The BRC global standard for food safety : a guide to a successful audit /

• Κύριος συγγραφέας: Kill, R. C.
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Hoboken : John Wiley & Sons, 2012.
• Έκδοση: 2nd ed.
• Θέματα: Food industry and trade > Standards > Great Britain.; Food industry and trade > Standards.; BUSINESS & ECONOMICS > Industries > Agribusiness.; TECHNOLOGY & ENGINEERING > Agriculture > Sustainable Agriculture.; Great Britain.; Electronic books.

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possibl...

Πίνακας περιεχομένων:

• The BRC Global Standard for Food Safety: A Guide to a Successful Audit; Contents; About the Online Training Resources; BRC Update Course Issue 5 to Issue 6; Cast of Characters; Abbreviations; Acknowledgements; Introduction to Second Edition; Introduction to First Edition; Part One Before the Audit; 1 The Changes: Issue 5 to Issue 6; Reasons for Change; Two-Part Auditing: Increased Focus on GMP; Vertical Audits; Unannounced Audits; Enrolment Programme; High Care and High Risk; New Report Format; Other Protocol Changes; No more Grade D; No factored goods; Root cause.
• Head office audits and multiple locationsChanges to Requirements; Statements of Intent; 2 Keys to Success; Success; Failure; Embrace the Standard; Preparation; Documented Procedures and Records; Evidence; Track Record; Team Building; Internal Audit; See Yourselves as Others See You; Summary; 3 Some Background; What is a Certification Body?; Accreditation and Competency; Schedules of accreditation; Auditor competence; A CB's Contract with the BRC; Consistency; Co-operation Groups and Position Statements; Accreditation bodies; Witnessed audits; BRC competence monitoring; Referrals; Summary.
• 4 Familiarity with the Standard: Part 1
• Structure and ConceptsWhy Choose the Global Standard for Food Safety?; Global Food Safety Initiative; Issue 6; The Structure of the Standard; Section I; The Introduction; Food safety management system; Section II: The Requirements; Statements of Intent; The Fundamental Requirements; How they came about; What you need to do?; Colour coding of clauses; Recurring Themes; Risk assessment; Site plans; Corrective action; Root cause; Review; Training; Section III: The Audit Protocol; Section IV: The Appendices and the Glossary.
• The BRC Guideline Series and Other Support InformationSummary; 5 Familiarity with the Standard: Part 2
• The Protocol; Paragraph 1: Introduction; Paragraph 2: Self-Assessment of Compliance with the Standard; Paragraph 3: Selection of an Audit Option; Paragraph 3.1: Enrolment Programme; Paragraph 3.2: Announced audit programme; Paragraph 3.2: Unannounced audit programme; Paragraph 4: Selection of a CB; Paragraph 5: Company/CB Contractual Arrangements; Paragraph 6: Scope of Audit; What About 'Factored Goods'?; Paragraph 7.1: Audit Planning.
• Paragraph 7.2: Information to be Provided to the CB for Audit PreparationParagraph 7.3: Duration of the Audit; Paragraph 8: The On-Site Audit; Paragraph 9: Nonconformities and Corrective Action; Paragraph 9.1: Nonconformities; Summary; 6 Familiarity with the Standard: Part 3
• Section IV and the Appendices; Section IV: Management and Governance of the Scheme; The Appendices; Appendix 1; Appendix 2; Appendix 3; Appendix 4; Appendix 5; Appendix 6; Appendix 7; Appendix 8; Appendix 9; Appendix 10; Summary; 7 Final Steps to the Audit; Choosing a Certification Body; Where to find them.