The fact is that the HACCP plan is part of the BRC requirements so, IMO it is possible to include the information that you already have in a Food safety and Quality manual, you just have to compare your HACCP manual with the BRC requirements.
Furthermore, sections of the Global Standard for Food Safety Issue 8 require evidence of staff training. For example, for the HACCP food safety team the BRC auditor will request to see documented evidence of the training staff receive to give them the required knowledge.
What Is BRC? The British Retail Consortium (BRC) first published its Global Standard for Food Safety in 1998. Developed to help the food industry comply with UK and EU food safety laws, it's become an internationally recognised benchmark for best practice in food safety, quality and responsibility, with over 17,000 BRC-certified sites worldwide.
What is the difference between the HACCP and HARPC? Although the proposed HARPC aligns well with the HACCP plan, it differs in part in that the science or risk-based preventive controls, rather than critical control points, are required. Therefore, the establishment of critical limits would not be required under the HARPC. However, the validity of preventive controls for minimizing the
BRC is an international Food Safety Management Systems standard. It contains requirements for food processors to follow to build an effective food safety management system. There are also editions of the standard for food packaging manufacturers, storage and distribution and now agent and brokers.
What is the different between high risk and ? To see other requirements for high risk and high care areas, the BRC have put together a guidance document which is available on their website. Check the show notes to this episode for the link. Check the show notes to this episode for the link.
Please let the audience know your advice: