BRC Food Training & Checklists

  • BRC Standard for Food Safety Training Module - A comprehensive illustrated and interactive training module of over 100 slides covering all the clauses of the standard.
  • BRC Global Standard for Food Safety Gap Analysis Checklist - Covering each section of the standard.
  • Internal Auditor Training Guide for a BRC Food Safety Management System



Download Samples:

BRC Global Standard for Food Safety Training Guide Sample

BRC Global Standard for Food Safety Requirements Gap Analysis Section 7 Personnel Sample


The BRC Global Standard for Food Safety Issue 6 defines the food safety, quality and operational criteria a food manufacturer needs to meet in order to comply with customer and legal requirements.

This training module covers the 7 sections of the BRC Global Standard for Food Safety:


  • Section 1: Senior Management Commitment
  • 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

The training presentation highlights fundamental requirements – In section 1 there is a requirement that Senior management demonstrate they are fully committed to the implementation of the food safety and quality management system, meeting the requirements of the Global Standard for Food Safety and driving continual improvement.

Other elements covered include Senior Management Commitment and Continual Improvement, Documented Food Safety Policy, Documented Food Safety Objectives, Management Review, Human and Financial Resources & Relevant Legislative, Scientific Information.

In section 2 there is a requirement that there must be an implemented and effective Food Safety Plan based on Codex Alimentarius HACCP principles. Comprehensive coverage of the HACCP requirements of the standard are covered.

Other elements covered include Pre-requisite programmes such as Good Manufacturing Practice, Good Storage Practice, Good Distribution Practice and Good Hygienic Practice which must be working effectively within the system before HACCP is applied. If these pre-requisite programmes are not functioning effectively then the introduction of HACCP will be complicated, resulting in a cumbersome, over-documented system.


Areas covered in Section 3 Food Safety and Quality Management System:


  • 3.1 Food Safety and Quality Manual
  • 3.2 Documentation Control
  • 3.3 Record Completion and Maintenance
  • 3.4 Internal Audit

Fundamental requirement - Verify the effective application of the food safety plan and the implementation of the requirements of the standard:


  • 3.5 Supplier and raw material approval and performance monitoring
  • 3.6 Specifications
  • 3.7 Corrective action
  • 3.8 Control of Non-conforming Product
  • 3.9 Traceability

Fundamental requirement – Demonstrate ability to trace all raw material product lots from supplier through all stages of process to customer and vice versa:


  • 3.10 Complaint handling
  • 3.11 Management of Incidents, Product Withdrawal and Product Recall

Areas covered in Section 4 Site Standards include:


  • 4.1 External Standards
  • 4.2 Security systems
  • 4.3 Layout, Product Flow and Segregation

Fundamental requirement - The factory lay out, flow of processes and movement of personnel prevents the risk of product contamination and complies with legislation:


  • 4.4 Building Fabric
  • 4.5 Utilities- Water and Air
  • 4.6 Equipment
  • 4.7 Maintenance
  • 4.8 Staff Facilities
  • 4.9 Chemical and Physical Product Contamination Control
  • 4.10 Foreign Body Detection and Removal Equipment
  • 4.11 Housekeeping and Hygiene

Fundamental requirement - Housekeeping and cleaning systems in place which ensure appropriate standards of hygiene:


  • 4.12 Waste/Waste Disposal
  • 4.13 Pest Control
  • 4.14 Storage Facilities

Areas of Section 5 Product Control covered by the training presentation include product design/development, management of allergens, provenance, assured status and claims of identity preserved materials, product packaging ,product inspection and laboratory testing & product release. Fundamental requirement - System for the management of allergenic materials which minimises the risk of allergen contamination of products and meets legal requirements for labellin.


Areas of Section 6 Process Control covered by the training presentation include control of operations, quantity control & calibration and control of measuring and monitoring devices. Fundamental requirement - Documented procedures and/or work instructions ensure safe and legal product with the desired quality characteristics, accordance with the HACCP plan.


Areas of Section 7 Personnel covered by the training presentation including training, personal hygiene, medical screening and protective clothing. Fundamental requirement - All personnel performing work that affects product safety, legality and quality are demonstrably competent.


Finally at the end of the training presentation there is an interactive review of the training. A Staff Training Matrix Sample is also provided.


Internal Auditor Training Guide - BRC Food Safety Management System

This training presentation is to be used in training your internal auditors in our general procedure for the preparation of and completing internal audits.


The training provides guidance on preparing your auditors for internal audits including the scope of the audit, lists of relevant documents, procedures and records for the auditor to audit. It is important for the auditor to ensure that they are familiar with these documents and check that they are being used and applied correctly during the audit.


The training covers key elements of Internal Audits and why internal audits are conducted to ensure that the Food Safety Quality Management System:


  • Conforms to the planned arrangements.
  • To the food safety quality management system requirements.
  • To the requirements of BRC Global Standard for Food Safety.
  • Meets and exceeds compliance with customer and safety legislative requirements.
  • Is effectively implemented, improved and updated.

The training provides guidance on preparing your auditors for internal audits to look at general food safety elements during the audit, for example Glass Policy, Breakage Procedures and Records. When auditing a particular area an auditor should check that where applicable these documents are available, up to date and being completed.


Other elements covered by the training presentation include:


- How the Internal Audit Schedule is to be planned annually and is designed to comprehensively cover all areas of the Food Safety Quality Management System based on risk.

- How audit programmes should planned, taking into consideration the importance of the processes and areas to be audited and the results of previous audits.

- That auditors should not to audit their own work.

- Reviews of the audit findings and agreement of timescales to complete corrective action for the major and minor non-conformances.

- Audit reporting including details of the non-conformances, proposed corrective actions and the agreed time scale to complete the corrective actions.

- Reporting of major non-conformances.

- That the management responsible for the area being audited should ensure that timely actions are taken to eliminate detected non-conformances and their causes.

- Follow up of corrective and/or preventive actions.

- Sign off of completed actions.

- How Internal Audits are reported using QMR 010 Internal Record.

- How Internal Audits Corrective Actions are reported using QMR 012 Corrective Action Request.


A basic checklist is provided for each of the 7 sections of the standard for you to use.





By Carl Barton - Managing Partner. (Google+)

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