BRC ISSUE 6 AUDIT CHECKLIST

Zgodność
Sekcja Wymagania T/N Działania korygujące?
1 Zaangażowanie najwyższego kierownictwa
1.1.1 Udokumentowane polityki jakości produktów i ich bezpieczeństwa dla konsumentów
1.1.2 Kierownictwo zapewnia że cele są określone jasny i zgodny z wymaganiami prawnymi
1.1.3 Spotkania Zarządu odbywają się w celu przeglądu funkcjonowania na zgodność z celami określonymi w 1.1.2
1.1.4 Spotkania odbywają się systematycznie w celu omówienia bezpieczeństwa, jakości żywności
1.1.5 Najwyższe kierownictwo zapewnia odpowiednie zasoby ludzkie i finansowe
1.1.6 System zapewnienia że firma jest na bieżąco informowany o wszystkich przepisów prawa, osiągnięć naukowych
1.1.7 Aktualny numer rejestracji GSFS jest dostępna
1.1.8 Utrzymanie certyfikacji przez zaplanowanie z wyprzedzeniem audytu
1.1.9 Menedżer kierownictwo uczestniczy w audycie otwarcia i zamknięcia
1.1.10 Kierownictwo wyższego szczebla gwarantuje, że niezgodności zostaną naprawione
1.2.1 Schemat organizacyjny
1.2.2 Najwyższe kierownictwo gwarantuje, że wszyscy pracownicy są świadomi swoich obowiązków
2 Plan HACCP
2.1 Zespoł ds. HACCP - wymagania Codex Alimentarius - Krok 1
2.1.1 HACCP plan is developed and managed by trained, multi-disciplinary food safety team
2.2 Program Warunków Wstępnych (PRP's)
2.2.1 Company establishes and maintains pre-requisite programs to ensure safe and legal products
2.3 Opis produktu - Krok 2
2.3.1 HACCP team defines specific products/processes in the HACCP Plan
2.3.2 All relevant information needed to conduct hazard analysis is maintained, documented and updated
2.4 Określenie przeznaczenia produktu - Krok 3
2.4.1 Intended use by customer is described
2.5 Schemat technologiczny (procesu) - Krok 4
2.5.1 Flow diagram prepared for each product, product category or process from raw materials to distribution
2.6 Potwierdzenie schematu technologicznego - Krok 5
2.6.1 HACCP Team verifies flow diagrams by audits. Documentation is maintained
2.7 Analiza zagrożeń, przeprowadzenie analizy zagrożeń, określenie limitów - Krok 6 - Zasada 1
2.7.1 HACCP Team identifies and records all potential hazards at each step in relation to product and processes.
2.7.2 HACCP team conducts hazard analysis
2.7.3 HACCP team defines control measures. Justification is documented
2.8 Określenie CCP's - Krok 7 - Zasada 2
2.8.1 Critical Control Points are determined using a logical approach. A decision tree may facilitate determination.
2.9 Określenie limitów krytycznych dla CCP's - Krok 8 - Zasada 3
Appropriate critical limits for each CCP are defined. Critical limits will be measurable or supported by clear guidance
2.9.1 or examples where measures are subjective.
2.9.2 HACCP team validates each CCP. Documents show the control measure is capable of control.
2.10 Określenie metod monitorowania CCP's - Krok 9 - Zasada 4
2.10.1 A monitoring procedure is established for each CCP
2.10.2 Records associated with monitoring include date, time and result. They are signed and verified
2.11 Określenie działań korygujących dla krytycznych punktów kontroli - Krok 10 - Zasada 5
2.11.1 HACCP team specifies and documents corrective action when control limits are not met
2.12 Określenie metod weryfikacji CCP's - Krok 11 - Zasada 6
2.12.1 Verification procedures are established to confirm the HACCP plan is effective
2.13 Utworzenie dokumentacji i zapisów - Określenie metod monitorowania CCP's - Krok 12 - Zasada 7
2.13.1 Documentation and recordkeeping assists in verifying controls are in place and maintained
 BRC ISSUE 6 AUDIT CHECKLIST
2.14 Przegląd planu HACCP
The HACCP plan and Prerequisite Programs are reviewed at least annually and prior to any changes which may
2.14.1 affect product safety. Any changes are fully documented and validated,
3 Food Safety and Quality Management System
3.1 Food Safety and Quality Manual
3.1.1 Documented procedures, working methods and practices are in the form of a quality manual
3.1.2 Food safety and quality manual is fully implemented and available to key staff
3.1.3 All procedures are legible, unambiguous and sufficiently detailed to enable their correct application
3.2 Documentation Control
3.2.1 Company has a procedure to manage documents which form part of the food safety and quality system
3.3 Record Completion and Maintenance
3.3.1 Records are legible, retained in good condition and retrievable.
3.3.2 Records are maintained for at least shelf life of product plus12 months
3.4 Internal Audits
3.4.1 There is a planned program of internal audits covering the HACCP and pre-requisite programs and procedures
3.4.2 Internal audits are carried out by trained competent auditors, independent from the audited department
3.4.3 Internal audits are fully implemented. Audit reports identify conformity as well as non-conformity
There is a program of documented inspections to ensure that the factory environment is in a suitable condition for
3.4.4 food production.
3.5 Supplier and Raw Material Approval and Performance Monitoring
3.5.1 Management of Suppliers of Raw Materials and Packaging
3.5.1.1 Company undertakes a documented risk analysis of each raw material.
3.5.1.2 Company has a documented supplier approval and monitoring procedure
3.5.1.3 Procedures define how exceptions are handled
3.5.2 Raw Material and Packaging Acceptance and Monitoring Procedures
3.5.2.1 Company has a documented procedure for the acceptance of raw materials and packaging
3.5.2.2 Procedures are fully implemented and records maintained
3.5.3 Management of Suppliers of Services and Outsourced Services
3.5.3.1 There is a documented procedure for the approval and monitoring of suppliers of services
3.5.3.2 Contracts exist which clearly define service expectations and ensure food safety risks are addressed
3.5.4 Management of Outsourced Processing
3.5.4.1 Company demonstrates that where part of production is outsourced it has been declared to the brand owner
3.5.4.2 Company ensures suppliers are approved and monitored by documented site audit or 3rd party audit
Outsourced processing operations are undertaken in accordance with existing contracts that define processing
3.5.4.3 requirements, product specification and maintain product traceability
3.5.4.4 Company establishes inspection and test procedures for outsourced product
3.6 Specifications
3.6.1 Specifications for raw materials and packaging are adequate and accurate
3.6.2 Manufacturing instructions and process specifications comply with agreed upon customer specifications
3.6.3 Specifications are available for all finished products
3.6.4 Company seeks formal agreement of specifications with relevant parties
3.6.5 Specifications are reviewed whenever products change or at least every 3 years.
3.7 Corrective Action
3.7.1 Company has a documented procedure for handling non-conformances
3.8 Control of Non-Conforming Product
3.8.1 There are documented procedures for managing non-conforming products
3.9 Traceability
3.9.1 Identification of raw materials, packaging and processing aids are adequate to ensure traceability
3.9.2 Traceability system is tested to ensure traceability is achievable within 4 hours.
 BRC ISSUE 6 AUDIT CHECKLIST
3.9.3 Where rework is performed, traceability is maintained
4 Site Standards
5 Product Control
6 Process Control
7 Personnel