BRC Agents and Brokers Product Safety Management System Package
This comprehensive implementation package is available for immediate download and is perfect for Agents and Brokers looking to achieve certification to the BRC Global Standard for Agents and Brokers Issue 3.
The package contains comprehensive procedure templates in Microsoft Word format that form the foundations of your Product Safety & Quality Management System, so you don’t have to spend 1,000’s of hours writing compliant procedures.
The BRC Global Standard for Agents and Brokers Issue 3 Implementation Package includes:
- A comprehensive set of editable Product Safety Management System Procedures in Microsoft Word format
- Comprehensive HACCP documentation in accordance with CODEX 12 steps of HACCP Application (2020) including Hazard Analysis Templates
- Introduction to the BRC Agents and Brokers Implementation Package Training Presentation
- Food Defence Risk Assessment Tool
- Food Fraud Risk Assessment Tool
- Supplier Risk Assessment Tool
- Internal Auditor and HACCP Training Presentations
- A range of Sample Food Safety Record Templates
- Supplementary Allergen Risk Management Tools & Templates
- Supplementary Product Development Module
- Start-Up Guide
- Implementation Plan Template
- Senior Management Project Start-Up Checklist
- Free Technical Support until you achieve Certification
About BRC Global Standard for Agents and Brokers
The BRC Global Standard for Agents and Brokers is a GFSI (Global Food Safety Initiative) recognized standard having been assessed as meeting GFSI Benchmarking Requirements Scope N FOOD BROKER/AGENT.
The BRC began to develop the standard following the horsemeat scandal in the UK, when it identified the weak link in the supply chain as the lack of traceability back to source for food products. The standard was written in consultation with retailers and certification bodies to ensure full transparency throughout the food supply chain.
In order to achieve certification, Agents & Brokers need to demonstrate that they manage product safety, integrity, quality and legality effectively. The standard is applicable for businesses in the food, packaging and consumer products industries that buy, sell or facilitate the trade of products, but do not process, manufacture or store the traded products in their own facilities or on their own sites.
The BRC Global Standard for Agents and Brokers has requirements in 4 main areas:
- Senior Management Commitment and Continual Improvement
Senior management are required to ensure adequate resources are available, plan to develop a food safety culture, ensure there is effective communication, review systems and implement actions to improve. Product safety responsibilities are not exclusive to the technical department, all members of staff should be committed to and responsible for product authenticity, quality, legality and safety, including logistics, sales and purchasing personnel.
- Hazard and Risk AssessmentThe Standard requires hazard and risk analysis and the development of product safety plans (based on CODEX HACCP principles) covering the services/operations the company manages or specifies.
- Product Safety and Quality Management System
The standard requires documented Product Safety and Quality Management System procedures which cover key system management elements including:
- Documentation Control
- Control of Records
- Customer Focus and Communication
- Internal Audit
- Specifications for Products
- Complaint Handling
- Corrective Action
- Control of Non-Conforming Product
- Management of Incidents
- Product Withdrawal and Product Recall
- Supplier and Subcontracted Service Management
The Standard requires a risk-based approach to the selection and management of product manufacturers, subcontractors and service providers to ensure products and services are only sourced from approved manufacturers, following agreed specifications, with a traceable and transparent supply chain.
The Key Components to the BRC Standard are in 5 Sections
Changes in the newly published Issue 3 include alignment with the GFSI benchmark, a requirement for senior management to plan and develop a food safety culture and a greater emphasis on food authenticity and food defence. There are also updated requirements for product safety activities including internal audits, preventative action, root cause analysis and incident management.
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Start-Up Guide and Brochure
To see more details of the contents of this digital package you can download the brochure and sample start-up guide. Click the images below to download.
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