SGS NORTH AMERICA BRITISH RETAIL CONSORTIUM (BRC) IMPLEMENTATION CLASS

Day 1

• Introduction & Benefits of the BRC Standard:
  
  • Background information on the BRC
    
  • Fundamental Clauses & Overview of the Issue 5 Clauses
    
    
• Management Commitment & Continual Improvement: (Workshop)
  
  • Demonstrating commitment to conforming to the BRC Global Standard for Food Safety
    
    
  • Roles, resource allocation, management review, communication policies, food safety/quality objectives
    
    
• Food Safety Plans – Effective PRP / HACCP: (Workshop)
  
  • Prerequisite programs
    
  • Preliminary steps to HACCP
    
  • Principles (7) of HACCP
    
    
• Contract Review & Customer Focus:
  
  • Establishing customer food safety / quality expectations & designing to exceed expectations
    
    
  • Establishing customer focused key performance indicators
    
    
• Internal Audit: (Workshop)
  
  • Implementing consistent, competent internal audit & system review procedures for food safety / quality
    
    
  • Selection, training & evaluation of internal auditors
    
    
• Purchasing – Supplier Approval & Performance Monitoring:
  
  • Control of purchasing & establishment of hazard based specifications
    
    
  • Risk based supplier approval / maintenance / delisting

Day 2

• Document & Record Control Procedures:
  Responsibilities for development, issuance, upgrade & verification of document / record control procedures
  
  
• Preventive & Corrective Action: (Workshop)
  Effective preventive & corrective actions to reduce liability risk, root cause analysis, investigation, analysis & follow up, competent documentation
  
  
• Traceability / Recall / Emergency Management:
  
  
  • Establishment, testing & upgrading of traceability & recall systems, effective traceability, responsibilities for external notification
    
    
  • Requirements for management of potential emergency situations that impact food safety, legality or quality
    
    
  • Contingency planning for business continuity in response to environmental or in-plant emergency situations
    
    
• Complaint Handling:
  
  
  • Requirements for receiving, recording & following up on product complaints
    
    
  • Linking complaints to corrective actions, objectives & management meetings
    
    
  • Root cause analysis & food safety / quality system re-evaluation
    
    
• Site Control & Related Prerequisite Programs:
  
  
  • Security measures to prevent access of unauthorized persons to production and storage areas
    
    
  • Premises design & layout for regulatory compliance & contamination risk reduction
    
    
  • Allergen handling & other risk factors
    
    
  • Cleaning, production scheduling, testing & inspection of equipment /premises
    
    
  • Special requirements for high-risk products & high-care areas
    
    
  • Equipment design & installation for risk reduction
    
    
  • Preventive maintenance – importance & planning
    
    
  • Staff facility design to reduce contamination risk
    
    
  • Facilities maintenance planning & verification
    
    
  • Product contamination control - training, segregation, access control, equipment, testing, verification
    
    
  • Housekeeping / cleaning, waste handling & pest control
    
    
  • Storage, transportation & related supplier controls
    
    
  • Product Control & Related Prerequisite Programs:
    
    
  • Designing products for maximum food safety
    
    
  • Allergen / specific material handling requirements
    
    
  • Packaging, labeling, claims
    
    
  • Risk assessment, rework, identity-preservation
    
    
  • Foreign body detection, product inspection & testing
    
    
  • Control of non-conforming product, product release
    
    
• Process Control & Related Prerequisite Programs:
  
  
  • Control of operations to minimize product hazards
    
    
  • Process monitoring, formula changes, quality control, calibration,  training
    
    
• Personnel Related Practices & Policies:
  
  
  • Personal Hygiene, medical screening, contractor / visitor access, protective clothing
    
    
  • Training, planning, evaluation & follow up
    
    
• Questions / Answers & Course Wrap Up

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