BRC Issue 8 Global Standard for Food Safety
Duration : 2 Days
BRC Issue 8 Global Standard for Food Safety
Objective
To provide delegates with a thorough understanding of:
- BRC Issue 8 Awareness
- Proven Implementation Methodology
- Documentation required by BRC Issue 8
- The necessary skills and knowledge to complete required documentation
- The Changes between BRC Issue 7 to BRC Issue 8
Course Description
- BRC Issue 8 Overview
- Management Commitment - Structure, Role, Responsibility and Authority
- The Food Safety Plan – PRP – Prerequisite Programmes,
- Describe Product,
- Flow Diagram,
- HACCP Plan
- Hazard Analysis
- CP or CCP,
- Monitoring CCP
- HACCP Verification
- Food Safety and Quality Management System
- Manual, Documentation Control, Maintennance, Internal Audit, Specification, Corrective Action, Non Conformity Product, Treaceability, Complain Handling, Incident, Product Recall
- Site Standards
- Security, External Standards, Layout, product Flow, Building, Utilities, Equipment, Maintenance, Housekeeping, Staff Facilities, Foregin Body Detection, Waste disposal, Pest Control, Storage, Transportation, management of surplus food and products for animal feed
- Product Control
- Design and Development, Management of Allergen, Packaging, Labelling, Inspection and Testing/laboratory Product Release, Provenance, Assured Status and preserve material, Product Authenticity, Claims and chain of custody, Pet Food
- Process Control
- Operation, Quantity, Weight, dimension, volume, Calibration
- Personnel – Training, Personel hygiene, Medical Screening, Protective Clothing
- High Risk, High Care, and Ambient High Care Production Risk Zone
- Layout, Product Flow, Segregation, Building fabric, Maintenance, Staff Facility, Housekeeping, Waste/Waste Disposal, Protective Clothing
- Requirements for Trade Products
- Approval and performance monitoring of manufacturer/packers of traded food products, Specification, Product inspection, laboratory testing, Product Legality, Traceablitiy
- Case Study
