Packaging Awareness and Auditor (Standard Issue 4)

BRC - Global standard Packaging Awareness and Auditor (Standard Issue 4) Product Code: C110 Price: 270 USD www.globalmanagergroup.com

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

What does the BRC standard require? • The adoption of a formal hazard analysis system. • 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

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

POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGE PREPARATION DISTRIBUTION PACKAGING PROCESSING FOOD SAFETY HAZARDS;

Marketing Purchasing Stores Production Q.A. Despatch Admin BRC Documents BRC Policy manual Procedures manual Work instruction/SOPs Records

 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; RECORDS TO BE RETAINED INCLUDE :

STEPS FOR INSTALLATION OF BRC GLOBAL STANDARD –PACKAGING (Issue 4) ( TOTAL CONSULTANCY PROCESS OF 3 TO 4 MONTHS) • Conduct awareness programmer (top + middle + bottom level). • 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

SUMMARY  BRC GLOBAL STANDARD IS A SYSTEMATIC 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

Packaging Awareness and Auditor (Standard Issue 4)