NLU-06-BRC-2018

1 BRC (Issue 7) • Global Standard for Food Safety • Originally developed and published in 1998, • Updated at regular intervals since to reflect the latest thinking in food safety • The Standard provides a framework for food manufacturers to assist them in the production of safe food and to manage product quality to meet customers’ requirements • Certification against the Standard is recognised by many retailers, food service companies and manufacturers around the world when assessing the capabilities of their suppliers Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 • These are marked with the word ‘FUNDAMENTAL’ and denoted with the symbol • Statement of intent • These requirements relate to systems that are crucial to the establishment and operation of an effective food quality and safety operation Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 • Failure to comply with the statement of intent of a fundamental requirement (i.e a major non-conformity) leads to – non-certification at an initial audit or – withdrawal of certification at subsequent audits This will require a further full audit to establish demonstrable evidence of compliance Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 ! ! ! ! ! ! ! ! ! Senior'management'commitment'and'continual'improvement'(1.1) The'food'safety'plan7HACCP'(2) Internal'audits'(3.4) Management'of'suppliers'of'raw'materials'and'packing'(3.5.1) Corrective'and'preventive'actions'(3.7) Traceability'(3.9) Layout,'product'flow'and'segregation'(4.3) Housekeeping'and'hygiene'(4.11) Management'of'allergens'(5.2) ! Control'of'operations (6.1) ! Labelling'and'pack'control'(6.2) ! Training'7 Raw'material'handling,'preparation,'processing,'packing' and'storage'areas (7.1) Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 Senior'Management Commitment'and' Continual'Improvement' The'Food'Safety'Plan7HACCP Food'Safety'and'Quality'Management' System Site'Standards Product'Control Process'Control Personnel Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 10 ADDITIONAL REQUIREMENTS (version 8) Senior'Management Commitment' The'Food'Safety'Plan7HACCP Food'Safety'and'Quality'Management'System Site'Standards Product'Control Process'Control Personnel High1Risk,1High1Care1and1Ambient1High1Care1 Requirements Requirements1of1the1traded1goods • The requirements in sections – shall be applied to all operations • Where a site’s products require high risk, high care or ambient high care production facilities, these requirements are listed in section Any site that requires high risk, high care or ambient high care facilities is required to meet the requirements in section • Where a site also handles traded goods (i.e products not manufactured or processed on the site but bought in and sold by the site) the site can opt for an additional, voluntary audit on these activities at the same time as their main BRC Global Standard audit For Issue these requirements formed a separate voluntary module but these requirements have now been incorporated into the Standard and are detailed in section Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 11 Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 12 Audit of'record/' documentation Audit of'GMP Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 Asst.Prof.Dr.Suthat Surawang-NLU-QA-BRC-V7 13 Senior'management'commitment 14 1.1 Senior management commitment and continual improvement 1.1'Senior'management'commitment'and'continual' improvement' 1.2'Organizational'structure,'responsibility'and' Management'Authority The site’s senior management shall demonstrate they are fully committed to the implementation of the requirements of the Global Standard for Statement of Food Safety and to processes which facilitate continual improvement of food safety and quality management ผู#บริหารระดับสูงต#อ งแสดงความมุ5งมั่นในการประยุกต