Buch, Englisch, 416 Seiten, Format (B × H): 170 mm x 241 mm, Gewicht: 703 g
Buch, Englisch, 416 Seiten, Format (B × H): 170 mm x 241 mm, Gewicht: 703 g
ISBN: 978-0-470-67065-1
Verlag: Wiley
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Industrielle Qualitätskontrolle
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
Weitere Infos & Material
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
Reasons for Change 3
Two-Part Auditing: Increased Focus on GMP 4
Vertical Audits 4
Unannounced Audits 4
Enrolment Programme 4
High Care and High Risk 5
New Report Format 5
Other Protocol Changes 5
Changes to Requirements 6
Chapter 2 Keys to Success 7
Success 7
Failure 8
Embrace the Standard 8
Preparation 9
Documented Procedures and Records 9
Evidence 10
Track Record 10
Team Building 10
Internal Audit 11
See Yourselves as Others See You 11
Summary 12
Chapter 3 Some Background 13
What is a Certification Body? 13
Accreditation and Competency 13
A CB’s Contract with the BRC 15
Consistency 15
Summary 18
Chapter 4 Familiarity with the Standard: Part 1 – Structure and Concepts 19
Why Choose the Global Standard for Food Safety? 19
Global Food Safety Initiative 20
Issue 6 20
The Structure of the Standard 20
Section I 20
Section II: The Requirements 21
Recurring Themes 25
Section III: The Audit Protocol 29
Section IV: The Appendices and the Glossary 29
The BRC Guideline Series and Other Support Information 30
Summary 30
Chapter 5 Familiarity with the Standard: Part 2 – The Protocol 31
Paragraph 1: Introduction 31
Paragraph 2: Self-Assessment of Compliance with the Standard 32
Paragraph 3: Selection of an Audit Option 32
Paragraph 4: Selection of a CB 37
Paragraph 5: Company/CB Contractual Arrangements 37
Paragraph 6: Scope of Audit 38
What About ‘Factored Goods’? 38
Paragraph 7.1: Audit Planning 38
Paragraph 7.2: Information to be Provided to the CB for Audit Preparation 38
Paragraph 7.3: Duration of the Audit 39
Paragraph 8: The On-Site Audit 39
Paragraph 9: Nonconformities and Corrective Action 39
Summary 43
Chapter 6 Familiarity with the Standard: Part 3 – Section IV and the Appendices 45
Section IV: Management and Governance of the Scheme 45
The Appendices 45
Summary 50
Chapter 7 Final Steps to the Audit 51
Choosing a Certification Body 51
The Application Form and Contract 53
Agreeing the Scope 54
Registering with the BRC 57
Fixing a Date 57
Key Staff 58
Availability of Records and Other Evidence 58
Pre-Audits 59
Facilities for the Auditor 60
Summary 60
Chapter 8 The Global Standards Website and Directory 63
The BRC Global Standards Website 63
The Directory 66
Summary 68
Chapter 9 Training for the Standard 69
Official BRC Courses 69
Approved Training Providers 71
Other Training Requirements 71
Finding the Right Course for You 71
Summary 73
Part Two The Audit 75
Chapter 10 How to Survive the Audit 77
The Format of the Audit 77
Keeping the Auditor Safe 81
Preventing Interruptions 82
Letting the Auditor Lead the Audit 82
Listening to the Question 82
Knowing When to be Quiet 83
Being Positive and Co-operative 84
Consultants 84
Remembering the Obvious 84
Correcting Nonconformities During the Audit 85
May We Offer the Auditor a Gift? 85
Summary 85
Chapter 11 Clause 1: Senior Management Commitment 87
Clause 1.1: Senior Management Commitment and Continual Improvement (Fundamental) 87
Clause 1.2: Organisational Structure, Responsibilities and Management Authority 96
Summary 99
Chapter 12 Clause 2: Food Safety Plan – HACCP 101
Clause 2.0: Food Safety Plan – HACCP (Fundamental) 101
Codex Alimentarius 103
Other Aspects 103
Clause 2.1 103
Clause 2.2 106
Clause 2.3 107
Clause 2.4 109
Clause 2.5 110
Clause 2.6 111
Clause 2.7 112
Clause 2.8 116
Clause 2.9 118
Clause 2.10 121
Clause 2.11 123
Clause 2.12 124
Clause 2.13 125
Clause 2.14 126
Summary 127
Chapter 13 Clause 3: Food Safety and Quality Management System 129
Clause 3.1: Food Safety and Quality Manual 129
Clause 3.2: Documentation Control 132
Clause 3.3: Record Completion and Maintenance 135
Clause 3.4: Internal Audit (Fundamental) 137
Summary of Internal Audit 144
Clause 3.5: Supplier and Raw Material Approval and Performance Monitoring 145
Clause 3.6: Specifications 152
Clause 3.7: Corrective Action (Fundamental) 155
Clause 3.8: Control of Nonconforming Product 157
Clause 3.9: Traceability (Fundamental) 159
Clause 3.10: Complaint Handling 165
Clause 3.11: Management of Incidents, Product Withdrawal and Product Recall 167
Summary 172
Chapter 14 Clause 4: Site Standards 173
Production Risk Zones 173
Clause 4.1: External Standards 174
Clause 4.2: Security 177
Clause 4.3: Layout, Product Flow and Segregation (Fundamental) 179
Clause 4.4: Building Fabric – Raw Material Handling, Preparation, Processing, Packing and Storage Areas 185
Clause 4.5: Utilities – Water, Ice, Air and Other Gases 196
Clause 4.6: Equipment 198
Clause 4.7: Maintenance 200
Clause 4.8: Staff Facilities 206
Clause 4.9: Physical and Chemical Product Contamination Control – Raw Material Handling, Preparation, Processing, Packing and Storage Areas 215
Clause 4.10: Foreign Body Detection and Removal Equipment 225
Clause 4.11: Housekeeping and Hygiene (Fundamental) 235
Clause 4.12: Waste/Waste Disposal 241
Clause 4.13: Pest Control 244
Clause 4.14: Storage Facilities 253
Clause 4.15: Dispatch and Transport 257
Summary 262
Chapter 15 Clause 5: Product Control 263
Clause 5.2: Management of Allergens (Fundamental) 263
Clause 5.1: Product Design/Development 271
Clause 5.3: Provenance, Assured Status and Claims of Identity Preserved Materials 275
Clause 5.4: Product Packaging 276
Clause 5.5: Product Inspection and Laboratory Testing 278
Clause 5.6: Product Release 284
Summary 285
Chapter 16 Clause 6: Process Control 287
Clause 6.1: Control of Operations (Fundamental) 287
Clause 6.2: Quantity – Weight, Volume and Number Control 292
Clause 6.3: Calibration and Control of Measuring and Monitoring Devices 295
Summary 300
Chapter 17 Clause 7: Personnel 301
Clause 7.1: Training – Raw Material Handling, Preparation, Processing, Packing and Storage Areas (Fundamental) 301
Clause 7.2: Personal Hygiene – Raw Material Handling, Preparation, Processing, Packing and Storage Areas 306
Clause 7.3: Medical Screening 311
Clause 7.4: Protective Clothing – Employees or Visitors to Production Areas 313
Summary 319
Part Three After the Audit 321
Chapter 18 From Audit to Certification 323
Paragraph 9.2: Procedures for Handling Nonconformities and Corrective Action 323
Paragraph 10: Grading of the Audit 326
Paragraph 11: Audit Reporting 327
Paragraph 12: Certification 327
Summary 328
Chapter 19 Correcting Nonconformities 329
Documentary Evidence 329
Stating the Corrective Action 330
Conclusion 346
The Nature of the Evidence 346
Corrective Actions: Follow Up 347
Ways of Sending Evidence 348
Other Ways of Helping the CB 349
Returning to Your Site 349
Root Cause 350
Enrolment Programme 352
Summary 352
Chapter 20 Certification and What Happens Next 353
Success! 353
Paragraph 13: BRC Logos and Plaques 355
Paragraph 14: The BRC Global Standards Directory 355
Paragraph 15: Surveillance of Certificated Companies 355
Paragraph 16: Ongoing Audit Frequency and Certification 355
Paragraph 17: Communication with CBs 356
Paragraph 18: Appeals 357
Other Matters 357
Summary 358
References 359
Useful Websites 360
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
