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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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BRCGlobal
certification
enhances
an
BRC
Standard for
Food Safety

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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BRC Global Standard for Food Safety

Management Commitment
HACCP System
Are fundamental to an organisation in complying with the
BRC Global Standard for Food Safety.

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BRC Global Standard for Food Safety

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
BRC
Global
Standard
for Food Safety

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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BRC Global Standard for Food Safety

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 nature.
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Prerequisite
Programmes
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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Prerequisite Programmes

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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BRC Global Standard for Food Safety

Management Commitment

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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BRC Global Standard for Food Safety


The BRC Global Standard for Food Safety has 7
Sections:
Section 1 Management Commitment and Continual
Improvement
Section 2 Food Safety/HACCP Plan
Section 3 Food Safety and Quality Management
System
Section 4 Site Standards
Section 5 Product Control
Section 6 Process Control
Section 7 Personnel

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BRC Global Standard for Food Safety


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 food
safety and HACCP plans to ensure they are effective and adequate

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BRC Global Standard for Food Safety


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.


Management 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.

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BRC Global Standard for Food Safety


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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BRC Global Standard for Food Safety


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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BRC Global Standard for Food Safety


Section 2 Food Safety/HACCP Plan

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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BRC Global Standard for Food Safety


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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BRC Global Standard for Food Safety


Section 3 Food Safety and Quality
Management 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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BRC Global Standard for Food Safety


Section 3 Food Safety and Quality
Management
SECTION
3.6 PURCHASING System
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
monitoring.

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BRC Global Standard for Food Safety


Section 3 Food Safety and Quality
Management 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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BRC Global Standard for Food Safety


Section 4 has 4
requirements
for the following:
Section
Site Standards
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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BRC Global Standard for Food Safety


Section 4 Site Standards
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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BRC Global Standard for Food Safety


SECTION 4.2 SECURITY
Section
4 Site Standards

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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BRC Global Standard for Food Safety


Section 4 Site Standards

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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BRC Global Standard for Food Safety


SECTION 4.8 CHEMICAL
PHYSICAL PRODUCT CONTAMINATION
Section
4 Site AND
Standards
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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BRC Global Standard for Food Safety


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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BRC Global Standard for Food Safety


Storage areas 4.12
shall be dry
and well ventilated.
Section
Storage
and Distribution
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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BRC Global Standard for Food Safety


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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BRC Global Standard for Food Safety


SECTION
5.1 PRODUCT
DESIGN AND DEVELOPMENT
Section
5 Product
Control
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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BRC Global Standard for Food Safety


Section
Product
Control FOR SPECIFIC MATERIAL SECTION 5.25HANDLING
REQUIREMENTS
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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BRC Global Standard for Food Safety


SECTION 5.3 FOREIGN
BODY DETECTION
Section
5 Product
Control
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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BRC Global Standard for Food Safety


SECTION 5.4 PRODUCT
PACKAGING
Section
5 Product
Control
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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BRC Global Standard for Food Safety


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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BRC Global Standard for Food Safety


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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BRC Global Standard for Food Safety


SECTION 7.1 TRAINING
- RAW MATERIAL HANDLING, PREPARATION,
Section
7 Personnel
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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BRC Global Standard for Food Safety


SECTION 7.4 MEDICAL
SCREENING
Section
7 Personnel
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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BRC Global Standard for Food Safety


components

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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 pla
ce to control significant hazards
A prerequisite is something that is required o
r necessary as a prior condition
Prerequisites are usually validated
All of the above
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Review

What must be working effectively within


the system before HACCP is applied?
Click on your answer.
Good
Good
Good
Good
All of

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Distribution Practice
Storage Practice
Hygienic Practice
Manufacturing Practice
the above
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Review

Which of these are components to


meeting the BRC standard:
Click on the most appropriate answer.
Management Commitment
HACCP System
Prerequisite programmes
Quality Management System
All of the above

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Review

The BRC Global Standard for Food


Safety Issue 5 has how many sections?
Click on your answer.
5
6
7
8
None of the above

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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?
Click on your answer.
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?
Click on your answer.
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?
Click on your answer.

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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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?
Click on your answer.

Microbiological Product Contamination Control


Hygiene and Housekeeping
Waste Disposal
Pest Control
Storage
None of the above

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Review
The BRC Global Standard for Food Safety Section 5.1 describes requirements for
Product Design and Development. Which of the following requirements are prescribed
by Section 5.1 Product Design and Development?
Click on your answer.
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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Review
The BRC Global Standard for Food Safety Section 6.3 describes 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
The BRC Global Standard for Food Safety Section 7.1
describes requirements for Training. Which of the
following requirements are prescribed for documented
training programmes?
Click on your answer.
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 this
training
package

FOR A MORE EXTENSIVE TRAINING PACKAGE AND


OUR BRC FOOD SAFETY AND QUALITY MANAGEMENT
SYSTEM TEMPLATE PLEASE CLICK HERE

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.

Click here to continue

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.

Click here to continue

Correct
THE MAIN COMPONENTS TO MEETING THE
BRC STANDARD ARE:
MANAGEMENT COMMITMENT
HACCP SYSTEM
PREREQUISITE PROGRAMMES
QUALITY MANAGEMENT SYSTEM

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Correct
THE BRC GLOBAL STANDARD FOR FOOD SAFETY HAS 7 SECTIONS:
SECTION 1
MANAGEMENT COMMITMENT AND CONTINUAL
IMPROVEMENT
SECTION 2
FOOD SAFETY/HACCP PLAN
SECTION 3
FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM
SECTION 4
SITE STANDARDS
SECTION 5
PRODUCT CONTROL
SECTION 6
PROCESS CONTROL
SECTION 7
PERSONNEL

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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

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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.

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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.

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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

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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 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.

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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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