BRC Global Standard For Food Safety ShortTraining Guide

BRC Food Safety
Quality
Management
System Training
Guide
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BRC Global Standard for Food Safety
The BRC Global standard for

Food Safety defines the food
safety, quality and operational
criteria a food manufacturer
needs to meet in order to
comply with customer and
legal requirements
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BRC certification enhances an

organisations FSQMS by giving assurance
of legal compliance by requiring:
Detailed
specifications
Supplier Assurance
Supplier Audits
Product Inspection based on risk analysis
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Management Commitment
HACCP System
Are fundamental to an organisation

in complying with the BRC Global
Standard for Food Safety.
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The main components required

to meet the BRC standard are:
Management
Commitment
HACCP System
Prerequisite programmes
Quality Management System
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Quality System Management
The most effective food systems are designed,
operated and updated within the framework of a
structured management system and incorporated into
the overall management activities of the organization.
This provides maximum benefit for the organization
and interested parties.
HACCP Principles
Codex Alimentarius HACCP (Hazard Analysis and
Critical Control Points) principles and application
steps, developed by Codex Alimentarius uses hazard
analysis to determine the strategy for hazard control.
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Prerequisite Programmes
The effective production of safe products
requires a detailed HACCP plan and the
integration of prerequisite programmes
including infrastructure and maintenance
Prerequisite programmes address basic
hygienic requirements and accepted good
agricultural, manufacturing, storage, transport
and veterinary practices of a permanent
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7
nature.
Prerequisite programmes are put in place for
hazards not reasonably likely to occur.
Pre-requisite programmes such as Good

Manufacturing Practice, Good Storage Practice, Good
Distribution Practice and Good Hygienic Practice
must be working effectively within the system
before HACCP is applied. If these pre-requisite
programmes are not functioning effectively then the
introduction of HACCP will be complicated, resulting
in a cumbersome, over-documented system.
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Prerequisites programmes should be established to assist

in:
Controlling or preventing the introduction of food safety
hazards through the work environment.
Eliminating, preventing or reducing to an acceptable
level the biological, chemical and physical
contamination of the product(s) including cross
contamination between products.
Controlling, minimizing and/or preventing food safety
hazard levels in the finished product, ingredients and
product processing
environment.
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Senior management need
to provide sufficient financial and
human resources to establish,
maintain and improve the food safety
quality management system and
associated infrastructure.
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The BRC Global Standard for Food Safety has 7
Sections:
Section 1
Continual
Section 2
Section 3
System
Section 4
Section 5
Section 6
Section 7
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Management Commitment and

Improvement
Food Safety/HACCP Plan
Food Safety and Quality Management
Site Standards
Product Control
Process Control
Personnel
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Section 1 Management Commitment and
Continual Improvement
In order to comply with the standard:

Senior
Management need to demonstrate clear commitment to

meeting the requirements of the standard by providing adequate
resource, communicating with all staff, reviewing the management
systems and taking actions to improve. All of which will need to be
documented.
Senior Management need to commit to providing both human and
financial resource.
There should be clearly defined communication and reporting channels
to senior management for each department and report to the senior
management team on a regular basis.
Senior Management should establish, document, monitor and review
the Food Safety and Quality Objectives
Senior Management should ensure safety and legal issues are
identified and addressed strategically.
There should be reviews
(at a minimum annually) of the
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12 food safety
and HACCP plans to ensure they are effective and adequate

Section 1 Management Commitment and Continual Improvement
In order to comply with the standard:

Senior
Management Reviews should include:
- Evaluation of the results of Internal and

External audits
- Previous review minutes and actions
- Customer Satisfaction Performance Indicators
- Process Performance and Deviations
- HACCP
- Incidents, Corrective Actions, Non-Conforming Products
- New developments including legislation and scientific information
- Resource adequacy and potential requirements
Management
Reviews need to be documented.

Review minutes and actions should be communicated and actions
completed as per the agreed timescale and recorded.
The current edition of the standard should be available on site.
The company needs to maintain certification before the current certificate expires.
The most senior operations manager on site needs to attend the opening and closing
audit meetings.
The company needs to ensure that the previous BRC audit corrective actions are
completed.
Management
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Section 2 Food Safety/HACCP Plan
SECTION 2 FOOD SAFETY/HACCP PLAN

A comprehensive Food Safety System should
be implemented and maintained based on
Codex Alimentarius HACCP principles and
reference should be made to relevant
legislation and industry code of practices.
Our HACCP Manual contains the templates
to develop your HACCP plan.
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Section 2.6 List all Potential Hazards. Conduct a
Hazard Analysis. Consider any Control Measures
The Hazard Analysis should consider:

Probability
of the hazard occurring

Severity of the hazard
Vulnerability of the targeted consumer
Survival and multiplication of any biological hazards
Presence or production of toxins
Presence of chemicals
Presence foreign bodies
Contamination at any stage in the process
Possible deliberate contamination or adulteration
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SECTION 2.12 DOCUMENTATION AND RECORDS

Documentation should be sufficient for the HACCP team to verify that the
HACCP controls are in place and maintained.
SECTION 2.13 REVIEW THE HACCP PLAN
The HACCP system should be reviewed as a minimum annually but also when
there are significant changes such as new raw materials or raw material
supplier, new ingredients or recipe, process conditions or equipment, packing
storage or distribution conditions, staff or management responsibilities,
change in consumer use and developments in relevant scientific information
or industry codes of practice.
Any changes to the HACCP plan should be validated and documented by the
HACCP team.
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Section 3 Food Safety and Quality Management
System
SECTION 3 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM

Has requirements for the following:
Section 3.1 Food Safety And Quality Policy
Section 3.2 Food Safety Quality Manual
Section 3.3 Organisational Structure, Responsibilities And Management
Authority
Section 3.4 Contract Review And Customer Focus
Section 3.5 Internal Audit
Section 3.6 Purchasing
Section 3.7 General Documentation Requirements
Section 3.7.1 Documentation Control
Section 3.7.2 Specifications
Not Quoted Specifically Procedures
Section 3.7.3 Record Completion And Maintenance
Section 3.8 Corrective Action And Preventative Action
Section 3.9 Traceability
Section 3.10 Complaint Handling
Section 3.11 Management Of Incidents, Product Withdrawal And Product
Recall
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System
SECTION 3 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM
There should be defined food safety quality management system
that meets the requirements of the BRC standard that is
implemented, maintained, reviewed and improved.
SECTION 3.1 FOOD SAFETY AND QUALITY POLICY
The company should have a documented authorised food safety
and quality policy statement which is reviewed and signed and
dated by a senior manager (Normally the most senior manager).
The policy should state the intention to produce safe and legal
products, meet customer requirements, and a give a
commitment to review and improve.
The policy should be understood by all key personnel, and
communicated to all staff involved in activities affecting product
quality, safety and legality.
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System
SECTION 3.6 PURCHASING
The purchasing process needs to ensure purchased products and
services conform to critical to product safety, legality and quality
requirements by applying appropriate control systems.
There should be procedures for approval, monitoring and continual
assessment of suppliers based on risk assessment.
The handling of exceptions needs to be defined within the purchasing
procedures including the use of products or services when there is no
audit or monitoring. This may be by concession.
The purchasing procedures should include criteria for ongoing assessment
and the standards of performance required.
Assessment may take the form of monitoring performance through in house
checks, certificates of analysis or supplier audit. Records of assessments
should be maintained.
Supplier assessment may include evaluation of HACCP systems, product
safety information, traceability systems and legislative requirements.
The purchasing procedures need to specify a trial period for new suppliers
followed by a review to determine subsequent supplier performance
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monitoring.

System
Not Quoted Specifically PROCEDURES

The company should have and operate in accordance
with written detailed procedures, instructions and
reference documents to cover all processes critical to
product safety, legality and quality.
Procedures and working instructions should be clearly
legible, unambiguous and sufficiently detailed to
enable their correct application by appropriate
personnel, and are readily accessible at all times.
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Section 4 Site Standards
Section 4 has requirements for the following:
4.1
External Standards
4.2 Security
4.3.1 Layout, Product Flow And Segregation
4.3.2 Building Fabric
4.3.2.1 Walls
4.3.2.2 Floors
4.3.2.3 Ceilings
4.3.2.4 Windows
4.3.2.5 Doors
4.3.2.6 Lighting
4.3.2.7 Air Conditioning/Ventilation
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Section 4 has requirements for the following:
4.4
Utilities
4.5 Equipment
4.6 Maintenance
4.7 Staff Facilities
4.8 Chemical And Physical Product Contamination Control
4.9 Hygiene And Housekeeping
4.10 Waste/Waste Disposal
4.11 Pest Control
4.12 Storage And Distribution
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SECTION 4.2 SECURITY
Access to production and storage areas should be authorised.

Based on risk assessment restricted areas should be identified.
There should be clearly signage, monitoring and control of risk areas.
Access to the site by employees, contractors and visitors should be controlled and all staff
should be trained in site security procedures and encouraged to challenge unidentified or
unknown visitors.
A visitor reporting system should be in place.
Procedures should be in place for the secure storage of materials based on risk assessment.
Procedures should be in place for the secure transportation of products.
The site should where appropriate be registered or approved by the relevant authority.
The site boundaries should be clearly defined.
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SECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROL

The risk of physical or chemical contamination of product should be controlled by the
provision of adequate facilities and prevention procedures.
Potential chemical, physical and taint contamination risks should identified, controlled and
managed.
Prescribed contamination controls should be verified by regular audits at a the frequency
determined during the risk assessment of storage, production, processing, maintenance,
hygiene and cleaning operations.
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SECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROL
Cleaning or replacing light fittings, glass or
brittle plastics should be done in a manner to
minimise the potential for product contamination.
When the potential for contamination from wood has been identified by risk
assessments wood should be excluded. When this is not possible the risk should be
managed and the wood regularly inspected to ensure it is clean and in good
condition.
Filters, sieves and magnets should be maintained and regularly inspected. Details of
inspection should be recorded and any findings investigated.
Procedures should be implemented based on risk to reduce the possibility of foreign
body contamination of packaging during the production process Typical examples
include inversion, production line covers and/or rinsing.
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Section 4.11 Pest Control
Responsibility for minimising the risk of pest infestation on
site should rest with the company. Pest infestation should be
minimised by a preventative pest control programme that covers all site
areas on site.
Pest control should be contracted to a competent pest control company or be
carried out by competent trained personnel.
Scheduled Pest Control inspection and treatment of the premises should be
carried out to deter pest and eradicate any infestation.
There should be a clearly defined pest control service contract that takes into
consideration site activities.
Documents should be up to date and identify the numbered location of all
pest control measures including baits and monitoring devices on an
authorised site plan.
The defined responsibilities of the contractor and site management should be
included in the pest control documents.
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Section 4.12 Storage and Distribution
Storage areas shall be dry and well ventilated.
When temperature controlled transport is required it
should have a temperature data logging device which
records time/temperature conditions throughout the
distribution process or a system should be in place to
validate the correct operation of the refrigeration
equipment at periodic intervals.
Where storage outside of the factory is necessary, items need to be protected from contamination
and deterioration.
Receipt documents and /or product labelling should facilitate correct stock rotation so that stock is
rotated and used before end of life.
Sub-contracted transport shall meet the BRC standard for Storage and Transport or have the
standards requirements written into the contract.
Traceability needs to be maintained during storage and transport. Records should indicate that that
checks have been carried out.
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Section 5 Product Control
Section 5 Product Control has the following requirements:
5.1 Product Design And Development

5.2 Handling Requirements For Specific Material Allergen And Identity Preserved Material
5.3 Foreign Body Detection
5.4 Product Packaging
5.5 Product Inspection And Laboratory
5.6 Control Of Non-Conforming Product
5.7 Product Release
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SECTION 5.1 PRODUCT DESIGN AND DEVELOPMENT
When new products are introduced the handling requirements of
specific materials such as allergens should be considered and controlled
The company senior management needs to ensure that the labelling
of the product is legal and in accordance with the appropriate product
specification and the designated country of use.
Where claims are made such as low sugar, these claims should be
fully validated and the results of the validation documented.
Shelf life should be established, taking into account product formulation, packaging, factory environment
and subsequent storage conditions.
The product design/development process should be effectively
communicated in order to facilitate product safety and legality
assessment.
Procedures should be in place to confirm that the packaging complies
with relevant food safety legislation and is fit for purpose.
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SECTION 5.2 HANDLING REQUIREMENTS FOR SPECIFIC MATERIAL ALLERGEN AND IDENTITY PRESERVED MATERIAL
The company should undertake a risk assessment when an
identity preserved claim is made such as organic. This should
include specifying the integrity of raw materials and
compliance with approved specifications throughout the
purchasing and supply chain.
The company should undertake a risk assessment when an
identity preserved claim is made to establish routes of
cross-contamination and establish policies and procedures
for handling or raw materials, intermediate products and end products to
ensure cross-contamination is avoided and the identity status is
preserved.
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SECTION 5.3 FOREIGN BODY DETECTION
The company should have the appropriate foreign body
detection equipment in place and ensure its effective
operation. Where such equipment is not in place
justification for the lack of equipment should be
documented
Foreign body detection equipment should be sited where the detection of foreign bodies
within the finished product is most effective and industry code of practices should be
applied.
Hazard analysis should be used to determine the critical control points for foreign bodies
and to evaluate the need for metal or other foreign body detection equipment.
Where a metal or foreign body detector is required, critical limits for the sensitivity of
detection should be specified, taking into account the nature of the food, the detector
location and any other factors affecting the sensitivity of the detector.
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SECTION 5.4 PRODUCT PACKAGING
Packaging should be fit for
purpose, stored under conditions
to prevent contamination/
deterioration and comply with
relevant food safety legislation.
Procedures should be in place to
confirm that product packaging conforms to specification.
Certificates of food grade conformity and other relevant information should be maintained
to confirm the packaging is suitable for its intended use.
Packaging should be stored away from raw materials and finished product if deemed
appropriate to prevent risk of contamination.
Part used packaging should be protected prior to return to storage areas. e.g. bags
resealed.
Where packaging materials pose a product safety risk, special handling procedures should
be in place to prevent product contamination or spoilage.
If necessary product liners shall be coloured and of sufficient gauge of material to reduce
the risk of product contamination.
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Section 6 Process Control
Section 6 Process Control has requirements for the following:
6.1 Control Of Operations

6.2 Quantity Volume, Weight And Number
6.3 Calibration And Control Of Measuring And Monitoring
Devices
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Section 7 Personnel
Section 7 Personnel has requirements for the following:
7.1 Training - Raw Material Handling, Preparation,

Processing, Packing And Storage Areas
7.2 Access And Movement Of Personnel
7.3 Personal Hygiene- Raw Material Handling,
Preparation, Processing, Packing And Storage Areas
7.4 Medical Screening
7.5 Protective Clothing Employees Or Visitors To
Production Areas
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Section 7 Personnel
SECTION 7.1 TRAINING - RAW MATERIAL HANDLING, PREPARATION, PROCESSING, PACKING
AND STORAGE AREAS
All employees that can affect product quality and
safety need to be competent to carry out their
activities based on training, work experience or
qualification.
All personnel, including temporary personnel and
contractors, should receive training prior to commencing work and be adequately
supervised.
Appropriate training and documented supervision monitoring procedures needs to be in
place for personnel are engaged in activities relating to critical control points.
A programme of review of staff competencies shall be in place and the necessary training
provided as appropriate.
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Section 7 Personnel
SECTION 7.4 MEDICAL SCREENING
Medical screening procedures should be in place for
all employees, contractors and visitors, who will be
working in or visiting areas where they could potentially
compromise product safety.
A procedure should be in place for notification by all
employees, including temporary staff of any relevant
disease, infection or condition which they may have
been in contact with or suffering from.
A documented procedure should be communicated to employees, including temporary
employees, and also contractors and visitors on the action they should take when suffering
from an infectious disease or a condition with which they may be suffering, or have been in
contact with.
The company procedures should consider where product safety may be compromised and seek
expert medical advice when appropriate.
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components
Managemen
t
Commitmen
t and
Continual
Improveme
nt
Personnel
Process
Control
BRC Global
Standard
for Food
Safety
Product
Control
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Food
Safety/
HACCP Plan
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Food Safety
and Quality
Managemen
t System
Site
Standards
37
Review
So were you paying attention?
Which is the most appropriate definition of a
prerequisite?
Click on your answer.
A
prerequisite is a condition that is put in

place to control significant hazards
A prerequisite is something that is required
or necessary as a prior condition
Prerequisites are usually validated
All of the above
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38
Review
What must be working effectively within the

system before HACCP is applied?
Good
Good
Good
Good
All
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of
Distribution Practice
Storage Practice
Hygienic Practice
Manufacturing Practice
the above
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39
Review
Which of these are components to

meeting the BRC standard:
Click on the most appropriate answer.
HACCP System
All of the above
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40
Review
The BRC Global Standard for Food

Safety Issue 5 has how many sections?
5
6
7
8
None of the above
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41
Review
The BRC Global Standard for Food Safety

Section 2 is Food Safety/HACCP plan but which
of the following isnt prescribed in the
subsections?
Construct a process flow diagram

Describe the Product
Identify Intended Use
Identify Prerequisite Programmes
None of the Above
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Review
The BRC Global Standard for Food Safety Section 3.5
Internal Audit but which of the following isnt prescribed
for internal audits?
The audits schedule should be established based on

assessment by management
All areas should be covered at least annually
Internal audits should report conformity as well as nonconformity
Internal auditors should be competent, independent of the
area being audited and trained
Corrective actions and timescales for their implementation
shall be agreed
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Review
The BRC Global Standard for Food Safety Section 3.6 describes
requirements for Purchasing. Which of the following is a
requirement prescribed by the standard for purchasing?
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The purchasing procedures should include criteria for ongoing

assessment and the standards of performance required.
Assessment may take the form of monitoring performance
through in house checks, certificates of analysis or supplier
audit
Records of assessments need to be maintained.
The purchasing procedures need to specify a trial period for
new suppliers followed by a review to determine subsequent
supplier performance monitoring.
All of the above
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44
Review
The BRC Global Standard for Food Safety Section 4
describes requirements for Site Standards. Which of the
following requirements are not prescribed by Section 4
Site Standards?
Microbiological Product Contamination Control

Hygiene and Housekeeping
Waste Disposal
Pest Control
Storage
None of the above
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Review
requirements for Product Design and Development. Which of the
following requirements are prescribed by Section 5.1 Product Design and
Development?
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Shelf life should be established, taking into account product

formulation, packaging, factory environment and subsequent storage
conditions
Procedures should be in place to confirm that the packaging complies
with relevant food safety legislation
The product design/development process should be effectively
communicated in order to facilitate product safety and legality
The company senior management needs to ensure that the labelling
of the product is legal and in accordance with the appropriate product
specification and the designated country of use
When new products are introduced the handling requirements of
specific materials such as allergens should be considered and
controlled
All of the above
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46
Review
requirements for Calibration and Control of Measuring and Monitoring
Devices. Which of the following requirements are not prescribed? Click
on your answer.
Measuring equipment used to monitor critical control points and

product safety and legality should be identified
All identified measuring equipment need to be included in a

documented list and calibrated to a traceable recognised national
standard
Where a traceable calibration is not possible, the calibration should

be authorised by the Technical Manager
Measuring equipment should be identified, numbered and marked

with requirements including the calibration due date
Trained staff should carry out documented checks on measuring and

monitoring equipment to a defined method traceable to national or
international standards at a frequency determined by risk assessment
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Review
requirements for Training. Which of the following requirements are
prescribed for documented training programmes?
The need to identify the competencies needed for specific roles

Providing training or other action to ensure that staff have the
necessary competencies
Reviewing and auditing the implementation and effectiveness of the
training and the competency of the trainer
Consideration to delivering the training in the native language of the
trainees
Training records should be available and include name of trainee and
confirmation of attendance, date and duration of training, title or course
contents and the training provider
All of the above
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Thats the end of th

is
training
package
For a more extensive tr
aining package and our
BRC Food Safety and Qua
lity Management System
Template please click h
ere
Incorrect
Please try again

Click here to continue
Correct
A prerequisite is something that is required or
necessary as a prior condition.
Prerequisite programmes create base conditions
for the hygienic production of food.
Significant Hazards are controlled by Operational
Prerequisite Programmes.
Normally only Operational Prerequisite
Programmes are validated.
Correct
Pre-requisite programmes such as Good
Agricultural Practice, Good Manufacturing
Practice, Good Storage Practice, Good
Distribution Practice and Good Hygienic Practice
must be working effectively within the system
before HACCP is applied. If these pre-requisite
programmes are not functioning effectively then
the introduction of HACCP will be complicated,
resulting in a cumbersome, over-documented
system.
Correct
The main components to meeting the
BRC standard are:
HACCP System
Correct
The BRC Global Standard for Food Safety has 7 Sections:
Section 1 Management Commitment and Continual
Improvement
Section 3 Food Safety and Quality Management System
Section 6 Process Control
Section 7 Personnel
Correct
SECTION 2 FOOD SAFETY/HACCP PLAN:
SECTION 2.1 HACCP FOOD SAFETY TEAM
SECTION 2.2 DESCRIBE THE PRODUCT
SECTION 2.3 IDENTIFY INTENDED USE
SECTION 2.4 CONSTRUCT A PROCESS FLOW DIAGRAM
SECTION 2.5 VERIFY THE FLOW DIAGRAM
SECTION 2.6 LIST ALL POTENTIAL HAZARDS. CONDUCT A HAZARD
ANALYSIS. CONSIDER ANY CONTROL MEASURES.
SECTION 2.7 DETERMINE THE CRITICAL CONTROL POINTS
SECTION 2.8 ESTABLISH THE CRITICAL LIMITS
SECTION 2.9 ESTABLISH A MONITORING SYSTEM FOR EACH CCP
SECTION 2.10 ESTABLISH A CORRECTIVE ACTION PLAN
SECTION 2.11 ESTABLISH VERIFICATION PROCEDURES
SECTION 2.12 DOCUMENTATION AND RECORDS
SECTION 2.13 REVIEW THE HACCP PLAN
Correct
SECTION 3.5 INTERNAL AUDIT
The audit schedule should cover those systems and procedures,
which are critical to product safety, legality and quality, to ensure
they are in place, appropriate and complied with.
The audits schedule should be established based on risk
assessment.
The scope and frequency should be defined for each activity.
All areas should be covered at least annually.
Internal auditors should be competent, independent of the area
being audited and trained.
Records of the internal audits should be maintained.
Internal audits should report conformity as well as non-conformity.
Results of the internal audit shall be brought to the attention of the
personnel responsible for the activity audited.
Corrective actions and timescales for their implementation shall be
agreed.
Correct
SECTION 3.6 PURCHASING
There should be procedures for approval, monitoring and continual
assessment of suppliers based on risk assessment.
The handling of exceptions needs to be defined within the
purchasing procedures including the use of products or services
when there is no audit or monitoring. This may be by concession.
The purchasing procedures should include criteria for ongoing
assessment and the standards of performance required.
Assessment may take the form of monitoring performance through
in house checks, certificates of analysis or supplier audit.
Records of assessments need to be maintained.
Supplier assessment may include evaluation of HACCP systems,
product safety information, traceability systems and legislative
requirements .
The purchasing procedures need to specify a trial period for new
suppliers followed by a review to determine subsequent supplier
performance monitoring.
Correct
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
4 SITE STANDARDS subsections are:

4.1 EXTERNAL STANDARDS
4.2 SECURITY
4.3 INTERNAL SITE STANDARDS
4.3.1 LAYOUT, PRODUCT FLOW AND SEGREGATION
4.3.2 BUILDING FABRIC
4.3.2.1 WALLS
4.3.2.2 FLOORS
4.3.2.3 CEILINGS
4.3.2.4 WINDOWS
4.3.2.5 DOORS
4.3.2.6 LIGHTING
4.3.2.7 AIR CONDITIONING/VENTILATION
4.4 UTILITIES
4.5 EQUIPMENT
4.6 MAINTENANCE
4.7 STAFF FACILITIES
4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROL
4.9 HYGIENE AND HOUSEKEEPING
4.10 WASTE/WASTE DISPOSAL
4.11 PEST CONTROL
4.12 STORAGE AND TRANSPORT
Correct
SECTION 5.1 PRODUCT DESIGN AND DEVELOPMENT
When new products are introduced the handling requirements of specific materials such as
allergens should be considered and controlled
The company senior management needs to ensure that the labelling of the product is legal
and in accordance with the appropriate product specification and the designated country of
use.
Where claims are made such as low sugar, these claims should be fully validated and the
results of the validation documented.
Shelf life should be established, taking into account product formulation, packaging,
factory environment and subsequent storage conditions.
The product design/development process should be effectively communicated in order to
facilitate product safety and legality assessment.
Procedures should be in place to confirm that the packaging complies with relevant food
safety legislation and is fit for purpose.
Correct
SECTION 6.3 CALIBRATION AND CONTROL OF MEASURING AND MONITORING
DEVICES
Measuring equipment used to monitor critical control points and product safety
and legality should be identified.
All identified measuring equipment need to be included in a documented list
and calibrated to a traceable recognised national standard.
Where a traceable calibration is not possible, there should be records
demonstrate the basis of the calibration.
Measuring equipment should be identified, numbered and marked with
requirements including the calibration due date.
Trained staff should carry out documented checks on measuring and monitoring
equipment to a defined method traceable to national or international standards
at a frequency determined by risk assessment.
Correct
SECTION 7.1 TRAINING - RAW MATERIAL HANDLING, PREPARATION, PROCESSING,
PACKING AND STORAGE AREAS
The company should have documented training programmes covering the
needs of relevant personnel and full training records:
Identifying the competencies needed for specific roles

Providing training or other action to ensure that staff have the necessary
competencies
Reviewing and auditing the implementation and effectiveness of the training
and the competency of the trainer
Consideration to delivering the training in the native language of the
trainees
Training records should be available and include name of trainee and
confirmation of attendance, date and duration of training, title or course
contents and the training provider.

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BRC Food Safety

BRC Global Standard for Food Safety

The BRC Global standard for

BRC Global Standard for Food Safety

BRC certification enhances an

BRC Global Standard for Food Safety

Are fundamental to an organisation

BRC Global Standard for Food Safety

The main components required

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

Pre-requisite programmes such as Good

Prerequisites programmes should be established to assist

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

Management Commitment and

BRC Global Standard for Food Safety

In order to comply with the standard:

Management need to demonstrate clear commitment to

BRC Global Standard for Food Safety

In order to comply with the standard:

Management Reviews should include:

- Evaluation of the results of Internal and

Reviews need to be documented.

BRC Global Standard for Food Safety

SECTION 2 FOOD SAFETY/HACCP PLAN

BRC Global Standard for Food Safety

The Hazard Analysis should consider:

of the hazard occurring

BRC Global Standard for Food Safety

SECTION 2.12 DOCUMENTATION AND RECORDS

BRC Global Standard for Food Safety

SECTION 3 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

Not Quoted Specifically PROCEDURES

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

Access to production and storage areas should be authorised.

BRC Global Standard for Food Safety

SECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROL

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

5.1 Product Design And Development

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

Section 6 Process Control has requirements for the following:

6.1 Control Of Operations

BRC Global Standard for Food Safety

7.1 Training - Raw Material Handling, Preparation,

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

prerequisite is a condition that is put in

What must be working effectively within the

Which of these are components to