{"product_id":"the-brc-global-standard-for-food-safety-isbn-9780470670651","title":"The BRC Global Standard for Food Safety","description":"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. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to improve their grades. \u003cp\u003eAbout the Online Training Resources xi\u003c\/p\u003e \u003cp\u003eCast of Characters xiii\u003c\/p\u003e \u003cp\u003eAbbreviations xv\u003c\/p\u003e \u003cp\u003eAcknowledgements xvii\u003c\/p\u003e \u003cp\u003eIntroduction to Second Edition xix\u003c\/p\u003e \u003cp\u003eIntroduction to First Edition xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One Before the Audit 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 The Changes: Issue 5 to Issue 6 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eReasons for Change 3\u003c\/p\u003e \u003cp\u003eTwo-Part Auditing: Increased Focus on GMP 4\u003c\/p\u003e \u003cp\u003eVertical Audits 4\u003c\/p\u003e \u003cp\u003eUnannounced Audits 4\u003c\/p\u003e \u003cp\u003eEnrolment Programme 4\u003c\/p\u003e \u003cp\u003eHigh Care and High Risk 5\u003c\/p\u003e \u003cp\u003eNew Report Format 5\u003c\/p\u003e \u003cp\u003eOther Protocol Changes 5\u003c\/p\u003e \u003cp\u003eChanges to Requirements 6\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Keys to Success 7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSuccess 7\u003c\/p\u003e \u003cp\u003eFailure 8\u003c\/p\u003e \u003cp\u003eEmbrace the Standard 8\u003c\/p\u003e \u003cp\u003ePreparation 9\u003c\/p\u003e \u003cp\u003eDocumented Procedures and Records 9\u003c\/p\u003e \u003cp\u003eEvidence 10\u003c\/p\u003e \u003cp\u003eTrack Record 10\u003c\/p\u003e \u003cp\u003eTeam Building 10\u003c\/p\u003e \u003cp\u003eInternal Audit 11\u003c\/p\u003e \u003cp\u003eSee Yourselves as Others See You 11\u003c\/p\u003e \u003cp\u003eSummary 12\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Some Background 13\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhat is a Certification Body? 13\u003c\/p\u003e \u003cp\u003eAccreditation and Competency 13\u003c\/p\u003e \u003cp\u003eA CB’s Contract with the BRC 15\u003c\/p\u003e \u003cp\u003eConsistency 15\u003c\/p\u003e \u003cp\u003eSummary 18\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Familiarity with the Standard: Part 1 – Structure and Concepts 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhy Choose the Global Standard for Food Safety? 19\u003c\/p\u003e \u003cp\u003eGlobal Food Safety Initiative 20\u003c\/p\u003e \u003cp\u003eIssue 6 20\u003c\/p\u003e \u003cp\u003eThe Structure of the Standard 20\u003c\/p\u003e \u003cp\u003eSection I 20\u003c\/p\u003e \u003cp\u003eSection II: The Requirements 21\u003c\/p\u003e \u003cp\u003eRecurring Themes 25\u003c\/p\u003e \u003cp\u003eSection III: The Audit Protocol 29\u003c\/p\u003e \u003cp\u003eSection IV: The Appendices and the Glossary 29\u003c\/p\u003e \u003cp\u003eThe BRC Guideline Series and Other Support Information 30\u003c\/p\u003e \u003cp\u003eSummary 30\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Familiarity with the Standard: Part 2 – The Protocol 31\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eParagraph 1: Introduction 31\u003c\/p\u003e \u003cp\u003eParagraph 2: Self-Assessment of Compliance with the Standard 32\u003c\/p\u003e \u003cp\u003eParagraph 3: Selection of an Audit Option 32\u003c\/p\u003e \u003cp\u003eParagraph 4: Selection of a CB 37\u003c\/p\u003e \u003cp\u003eParagraph 5: Company\/CB Contractual Arrangements 37\u003c\/p\u003e \u003cp\u003eParagraph 6: Scope of Audit 38\u003c\/p\u003e \u003cp\u003eWhat About ‘Factored Goods’? 38\u003c\/p\u003e \u003cp\u003eParagraph 7.1: Audit Planning 38\u003c\/p\u003e \u003cp\u003eParagraph 7.2: Information to be Provided to the CB for Audit Preparation 38\u003c\/p\u003e \u003cp\u003eParagraph 7.3: Duration of the Audit 39\u003c\/p\u003e \u003cp\u003eParagraph 8: The On-Site Audit 39\u003c\/p\u003e \u003cp\u003eParagraph 9: Nonconformities and Corrective Action 39\u003c\/p\u003e \u003cp\u003eSummary 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Familiarity with the Standard: Part 3 – Section IV and the Appendices 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSection IV: Management and Governance of the Scheme 45\u003c\/p\u003e \u003cp\u003eThe Appendices 45\u003c\/p\u003e \u003cp\u003eSummary 50\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Final Steps to the Audit 51\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChoosing a Certification Body 51\u003c\/p\u003e \u003cp\u003eThe Application Form and Contract 53\u003c\/p\u003e \u003cp\u003eAgreeing the Scope 54\u003c\/p\u003e \u003cp\u003eRegistering with the BRC 57\u003c\/p\u003e \u003cp\u003eFixing a Date 57\u003c\/p\u003e \u003cp\u003eKey Staff 58\u003c\/p\u003e \u003cp\u003eAvailability of Records and Other Evidence 58\u003c\/p\u003e \u003cp\u003ePre-Audits 59\u003c\/p\u003e \u003cp\u003eFacilities for the Auditor 60\u003c\/p\u003e \u003cp\u003eSummary 60\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 The Global Standards Website and Directory 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe BRC Global Standards Website 63\u003c\/p\u003e \u003cp\u003eThe Directory 66\u003c\/p\u003e \u003cp\u003eSummary 68\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Training for the Standard 69\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOfficial BRC Courses 69\u003c\/p\u003e \u003cp\u003eApproved Training Providers 71\u003c\/p\u003e \u003cp\u003eOther Training Requirements 71\u003c\/p\u003e \u003cp\u003eFinding the Right Course for You 71\u003c\/p\u003e \u003cp\u003eSummary 73\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two The Audit 75\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 How to Survive the Audit 77\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Format of the Audit 77\u003c\/p\u003e \u003cp\u003eKeeping the Auditor Safe 81\u003c\/p\u003e \u003cp\u003ePreventing Interruptions 82\u003c\/p\u003e \u003cp\u003eLetting the Auditor Lead the Audit 82\u003c\/p\u003e \u003cp\u003eListening to the Question 82\u003c\/p\u003e \u003cp\u003eKnowing When to be Quiet 83\u003c\/p\u003e \u003cp\u003eBeing Positive and Co-operative 84\u003c\/p\u003e \u003cp\u003eConsultants 84\u003c\/p\u003e \u003cp\u003eRemembering the Obvious 84\u003c\/p\u003e \u003cp\u003eCorrecting Nonconformities During the Audit 85\u003c\/p\u003e \u003cp\u003eMay We Offer the Auditor a Gift? 85\u003c\/p\u003e \u003cp\u003eSummary 85\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Clause 1: Senior Management Commitment 87\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClause 1.1: Senior Management Commitment and Continual Improvement (Fundamental) 87\u003c\/p\u003e \u003cp\u003eClause 1.2: Organisational Structure, Responsibilities and Management Authority 96\u003c\/p\u003e \u003cp\u003eSummary 99\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12 Clause 2: Food Safety Plan – HACCP 101\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClause 2.0: Food Safety Plan – HACCP (Fundamental) 101\u003c\/p\u003e \u003cp\u003eCodex Alimentarius 103\u003c\/p\u003e \u003cp\u003eOther Aspects 103\u003c\/p\u003e \u003cp\u003eClause 2.1 103\u003c\/p\u003e \u003cp\u003eClause 2.2 106\u003c\/p\u003e \u003cp\u003eClause 2.3 107\u003c\/p\u003e \u003cp\u003eClause 2.4 109\u003c\/p\u003e \u003cp\u003eClause 2.5 110\u003c\/p\u003e \u003cp\u003eClause 2.6 111\u003c\/p\u003e \u003cp\u003eClause 2.7 112\u003c\/p\u003e \u003cp\u003eClause 2.8 116\u003c\/p\u003e \u003cp\u003eClause 2.9 118\u003c\/p\u003e \u003cp\u003eClause 2.10 121\u003c\/p\u003e \u003cp\u003eClause 2.11 123\u003c\/p\u003e \u003cp\u003eClause 2.12 124\u003c\/p\u003e \u003cp\u003eClause 2.13 125\u003c\/p\u003e \u003cp\u003eClause 2.14 126\u003c\/p\u003e \u003cp\u003eSummary 127\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13 Clause 3: Food Safety and Quality Management System 129\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClause 3.1: Food Safety and Quality Manual 129\u003c\/p\u003e \u003cp\u003eClause 3.2: Documentation Control 132\u003c\/p\u003e \u003cp\u003eClause 3.3: Record Completion and Maintenance 135\u003c\/p\u003e \u003cp\u003eClause 3.4: Internal Audit (Fundamental) 137\u003c\/p\u003e \u003cp\u003eSummary of Internal Audit 144\u003c\/p\u003e \u003cp\u003eClause 3.5: Supplier and Raw Material Approval and Performance Monitoring 145\u003c\/p\u003e \u003cp\u003eClause 3.6: Specifications 152\u003c\/p\u003e \u003cp\u003eClause 3.7: Corrective Action (Fundamental) 155\u003c\/p\u003e \u003cp\u003eClause 3.8: Control of Nonconforming Product 157\u003c\/p\u003e \u003cp\u003eClause 3.9: Traceability (Fundamental) 159\u003c\/p\u003e \u003cp\u003eClause 3.10: Complaint Handling 165\u003c\/p\u003e \u003cp\u003eClause 3.11: Management of Incidents, Product Withdrawal and Product Recall 167\u003c\/p\u003e \u003cp\u003eSummary 172\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14 Clause 4: Site Standards 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProduction Risk Zones 173\u003c\/p\u003e \u003cp\u003eClause 4.1: External Standards 174\u003c\/p\u003e \u003cp\u003eClause 4.2: Security 177\u003c\/p\u003e \u003cp\u003eClause 4.3: Layout, Product Flow and Segregation (Fundamental) 179\u003c\/p\u003e \u003cp\u003eClause 4.4: Building Fabric – Raw Material Handling, Preparation, Processing, Packing and Storage Areas 185\u003c\/p\u003e \u003cp\u003eClause 4.5: Utilities – Water, Ice, Air and Other Gases 196\u003c\/p\u003e \u003cp\u003eClause 4.6: Equipment 198\u003c\/p\u003e \u003cp\u003eClause 4.7: Maintenance 200\u003c\/p\u003e \u003cp\u003eClause 4.8: Staff Facilities 206\u003c\/p\u003e \u003cp\u003eClause 4.9: Physical and Chemical Product Contamination Control – Raw Material Handling, Preparation, Processing, Packing and Storage Areas 215\u003c\/p\u003e \u003cp\u003eClause 4.10: Foreign Body Detection and Removal Equipment 225\u003c\/p\u003e \u003cp\u003eClause 4.11: Housekeeping and Hygiene (Fundamental) 235\u003c\/p\u003e \u003cp\u003eClause 4.12: Waste\/Waste Disposal 241\u003c\/p\u003e \u003cp\u003eClause 4.13: Pest Control 244\u003c\/p\u003e \u003cp\u003eClause 4.14: Storage Facilities 253\u003c\/p\u003e \u003cp\u003eClause 4.15: Dispatch and Transport 257\u003c\/p\u003e \u003cp\u003eSummary 262\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15 Clause 5: Product Control 263\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClause 5.2: Management of Allergens (Fundamental) 263\u003c\/p\u003e \u003cp\u003eClause 5.1: Product Design\/Development 271\u003c\/p\u003e \u003cp\u003eClause 5.3: Provenance, Assured Status and Claims of Identity Preserved Materials 275\u003c\/p\u003e \u003cp\u003eClause 5.4: Product Packaging 276\u003c\/p\u003e \u003cp\u003eClause 5.5: Product Inspection and Laboratory Testing 278\u003c\/p\u003e \u003cp\u003eClause 5.6: Product Release 284\u003c\/p\u003e \u003cp\u003eSummary 285\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16 Clause 6: Process Control 287\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClause 6.1: Control of Operations (Fundamental) 287\u003c\/p\u003e \u003cp\u003eClause 6.2: Quantity – Weight, Volume and Number Control 292\u003c\/p\u003e \u003cp\u003eClause 6.3: Calibration and Control of Measuring and Monitoring Devices 295\u003c\/p\u003e \u003cp\u003eSummary 300\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 17 Clause 7: Personnel 301\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClause 7.1: Training – Raw Material Handling, Preparation, Processing, Packing and Storage Areas (Fundamental) 301\u003c\/p\u003e \u003cp\u003eClause 7.2: Personal Hygiene – Raw Material Handling, Preparation, Processing, Packing and Storage Areas 306\u003c\/p\u003e \u003cp\u003eClause 7.3: Medical Screening 311\u003c\/p\u003e \u003cp\u003eClause 7.4: Protective Clothing – Employees or Visitors to Production Areas 313\u003c\/p\u003e \u003cp\u003eSummary 319\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Three After the Audit 321\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 18 From Audit to Certification 323\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eParagraph 9.2: Procedures for Handling Nonconformities and Corrective Action 323\u003c\/p\u003e \u003cp\u003eParagraph 10: Grading of the Audit 326\u003c\/p\u003e \u003cp\u003eParagraph 11: Audit Reporting 327\u003c\/p\u003e \u003cp\u003eParagraph 12: Certification 327\u003c\/p\u003e \u003cp\u003eSummary 328\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 19 Correcting Nonconformities 329\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDocumentary Evidence 329\u003c\/p\u003e \u003cp\u003eStating the Corrective Action 330\u003c\/p\u003e \u003cp\u003eConclusion 346\u003c\/p\u003e \u003cp\u003eThe Nature of the Evidence 346\u003c\/p\u003e \u003cp\u003eCorrective Actions: Follow Up 347\u003c\/p\u003e \u003cp\u003eWays of Sending Evidence 348\u003c\/p\u003e \u003cp\u003eOther Ways of Helping the CB 349\u003c\/p\u003e \u003cp\u003eReturning to Your Site 349\u003c\/p\u003e \u003cp\u003eRoot Cause 350\u003c\/p\u003e \u003cp\u003eEnrolment Programme 352\u003c\/p\u003e \u003cp\u003eSummary 352\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 20 Certification and What Happens Next 353\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSuccess! 353\u003c\/p\u003e \u003cp\u003eParagraph 13: BRC Logos and Plaques 355\u003c\/p\u003e \u003cp\u003eParagraph 14: The BRC Global Standards Directory 355\u003c\/p\u003e \u003cp\u003eParagraph 15: Surveillance of Certificated Companies 355\u003c\/p\u003e \u003cp\u003eParagraph 16: Ongoing Audit Frequency and Certification 355\u003c\/p\u003e \u003cp\u003eParagraph 17: Communication with CBs 356\u003c\/p\u003e \u003cp\u003eParagraph 18: Appeals 357\u003c\/p\u003e \u003cp\u003eOther Matters 357\u003c\/p\u003e \u003cp\u003eSummary 358\u003c\/p\u003e \u003cp\u003eReferences 359\u003c\/p\u003e \u003cp\u003eUseful Websites 360\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendices 361\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAppendix 1 Answers to Quizzes and Exercise 363\u003c\/p\u003e \u003cp\u003eAppendix 2 Where Did Issue 5 Go? 367\u003c\/p\u003e \u003cp\u003eAppendix 3 New Clauses for Issue 6 375\u003c\/p\u003e \u003cp\u003eAppendix 4 Changes to Product Categories from Issue 5 to Issue 6 377\u003c\/p\u003e \u003cp\u003eIndex 379\u003c\/p\u003e  \u003cb\u003eDr Ron Kill\u003c\/b\u003e 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.  \u003cp\u003e\u003ci\u003eThe British Retail Consortium Global Standard for Food Safety\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eWith 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.\u003c\/p\u003e \u003cp\u003eWritten by an acknowledged international expert in the food safety inspection service, \u003ci\u003eThe BRC Global Standard for Food Safety:\u003c\/i\u003e \u003ci\u003eA Guide to a Successful Audit,\u003c\/i\u003e \u003ci\u003eSecond Edition\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990178054373,"sku":"NP9780470670651","price":113.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470670651.jpg?v=1761786803","url":"https:\/\/k12savings.com\/es\/products\/the-brc-global-standard-for-food-safety-isbn-9780470670651","provider":"K12savings","version":"1.0","type":"link"}