The BRC global standard for food safety [electronic resource] : a guide to a successful audit / Ron Kill.
This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possibl...
Saved in:
| Online Access: |
Full Text (via Wiley) |
|---|---|
| Main Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hoboken :
John Wiley & Sons,
2012.
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| Edition: | 2nd ed. |
| Subjects: |
MARC
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| 100 | 1 | |a Kill, R. C. |0 http://id.loc.gov/authorities/names/n93023599 |1 http://isni.org/isni/0000000066476416 | |
| 245 | 1 | 4 | |a The BRC global standard for food safety |h [electronic resource] : |b a guide to a successful audit / |c Ron Kill. |
| 250 | |a 2nd ed. | ||
| 260 | |a Hoboken : |b John Wiley & Sons, |c 2012. | ||
| 300 | |a 1 online resource (410 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 505 | 0 | |a The BRC Global Standard for Food Safety: A Guide to a Successful Audit; Contents; About the Online Training Resources; BRC Update Course Issue 5 to Issue 6; Cast of Characters; Abbreviations; Acknowledgements; Introduction to Second Edition; Introduction to First Edition; Part One Before the Audit; 1 The Changes: Issue 5 to Issue 6; Reasons for Change; Two-Part Auditing: Increased Focus on GMP; Vertical Audits; Unannounced Audits; Enrolment Programme; High Care and High Risk; New Report Format; Other Protocol Changes; No more Grade D; No factored goods; Root cause. | |
| 505 | 8 | |a Head office audits and multiple locationsChanges to Requirements; Statements of Intent; 2 Keys to Success; Success; Failure; Embrace the Standard; Preparation; Documented Procedures and Records; Evidence; Track Record; Team Building; Internal Audit; See Yourselves as Others See You; Summary; 3 Some Background; What is a Certification Body?; Accreditation and Competency; Schedules of accreditation; Auditor competence; A CB's Contract with the BRC; Consistency; Co-operation Groups and Position Statements; Accreditation bodies; Witnessed audits; BRC competence monitoring; Referrals; Summary. | |
| 505 | 8 | |a 4 Familiarity with the Standard: Part 1 -- Structure and ConceptsWhy Choose the Global Standard for Food Safety?; Global Food Safety Initiative; Issue 6; The Structure of the Standard; Section I; The Introduction; Food safety management system; Section II: The Requirements; Statements of Intent; The Fundamental Requirements; How they came about; What you need to do?; Colour coding of clauses; Recurring Themes; Risk assessment; Site plans; Corrective action; Root cause; Review; Training; Section III: The Audit Protocol; Section IV: The Appendices and the Glossary. | |
| 505 | 8 | |a The BRC Guideline Series and Other Support InformationSummary; 5 Familiarity with the Standard: Part 2 -- The Protocol; Paragraph 1: Introduction; Paragraph 2: Self-Assessment of Compliance with the Standard; Paragraph 3: Selection of an Audit Option; Paragraph 3.1: Enrolment Programme; Paragraph 3.2: Announced audit programme; Paragraph 3.2: Unannounced audit programme; Paragraph 4: Selection of a CB; Paragraph 5: Company/CB Contractual Arrangements; Paragraph 6: Scope of Audit; What About 'Factored Goods'?; Paragraph 7.1: Audit Planning. | |
| 505 | 8 | |a Paragraph 7.2: Information to be Provided to the CB for Audit PreparationParagraph 7.3: Duration of the Audit; Paragraph 8: The On-Site Audit; Paragraph 9: Nonconformities and Corrective Action; Paragraph 9.1: Nonconformities; Summary; 6 Familiarity with the Standard: Part 3 -- Section IV and the Appendices; Section IV: Management and Governance of the Scheme; The Appendices; Appendix 1; Appendix 2; Appendix 3; Appendix 4; Appendix 5; Appendix 6; Appendix 7; Appendix 8; Appendix 9; Appendix 10; Summary; 7 Final Steps to the Audit; Choosing a Certification Body; Where to find them. | |
| 520 | |a This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Food industry and trade |x Standards |z Great Britain. | |
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| 758 | |i has work: |a The BRC global standard for food safety (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGYCxFYPRPdpfxCR3c6wJC |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Kill, Ron. |t BRC Global Standard for Food Safety : A Guide to a Successful Audit. |d Hoboken : John Wiley & amp; Sons, ©2012 |z 9780470670651 |
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