Understanding and Implementing the British Retail Consortium Global Standard for Food Safety
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Understanding and Implementingthe BRC

Understanding and Implementing the British Retail Consortium - Global Standard for Food Safety

Seminar Content

This two-day course provides a comprehensive discussion of the requirements of BRC. It also covers effective approaches to developing, implementing or just upgrading a quality management system to meet the requirements of BRC and the operational objectives of the company.

Who Should Attend

This seminar is designed for Food Quality Assurance Managers, Food Safety Implementation Team Members, and Management Representatives.

Recommended Training and/or Experience

A general understanding of BRC is recommended.

Seminar Materials

Each participant will receive a seminar manual.

Seminar Goals

  • Explain the background and goals of BRC.
  • Provide an understanding of BRC requirements.
  • Provide Best-in-Class quality management system concepts and approaches.

Seminar Outline

Day One

  • Documentation Structure of BRC
  • Requirements of BRC
  • Create and Assign Food & Safety Manual
  • Process/Procedure Owners
  • Team Members and Work Flow

Day Two

  • About the BRC Standard
    • Section 1 – Senior Management Commitment and Continuous Improvement
    • Section 2 – The Food Safety Plan: HACCP
    • Section 3 – Food Safety and Quality Manual
    • Section 4 – Site Standards
    • Section 5 – Product Control
    • Section 6 – Process Control
    • Section 7 – Personnel
  • Implementation Planning
  • Facilitate Process/Procedure Document
  • Requirements for Auditors

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