BRC global standard for food safety short training guide

www.ifsqn.com
BRC Food Safety
Quality Management
System Training
Guide

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
2www.ifsqn.com10/08/2010

BRC certification enhances an organisations
FSQMS by giving assurance of legal
compliance by requiring:
Detailed specifications
Supplier Assurance
Supplier Audits
Product Inspection based on risk analysis

Management Commitment
HACCP System
Are fundamental to an organisation in
complying with the BRC Global Standard
for Food Safety.

The main components required
to meet the BRC standard are:
HACCP System
Prerequisite programmes
Quality Management System

Quality System Management
The most effective food systems are designed, operated
and updated within the framework of a structured
management system and incorporated into the overall
management activities of the organization. This provides
maximum benefit for the organization and interested
parties.
HACCP Principles
Codex Alimentarius HACCP (Hazard Analysis and Critical
Control Points) principles and application steps,
developed by Codex Alimentarius uses hazard analysis to
determine the strategy for hazard control.

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.

Prerequisite programmes are put in place for hazards
not reasonably likely to occur.
Pre-requisite programmes such as 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.

Prerequisites programmes should be established to assist in:
Controlling or preventing the introduction of food safety hazards
through the work environment.
Eliminating, preventing or reducing to an acceptable level the
biological, chemical and physical contamination of the product(s)
including cross contamination between products.
Controlling, minimizing and/or preventing food safety hazard
levels in the finished product, ingredients and product processing
environment.


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.

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

Section 1 Management Commitment and
Continual Improvement
In order to comply with the standard:
 Senior Management need to demonstrate clear commitment to meeting
the requirements of the standard by providing adequate resource,
communicating with all staff, reviewing the management systems and
taking actions to improve. All of which will need to be documented.
 Senior Management need to commit to providing both human and financial
resource.
 There should be clearly defined communication and reporting channels to
senior management for each department and report to the senior
management team on a regular basis.
 Senior Management should establish, document, monitor and review the
Food Safety and Quality Objectives
 Senior Management should ensure safety and legal issues are identified
and addressed strategically.
 There should be reviews (at a minimum annually) of the food safety and
HACCP plans to ensure they are effective and adequate

Section 1 Management Commitment and
Continual Improvement
In order to comply with the standard:
 Senior Management Reviews should include:
- Evaluation of the results of Internal and
External audits
- Previous review minutes and actions
- Customer Satisfaction Performance Indicators
- Process Performance and Deviations
- HACCP
- Incidents, Corrective Actions, Non-Conforming Products
- New developments including legislation and scientific information
- Resource adequacy and potential requirements
 Management Reviews need to be documented.
 Management Review minutes and actions should be communicated and
actions completed as per the agreed timescale and recorded.
 The current edition of the standard should be available on site.
 The company needs to maintain certification before the current certificate
expires.
 The most senior operations manager on site needs to attend the opening
and closing audit meetings.
 The company needs to ensure that the previous BRC audit corrective
actions are completed.

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.

Section 2.6 List all Potential Hazards. Conduct a
Hazard Analysis. Consider any Control Measures
The Hazard Analysis should consider:
Probability of the hazard occurring
Severity of the hazard
Vulnerability of the targeted consumer
Survival and multiplication of any biological hazards
Presence or production of toxins
Presence of chemicals
Presence foreign bodies
Contamination at any stage in the process
Possible deliberate contamination or adulteration

SECTION 2.12 DOCUMENTATION AND RECORDS
Documentation should be sufficient for the HACCP team to verify that the
HACCP controls are in place and maintained.
SECTION 2.13 REVIEW THE HACCP PLAN
The HACCP system should be reviewed as a minimum annually but also
when there are significant changes such as new raw materials or raw
material supplier, new ingredients or recipe, process conditions or
equipment, packing storage or distribution conditions, staff or
management responsibilities, change in consumer use and developments
in relevant scientific information or industry codes of practice.
Any changes to the HACCP plan should be validated and documented by
the HACCP team.

System
SECTION 3 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM
Has requirements for the following:
Section 3.1 Food Safety And Quality Policy
Section 3.2 Food Safety Quality Manual
Section 3.3 Organisational Structure, Responsibilities And Management Authority
Section 3.4 Contract Review And Customer Focus
Section 3.5 Internal Audit
Section 3.6 Purchasing
Section 3.7 General Documentation Requirements
Section 3.7.1 Documentation Control
Section 3.7.2 Specifications
Not Quoted Specifically Procedures
Section 3.7.3 Record Completion And Maintenance
Section 3.8 Corrective Action And Preventative Action
Section 3.9 Traceability
Section 3.10 Complaint Handling
Section 3.11 Management Of Incidents, Product Withdrawal And Product Recall

System
SECTION 3 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM
There should be defined food safety quality management system
that meets the requirements of the BRC standard that is implemented,
maintained, reviewed and improved.
SECTION 3.1 FOOD SAFETY AND QUALITY POLICY
The company should have a documented authorised food safety and
quality policy statement which is reviewed and signed and dated by a
senior manager (Normally the most senior manager).
The policy should state the intention to produce safe and legal products,
meet customer requirements, and a give a commitment to review and
improve.
The policy should be understood by all key personnel, and communicated
to all staff involved in activities affecting product quality, safety and
legality.

System
SECTION 3.6 PURCHASING
The purchasing process needs to ensure purchased products and
services conform to critical to product safety, legality and quality
requirements by applying appropriate control systems.
There should be procedures for approval, monitoring and continual
assessment of suppliers based on risk assessment.
The handling of exceptions needs to be defined within the purchasing
procedures including the use of products or services when there is no
audit or monitoring. This may be by concession.
The purchasing procedures should include criteria for ongoing assessment and the
standards of performance required.
Assessment may take the form of monitoring performance through in house checks,
certificates of analysis or supplier audit. Records of assessments should be
maintained.
Supplier assessment may include evaluation of HACCP systems, product safety
information, traceability systems and legislative requirements.
The purchasing procedures need to specify a trial period for new suppliers followed by
a review to determine subsequent supplier performance monitoring.

System
Not Quoted Specifically PROCEDURES
The company should have and operate in accordance
with written detailed procedures, instructions and
reference documents to cover all processes critical to
product safety, legality and quality.
Procedures and working instructions should be clearly
legible, unambiguous and sufficiently detailed to enable
their correct application by appropriate personnel, and are
readily accessible at all times.

Section 4 has requirements for the following:
4.1 External Standards
4.2 Security
4.3.1 Layout, Product Flow And Segregation
4.3.2 Building Fabric
4.3.2.1 Walls
4.3.2.2 Floors
4.3.2.3 Ceilings
4.3.2.4 Windows
4.3.2.5 Doors
4.3.2.6 Lighting
4.3.2.7 Air Conditioning/Ventilation

Section 4 has requirements for the following:
4.4 Utilities
4.5 Equipment
4.6 Maintenance
4.7 Staff Facilities
4.8 Chemical And Physical Product Contamination Control
4.9 Hygiene And Housekeeping
4.10 Waste/Waste Disposal
4.11 Pest Control
4.12 Storage And Distribution

SECTION 4.2 SECURITY
Access to production and storage areas should be authorised.
Based on risk assessment restricted areas should be identified.
There should be clearly signage, monitoring and control of risk areas.
Access to the site by employees, contractors and visitors should be
controlled and all staff should be trained in site security procedures and
encouraged to challenge unidentified or unknown visitors.
A visitor reporting system should be in place.
Procedures should be in place for the secure storage of materials based
on risk assessment.
Procedures should be in place for the secure transportation of products.
The site should where appropriate be registered or approved by the
relevant authority.
The site boundaries should be clearly defined.

SECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT
CONTAMINATION CONTROL
The risk of physical or chemical contamination of product should be
controlled by the provision of adequate facilities and prevention
procedures.
Potential chemical, physical and taint contamination risks should
identified, controlled and managed.
Prescribed contamination controls should be verified by regular audits at a
the frequency determined during the risk assessment of storage,
production, processing, maintenance, hygiene and cleaning operations.

SECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT
CONTAMINATION CONTROL
Cleaning or replacing light fittings, glass or
brittle plastics should be done in a manner to
minimise the potential for product contamination.
When the potential for contamination from wood has been identified by
risk assessments wood should be excluded. When this is not possible the
risk should be managed and the wood regularly inspected to ensure it is
clean and in good condition.
Filters, sieves and magnets should be maintained and regularly inspected.
Details of inspection should be recorded and any findings investigated.
Procedures should be implemented based on risk to reduce the possibility
of foreign body contamination of packaging during the production process
Typical examples include inversion, production line covers and/or rinsing.

Section 4.11 Pest Control
Responsibility for minimising the risk of pest infestation on
site should rest with the company. Pest infestation should be
minimised by a preventative pest control programme that covers all site
areas on site.
Pest control should be contracted to a competent pest control company or
be carried out by competent trained personnel.
Scheduled Pest Control inspection and treatment of the premises should
be carried out to deter pest and eradicate any infestation.
There should be a clearly defined pest control service contract that takes
into consideration site activities.
Documents should be up to date and identify the numbered location of all
pest control measures including baits and monitoring devices on an
authorised site plan.
The defined responsibilities of the contractor and site management should
be included in the pest control documents.

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.

Section 5 Product Control has the following requirements:
 5.1 Product Design And Development
 5.2 Handling Requirements For Specific Material - Allergen And
Identity Preserved Material
 5.3 Foreign Body Detection
 5.4 Product Packaging
 5.5 Product Inspection And Laboratory
 5.6 Control Of Non-Conforming Product
 5.7 Product Release

SECTION 5.1 PRODUCT DESIGN AND DEVELOPMENT
When new products are introduced the handling requirements of
specific materials such as allergens should be considered and controlled
The company senior management needs to ensure that the labelling
of the product is legal and in accordance with the appropriate product
specification and the designated country of use.
Where claims are made such as low sugar, these claims should be
fully validated and the results of the validation documented.
Shelf life should be established, taking into account product formulation,
packaging, factory environment and subsequent storage conditions.
The product design/development process should be effectively
communicated in order to facilitate product safety and legality
assessment.
Procedures should be in place to confirm that the packaging complies
with relevant food safety legislation and is fit for purpose.

SECTION 5.2 HANDLING REQUIREMENTS FOR SPECIFIC MATERIAL
- ALLERGEN AND IDENTITY PRESERVED MATERIAL
The company should undertake a risk assessment when an
identity preserved claim is made such as organic. This should
include specifying the integrity of raw materials and
compliance with approved specifications throughout the
purchasing and supply chain.
The company should undertake a risk assessment when an
identity preserved claim is made to establish routes of
cross-contamination and establish policies and procedures
for handling or raw materials, intermediate products and end products to
ensure cross-contamination is avoided and the identity status is
preserved.

SECTION 5.3 FOREIGN BODY DETECTION
The company should have the appropriate foreign body
detection equipment in place and ensure its effective
operation. Where such equipment is not in place
justification for the lack of equipment should be
documented
Foreign body detection equipment should be sited where the detection of
foreign bodies within the finished product is most effective and industry
code of practices should be applied.
Hazard analysis should be used to determine the critical control points for
foreign bodies and to evaluate the need for metal or other foreign body
detection equipment.
Where a metal or foreign body detector is required, critical limits for the
sensitivity of detection should be specified, taking into account the nature
of the food, the detector location and any other factors affecting the
sensitivity of the detector.

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.

Section 6 Process Control has requirements for the
following:
6.1 Control Of Operations
6.2 Quantity – Volume, Weight And Number
6.3 Calibration And Control Of Measuring And Monitoring
Devices

Section 7 Personnel
Section 7 Personnel has requirements for the following:
 7.1 Training - Raw Material Handling, Preparation, Processing,
Packing And Storage Areas
 7.2 Access And Movement Of Personnel
 7.3 Personal Hygiene- Raw Material Handling, Preparation,
Processing, Packing And Storage Areas
 7.4 Medical Screening
 7.5 Protective Clothing – Employees Or Visitors To Production
Areas

Section 7 Personnel
SECTION 7.1 TRAINING - RAW MATERIAL HANDLING,
PREPARATION, PROCESSING, PACKING AND STORAGE AREAS
All employees that can affect product quality and
safety need to be competent to carry out their
activities based on training, work experience or
qualification.
All personnel, including temporary personnel and
contractors, should receive training prior to commencing work and be
adequately supervised.
Appropriate training and documented supervision monitoring procedures
needs to be in place for personnel are engaged in activities relating to
critical control points.
A programme of review of staff competencies shall be in place and the
necessary training provided as appropriate.

Section 7 Personnel
SECTION 7.4 MEDICAL SCREENING
Medical screening procedures should be in place for
all employees, contractors and visitors, who will be
working in or visiting areas where they could potentially
compromise product safety.
A procedure should be in place for notification by all
employees, including temporary staff of any relevant
disease, infection or condition which they may have
been in contact with or suffering from.
A documented procedure should be communicated to employees,
including temporary employees, and also contractors and visitors on the
action they should take when suffering from an infectious disease or a
condition with which they may be suffering, or have been in contact with.
The company procedures should consider where product safety may be
compromised and seek expert medical advice when appropriate.

components

Review
So were you paying attention?
Which is the most appropriate definition of a
prerequisite?
Click on your answer.
A prerequisite is a condition that is put in pl
A prerequisite is something that is required
Prerequisites are usually validated
All of the above

Review
What must be working effectively within the
system before HACCP is applied?
Good Distribution Practice
Good Storage Practice
Good Hygienic Practice
Good Manufacturing Practice
All of the above

Review
Which of these are components to
meeting the BRC standard:
Click on the most appropriate answer.
HACCP System
All of the above

Review
The BRC Global Standard for Food
Safety Issue 5 has how many sections?
5
6
7
8
None of the above

Review
The BRC Global Standard for Food Safety
Section 2 is Food Safety/HACCP plan but
which of the following isn’t prescribed in the
subsections?
Construct a process flow diagram
Describe the Product
Identify Intended Use
Identify Prerequisite Programmes
None of the Above

Review
The BRC Global Standard for Food Safety Section
3.5 Internal Audit but which of the following isn’t
prescribed for internal audits?
The audits schedule should be established based on
assessment by management
All areas should be covered at least annually
Internal audits should report conformity as well as non-
conformity
Internal auditors should be competent, independent of
the area being audited and trained
Corrective actions and timescales for their
implementation shall be agreed

Review
The BRC Global Standard for Food Safety Section 3.6 describes
requirements for Purchasing. Which of the following is a requirement
prescribed by the standard for purchasing?
The purchasing procedures should include criteria for ongoing
assessment and the standards of performance required.
Assessment may take the form of monitoring performance through in
house checks, certificates of analysis or supplier audit
Records of assessments need to be maintained.
The purchasing procedures need to specify a trial period for new
suppliers followed by a review to determine subsequent supplier
performance monitoring.
All of the above

Review
The BRC Global Standard for Food Safety Section 4
describes requirements for Site Standards. Which of
the following requirements are not prescribed by
Section 4 Site Standards?
Microbiological Product Contamination Control
Hygiene and Housekeeping
Waste Disposal
Pest Control
Storage
None of the above

Review
The BRC Global Standard for Food Safety Section 5.1 describes requirements
for Product Design and Development. Which of the following requirements are
prescribed by Section 5.1 Product Design and Development?
Shelf life should be established, taking into account product formulation,
packaging, factory environment and subsequent storage conditions
Procedures should be in place to confirm that the packaging complies with
relevant food safety legislation
The product design/development process should be effectively communicated in
order to facilitate product safety and legality
The company senior management needs to ensure that the labelling of the
product is legal and in accordance with the appropriate product specification
and the designated country of use
When new products are introduced the handling requirements of specific
materials such as allergens should be considered and controlled
All of the above

Review
The BRC Global Standard for Food Safety Section 6.3 describes requirements
for Calibration and Control of Measuring and Monitoring Devices. Which of the
following requirements are not prescribed? Click on your answer.
•Measuring equipment used to monitor critical control points and product safety
and legality should be identified
•All identified measuring equipment need to be included in a documented list
and calibrated to a traceable recognised national standard
•Where a traceable calibration is not possible, the calibration should be
authorised by the Technical Manager
•Measuring equipment should be identified, numbered and marked with
requirements including the calibration due date
•Trained staff should carry out documented checks on measuring and
monitoring equipment to a defined method traceable to national or
international standards at a frequency determined by risk assessment

Review
The BRC Global Standard for Food Safety Section 7.1 describes
requirements for Training. Which of the following requirements are
prescribed for documented training programmes?
•The need to identify the competencies needed for specific roles
•Providing training or other action to ensure that staff have the necessary
competencies
•Reviewing and auditing the implementation and effectiveness of the training
and the competency of the trainer
•Consideration to delivering the training in the native language of the trainees
•Training records should be available and include name of trainee and
confirmation of attendance, date and duration of training, title or course
contents and the training provider
•All of the above

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training package and our
BRC Food Safety and
Quality Management
System Template please
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Correct
A prerequisite is something that is required or necessary
as a prior condition.
Prerequisite programmes create base conditions for the
hygienic production of food.
Significant Hazards are controlled by Operational
Prerequisite Programmes.
Normally only Operational Prerequisite Programmes are
validated.

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.

Correct
The main components to meeting the
BRC standard are:
HACCP System

Correct
The BRC Global Standard for Food Safety has 7 Sections:
Section 1 Management Commitment and Continual Improvement
Section 3 Food Safety and Quality Management System
Section 7 Personnel

Correct
SECTION 2 FOOD SAFETY/HACCP PLAN:
SECTION 2.1 HACCP FOOD SAFETY TEAM
SECTION 2.2 DESCRIBE THE PRODUCT
SECTION 2.3 IDENTIFY INTENDED USE
SECTION 2.4 CONSTRUCT A PROCESS FLOW DIAGRAM
SECTION 2.5 VERIFY THE FLOW DIAGRAM
SECTION 2.6 LIST ALL POTENTIAL HAZARDS. CONDUCT A HAZARD
ANALYSIS. CONSIDER ANY CONTROL MEASURES.
SECTION 2.7 DETERMINE THE CRITICAL CONTROL POINTS
SECTION 2.8 ESTABLISH THE CRITICAL LIMITS
SECTION 2.9 ESTABLISH A MONITORING SYSTEM FOR EACH CCP
SECTION 2.10 ESTABLISH A CORRECTIVE ACTION PLAN
SECTION 2.11 ESTABLISH VERIFICATION PROCEDURES
SECTION 2.12 DOCUMENTATION AND RECORDS
SECTION 2.13 REVIEW THE HACCP PLAN

Correct
SECTION 3.5 INTERNAL AUDIT
The audit schedule should cover those systems and procedures, which are
critical to product safety, legality and quality, to ensure they are in place,
appropriate and complied with.
The audits schedule should be established based on risk assessment.
The scope and frequency should be defined for each activity.
All areas should be covered at least annually.
Internal auditors should be competent, independent of the area being audited
and trained.
Records of the internal audits should be maintained.
Internal audits should report conformity as well as non-conformity.
Results of the internal audit shall be brought to the attention of the personnel
responsible for the activity audited.
Corrective actions and timescales for their implementation shall be agreed.

Correct
SECTION 3.6 PURCHASING
There should be procedures for approval, monitoring and continual
assessment of suppliers based on risk assessment.
The handling of exceptions needs to be defined within the purchasing
procedures including the use of products or services when there is no audit
or monitoring. This may be by concession.
The purchasing procedures should include criteria for ongoing assessment
and the standards of performance required.
Assessment may take the form of monitoring performance through in house
checks, certificates of analysis or supplier audit.
Records of assessments need to be maintained.
Supplier assessment may include evaluation of HACCP systems, product
safety information, traceability systems and legislative requirements .
The purchasing procedures need to specify a trial period for new suppliers
followed by a review to determine subsequent supplier performance
monitoring.

Correct
SECTION 4 SITE STANDARDS subsections are:
SECTION 4.1 EXTERNAL STANDARDS
SECTION 4.2 SECURITY
SECTION 4.3 INTERNAL SITE STANDARDS
SECTION 4.3.1 LAYOUT, PRODUCT FLOW AND SEGREGATION
SECTION 4.3.2 BUILDING FABRIC
SECTION 4.3.2.1 WALLS
SECTION 4.3.2.2 FLOORS
SECTION 4.3.2.3 CEILINGS
SECTION 4.3.2.4 WINDOWS
SECTION 4.3.2.5 DOORS
SECTION 4.3.2.6 LIGHTING
SECTION 4.3.2.7 AIR CONDITIONING/VENTILATION
SECTION 4.4 UTILITIES
SECTION 4.5 EQUIPMENT
SECTION 4.6 MAINTENANCE
SECTION 4.7 STAFF FACILITIES
SECTION 4.8 CHEMICAL AND PHYSICAL PRODUCT CONTAMINATION CONTROL
SECTION 4.9 HYGIENE AND HOUSEKEEPING
SECTION 4.10 WASTE/WASTE DISPOSAL
SECTION 4.11 PEST CONTROL
SECTION 4.12 STORAGE AND TRANSPORT

Correct
SECTION 5.1 PRODUCT DESIGN AND DEVELOPMENT
When new products are introduced the handling requirements of specific materials such as allergens
should be considered and controlled
The company senior management needs to ensure that the labelling of the product is legal and in
accordance with the appropriate product specification and the designated country of use.
Where claims are made such as low sugar, these claims should be fully validated and the results of the
validation documented.
Shelf life should be established, taking into account product formulation, packaging, factory
environment and subsequent storage conditions.
The product design/development process should be effectively communicated in order to facilitate
product safety and legality assessment.
Procedures should be in place to confirm that the packaging complies with relevant food safety
legislation and is fit for purpose.

Correct
SECTION 6.3 CALIBRATION AND CONTROL OF MEASURING AND MONITORING
DEVICES
Measuring equipment used to monitor critical control points and product safety and legality
should be identified.
All identified measuring equipment need to be included in a documented list and calibrated
to a traceable recognised national standard.
Where a traceable calibration is not possible, there should be records demonstrate the
basis of the calibration.
Measuring equipment should be identified, numbered and marked with requirements
including the calibration due date.
Trained staff should carry out documented checks on measuring and monitoring equipment
to a defined method traceable to national or international standards at a frequency
determined by risk assessment.

Correct
SECTION 7.1 TRAINING - RAW MATERIAL HANDLING, PREPARATION, PROCESSING,
PACKING AND STORAGE AREAS
The company should have documented training programmes covering the needs of
relevant personnel and full training records:
•Identifying the competencies needed for specific roles
•Providing training or other action to ensure that staff have the necessary competencies
•Reviewing and auditing the implementation and effectiveness of the training and the
competency of the trainer
•Consideration to delivering the training in the native language of the trainees
•Training records should be available and include name of trainee and confirmation of
attendance, date and duration of training, title or course contents and the training provider.

BRC global standard for food safety short training guide

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