification Body, Micron2 Ltd. He is also an Approved Training Provider for the BRC.

About the Online Training Resources xi

Cast of Characters xiii

Abbreviations xv

Acknowledgements xvii

Introduction to Second Edition xix

Introduction to First Edition xxi

Part One Before the Audit 1

Chapter 1 The Changes: Issue 5 to Issue 6 3

Chapter 2 Keys to Success 7

Chapter 3 Some Background 13

Chapter 4 Familiarity with the Standard: Part 1 – Structure and Concepts 19

Chapter 5 Familiarity with the Standard: Part 2 – The Protocol 31

Chapter 6 Familiarity with the Standard: Part 3 – Section IV and the Appendices 45

Chapter 7 Final Steps to the Audit 51

Chapter 8 The Global Standards Website and Directory 63

Chapter 9 Training for the Standard 69

Part Two The Audit 75

Chapter 10 How to Survive the Audit 77

Chapter 11 Clause 1: Senior Management Commitment 87

Chapter 12 Clause 2: Food Safety Plan – HACCP 101

Chapter 13 Clause 3: Food Safety and Quality Management System 129

Chapter 14 Clause 4: Site Standards 173

Chapter 15 Clause 5: Product Control 263

Chapter 16 Clause 6: Process Control 287

Chapter 17 Clause 7: Personnel 301

Part Three After the Audit 321

Chapter 18 From Audit to Certification 323

Chapter 19 Correcting Nonconformities 329

Chapter 20 Certification and What Happens Next 353

Appendices 361

Appendix 1 Answers to Quizzes and Exercise 363

Appendix 2 Where Did Issue 5 Go? 367

Appendix 3 New Clauses for Issue 6 375

Appendix 4 Changes to Product Categories from Issue 5 to Issue 6 377

Index 379

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The BRC Global Standard for Food Safety A Guide to a Successful Audit

Summary

Author Biography

Table of Contents

Supplemental Materials