1. BRIEF DISCUSSION ON BRC CERTIFICATION.

2. Introduction BRC Stands for “British Retail Consortium” The BRC Global standard for Food Safety defines the food safety, quality and operational criteria a food manufacturer needs to meet in order to comply with customer and legal requirements. BRC certification enhances an organizations FSQMS by giving assurance of legal compliance

3. 18001:2007 –OHSAS 14001 –EMS 22001 – HACCP, GMP ISO 9001:2015- QMS 27000 - Information Security Management Systems (ISMS)

4. Training Outline Lesson 1: Objectives Lesson 2: Contents Lesson 3: General Protocol –Audit Preparation Lesson 4: BRC Global Standard for Food safety. Lesson 5: Fundamental Requirement. Lesson 6: Production Zone segregation. Lesson 7: Grading of The Audit.

5. KEY LEARNING OBJECTIVES At the end of the course, delegates will be able to: Explain the background & benefits of the BRC Global Standard for Food Safety. Under stand the requirements including fundamental clauses & statements of intern. Describe the different audit options covering unannounced and BRC global Standards’ Global markets program. Understand the BRC Global Standards protocol for audit scope & Planning an audit.

6. Content WHY IS BRC CERTIFICATION REQUIRED? Certification to the BRC Global Standard was developed to establish a common standard for food safety and product quality management, allowing brand owners to demonstrate control and satisfy legal responsibility for products and consumer safety, as well as reducing audit duplication for manufacturers. The Global Standard for Food Safety has become a benchmark for best practice and is recognized worldwide by brand owners and manufacturers in the supply chain.

7. General Protocol –Audit Preparation 1.1: Selection of an Audit option. 1.1.1: Announced Audit Program. 1.1.2: Unannounced Audit program.

8. 1.1.1: Announced Audit Program: This is available for existing certificated sites and those new to certification. The audit date is agreed with the certification body in advanced of the audit and all requirements of the standard are audited within the audit visit. Successful sites are awarded a certificates with the grade of AA,A,B,C or D depending on the number and type of nonconformities identified. 1.1.2: Unannounced Audit program: The unannounced audit options are available to all sites although sites which are not currently certificated need to recognize that the audit may not take place for up to 1 year from the date of application. The unannounced audit options provide sites with the opportunity to demonstrate the maturity of their quality systems and successful sites are awarded grades of AA+,A+,B+,C+ or D+ depending upon the types and number of non conformities at the audit. General Protocol –Audit Preparation

9. BRC Global Standard for Food Safety The BRC Global Standard for Food Safety has 7 Sections Section 1: Management Commitment and Continual Improvement Section 2: Food Safety/HACCP Plan Section 3: Food Safety and Quality Management System Section 4: Site Standards Section 5: Product Control Section 6: Process Control Section 7: Personnel

10. FUNDAMENTAL REQUIRMENT Fundamental requirements The Standard contains certain requirements that have been designated as ‘fundamental’. These are marked with the word ‘FUNDAMENTAL’ and denoted with the following symbol. These requirements relate to systems that are crucial to the establishment and operation of an e ff ective food quality and safety operation.

11. FUNDAMENTAL REQUIRMENTS The requirements deemed fundamental are: Senior management commitment and continual improvement (1.1) The food safety plan – HACCP (2) Internal audits (3.4) Management of suppliers of raw materials and packaging (3.5.1) Corrective and preventive actions (3.7) Traceability (3.9).

12. FUNDAMENTAL REQUIRMENTS Layout, product flow and segregation (4.3) Housekeeping and hygiene (4.11) Management of allergens (5.3) Control of operations (6.1) Labelling and pack control (6.2) Training: raw material handling, preparation, processing, packing and storage areas (7.1)

13. Production Zone Segregation Decision Tree Are the final product stored Ambient, Chilled or Frozen Ambient Refer to Production Zone Decision Tree 2 Are products or ingredients within the area open to the environment (i.e. neither packaged nor fully enclosed in tanks or pipes etc.)? Chilled or Frozen No Refer to Production Zone Decision Tree 2 Yes Does the product support the growth of pathogens or the survival of pathogens, which could sub- sequently grow during the normal storage or use of the product unless stored chilled or frozen? No Low-risk area – for example, fresh fruit and vegetables, foods stored chilled or frozen solely to extend shelf life (e.g. frozen fruit and vegetables) Step 1 Step 2 Step 3

14. Production Zone Segregation Decision Tree Does the area contain products which, on the basis of cooking instructions and known customer use*, undergo full cooking** prior to consumption? Ambient Low-risk area – for example, raw meat, vegetables (e.g. potatoes), prepared meals containing raw protein, frozen pizza, unbaked frozen pies Have all vulnerable products received, prior to entry into the area, a heat treatment equivalent to 70˚C for 2 minutes? Chilled or Frozen No High-care area for example, fresh prepared salads, sandwiches, cured meats, cold smoked salmon, dairy desserts with uncooked components, prepared meals with garnishes***, chilled pizzas Yes Step 4 Step 5

15. Production Zone Segregation Decision Tree High-risk area – for example, cooked meats, paté, humors, prepared meals without garnishes, dairy desserts with cooked components Step 6 If the product is ready to eat or ready to heat, or on the basis of known customer use, is likely to be eaten without adequate cooking, then proceed to step 5. ** Thermal treatment equivalent to 70˚C for 2 minutes *** Raw or not pH/aw stabilized so will support the growth of Listeria monocytogenes

16. GRADING OF THE AUDIT

17. Non conformities The level of non conformities is assigned by an auditors against the requirement of the standard.

18. Non conformities The level of non conformities is assigned by an auditors against the requirement of the standard. Critical: direct or potential food safety issue or legal issue; Major: not complying to the requirement (statement of intent is also a requirement). Product is not conforming or serious risk that product will not be conforming, where this is not related to food safety or legal requirements. Minor: small deviation to al clause.

19. Summary of Training List important points from each lesson. Provide resources for more information on subject. List resources on this slide. Provide handouts with additional resource material.

20. Assessment and Evaluation Prepare a quiz or challenge to assess how much information participants learned. Survey participants to see if they found the training beneficial.