BRC Global Standard for Food Safety

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.

Auteur

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.

Texte du rabat

The British Retail Consortium Global Standard for Food Safety was designed to eliminate the need for retailers to carry out their own numerous audits of suppliers to ensure that product specifications and legal requirements were met, and to ensure consistency between suppliers. This system has proved very successful, and it is now used widely throughout the food industry in the UK, Europe and beyond. Over 15,000 food manufacturers now hold the standard, in over 100 countries around the world. Issue 6 of the Standard came into effect in January 2012 now, more than ever before, it is a truly global standard with worldwide significance.

With almost 300 clauses to satisfy, along with more general issues, attaining certification can be demanding, and many suppliers find themselves poorly prepared for the audit. Structured into three helpful sections: 'Before the Audit', 'The Audit,' and 'After the Audit', this updated second edition, based on Issue 6 of the BRC Standard, offers companies a comprehensive guide to preparing for a BRC Standard evaluation, from having the correct systems in place and how to present themselves, to taking steps after the audit and correcting non-conformities. This edition includes approximately 200 additional examples taken from real situations. A unique set of appendices address the key questions which companies and managers will want answered, including where did Issue 5 go?, what are the new clauses in Issue 6? and what are the changes to product categories in Issue 6?. This edition also includes exclusive access to an online course which helps you through the transition from Issue 5 to Issue 6.

Written by an acknowledged international expert in the food safety inspection service, The BRC Global Standard for Food Safety: A Guide to a Successful Audit, Second Edition is a unique and accessible guide, not only of interest to suppliers seeking certification for the first time, but also to those already in the scheme that are looking to improve their grades. It is the most up-to-date and practical guide to getting through the audit available, and essential reading for food industry managers and executives.

Contenu

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

Reasons for Change 3

Two-Part Auditing: Increased Focus on GMP 4

Vertical Audits 4

Unannounced Audits 4

Enrolment Programme 4

High Care and High Risk 5

New Report Format 5

Other Protocol Changes 5

Changes to Requirements 6

Chapter 2 Keys to Success 7

Success 7

Failure 8

Embrace the Standard 8

Preparation 9

Documented Procedures and Records 9

Evidence 10

Track Record 10

Team Building 10

Internal Audit 11

See Yourselves as Others See You 11

Summary 12

Chapter 3 Some Background 13

What is a Certification Body? 13

Accreditation and Competency 13

A CB's Contract with the BRC 15

Consistency 15

Summary 18

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

Why Choose the Global Standard for Food Safety? 19

Global Food Safety Initiative 20

Issue 6 20

The Structure of the Standard 20

Section I 20

Section II: The Requirements 21

Recurring Themes 25

Section III: The Audit Protocol 29

Section IV: The Appendices and the Glossary 29

The BRC Guideline Series and Other Support Information 30

Summary 30

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

Paragraph 1: Introduction 31

Paragraph 2: Self-Assessment of Compliance with the Standard 32

Paragraph 3: Selection of an Audit Option 32

Paragraph 4: Selection of a CB 37

Paragraph 5: Company/CB Contractual Arrangements 37

Paragraph 6: Scope of Audit 38

What About 'Factored Goods'? 38

Paragraph 7.1: Audit Planning 38

Paragraph 7.2: Information to be Provided to the CB for Audit Preparation 38

Paragraph 7.3: Duration of the Audit 39

Paragraph 8: The On-Site Audit 39

Paragraph 9: Nonconformities and Corrective Action 39

Summary 43

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

Section IV: Management and Governance of the Scheme 45

The Appendices 45

Summary 50

Chapter 7 Final Steps to the Audit 51

Choosing a Certification Body 51

The Application Form and Contract 53

Agreeing the Scope 54

Registering with the BRC 57

Fixing a Date 57

Key Staff 58

Availability of Records and Other Evidence 58

Pre-Audits 59

Facilities for the Auditor 60

Summary 60

Chapter 8 The Global Standards Website and Directory 63

The BRC Global Standards Website 63

The Directory 66

Summary 68

Chapter 9 Training for the Standard 69

Official BRC Courses 69

Approved Training Providers 71

Other Training Requirements 71

Finding the Right Course for You 71

Summary 73

Part Two The Audit 75

Chapter 10 How to Survive the Audit 77

The Format of the Audit 77

Keeping the Auditor Safe 81

Preventing Interruptions 82

Letting the Auditor Lead the Audit 82

Listening to the Question 82

Knowing When to be Quiet 83

Being Positive and Co-operative 84

Consultants 84

Remembering the Obvious 84

Correcting Nonconformities During the Audit 85

May We Offer the Auditor a Gift? 85

Summary 85

Chapter 11 Clause 1: Senior Management Commitment 87

Clause 1.1: Senior Management Commitment and Continual Improvement (Fundamental) 87

Clause 1.2: Organisational Structure, Responsibilities and Management Authority 96

Summary 99

Chapter 12 Clause 2: Food Safety Plan - HACCP 101

Clause 2.0: Food Safety Plan - HACCP (Fundamental) 101

Codex Alimentarius 103

Other Aspects 103

Clause 2.1 103

Clause 2.2 106

Clause 2.3 107

Clause 2.4 109

Clause 2.5 110

Clause 2.6 111

Clause 2.7 112

Clause 2.8 116

Clause 2.9 118

Clause 2.10 121

Clause 2.11 123

Clause 2.12 124

Clause 2.13 125

Clause 2.14 126

Summary 127

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

Clause 3.1: Food Safety and Quality Manual 129

Clause 3.2: Documentation Control 132

Clause 3.3: Record Completion and Maintenance 135

Clause 3.4: Internal Audit (Fundamental) 137

Summary of Internal Audit 144

Clause 3.5: Supplier and Raw Material Approval and Performance Monitoring 145

Clause 3.6: Specifications 152

Clause 3.7: Corrective Action (Fundamental) 155

Clause 3.8: Control of Nonconforming Product 157

Clause 3.9: Traceability (Fundamental) 159

Clause 3.10: Complaint Handling 165

Clause 3.11: Management of Incidents, Product Withdrawal and Product Recall 167

Summary 172

**Chapter 14 Clause 4: Site St…