The BRC Global Standard for Food Safety
A Guide to a Successful Audit
2. Auflage August 2012
406 Seiten, Softcover
Wiley & Sons Ltd
ISBN:
978-0-470-67065-1
John Wiley & Sons
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.
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
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
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.
