1. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.com

2. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.com BRC standard is applicable to The british retail consortium (BRC) standards are a set of technical food safety standards aimed at anyone who supplies retailers with food products. Food Packaging Consumer products Storage & distribution Non-genetically modified food

3. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.com What does the BRC standard require? The adoption of a formal hazard analysis system. A documented technical management system Control of factory standards, product, process and personnel. HACCP system Quality management system Internal audits Corrective actions Traceability Layout / product flow / segregation Housekeeping & hygiene Handling requirements for specific materials Control of operations and training

4. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.com 4 Site standards 4.9 Housekeeping and cleaning Cleaning schedules include the following information:  Responsibility for cleaning  Item/area to be cleaned  Frequency of cleaning  Method of cleaning  Cleaning materials to be used  Cleaning record and responsibility for verification. Tools and other maintenance equipment cleared away after use and appropriately stored. Cleaning equipment and materials kept in a designated location.  Cleaning chemicals are fit for purpose, suitably labeled, secured in closed containers.

5. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com FOOD SAFETY HAZARDS; POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGEPREPARATION DISTRIBUTIONPACKAGINGPROCESSING

6. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.com Work instruction/SOPs Procedures manual Records BRC Policy manual Marketing Purchasing Stores Production Q.A.DespatchAdmin BRC Documents BRC Documents

7. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com RECORDS TO BE RETAINED INCLUDE :  SCOPE AND PURPOSE OF THE HACCP PLAN;  PRODUCT DESCRIPTION AND IDENTIFICATION;  PROCES FLOW CHART;  HAZARD ANALYSIS;  HACCP AUDIT TABLES;  JUSTIFICATION OF CRITICAL LIMITS;  VALIDATION OF CRITICAL LIMITS;  MONITORING RESULTS, INCLUDING DEVIATIONS FROM THE CRITICAL LIMITS;  CORRECTIVE ACTIONS TAKEN;  RESULTS OF VERIFICATION ACTIVITIES;  CALIBRATION RECORDS;  CLEANING RECORDS;  PRODUCT IDENTIFICATION AND TRACEABILITY RECORDS;

8. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.com STEPS FOR INSTALLATION OF BRC GLOBAL STANDARD – PACKAGING (Issue 4) ( TOTAL CONSULTANCY PROCESS OF 3 TO 4 MONTHS) *Conduct awareness programmer (top + middle + bottom level). *Form a task force for documentation *Micro level survey and hazard analysis * preparation of HACCP plan and documentation *Establish critical limits, implementation & train all personnel in the use of procedures & formats. *Train internal auditors. *Assess the system through first internal audit. *Take corrective actions apply for certification. *Assess the system through pre audit *Take actions on suggestions given in pre audit by certifying body. *Final audit by brc approved certifying body

9. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com  BRC GLOBAL STANDARD IS A SYSTEMATIC APPROACH  ANALYZE HAZARDS  DETERMINE CRITICAL POINTS  DETERMINE CONTROL PROCEDURE  FOCUSES RESOURCES ON PROBLEM AREAS  INDUSTRY INPUT IS ESSENTIAL ^ ^ TRAINING IS ESSENTIAL ^ ^ EXPANDED USE OF HACCP IN FOOD INDUSTRY ^ ^ GOOD HYGENIE PRACTICES IS REQUIRED SUMMARY