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BRC GLOBAL STANDARD FOR FOOD SAFETY: A GUIDE TO A SUCCESSFUL AUDIT, THE (pb)2008
Author: RON KILL
ISBN: 9781405157964
Year: 2008
Publisher: JOHN WILEY
Category: NUTRITION
Edition: 1
Format: Paperback
Language: English
Pages: 360
 ABOUT THE TITLE
The British Retail Consortium Global Standard for Food Safety was originally conceived to meet an increasing demand for a unified standard to be used by the major retailers in the UK for their suppliers of own label food products. The system has proved so successful that it is now used throughout the food industry and over 7000 food manufacturers worldwide already have the Standard.
Companies are often unsure about how to approach attaining certification—often a demanding process especially at the first attempt. Not only are there over 300 clauses to satisfy there are also general concerns such as how to correct non-conformities within very specific deadlines. Even when their operations are actually quite satisfactory many suppliers find themselves poorly prepared for the audit and do not perform as well as they might.
This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard audit. Using over 600 real life examples it enables manufacturers to ensure that the correct systems are in place to achieve the Standard and present themselves in the best way during the audit process. It also recommends the steps to take following the audit and how to correct non-conformities. The book is aimed at suppliers wishing to attain certification for the first time and at those already in the scheme seeking to improve their grades. It will also be of interest to certification bodies and consultants to the food industry.
Author:
Ron Kill (Editor) K. Turnbull (Editor)
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 TABLE OF CONTENTS
Part 1 Preparation for the Audit.
Chapter 1: Keys to Success.
Chapter 2: Familiarity with the Standard.
Chapter 3: Planning for the Audit.
Chapter 4: How to Conduct Yourself at the Audit.
Part 2: The Requirements of the Standard.
Chapter 5: Clause 1, Senior Management Commitment and Continual Improvement.
Chapter 6: Clause 2, The Food Safety Plan -HACCP.
Chapter 7: Clause 3, Food Safety and Quality Management System.
Chapter 8: Clause 4, Site Standards.
Chapter 9: Clause 5, Product Control.
Chapter 10: Clause 6, Process Control.
Chapter 11: Clause 7, Personnel.
Part 3: After the on-site Audit.
Chapter 12: Correcting Non Conformities.
Chapter 12: What Next?.
References.
Index.
Appendices
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