BRC Global Food Standard Form

The BRC Global Food Standard has six chapters, as follows:

1. HACCP system

2 Quality Management System

2.1 Quality Policy Statement – ​​General Requirements

2.2 Quality Policy Statement

2.3 Quality Manual

2.4 Organizational structure, responsibilities and management authority

2.5 Management Commitment

2.6 Customer Focus

2.7 Management Review

2.8 Resource Management

2.9 Internal Audit

2.10 Procurement

2.10.1 Supplier Approval and Performance Monitoring

2.11 General Documentation Requirements

2.12 Corrective Actions

2.13 Traceability

2.14 Incident, Product Withdrawal and Recall Management

2.15 Complaints Handling

3 Factory Environmental Standards

3.1 External Environmental Standards

3.1.1 Site selection

3.1.2 Buildings and ground

3.2 Internal Environmental Standards

3.2.1 Layout, production flow and isolation

3.2.2 Facility Structure - Raw Material Handling, Preparation, Processing, Packaging and Storage Areas

3.2.2.1 Walls

3.2.2.2 Ground

3.2.2.3 Ceiling and overhead devices

3.2.2.4 Windows

3.2.2.5 Door

3.2.2.6 Lighting

3.2.2.7 Air conditioning and ventilation systems

3.3 Services

3.4 Equipment

3.5 Maintenance

3.6 Staff Facilities

3.7 Physical and chemical contamination risks

3.8 Cleanliness and hygiene

3.9 Waste/waste disposal

3.10 Pest Control

3.11 Transportation

4. Product Control

4.1 Product Design/Development

4.2 Handling requirements for specific materials

4.3 Metal Detection/Foreign Object Detection

4.4 Product Packaging

4.5 Product Inspection and Analysis

4.6 Inventory Turnover

4.7 Product Release

4.8 Control of Defective Products

5. Process control

5.1 Job Control

5.2 Quantity Control

5.3 Calibration and control of measuring and monitoring equipment

6. Personnel management

6.1 Training – Raw Material Handling, Preparation, Processing, Packaging and Storage Areas

6.2 Personal Hygiene – Raw Material Handling, Preparation, Processing, Packaging and Storage Areas

6.3 Physical Examination

6.4 Protective Clothing - Food Handlers and Other Personnel Working or Visiting Food Handling Areas

Product certification depends on whether the product adheres to this standard. Some specific requirements in this standard are defined as fundamental requirements and the words "fundamental" are noted after the paragraph title. These fundamental requirements involve a system that the company should establish, maintain and monitor on an ongoing basis. If the statement of intent for these fundamental requirements is judged to be critical or major non-conformity, it will result in non-certification, suspension of certification or revocation of the certification certificate. If the fundamental requirements are judged to be critical or major non-conformity, in any case, it will lead to a comprehensive re-audit to establish reliable evidence of compliance with the standard.

The chapters that have been identified as basic standards are as follows:

· HACCP system, Section 1;

Quality Management System, Section 2.1;

Internal Audit, Section 2.9;

Corrective Action, Section 2.12;

· Traceability, Section 2.13;

· Layout, Product Flow and Isolation, Section 3.2.1;

· Cleanliness and sanitation, Section 3.8;

· Handling requirements for specific materials, Section 4.2;

Job Control, Section 5.1;

Training, Section 6.1.