Mehr lesen
Informationen zum Autor 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. Klappentext The British Retail Consortium Global Standard for Food Safety was designed to eliminate the need for retailers to carry out their own numerous audits of suppliers to ensure that product specifications and legal requirements were met, and to ensure consistency between suppliers. This system has proved very successful, and it is now used widely throughout the food industry in the UK, Europe and beyond. Over 15,000 food manufacturers now hold the standard, in over 100 countries around the world. Issue 6 of the Standard came into effect in January 2012 - now, more than ever before, it is a truly global standard with worldwide significance.With almost 300 clauses to satisfy, along with more general issues, attaining certification can be demanding, and many suppliers find themselves poorly prepared for the audit. Structured into three helpful sections: 'Before the Audit', 'The Audit,' and 'After the Audit', this updated second edition, based on Issue 6 of the BRC Standard, offers companies a comprehensive guide to preparing for a BRC Standard evaluation, from having the correct systems in place and how to present themselves, to taking steps after the audit and correcting non-conformities. This edition includes approximately 200 additional examples taken from real situations. A unique set of appendices address the key questions which companies and managers will want answered, including "where did Issue 5 go?", "what are the new clauses in Issue 6?" and "what are the changes to product categories in Issue 6?". This edition also includes exclusive access to an online course which helps you through the transition from Issue 5 to Issue 6.Written by an acknowledged international expert in the food safety inspection service, The BRC Global Standard for Food Safety: A Guide to a Successful Audit, Second Edition is a unique and accessible guide, not only of interest to suppliers seeking certification for the first time, but also to those already in the scheme that are looking to improve their grades. It is the most up-to-date and practical guide to getting through the audit available, and essential reading for food industry managers and executives. Zusammenfassung 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. Inhaltsverzeichnis 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 Reasons for Change 3 Two-Part Auditing: Increased Focus on GMP 4 Vertical Audits 4 Unannounced Audits 4 Enrolment Programme 4 High Care and High Risk 5 New Report Format 5 Other Protocol Changes 5 Changes to Requirements 6 Chapter 2 Keys to Success 7 Success 7 Failure 8 Embrace the Standard 8 Preparation 9 Documented Procedures and Records 9 Evidence 10 Track Record 10 Team Building 10 Internal Audit 11 See Yourselves as Others See You 11 Summary 12 Chapter 3 Some Background 13 What is a Certification Body? 13 Accreditation and Compet...
Inhaltsverzeichnis
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
