The document discusses BRC certification and its requirements. BRC certification enhances food safety and quality systems. It ensures legal compliance and reduces audit duplication for manufacturers. The BRC Global Standard for Food Safety has 7 sections addressing issues like management commitment, HACCP plans, product control, and personnel training. Sites are audited and receive grades depending on the number and severity of nonconformities found. Production areas are classified based on product risks to ensure proper controls and segregation. Certification requires meeting all fundamental requirements which are crucial for an effective food safety system.
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
The latest version of BRC Food Issue 8 published on August, 2018 and transition from the previous version is ahead. One of the most important steps in the transition process, as well as in the initial implementation, is determining what documents are needed for an effective Food Safety System based on BRC Food Issue 8. This publication designed to understand mandatory BRC documents requirements as per latest standard BRC Food Safety Issue 8.
For more details visit our website: https://www.globalmanagergroup.com/
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
The latest version of BRC Food Issue 8 published on August, 2018 and transition from the previous version is ahead. One of the most important steps in the transition process, as well as in the initial implementation, is determining what documents are needed for an effective Food Safety System based on BRC Food Issue 8. This publication designed to understand mandatory BRC documents requirements as per latest standard BRC Food Safety Issue 8.
For more details visit our website: https://www.globalmanagergroup.com/
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
What Documentation required for ISO 22000:2018 Certification?Global Manager Group
This publication has been published to give knowledge of mandatory and most commonly used ISO 22000 documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for Food Safety Management System visit @ https://www.globalmanagergroup.com/
SAI Global Webinar: BRC Food Safety Issue 8Switzerland09
In August 2018, the BRC Global Standard for Food Safety will move from issue 7 to issue 8. This is the slide deck from a live webinar on July 9th which shares insight into the changes.
All organizations recognize the increasing need to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety.
Therefore, ISO 22000 requires that all hazards that may be reasonably expected to occur identified and assessed, resulting in a clear determination of those to be controlled within the organization and those that are to be controlled within the food chain.
- FSMS Management system audit and certification
- Understanding of how the FSMS management system operates
- FSMS Personnel training
- and more in our new FSMS Manual Template fully aligned with the new ISO/DIS 22000:2018.
ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers.ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links.
Global Manager Group provides ISO 22000 awareness and auditor training presentation to learn requirements of revised ISO 22000:2018 standard. It helps corporate professional to establish good food safety management system in organization.
For more information visit: https://www.globalmanagergroup.com/
Global manager group provides PDF which contains requirements and benefits of FSMS for FSSC 22000 version-5 documentation kit.The food safety system helps an organization to implement a preventive system that ensures very safe production of the food products..For more please visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
SAI Global Webinar: Deep Dive - BRC Food Safety Issue 8Switzerland09
Following the release of BRC's Global Standard for Food Safety Issue 8 in August, this webinar recaps all the changes to the standard and takes a deeper dive into the top three most significant changes, including:
• Food Safety Culture
• Environmental Monitoring
• Internal Audits
Request to view the recording from information@saiglobal.com
What Documentation required for ISO 22000:2018 Certification?Global Manager Group
This publication has been published to give knowledge of mandatory and most commonly used ISO 22000 documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for Food Safety Management System visit @ https://www.globalmanagergroup.com/
SAI Global Webinar: BRC Food Safety Issue 8Switzerland09
In August 2018, the BRC Global Standard for Food Safety will move from issue 7 to issue 8. This is the slide deck from a live webinar on July 9th which shares insight into the changes.
All organizations recognize the increasing need to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety.
Therefore, ISO 22000 requires that all hazards that may be reasonably expected to occur identified and assessed, resulting in a clear determination of those to be controlled within the organization and those that are to be controlled within the food chain.
- FSMS Management system audit and certification
- Understanding of how the FSMS management system operates
- FSMS Personnel training
- and more in our new FSMS Manual Template fully aligned with the new ISO/DIS 22000:2018.
ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers.ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links.
Global Manager Group provides ISO 22000 awareness and auditor training presentation to learn requirements of revised ISO 22000:2018 standard. It helps corporate professional to establish good food safety management system in organization.
For more information visit: https://www.globalmanagergroup.com/
Global manager group provides PDF which contains requirements and benefits of FSMS for FSSC 22000 version-5 documentation kit.The food safety system helps an organization to implement a preventive system that ensures very safe production of the food products..For more please visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
SAI Global Webinar: Deep Dive - BRC Food Safety Issue 8Switzerland09
Following the release of BRC's Global Standard for Food Safety Issue 8 in August, this webinar recaps all the changes to the standard and takes a deeper dive into the top three most significant changes, including:
• Food Safety Culture
• Environmental Monitoring
• Internal Audits
Request to view the recording from information@saiglobal.com
EAC certification, custom union, cu tr certificate, TR CU certificate, Ukrsepro Certificate, Atex Certificate, CE Mark, technical passport, fire certificate, ISO, ISI, CE, RDSO, SSI, Trademark, Copy right, Patents, GOST-R, ERP, Wesite development, Scanning Solution, Information Security, ISO 9001/14001/18001/22001/27001/50001/TS 16949/17025/13485, Pollution Consent, Environment Audit, safety Audit, Training for Internal Auditor, IRCA approved Lead Auditor for ISO 9001/14001/18001/22001/27001, Six Sigma Green Belt, Black Belt, Total Quality management, NSIC Registration,5S, Kaizan, TQM,TPM, Lean Six Sigma,Quality Circle,IT Security,ITes
Managing the need for Laboratory Competence in the Food Supply ChainPECB
The assurance of food safety in the food supply chain depends significantly on Prerequisite programmes, HACCP and OPRPs - but one important aspect shouldn't be missed, that is the need for reliable testing through laboratory competence on the measurement and evaluation system.
Main points covered:
• Essentials of food safety in the food chain
• Components of food safety requirements and good practices
• Food Safety Assurance through Laboratory Competence
Presenter:
Mary Anne Concio PECB certified Lead Implementer and Lead Auditor for ISO 9000, ISO 13053, ISO /TS 16949, ISO 22000, ISO 22301, ISO 27001 and Founder/ CEO at Powerhouse Development and Coaching Academy.
Link of the recorded session published on YouTube: https://youtu.be/_4DFrRcYAPI
Presentation - G Howlett - BRC Issue 6 Seminarsafefood360
The BRC Global Standard for Food Safety has undergone extensive revision. As of the 1st January 2012 all existing and new food businesses certified to the standard will be audited against the requirements of Issue 6. As you prepare for your upcoming audit it is important to understand what changes have occurred in the requirements and how best to address them.
In this Seminar you will be provided with an overview of the main changes by experienced professionals involved in BRC certification. You will also get practical advice on how to get started on revising your system. The webinar is free and there will be plenty of time for Q&A and networking at the end of the session.
Almost 50% of Recalls in the USA are caused by allergens in a consumer product not indicated on the product's label. Learn more about allergens here: https://www.saiglobal.com/en-us/assurance/food_safety/?utm_source=slideshare&utm_medium=presentation&utm_campaign=food_safety
Master of Good Manufacturing Practice - Course Detailsutspharmacy
Staff who hold postgraduate degrees in Good Manufacturing Practice (GMP) are essential for many pharmaceutical, biologic, medical device and food manufacturing companies.
This presentation provides an overview of the Master of Good Manufacturing Practice offered at the University of Technology, Sydney (UTS) in Australia. For more information visit www.gmp.uts.edu.au
Introduction to GFSI Schemes - SAI GlobalRowenaCurtis1
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
This is the slide deck from SAI Global's Webinar with Senior Safety Consultant, Dr Bob Strong who gives an overview of the GFSI-recognised schemes - BRC, FSSC 22000, IFS Food, SQF Code, and Global G.A.P. The webinar provides you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
________________________________________
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
In this webinar SAI Global's Food Safety Consultant Dr Bob Strong gives an overview The webinar will provide you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
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It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
2. Introduction
BRC Stands for “British Retail Consortium”
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.
BRC certification enhances an organizations
FSQMS by giving assurance of legal compliance
3. 18001:2007 –OHSAS
14001 –EMS
22001 – HACCP, GMP
ISO 9001:2015- QMS
27000 - Information Security Management
Systems (ISMS)
4. Training Outline
Lesson 1: Objectives
Lesson 2: Contents
Lesson 3: General Protocol –Audit Preparation
Lesson 4: BRC Global Standard for Food safety.
Lesson 5: Fundamental Requirement.
Lesson 6: Production Zone segregation.
Lesson 7: Grading of The Audit.
5. KEY LEARNING OBJECTIVES
At the end of the course, delegates will be able to:
Explain the background & benefits of the BRC Global
Standard for Food Safety.
Under stand the requirements including fundamental
clauses & statements of intern.
Describe the different audit options covering
unannounced and BRC global Standards’ Global
markets program.
Understand the BRC Global Standards protocol for
audit scope & Planning an audit.
6. Content
WHY IS BRC CERTIFICATION REQUIRED?
Certification to the BRC Global Standard was
developed to establish a common standard for food
safety and product quality management, allowing
brand owners to demonstrate control and satisfy
legal responsibility for products and consumer
safety, as well as reducing audit duplication for
manufacturers. The Global Standard for Food Safety
has become a benchmark for best practice and is
recognized worldwide by brand owners and
manufacturers in the supply chain.
8. 1.1.1: Announced Audit Program:
This is available for existing certificated sites and those new to certification. The
audit date is agreed with the certification body in advanced of the audit and all
requirements of the standard are audited within the audit visit.
Successful sites are awarded a certificates with the grade of AA,A,B,C or D
depending on the number and type of nonconformities identified.
1.1.2: Unannounced Audit program:
The unannounced audit options are available to all sites although sites which are
not currently certificated need to recognize that the audit may not take place for up
to 1 year from the date of application. The unannounced audit options provide
sites with the opportunity to demonstrate the maturity of their quality systems and
successful sites are awarded grades of AA+,A+,B+,C+ or D+ depending upon the
types and number of non conformities at the audit.
General Protocol –Audit
Preparation
9. 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
10. FUNDAMENTAL REQUIRMENT
Fundamental requirements
The Standard contains certain requirements that
have been designated as ‘fundamental’. These
are marked with the word ‘FUNDAMENTAL’ and
denoted with the following symbol . These
requirements relate to systems that are crucial
to the establishment and operation of an
effective food quality and safety operation.
11. FUNDAMENTAL REQUIRMENTS
The requirements deemed fundamental are:
• Senior management commitment and
continual improvement (1.1)
• The food safety plan – HACCP (2)
• Internal audits (3.4)
• Management of suppliers of raw materials
and packaging (3.5.1)
• Corrective and preventive actions (3.7)
• Traceability (3.9) .
12. FUNDAMENTAL REQUIRMENTS
• Layout, product flow and segregation (4.3)
• Housekeeping and hygiene (4.11)
• Management of allergens (5.3)
• Control of operations (6.1)
• Labelling and pack control (6.2)
• Training: raw material handling, preparation,
processing, packing and storage areas (7.1)
13. Production Zone Segregation
Decision Tree
Are the final product stored
Ambient, Chilled or Frozen
Ambient
Refer to Production
Zone Decision Tree 2
Are products or ingredients within
the area open to the environment
(i.e. neither packaged nor fully
enclosed in tanks or pipes etc.)?
Chilled or Frozen
No
Refer to Production
Zone Decision Tree 2
Yes
Does the product support the
growth of pathogens or the survival
of pathogens, which could sub-
sequently grow during the normal
storage or use of the product
unless stored chilled or frozen?
No
Low-risk area – for
example, fresh fruit
and vegetables, foods
stored chilled or frozen
solely to extend shelf
life (e.g. frozen fruit
and vegetables)
Step
1
Step
2
Step
3
14. Production Zone Segregation
Decision Tree
Does the area contain products
which, on the basis of cooking
instructions and known customer
use*, undergo full cooking** prior
to consumption?
Ambient
Low-risk area – for
example, raw meat,
vegetables (e.g.
potatoes), prepared
meals containing raw
protein, frozen pizza,
unbaked frozen pies
Have all vulnerable products
received, prior to entry into the
area, a heat treatment equivalent
to 70˚C for 2 minutes?
Chilled or Frozen
No
High-care area for
example, fresh prepared
salads, sandwiches,
cured meats, cold
smoked salmon, dairy
desserts with uncooked
components, prepared
meals with garnishes***,
chilled pizzas
Yes
Step
4
Step
5
15. Production Zone Segregation
Decision Tree
High-risk area – for example,
cooked meats, paté, humors,
prepared meals without
garnishes, dairy desserts with
cooked components
Step
6
If the product is ready to eat or ready to heat, or on the basis of known
customer use, is likely to be eaten without adequate cooking, then
proceed to step 5.
** Thermal treatment equivalent to 70˚C for 2 minutes
*** Raw or not pH/aw stabilized so will support the growth of Listeria
monocytogenes
17. Non conformities
The level of non conformities is assigned by an
auditors against the requirement of the
standard.
18. Non conformities
The level of non conformities is assigned by an
auditors against the requirement of the
standard.
Critical: direct or potential food safety issue or legal
issue;
Major: not complying to the requirement (statement of
intent is also a requirement). Product is not conforming
or serious risk that product will not be conforming, where
this is not related to food safety or legal requirements.
Minor: small deviation to al clause.
19. Summary of Training
List important points from each lesson.
Provide resources for more information on
subject.
List resources on this slide.
Provide handouts with additional resource
material.
20. Assessment and Evaluation
Prepare a quiz or challenge to assess how
much information participants learned.
Survey participants to see if they found the
training beneficial.