BRC Food Safety Management System Templates

Food Safety Management System Procedures:


  • A comprehensive set of over 70 top level documents that cover all the requirements of the BRC standard and form the basis of your food safety quality management system.
  • The system is delivered in sections that match the BRC standard for ease of implementation:
    • Senior Management Commitment and Continual Improvement.
    • The Food Safety Plan – HACCP.
    • Food Safety and Quality Management System.
    • Site Standards.
    • Product Control.
    • Process Control.
    • Personnel.

Download A Sample:

QM 3.1 Food Safety and Quality Management System Sample


Food Safety Management System Records:


  • A comprehensive range of over 50 easy to use record templates.

Download A Sample:

QMR 018 Complaint Investigation Form


This package also includes comprehensive Laboratory Quality Manual that addresses the principles of International laboratory quality standard ISO 17025. The Laboratory Manual specifies the general requirements for the competence to carry out tests and/or calibrations, including sampling and is applicable to all organizations performing tests and/or calibrations. It is applicable to all laboratories regardless of the number of personnel or the extent of the scope of testing activities.


Download A Sample:

Laboratory Quality Manual


Food Safety Management System Procedures

Section 1 Senior Management Commitment and Continual Improvement

  • QM 1.1 Senior Management Commitment
  • QM 1.1.1 Food Safety and Quality Policy
  • QM 1.1.2 Food Safety and Quality Objectives
  • QM 1.1.3 Senior Management Review
  • QM 1.1.4 Management Review
  • QM 1.1.5 Human and Financial Resources
  • QM 1.1.6 Communication
  • QM 1.2 Responsibility and Authority
  • QM 1.3 Customer Focus

Section 2 The Food Safety Plan – HACCP

  • QM 2.1 HACCP Team
  • QM 2.2 HACCP Prerequisites
  • QM 2.3 HACCP Scope and Product Information
  • QM 2.4 HACCP Intended Use
  • QM 2.5 HACCP Flowcharts
  • QM 2.6 HACCP Flowchart Verification
  • QM 2.7.1 Hazard Identification
  • QM 2.7.2 Hazard Assessment
  • QM 2.7.3 Identification and Assessment of Control Measures
  • QM 2.8 Identification of Critical Control Points (CCPs)
  • QM 2.9 Establishing Critical Limits for each CCP
  • QM 2.10 Establishing a Monitoring System for each CCP
  • QM 2.11 Establishing a Corrective Action Plan
  • QM 2.12 Establishing Verification Procedures
  • QM 2.13 Establishing HACCP Documents and Records
  • QM 2.14 Review of the HACCP Plan

Section 3 Food Safety and Quality Management System

  • QM 3.1 Food Safety and Quality Management System
  • QM 3.2 Document Control
  • QM 3.3 Control of Records
  • QM 3.4 Internal Audit
  • QM 3.5 Supplier and Raw Material Approval
  • QM 3.6 Specifications
  • QM 3.7 Corrective Action and Preventative Action
  • QM 3.8 Control of Non-conforming Product
  • QM 3.9 Identification and Traceability
  • QM 3.10 Management of Customer Complaints
  • QM 3.11.1 Management of Incidents
  • QM 3.11.2 Product Recall Procedure

Section 4 Site Standards

  • QM 4 Site Standards
  • QM 4.1 External Standards
  • QM 4.2 Site Security
  • QM 4.2.1 Control of Visitors and Contractors
  • QM 4.3 Layout, Product Flow and Segregation
  • QM 4.4 Building Fabric
  • QM 4.5 Utilities - Water and Air
  • QM 4.6 Equipment
  • QM 4.7 Maintenance
  • QM 4.8 Staff Facilities
  • QM 4.9 Product Contamination Control
  • QM 4.9.1 Chemical Contamination Control
  • QM 4.9.2 Metal Contamination Control
  • QM 4.9.3 Control of Brittle Materials
  • QM 4.9.4 Control of Wood
  • QM 4.10 Foreign Body Detection and Removal
  • QM 4.11 Housekeeping and Hygiene
  • QM 4.12 Waste & Waste Disposal
  • QM 4.13 Pest Control
  • QM 4.14 Storage
  • QM 4.15 Dispatch and Transport

Section 5 Product Control

  • QM 5.1 Product Design & Development
  • QM 5.2 Management of Allergens
  • QM 5.2.1 Nut Control Procedure
  • QM 5.2.2 Types of Allergens
  • QM 5.3 Identity Preserved Materials
  • QM 5.4 Product Packaging
  • QM 5.5.1 Product Inspection
  • QM 5.5.2 Laboratory Quality Manual
  • QM 5.6 Product Release

Section 6 Process Control

  • QM 6.1 Control of Operations
  • QM 6.2 Weight Volume and Number Control
  • QM 6.3 Calibration

Section 7 Personnel

  • QM 7.1 Training
  • QM 7.2 Personal Hygiene
  • QM 7.3 Medical Screening

Food Safety Quality Management System Record Templates

A set of 50 record templates that support your Food Safety Management System procedures are included in this package. Examples include:

  • Management Review Minutes
  • Training Record
  • Product Release Record
  • Design and Development Records
  • Supplier Assessment Record
  • Validation Record
  • Identification and Traceability Record
  • Calibration Record
  • Internal Audit Record
  • Records of Non-conforming Product
  • Corrective Action Request Form
  • Supplier Self Assessment and Approval Form
  • Equipment Commissioning Record
  • Return to Work Form
  • Hygiene Policy Staff Training Record
  • Complaint Investigation Form
  • Prerequisite Audit Checklist
  • Goods in Inspection Record
  • Glass and Brittle Plastic Breakage Record
  • Cleaning Record
  • Engineering Hygiene Clearance Record
  • Pre Employment Medical Questionnaire
  • Visitor Questionnaire
  • Product Recall Record
  • Shelf Life Confirmation Record




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