BRC global standard for food safety short training guide

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BRC global standard for food safety short training guide

  1. 1. www.ifsqn.com BRC Food Safety Quality Management System Training Guide
  2. 2. 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 2www.ifsqn.com10/08/2010
  3. 3. BRC Global Standard for Food Safety BRC certification enhances an organisations FSQMS by giving assurance of legal compliance by requiring: Detailed specifications Supplier Assurance Supplier Audits Product Inspection based on risk analysis 3www.ifsqn.com10/08/2010
  4. 4. 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. 4www.ifsqn.com10/08/2010
  5. 5. 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 5www.ifsqn.com10/08/2010
  6. 6. BRC Global Standard for Food Safety Quality System Management 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. 6www.ifsqn.com10/08/2010
  7. 7. 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. 7www.ifsqn.com10/08/2010
  8. 8. 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. 8www.ifsqn.com10/08/2010
  9. 9. 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.   9www.ifsqn.com10/08/2010
  10. 10. 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. 10www.ifsqn.com10/08/2010
  11. 11. 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 11www.ifsqn.com10/08/2010
  12. 12. 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 12www.ifsqn.com10/08/2010
  13. 13. 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. 13www.ifsqn.com10/08/2010
  14. 14. 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. 14www.ifsqn.com10/08/2010
  15. 15. 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 15www.ifsqn.com10/08/2010
  16. 16. 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. 16www.ifsqn.com10/08/2010
  17. 17. 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 17www.ifsqn.com10/08/2010
  18. 18. 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. 18www.ifsqn.com10/08/2010
  19. 19. BRC Global Standard for Food Safety Section 3 Food Safety and Quality Management System SECTION 3.6 PURCHASING 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. 19www.ifsqn.com10/08/2010
  20. 20. 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. 20www.ifsqn.com10/08/2010
  21. 21. BRC Global Standard for Food Safety Section 4 Site Standards Section 4 has requirements for the following: 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 21www.ifsqn.com10/08/2010
  22. 22. 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 22www.ifsqn.com10/08/2010
  23. 23. BRC Global Standard for Food Safety Section 4 Site Standards SECTION 4.2 SECURITY 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. 23www.ifsqn.com10/08/2010
  24. 24. 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. 24www.ifsqn.com10/08/2010
  25. 25. BRC Global Standard for Food Safety Section 4 Site Standards SECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION 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. 25www.ifsqn.com10/08/2010
  26. 26. 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. 26www.ifsqn.com10/08/2010
  27. 27. BRC Global Standard for Food Safety Section 4.12 Storage and Distribution Storage areas shall be dry and well ventilated. 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 standard’s requirements written into the contract. Traceability needs to be maintained during storage and transport. Records should indicate that that checks have been carried out. 27www.ifsqn.com10/08/2010
  28. 28. 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 28www.ifsqn.com10/08/2010
  29. 29. BRC Global Standard for Food Safety Section 5 Product Control 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. 29www.ifsqn.com10/08/2010
  30. 30. BRC Global Standard for Food Safety Section 5 Product Control SECTION 5.2 HANDLING REQUIREMENTS FOR SPECIFIC MATERIAL - 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. 30www.ifsqn.com10/08/2010
  31. 31. BRC Global Standard for Food Safety Section 5 Product Control SECTION 5.3 FOREIGN BODY DETECTION 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. 31www.ifsqn.com10/08/2010
  32. 32. BRC Global Standard for Food Safety Section 5 Product Control SECTION 5.4 PRODUCT PACKAGING 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. 32www.ifsqn.com10/08/2010
  33. 33. 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 33www.ifsqn.com10/08/2010
  34. 34. 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 34www.ifsqn.com10/08/2010
  35. 35. BRC Global Standard for Food Safety Section 7 Personnel SECTION 7.1 TRAINING - RAW MATERIAL HANDLING, PREPARATION, 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. 35www.ifsqn.com10/08/2010
  36. 36. BRC Global Standard for Food Safety Section 7 Personnel SECTION 7.4 MEDICAL SCREENING 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. 36www.ifsqn.com10/08/2010
  37. 37. BRC Global Standard for Food Safety components 37www.ifsqn.com10/08/2010
  38. 38. 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 pl A prerequisite is something that is required Prerequisites are usually validated All of the above 38www.ifsqn.com10/08/2010
  39. 39. Review What must be working effectively within the system before HACCP is applied? Click on your answer. Good Distribution Practice Good Storage Practice Good Hygienic Practice Good Manufacturing Practice All of the above 39www.ifsqn.com10/08/2010
  40. 40. 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 40www.ifsqn.com10/08/2010
  41. 41. 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 41www.ifsqn.com10/08/2010
  42. 42. Review The BRC Global Standard for Food Safety Section 2 is Food Safety/HACCP plan but which of the following isn’t 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 42www.ifsqn.com10/08/2010
  43. 43. Review The BRC Global Standard for Food Safety Section 3.5 Internal Audit but which of the following isn’t 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 non- conformity Internal auditors should be competent, independent of the area being audited and trained Corrective actions and timescales for their implementation shall be agreed 43www.ifsqn.com10/08/2010
  44. 44. 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 44www.ifsqn.com10/08/2010
  45. 45. 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 45www.ifsqn.com10/08/2010
  46. 46. 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 46www.ifsqn.com10/08/2010
  47. 47. 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 47www.ifsqn.com10/08/2010
  48. 48. 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 48www.ifsqn.com10/08/2010
  49. 49. That’s 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
  50. 50. Incorrect Please try again Click here to continue
  51. 51. 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
  52. 52. 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
  53. 53. Correct The main components to meeting the BRC standard are: Management Commitment HACCP System Prerequisite programmes Quality Management System Click here to continue
  54. 54. 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 Click here to continue
  55. 55. 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 Click here to continue
  56. 56. 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. Click here to continue
  57. 57. Correct 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. Click here to continue
  58. 58. Correct SECTION 4 SITE STANDARDS subsections are: SECTION 4.1 EXTERNAL STANDARDS SECTION 4.2 SECURITY SECTION 4.3 INTERNAL SITE STANDARDS SECTION 4.3.1 LAYOUT, PRODUCT FLOW AND SEGREGATION SECTION 4.3.2 BUILDING FABRIC SECTION 4.3.2.1 WALLS SECTION 4.3.2.2 FLOORS SECTION 4.3.2.3 CEILINGS SECTION 4.3.2.4 WINDOWS SECTION 4.3.2.5 DOORS SECTION 4.3.2.6 LIGHTING SECTION 4.3.2.7 AIR CONDITIONING/VENTILATION SECTION 4.4 UTILITIES SECTION 4.5 EQUIPMENT SECTION 4.6 MAINTENANCE SECTION 4.7 STAFF FACILITIES SECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROL SECTION 4.9 HYGIENE AND HOUSEKEEPING SECTION 4.10 WASTE/WASTE DISPOSAL SECTION 4.11 PEST CONTROL SECTION 4.12 STORAGE AND TRANSPORT Click here to continue
  59. 59. Correct 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. Click here to continue
  60. 60. Correct 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. Click here to continue
  61. 61. Correct 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. Click here to continue

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