BRC Packaging Global Standard issue-4 Training Presentation

Manager Global

Description

BRC packaging awareness and auditor training presentation kit provides BRC Packaging standard Requirements in detail, Packaging Safety principles, Packaging safety Audit and sample audit records and Implementation steps.

Informations

• Publié par: globalmanagergroup
• Publié le: 28 juin 2013
• Nombre de lectures: 10
• Langue: English

Extrait

V

isit us

at

 www.globa

lmana

gergroup.com 

E mail :

 sa

les

@globa

lmana

gergroup.com Tele:

 [phone]

540

5

• • • • •

BRC standard is applicable to

The british retail consortium (BRC) standards are a set of technical food safety standards aimed at anyone who supplies retailers with food products. Food Packaging Consumer products Storage & distribution Non-genetically modified food

Visit us at  www.globalmanagergroup.com E mail : [e-mail] Tele: [phone]

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

Visit us at  www.globalmanagergroup.com E mail : [e-mail] Tele: [phone]

What does the BRC standard require?

• • • • • • • • • • • •

s syet.m hazard analysisnoit fo of alamre Thopad

4 Site standards

4.9 Housekeeping and cleaning

•  Cleaning schedules include the following information:  Responsibility for cleaning  Item/area to be cleaned  Frequency of cleaning    Method of cleaning  Cleaning materials to be used

ility for verficiation

 Cleaning record and responsib .        Tools and other maintenance equipment cleared away  after use and appropriately stored.   Cleaning equipment and materials kept in a designated          location. Ö  Cleaning chemicals are fit for purpose, suitably  labeled, secured in closed containers.

 

Visit us at  www.globalmanagergroup.com E mail : [e-mail] Tele: [phone]

FOOD SAFETY HAZARDS;

POTENTIAL CONTAMINATION / DAMAGE

ANALYSIS

BIOLOGICAL CHEMCIAL PHYSICAL

RAW MATERIAL

DISTRIBUTION

STORAGE

PACKAGING

PREPARATION

PROCESSING

Visit us at www.globalmanagergroup.com E mail: [e-mail] Tele: [phone]

 BRC Documents

Marketing

Purchasing

BRC Policy manual

Procedures manual

Work instruction/SOPs

Records

Stores Production

Q.A.

Despatch

Admin

Visit us at  www.globalmanagergroup.com E mail : [e-mail] Tele: [phone]

RECORDS TO BE RETAINED INCLUDE :

�  SCOPE AND PURPOSE OF THE HACCP PLAN; �  PRODUCT DESCRIPTION AND IDENTIFICATION; �  PROCES FLOW CHART; �  HAZARD ANALYSIS; �  HACCP AUDIT TABLES; �  JUSTIFICATION OF CRITICAL LIMITS; �  VALIDATION OF CRITICAL LIMITS; �  MONITORING RESULTS, INCLUDING DEVIATIONS FROM THE  CRITICAL LIMITS; �  CORRECTIVE ACTIONS TAKEN; �  RESULTS OF VERIFICATION ACTIVITIES; �  CALIBRATION RECORDS; �  CLEANING RECORDS; �  PRODUCT IDENTIFICATION AND TRACEABILITY RECORDS;

Visit us at www.globalmanagergroup.com E mail: [e-mail] Tele: [phone]

STEPS FOR INSTALLATION OF BRC GLOBAL STANDARD –PACKAGING (Issue 4) ( TOTAL CONSULTANCY PROCESS OF 3 TO 4 MONTHS)

Visit us at  www.globalmanagergroup.com E mail : [e-mail] Tele: [phone]

Form a task force for documentation Micro level survey and hazard analysis preparation of HACCP plan and documentation Establish critical limits, implementation & train all personnel in the use of procedures & formats. Train internal auditors. Assess the system through first internal audit. Take corrective actions apply for certification. Assess the system through pre audit Take actions on suggestions given in pre audit by certifying body. Final audit by brc approved certifying body

� � � � � � � � � � �

evel.)lmiddle + bottom goarmmre( ot p +arawt ucprs esendnoC

CRG LOBLA 

SUMMARY

STANDARD IS  AYSTSMETAIC

�   B  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

Visit us at www.globalmanagergroup.com E mail: [e-mail] Tele: [phone]