BRC FOOD (ISSUE 7) AWARENESS TRAINING PRESENTATION KIT

1. C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD Buy:http://www.certificationconsultancy.com/brc-food-auditor- training-ppt-presentation.htm C109 - CONTENTS OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) PPT PRESENTATIONS TRAINING KIT BRC Global Standard for Food (Issue 7) Awareness and Auditor Training Présentation kit (Editable) Sr. No. The entire PPT presentation kit has 9 main files as below Document of Details PPT Presentation No. of Slides 1. Overview of BRC Food (Issue 7) 50 2. BRC Food (Issue 7) requirements 113 3. BRC Food (Issue 7) documentation 15 4. Food Safety Principles 31 5. BRC Food (Issue 7) Internal Audit 32 1. 6. Step for BRC Food (Issue 7) Installation 05 7. Work Shop – 01 03 8. Work Shop – 02 03 9. Work Shop – 03 03 Total no. of slides   255 A trainer's guide and hand outs and editable form to understand BRC Food (issue 7) subject well in 10 chapters and 03 workshops Approx. 95 Pages in Ms. word 2. 04 file in Ms. Word & Excel 3. Audit Questionnaire for BRC Food (Issue 7) 4. Blank and Filled HACCP Documents 15 file in Ms. Word 5. Auditor Training Sample Certificate for BRC Food Safety 01 template in Ms. word www.CertificationConsultancy.com E mail Sales@certificationconsultancy.com Tele: +91-79-2656 5405 Page 1 of 5

2. C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD Buy:http://www.certificationconsultancy.com/brc-food-auditor- training-ppt-presentation.htm Part: 1 Topic wise number of slides:- Sr. No. Title of Slides No of Slide 1. Overview of BRC Food (Issue 7) 50 2. BRC Food (Issue 7) requirements 113 3. BRC Food (Issue 7) documentation 15 4. Food Safety Principles 31 5. BRC Food (Issue 7) Internal Audit / Verification 32 6. Step for BRC Food (Issue 7) Installation 05 7. Work Shop – 01 03 8. Work Shop – 02 03 9. Work Shop – 03 03 Major Changes 07 262 Total No. of Slides   1. Presentation: - Under this directory further files are made in power point presentation as per the chapter listed below. Topic wise Power Point presentation in 9 modules as listed below.  1. Overview of BRC food (issue 7) It covers Overview of BRC global standard for food system, benefits and summary of overall system and change process for BRC food (issue 7) 2. BRC food (issue 7) requirements It covers BRC food systems specifications, Requirements, to establish the BRC, It gives explanation for many new concepts and given in plain English for easy understanding of revised changes given in BRC food (issue 7) and many places examples are given 3. BRC food (issue 7) Documentation It covers BRC food documented information details and list of areas where standard demands for documented information. Such documented information may be given as records, procedure or manual 4. Food safety principle It covers 7 principles of global standard based on BRC food (issue 7) and covers in process approach. www.CertificationConsultancy.com E mail Sales@certificationconsultancy.com Tele: +91-79-2656 5405 Page 2 of 5

3. C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD Buy:http://www.certificationconsultancy.com/brc-food-auditor- training-ppt-presentation.htm 5. BRC Food (Issue 7) Internal Audit / Verification It covers BRC systems internal audit to train team of internal auditor to verify BRC food safety system by internal auditors. It describes the audit process and steps for BRC food safety( Issue 7) internal audit 6. Step for BRC Food (Issue 7) Installation It covers Implementation Methodology, Steps for Installation, The top 10 non-conformances, Process, What happens during a certification audit 7, 8, 9. Work-shops to evaluate effectiveness of training 03 workshops This topic covers workshops to evaluate effectiveness of training. Each participant needs to solve this work shop and case study after undergoing the training. After successful completion of work shop the BRC food (issue 7). Part - 2. A trainer's guide and handouts in editable form to understand BRC food subject well:- This topic covers write up for the ready reference to the participant for understanding and reading the subject to get in depth knowledge on the subject It is given in word. You may also use it for further reading and circulations within audience Chapter No. Section 1. Overview of BRC standards Elements and key requirements for BRC global standard Food safety management system Implementation and Maintenance of Food Safety System BRC Documentation and steps for BRC certification in details Core HACCP Assessment Checklist BRC food safety management system audit questionnaire Audit Questionnaire–BRC global standard for Food safety-Issue 7 Audit Process & Planning Audit Report Certification Process Workshop – 1 Workshop – 2 Workshop – 3 2. 3. 4. 5. 6. 7. 8. 9. 10. www.CertificationConsultancy.com E mail Sales@certificationconsultancy.com Tele: +91-79-2656 5405 Page 3 of 5

4. C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD Buy:http://www.certificationconsultancy.com/brc-food-auditor- training-ppt-presentation.htm Part - 3 Audit Questionnaire for BRC Food (Issue 7):- This topic covers BRC Global standard for Instruction for use, Food Safety compliance checklist, department wise audit questionnaire and supplier audit checklist. Part - 4 Blank and Filled HACCP docs. for BRC Food (Issue 7):- This topic covers HACCP Blank and filled documents. Such documents help the participant to understand 7 principals. Also such sample templates, blank and filled is helpful for participant to establish food safety system. Part - 5. Sample training certificate:- The ready to sample training certificate for BRC food (issue 7) internal auditor and awareness. Global manager group is a progressive company and promoted by a group of qualified engineers and management graduates having rich experience of 20 years in ISO / BRC consultancy and management areas. The company serves the global customers through on-site and off-site modes of service delivery systems. We offer a full range of consulting services geared towards helping all types of organizations to achieve competitiveness, certifications and compliance to international standards and regulations. So far we had more than 1200 clients in more than 45 countries. Our readymade training and editable document kit helps the client in making their documents easy and make them complying to related standard faster with the establishment of best processes. It helps the organization to make the best system with process improvement concepts and helps the organization to get best performances in terms of reduction in costing, efforts and get the things done timely with Quality product. Thus it helps the organization to give full value for money and pay back of our product is less than 2 month. 1. Our promoters and engineers have experience of more than 1800 companies globally for management training, ISO / BRC consultancy, process improvement concept implementation and I ISO / BRC series consultancy. We had clients in more than 45 countries. 2. Highly qualified 40 team members (M.B.A., Degree engineers) and owner is having rich professional experience (since 1991). 3. We have 100% success rate for global standards certification including ISO / BRC of our clients from reputed certifying body and branded image and leading name in the market. 4. Suggest continual improvement and cost reduction measures as well as highly informative training presentations and other products gives payback within 2 months against our cost. 5. So far more than 50000 employees are trained by us in ISO series certification in last 20 years. 6. We had spent more than 30000 man-days (100 man years) in preparing ISO / BRC documents and training slides. Chapter-2.0 ABOUT COMPANY www.CertificationConsultancy.com E mail Sales@certificationconsultancy.com Tele: +91-79-2656 5405 Page 4 of 5

5. C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD Buy:http://www.certificationconsultancy.com/brc-food-auditor- training-ppt-presentation.htm 7. Our product gives lot of opportunity for process improvements and gives full benefits to the users. Global Manager Group is committed for: 1. Personal involvement & commitment from first day 2. Optimum charges 3. Professional approach 4. Hard work and update the knowledge of team members 5. Strengthening clients by system establishment and providing best training materials in any areas of management to make their house in proper manner 6. To establish strong internal control with the help of system and use of the latest management techniques. Chapter-3.0 USER FUNCTION 3.1 Hardware and Software Requirements A. Hardware:- Our document kit can be better performed with the help of P3 and above computers with a minimum 10 GB hard disk space. For better visual impact of the power point Document you may keep the setting of colour image at high colour. B. Software used in Document kit Hand-outs written in Ms Office 2007 and window xp programs. You are therefore required to have office 2007 or above with window xp and later. and Presentation made in power point programs you are therefore required to have office 2003 and office 2007. 3.2 Features of Document kit:- It will save much time in typing and preparation of presentation alone. Written in Plain English Easily customized by you to add audio clips in the local language etc to prepare presentation for any other groups and user can easily customize it for own use. Good guide for training of all the group members for BRC food (issue 7) awareness training. User-friendly and easy to learn. Developed under the guidance of experienced experts. www.CertificationConsultancy.com E mail Sales@certificationconsultancy.com Tele: +91-79-2656 5405 Page 5 of 5

6. P Punyam unyam M Management anagement S Services ervices P Pvt. vt. L Ltd. td. Punyam Click to edit Master title style Click to edit Master title style • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level • Click to edit Master text styles • Second level • Third level 9/9/2015 9/9/2015 GMG 1 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 1 1

7. P Punyam unyam M Management anagement S Services ervices P Pvt. vt. L Ltd. td. Punyam Click to edit Master title style Click to edit Master title style DEMO OF BRC Global Standard For Food Issue – 7 • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level Product Code: C109 • Click to edit Master text styles • Second level • Third level TRAINING PRESENTATION KIT AWARENESS and AUDITOR Price: 290 USD www.CertificationConsultancy.com 9/9/2015 9/9/2015 GMG 2 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 2 2

8. P Punyam unyam M Management anagement S Services ervices P Pvt. vt. L Ltd. td. Punyam Click to edit Master title style Click to edit Master title style Certification Reasons to Choose BRC • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level 4. Consistency • Click to edit Master text styles • Second level • Third level 2. Credibility 1. Confidence 3. Collaboration and Continuous Improvement 5. Competence 6. Cost Effective 9/9/2015 9/9/2015 GMG 3 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 3 3

9. P Punyam unyam M Management anagement S Services ervices P Pvt. BRC issue-7 list of requirements vt. L Ltd. td. Punyam Click to edit Master title style Click to edit Master title style NO. 1.0 Senior Management commitment and continual improvement CLAUSE TITLE OF CLAUSE • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level 2.4 Identify intended use – Codex Alimentarius Step 3 Senior management commitment and continual improvement 1.1 • Click to edit Master text styles • Second level • Third level 2.1 The HACCP food safety team – Codex Alimentarius Step 1 2.2 Prerequisite programmes Organizational structure, responsibilities and management authority 1.2 The Food Safety Plan – HACCP 2.0 2.3 Describe the product – Codex Alimentarius Step 2 2.5 Construct a process flow diagram – Codex Alimentarius Step 4 2.6 Verify flow diagram – Codex Alimentarius Step 5 List all potential hazards associated with each process step, conduct a hazard analysis and consider any measures to control identified hazards – Codex Alimentarius Step 6, Principle 1 2.7 2.8 Determine the critical control points (CCPs) – Codex Alimentarius Step 7, Principle 2 9/9/2015 9/9/2015 GMG 4 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 4 4

10. P Punyam Punyam Management Services Pvt. Ltd. unyam M Management anagement S Services ervices P Pvt. HACCP Identifies Hazards vt. L Ltd. td. Punyam Punyam Click to edit Master title style Click to edit Master title style Click to edit Master title style Click to edit Master title style POTENTIAL CONTAMINATION / DAMAGE • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level _____ _____ ____ _____ ANALYSIS • Click to edit Master text styles BIOLOGICAL CHEMCIAL • Click to edit Master text styles • Second level • Third level _____ _____ ____ _____ Fourth level Fifth level DISTRIBUTION Click to edit Master text styles • Second level • Third level ____ __ ____ _____ ____ ______ Second level Third level • Fourth level • Fifth level RAW MATERIAL PHYSICAL STORAGE PREPARATION PACKAGING PROCESSING 9/9/2015 9/9/2015 GMG GMG 5 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 5 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | Copy # 81 copyright @ Global Manager Group; E-mail: sales@globalmanagergroup.com 5 5

11. P Punyam unyam M Management THE 12 STEPS anagement S Services ervices P Pvt. vt. L Ltd. td. Punyam A Click to edit Master title style Click to edit Master title style HAZARD ANALYSIS, IDENITFICAITAND DETERMINATION OF ACCEPTABLE LEVELS, HAZARD ASSESSMENT, SELECTION AND ASSESSMENT OF CONTROL MEASURE 6. • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level 10. ESTABLISH CORRECTIVE ACTION FOR DEVIATIONS THAT MAY PRINCIPLE 1 • Click to edit Master text styles • Second level • Third level PRINCIPLE 2 7. DETERMINE CCPS PRINCIPLE 3 8. ESTABLISH CRITICAL LIMIT FOR EACH CCP PRINCIPLE 4 ESTABLISH A MONITRING SYSTEM FOR EACH CCP 9. PRINCIPLE 5 OCCUR PRINCIPLE 6 11. ESTABLISH VERIFICATION PROCEDURES ESTABLISH RECORD KEEPING AND DOCUMENTATION 12. PRINCIPLE 7 9/9/2015 9/9/2015 GMG 6 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 6 6

12. P Punyam unyam M Management anagement S Services ervices P Pvt. vt. L Ltd. td. BRC Documentation Issue-7 Punyam Click to edit Master title style Click to edit Master title style Manual Policy and Objectives Level 1 • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level Work or Operating Instructions Procedures that are required to be established and maintained Level 2 Procedures • Click to edit Master text styles • Second level • Third level Level 4 Functional & Departmental Process Management flow charted sequences & interactions Level 3 Management Process Product or services flow charted sequences & interactions Detailed step by step instruction Level 5 Level 6 Records Including risk analysis Collected Data and Information Housekeeping Process Sales Purchasing Despatch Services 9/9/2015 9/9/2015 GMG 7 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 7 7

13. P Punyam unyam M Management anagement S Services ervices P Pvt. vt. L Ltd. td. Punyam Click to edit Master title style Click to edit Master title style 7 HACCP Principles • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level Principle 7 Establish Record – keeping and Documentation Procedure Principle 3 • Click to edit Master text styles • Second level • Third level Points (CCP) Conduct & Hazard Analysis Principle 2 Establish Critical Limits Principle 4 Determine the Critical Control Establish Monitoring Procedures Principle 1 Principle 5 Establish Corrective Action Principle 6 Establish Verification Procedures 9/9/2015 9/9/2015 GMG 8 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 8 8

14. P Punyam unyam M Management anagement S Services BRC issue-7 Internal Auditor’s Quality ervices P Pvt. vt. L Ltd. td. Punyam Click to edit Master title style Click to edit Master title style 1. Wise & alert : ability to adapt to different people & situations. 2. Appropriate industrial experience in all departments & be conversant with laboratory techniques. 3. Ability to question to ascertain facts. 4. Ability to listen. Not prepare next question while listening to an answer. 5. Interested in the explanation. 6. Knowledge of HACCP system standards & of assessment & audit techniques as well as food safety. 7. Analytical brain. 8. Sensitive to feelings, attitudes & motives so as to understand what people mean when they say something. 9. Maintains eye contact. 10. Ability to discuss without arguing. 11. Adequate skills in dealing with people at all leaves. 12. Neither approves not disapproves. • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level • Click to edit Master text styles • Second level • Third level 9/9/2015 9/9/2015 GMG 9 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 9 9

15. P Punyam unyam M Management STEPS FOR INSTALLATION OF BRC ISSUE-7 FOOD SAFETY SYSTEM anagement S Services ervices P Pvt. vt. L Ltd. td. Punyam Click to edit Master title style Click to edit Master title style  Conduct Awareness Programme (Top + Middle + Bottom Level).  Form a Team for Documentation and HAZARD and Risk Analysis.  Carry out Hazard Analysis  Prepare Documents and HACCP Plan of HACCP System.  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 Second Round of Internal Audit.  Take Actions on Suggestions Given in second audit.  Preliminary audit by certifying body  Final Audit by Certifying Body.  To procure the original copy of BRC global standards • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level • Click to edit Master text styles • Second level • Third level 9/9/2015 9/9/2015 GMG 10 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 10 10

16. P Punyam unyam M Management anagement S Services ervices P Pvt. vt. L Ltd. td. Workshop - 3 Punyam Click to edit Master title style Click to edit Master title style BRC Questionnaire • Click to edit Master text styles – Second level • Third level – Fourth level » Fifth level • Fourth level • Fifth level 6. certification  Analyse the statement provided and indicate in the box on the paper whetheryou consider the statements to be“True” or “False”. If you consider the statements to be “True”, please indicate in the box the clause number from BRC which supports your decision. • Click to edit Master text styles • Second level • Third level No. Sr. Question True / False Positive air pressure system is to be installed at production plant 5. Metal detector in mandatory for getting BRC HALAL certification records can not be verified in BRC audit. 7. All calibration is to be done with ISO 17025 accredited laboratory 8. 9/9/2015 9/9/2015 GMG 11 Copyrights 2015 @ I Global Manager Group | sales@globalmanagergroup.com | 11 11

17. C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD Buy:http://www.certificationconsultancy.com/brc-food-auditor- training-ppt-presentation.htm Chapter-4.0 BENEFITS OF USING OUR PRESENTATION KIT  By using these slides, you can save a lot of your precious time while preparing the BRC food (issue 7) awareness and auditor training course materials for in-house training programs.  To provide you with the Presentation Materials and hand-outs that you need for an effective presentation on BRC food (issue 7) awareness and auditor training, what it is, and what it requires  Present the basics of BRC food (issue 7) awareness training to Management or other groups  To deliver BRC food (issue 7) awareness training in a group, using a PowerPoint presentation  Take care for all the section and sub sections of BRC food (issue 7) awareness and auditor training and give better understanding at all the levels during BRC food (issue 7) implementation and sharpen the knowledge of BRC food (issue 7) for all employees within organization. For purchase Click HereContact Us www.CertificationConsultancy.com E mail Sales@certificationconsultancy.com Tele: +91-79-2656 5405 Page 15 of 15