The BRC Global Standard for Food Safety – A Guide to a Successful Audit 2e de R Kill

The BRC Global Standard for Food Safety – A Guide to a Successful Audit 2e

R Kill

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 possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to improve their grades.

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Cuprins

About the Online Training Resources xi Cast of Characters xiii Abbreviations xv Acknowledgements xvii Introduction to Second Edition xix Introduction to First Edition xxi Part One Before the Audit 1 Chapter 1 The Changes: Issue 5 to Issue 6 3 Chapter 2 Keys to Success 7 Chapter 3 Some Background 13 Chapter 4 Familiarity with the Standard: Part 1 - Structure and Concepts 19 Chapter 5 Familiarity with the Standard: Part 2 - The Protocol 31 Chapter 6 Familiarity with the Standard: Part 3 - Section IV and the Appendices 45 Chapter 7 Final Steps to the Audit 51 Chapter 8 The Global Standards Website and Directory 63 Chapter 9 Training for the Standard 69 Part Two The Audit 75 Chapter 10 How to Survive the Audit 77 Chapter 11 Clause 1: Senior Management Commitment 87 Chapter 12 Clause 2: Food Safety Plan - HACCP 101 Chapter 13 Clause 3: Food Safety and Quality Management System 129 Chapter 14 Clause 4: Site Standards 173 Chapter 15 Clause 5: Product Control 263 Chapter 16 Clause 6: Process Control 287 Chapter 17 Clause 7: Personnel 301 Part Three After the Audit 321 Chapter 18 From Audit to Certification 323 Chapter 19 Correcting Nonconformities 329 Chapter 20 Certification and What Happens Next 353 Appendices 361 Appendix 1 Answers to Quizzes and Exercise 363 Appendix 2 Where Did Issue 5 Go? 367 Appendix 3 New Clauses for Issue 6 375 Appendix 4 Changes to Product Categories from Issue 5 to Issue 6 377 Index 379

Notă biografică

Dr Ron Kill has worked in the technical side of the food industry for 40 years including laboratory, manufacturing, retail, auditing and training aspects. He has been involved with the Global Standard for Food Safety since its beginnings and is MD of a Certification Body, Micron2 Ltd. He is also an Approved Training Provider for the BRC.

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