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The BRC Global Standard for Food Safety. A Guide to a Successful Audit. 2nd Edition

  • ID: 2174114
  • Book
  • August 2012
  • Region: Global
  • 406 Pages
  • John Wiley and Sons Ltd
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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.

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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

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Ron Kill
Note: Product cover images may vary from those shown