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Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
Brc presentation
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Brc presentation

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  • 1. Global Standard British Retail Consortium (BRC) Tuesday, 4th October 2011 By, Gabriel MAROT, Naim KHALID, Pragash RAMADOSS1
  • 2. Contents 1. History 2. Objectives; reasons for setting up 3. Fundamental requirements 4. Focus on five requirements 5. Audit practice 1. certification 2. Grading 3. Report 4. Enrolement2
  • 3. 1. History of BRC Created in 1998 by several British retailers So as to strengthen food safety in companies producing private labels The key element for this creation is the English crisis: BSE: loss of confidence in the law This standard is compulsory for companies who produce English private labels products3
  • 4. 2. Objectives of BRC 1. Confidence  14000 CERTIFIED SUPPLIERS  90 BRC RERTIFICATION BODIES  USED OVER 100 COUNTRIES 1. Collaboration and continuous improvement – data on internet 2. Credibility- GFSI 3. Consistency – training for certification 4. Compétence – monitoring tools 5. Cost effective – less cost, no hidden costs4
  • 5. 3. Fundamental requirenments 1. Senior management commitment and continual improvement, Clause 1.1 2. The food safety plan – HACCP, Clause 2 3. Internal audits, Clause 3.4 4. Corrective action, Clause 3.7 5. Traceability, Clause 3.9 6. Layout, product flow and segregation, Clause 4.3 7. Housekeeping and hygiene, Clause 4.11 8. Management of allergens, Clause 5.2 9. Control of operations, Clause 6.1 10. Training, Clause 7.1.5
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  • 10. 5. BRC Audit Company chose itself a certification body accredited Duration: 2 days / Cost: 3000€ / once a year 4 types of Non conformities: Fundamental Critical Major Minor Grading system so as to be certified10
  • 11. Color code for audit11
  • 12. Grading system12
  • 13. Audit report  It is written – any lanugaue  The audit report must assist the reader to be informed of: 1. the food safety controls in place and improvements since the last audit 2. ‘best practice’ systems, procedures, equipment or fabrication in place 3. non-conformities, the corrective action taken and plans to correct the root cause  Reports shall be prepared and dispatched to the company within 42  Later on uploading on internet BRC website  Audit report shall be kept for five years by the Certification Body.13
  • 14. Certification process: third party certification14
  • 15. Enrolment BRC directory Certification board Certified (yes or no) If no- continual development and encouragement15
  • 16. 16

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