BRC GLOBAL STANDARD FOOD ISSUE 4 - CHECKLIST |
NOTESIn the 'Met' column there are only three possible types of entry:
For all 'N' or cross entries indicating a non-conformity against a requirement at the level being sought there must be a CAR issued. For all 'NA' an entry must be made in the checklist and the Evaluation Report explaining the reason for being not applicable. For clauses in compliance, it maybe considered there are opportunities for improvement that should be reported.. The comments column should be used to indicate CRITICAL / MAJOR / MINOR CAR. |
Clause | Requirement | M e t | Comments & Observations |
| HACCP SYSTEM | ||
| The basis of the company’s food safety control system shall be a HACCP Plan which shall be systematic, comprehensive, thorough, fully implemented and maintained and shall be based on the Codex Alimentarius HACCP principles and reference shall be made to relevant legislation, codes of practice or guidelines. |
| FUNDAMENTAL |
1.1 | Senior Management commitment & implementation in QMS |
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1.2 | HACCP system – multidiscipline team Use of consultants Day to day management |
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1.3 | Team Leader competence |
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1.4 | Team members training and experience |
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1.5 | Support programmes e.g. QA and GMP |
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1.6 | HACCP principles used |
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1.6.1 | Hazard analysis |
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1.6.2 | CCPs |
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1.6.3 | Critical limits |
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1.6.4 | Monitoring control of CCPs |
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1.6.5 | Corrective actions |
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1.6.6 | Validation and verification |
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1.6.7 | Documentation |
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Clause | Requirement | M e t | Comments & Observations |
1.7 | Risk analysis |
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1.7.1 | Occurrence and severity. |
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1.7.2 | Qualitative and or quantitative evaluation |
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1.7.3 | Micro-organisms |
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1.8 | Applicability, practical, effective and reviewed |
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1.9 | Conformance and corrective action records |
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| QUALITY MANAGEMENT SYSTEM | ||
2.1 | Quality Management System - General Requirements | ||
| The company shall have a defined Quality Management System in relation to the Standard that is established, documented, implemented, maintained, reviewed and where appropriate, improved |
| FUNDAMENTAL |
2.2 | Quality Policy Statement | ||
| The company shall have a clearly defined and documented authorised quality policy statement. |
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2.2.1 | Company’s intentions |
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2.2.2 | Senior management communication |
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2.2.3 | Understanding of policy |
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2.2.4 | Communications and review |
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2.3 | Quality Manual | ||
| The company shall have a Quality Manual which states the company’s commitment to quality and has a scope which covers the requirements of this Standard. |
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2.3.1 | Implementation |
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2.3.2 | Working methods and practices |
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2.3.3 | Availability |
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Clause | Requirement | M e t | Comments & Observations |
2.4 | Organisational Structure, Responsibility and Management Authority. | ||
| The company shall have an organisational structure which ensures job function, responsibility and reporting relationships of those staff whose activities affect product safety, legality and quality are clearly defined and documented. |
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2.4.1 | Directors responsibilities |
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2.4.2 | Responsibility levels & job descriptions Absence of key staff |
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2.4.3 | Information support & monitoring of QMS |
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2.4.4 | Updates on legislation, food safety, technical developments etc |
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2.4.5 | Description of duties or work instructions |
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2.5 | Management Commitment | ||
| The company’s senior management shall be fully committed to the development, implementation and improvement of the Quality Management System. |
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2.5.1 | Quality objectives |
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2.5.2
| Process for identification of safety or legal issues Documentation | &n
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