An Introduction to the BRC Technical Standard

AN INTRODUCTION TO THE BRC GLOBAL

 STANDARD FOR FOOD SAFETY

A One Day Course

Course Outline

For

All involved in implementing and maintaining systems to comply with the ‘British Retail Consortium Global Standard for Food Safety’.

Purpose

To familiarise course members with:

  • The requirements of the Standard
  • The reasons for its development
  • BRC system implementation steps
  • The inspection and approval process

Content

  • Introduction – Product safety in the food industry
  • The history and development of the BRC Standard
  • The requirements of the BRC Standard
    • Senior Management Commitment and Continual Improvement
    • The Food Safety Plan – HACCP
    • The Food Safety and Quality Management System
    • Factory Environment standards
    • Product control
    • Process control
    • Personnel
  • Implementing the BRC Standard
    • Gap analysis
    • Planning and resources- Reviews
  • The inspection and approval process
    • Inspection body selection
    • Initial inspection
    • On-going inspections
    • Non-conformances
  • Maintaining the BRC Standard
  • BRC – the benefits
  • Summary and close

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