BRC Food Safety

Quality
Management
System Training
Guide
www.22000foodsafety.com
 BRC Global Standard for Food Safety

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
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 BRC Global Standard for Food Safety

The main components required

to meet the BRC standard are:

Management Commitment
HACCP System
Prerequisite programmes
Quality Management System

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 BRC Global Standard for Food Safety

Prerequisite Programmes
The effective production of safe products
requires a detailed HACCP plan and the
integration of prerequisite programmes
including infrastructure and maintenance
Prerequisite programmes address basic
hygienic requirements and accepted good
agricultural, manufacturing, storage,
transport and veterinary practices of a
permanent nature.
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 BRC Global Standard for Food Safety

Management Commitment

Senior management need

to provide sufficient financial and
human resources to establish, maintain
and improve the food safety quality
management system and associated
infrastructure.

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 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

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 BRC Global Standard for Food Safety
Section 2 Food Safety/HACCP Plan

SECTION 2 FOOD SAFETY/HACCP PLAN

A comprehensive Food Safety System should

be implemented and maintained based on
Codex Alimentarius HACCP principles and
reference should be made to relevant
legislation and industry code of practices.
Our HACCP Manual contains the templates to
develop your HACCP plan.
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 BRC Global Standard for Food Safety
Section 2 Food Safety/HACCP Plan

SECTION 2.1 HACCP FOOD SAFETY TEAM

A HACCP system should be developed, reviewed and managed by a multi-
disciplinary team. The team should have knowledge of HACCP, the
Products, the Process and likely Hazards.
The HACCP team leader or nominated team representative needs to be
able to demonstrate competence in the application HACCP principles.
Records should be maintained to show that key personnel identified as
HACCP team members have adequate HACCP training and appropriate
experience. External expert assistance may be used to aid the
development of the HACCP system.
Senior Management needs to demonstrate commitment to supporting the
HACCP team.
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 BRC Global Standard for Food Safety
Section 2.6 List all Potential Hazards. Conduct
a Hazard Analysis. Consider any Control
Measures

The HACCP team should confirm the scope of the HACCP

and conduct a hazard analysis identifying all the possible
hazards including those present in raw materials and
those hazards likely to be introduced or survive the
process (including allergen risks) that may not be
controlled by existing prerequisite procedures.
The team should determine the control measures
required to prevent, eliminate or reduce all hazards to
acceptable levels.
The team should justify and document how acceptable
levels of hazards are determined.
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 BRC Global Standard for Food Safety
Section 4 Site Standards

SECTION 4.9 HYGIENE AND HOUSEKEEPING

Standards of hygiene should be maintained to minimise the risk of

contamination by the application of housekeeping and cleaning systems.

All buildings, services, plant and equipment should be included in

documented cleaning procedures. Cleaning procedures should describe:
Item or area to be cleaned
Responsibility for cleaning
Method of cleaning
Cleaning materials to be used
Frequency of cleaning
Records and responsibility for verification

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 BRC Global Standard for Food Safety
Section 4.11 Pest Control

Detailed records of the pest control inspections,

recommendations and corrective actions should be
kept. Site management should be responsible for
ensuring all recommendations are carried out and
corrective actions are documented.
Incoming raw materials should be thoroughly checked on
arrival for the absence of pest infestation. Records of these
checks should be maintained
Raw materials, packaging and finished products should be stored so as
to minimise the risk of infestation. Where stored product pests are
considered a risk, control measures shall be included in the programme.
Documentation should define the safe use and application of baits and
other materials such as insecticide sprays or fumigants.

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 BRC Global Standard for Food Safety
Section 4.12 Storage and Distribution

Hygienic facilities should be used for the storage, transport (including

on site movement) and the despatch of end product. All facilities should
be appropriate for the intended use and maintained in a good condition.
Procedures and standards to maintain product safety and quality
during the storage, loading and distribution should be developed
based on risk and fully implemented including where appropriate:
Temperature controls
Cleaning
Segregation to avoid cross-contamination or taint
Correct storage
Vehicles of hygienic design, designated for food use and
Measures to prevent cross-contamination from previous loads
Vehicle loading/unloading inspections
Covered/protected loading/unloading areas
Adequate product security
Prevention of damage

Refrigerated or temperature controlled storage and transport needs to be capable of

maintaining product temperature within specification, under minimum and maximum load
and at the maximum ambient temperature.

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 BRC Global Standard for Food Safety
Section 4.12 Storage and Distribution

Storage areas shall be dry and well ventilated.

When temperature controlled transport is required it
should have a temperature data logging device which
records time/temperature conditions throughout the
distribution process or a system should be in place to
validate the correct operation of the refrigeration
equipment at periodic intervals.
Where storage outside of the factory is necessary, items need to be protected from
contamination and deterioration.
Receipt documents and /or product labelling should facilitate correct stock rotation so
that stock is rotated and used before end of life.
Sub-contracted transport shall meet the BRC standard for Storage and Transport or have
the standard’s requirements written into the contract.
Traceability needs to be maintained during storage and transport. Records should
indicate that that checks have been carried out.

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 BRC Global Standard for Food Safety
Section 4.12 Storage and Distribution

Documented maintenance and hygiene procedures

and records should be maintained for all vehicles and
equipment used for loading/unloading.
Procedures should be in place to ensure product
is held under secure conditions when transported.
Where product could be susceptible to product cross contamination,
procedures shall be in place to minimise the risk of contamination.
When the material being transported is susceptible to taint from other foods
or previously transported materials, procedures need to be in place to
minimise the risk of contamination.
Procedures should, where appropriate, be in place for the management of
vehicle or refrigeration equipment breakdown. Records should be maintained
including details of the corrective action taken for all incidents of vehicle or
refrigeration equipment breakdown.

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 BRC Global Standard for Food Safety
Section 5 Product Control

SECTION 5.4 PRODUCT PACKAGING

Packaging should be fit for
purpose, stored under conditions
to prevent contamination/
deterioration and comply with
relevant food safety legislation.
Procedures should be in place to
confirm that product packaging conforms to specification.
Certificates of food grade conformity and other relevant information should be
maintained to confirm the packaging is suitable for its intended use.
Packaging should be stored away from raw materials and finished product if
deemed appropriate to prevent risk of contamination.
Part used packaging should be protected prior to return to storage areas. e.g.
bags resealed.
Where packaging materials pose a product safety risk, special handling
procedures should be in place to prevent product contamination or spoilage.
If necessary product liners shall be coloured and of sufficient gauge of material to
reduce the risk of product contamination.

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 BRC Global Standard for Food Safety
components

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 Review

What must be working effectively within

the system before HACCP is applied?

Click on your answer.

Good Distribution Practice

Good Storage Practice
Good Hygienic Practice
Good Manufacturing Practice
All of the above

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 Review

Which of these are components to

meeting the BRC standard:
Click on the most appropriate answer.

Management Commitment
HACCP System
Prerequisite programmes
Quality Management System
All of the above

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 Correct
Pre-requisite programmes such as Good Agricultural
Practice, Good Manufacturing Practice, Good Storage
Practice, Good Distribution Practice and Good Hygienic
Practice must be working effectively within the system
before HACCP is applied. If these pre-requisite
programmes are not functioning effectively then the
introduction of HACCP will be complicated, resulting in a
cumbersome, over-documented system.

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 Correct
The main components to meeting the
BRC standard are:

Management Commitment
HACCP System
Prerequisite programmes
Quality Management System

Click here to continue