Professional Documents
Culture Documents
10/08/2010
WWW.IFSQN.COM
BRCGlobal
certification
enhances
an
BRC
Standard for
Food Safety
10/08/2010
WWW.IFSQN.COM
Management Commitment
HACCP System
Are fundamental to an organisation in complying with the
BRC Global Standard for Food Safety.
10/08/2010
WWW.IFSQN.COM
10/08/2010
WWW.IFSQN.COM
Quality
System
Management
BRC
Global
Standard
for Food Safety
10/08/2010
WWW.IFSQN.COM
Prerequisite Programmes
The effective production of safe
products requires a detailed HACCP
plan and the integration of prerequisite
programmes including infrastructure
and maintenance
Prerequisite programmes address basic
hygienic requirements and accepted
good agricultural, manufacturing,
storage, transport and veterinary
practices of a permanent nature.
10/08/2010
WWW.IFSQN.COM
Prerequisite
Programmes
Prerequisite programmes
are put in place for
hazards not reasonably likely to occur.
10/08/2010
WWW.IFSQN.COM
Prerequisite Programmes
10/08/2010
WWW.IFSQN.COM
Management Commitment
WWW.IFSQN.COM
10
10/08/2010
WWW.IFSQN.COM
11
10/08/2010
WWW.IFSQN.COM
12
10/08/2010
WWW.IFSQN.COM
13
WWW.IFSQN.COM
14
10/08/2010
WWW.IFSQN.COM
15
10/08/2010
WWW.IFSQN.COM
16
10/08/2010
WWW.IFSQN.COM
17
10/08/2010
WWW.IFSQN.COM
18
10/08/2010
WWW.IFSQN.COM
19
10/08/2010
WWW.IFSQN.COM
20
10/08/2010
WWW.IFSQN.COM
21
10/08/2010
WWW.IFSQN.COM
22
10/08/2010
WWW.IFSQN.COM
23
10/08/2010
WWW.IFSQN.COM
24
10/08/2010
WWW.IFSQN.COM
25
10/08/2010
WWW.IFSQN.COM
26
10/08/2010
WWW.IFSQN.COM
27
10/08/2010
WWW.IFSQN.COM
28
10/08/2010
WWW.IFSQN.COM
29
10/08/2010
WWW.IFSQN.COM
30
10/08/2010
WWW.IFSQN.COM
31
10/08/2010
WWW.IFSQN.COM
32
10/08/2010
WWW.IFSQN.COM
33
10/08/2010
WWW.IFSQN.COM
34
10/08/2010
WWW.IFSQN.COM
35
10/08/2010
WWW.IFSQN.COM
36
10/08/2010
WWW.IFSQN.COM
37
Review
So were you paying attention?
Which is the most appropriate definition of a
prerequisite?
Click on your answer.
A prerequisite is a condition that is put in pla
ce to control significant hazards
A prerequisite is something that is required o
r necessary as a prior condition
Prerequisites are usually validated
All of the above
10/08/2010
WWW.IFSQN.COM
38
Review
10/08/2010
Distribution Practice
Storage Practice
Hygienic Practice
Manufacturing Practice
the above
WWW.IFSQN.COM
39
Review
10/08/2010
WWW.IFSQN.COM
40
Review
10/08/2010
WWW.IFSQN.COM
41
Review
The BRC Global Standard for Food Safety Section
2 is Food Safety/HACCP plan but which of the
following isnt prescribed in the subsections?
Click on your answer.
Construct a process flow diagram
Describe the Product
Identify Intended Use
Identify Prerequisite Programmes
None of the Above
10/08/2010
WWW.IFSQN.COM
42
Review
10/08/2010
WWW.IFSQN.COM
43
Review
The BRC Global Standard for Food Safety Section 3.6 describes
requirements for Purchasing. Which of the following is a requirement
prescribed by the standard for purchasing?
Click on your answer.
10/08/2010
WWW.IFSQN.COM
44
Review
10/08/2010
WWW.IFSQN.COM
45
Review
The BRC Global Standard for Food Safety Section 5.1 describes requirements for
Product Design and Development. Which of the following requirements are prescribed
by Section 5.1 Product Design and Development?
Click on your answer.
Shelf life should be established, taking into account product formulation, packaging,
factory environment and subsequent storage conditions
Procedures should be in place to confirm that the packaging complies with relevant
food safety legislation
The product design/development process should be effectively communicated in order
to facilitate product safety and legality
The company senior management needs to ensure that the labelling of the product is
legal and in accordance with the appropriate product specification and the designated
country of use
When new products are introduced the handling requirements of specific materials
such as allergens should be considered and controlled
All of the above
10/08/2010
WWW.IFSQN.COM
46
Review
The BRC Global Standard for Food Safety Section 6.3 describes requirements
for Calibration and Control of Measuring and Monitoring Devices. Which of the
following requirements are not prescribed? Click on your answer.
Measuring equipment used to monitor critical control points and product
safety and legality should be identified
All identified measuring equipment need to be included in a documented list
and calibrated to a traceable recognised national standard
Where a traceable calibration is not possible, the calibration should be
authorised by the Technical Manager
Measuring equipment should be identified, numbered and marked with
requirements including the calibration due date
Trained staff should carry out documented checks on measuring and
monitoring equipment to a defined method traceable to national or
international standards at a frequency determined by risk assessment
10/08/2010
WWW.IFSQN.COM
47
Review
The BRC Global Standard for Food Safety Section 7.1
describes requirements for Training. Which of the
following requirements are prescribed for documented
training programmes?
Click on your answer.
The need to identify the competencies needed for specific roles
Providing training or other action to ensure that staff have the
necessary competencies
Reviewing and auditing the implementation and effectiveness
of the training and the competency of the trainer
Consideration to delivering the training in the native language
of the trainees
Training records should be available and include name of
trainee and confirmation of attendance, date and duration of
training, title or course contents and the training provider
All of the above
10/08/2010
WWW.IFSQN.COM
48
Thats the
end of this
training
package
Incorrect
PLEASE TRY AGAIN
Correct
A PREREQUISITE IS SOMETHING THAT IS REQUIRED OR
NECESSARY AS A PRIOR CONDITION.
PREREQUISITE PROGRAMMES CREATE BASE
CONDITIONS FOR THE HYGIENIC PRODUCTION OF
FOOD.
SIGNIFICANT HAZARDS ARE CONTROLLED BY
OPERATIONAL PREREQUISITE PROGRAMMES.
NORMALLY ONLY OPERATIONAL PREREQUISITE
PROGRAMMES ARE VALIDATED.
Correct
PRE-REQUISITE PROGRAMMES SUCH AS GOOD
AGRICULTURAL PRACTICE, GOOD MANUFACTURING
PRACTICE, GOOD STORAGE PRACTICE, GOOD
DISTRIBUTION PRACTICE AND GOOD HYGIENIC
PRACTICE 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.
Correct
THE MAIN COMPONENTS TO MEETING THE
BRC STANDARD ARE:
MANAGEMENT COMMITMENT
HACCP SYSTEM
PREREQUISITE PROGRAMMES
QUALITY MANAGEMENT SYSTEM
Correct
THE BRC GLOBAL STANDARD FOR FOOD SAFETY HAS 7 SECTIONS:
SECTION 1
MANAGEMENT COMMITMENT AND CONTINUAL
IMPROVEMENT
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
Correct
SECTION 2 FOOD SAFETY/HACCP PLAN:
SECTION 2.1 HACCP FOOD SAFETY TEAM
SECTION 2.2 DESCRIBE THE PRODUCT
SECTION 2.3 IDENTIFY INTENDED USE
SECTION 2.4 CONSTRUCT A PROCESS FLOW DIAGRAM
SECTION 2.5 VERIFY THE FLOW DIAGRAM
SECTION 2.6 LIST ALL POTENTIAL HAZARDS. CONDUCT A HAZARD ANALYSIS. CONSIDER ANY
CONTROL MEASURES.
SECTION 2.7 DETERMINE THE CRITICAL CONTROL POINTS
SECTION 2.8 ESTABLISH THE CRITICAL LIMITS
SECTION 2.9 ESTABLISH A MONITORING SYSTEM FOR EACH CCP
SECTION 2.10 ESTABLISH A CORRECTIVE ACTION PLAN
SECTION 2.11 ESTABLISH VERIFICATION PROCEDURES
SECTION 2.12 DOCUMENTATION AND RECORDS
SECTION 2.13 REVIEW THE HACCP PLAN
Correct
SECTION 3.5 INTERNAL AUDIT
THE AUDIT SCHEDULE SHOULD COVER THOSE SYSTEMS AND PROCEDURES, WHICH ARE
CRITICAL TO PRODUCT SAFETY, LEGALITY AND QUALITY, TO ENSURE THEY ARE IN PLACE,
APPROPRIATE AND COMPLIED WITH.
THE AUDITS SCHEDULE SHOULD BE ESTABLISHED BASED ON RISK ASSESSMENT.
THE SCOPE AND FREQUENCY SHOULD BE DEFINED FOR EACH ACTIVITY.
ALL AREAS SHOULD BE COVERED AT LEAST ANNUALLY.
INTERNAL AUDITORS SHOULD BE COMPETENT, INDEPENDENT OF THE AREA BEING AUDITED
AND TRAINED.
RECORDS OF THE INTERNAL AUDITS SHOULD BE MAINTAINED.
INTERNAL AUDITS SHOULD REPORT CONFORMITY AS WELL AS NON-CONFORMITY.
RESULTS OF THE INTERNAL AUDIT SHALL BE BROUGHT TO THE ATTENTION OF THE
PERSONNEL RESPONSIBLE FOR THE ACTIVITY AUDITED.
CORRECTIVE ACTIONS AND TIMESCALES FOR THEIR IMPLEMENTATION SHALL BE AGREED.
Correct
SECTION 3.6 PURCHASING
THERE SHOULD BE PROCEDURES FOR APPROVAL, MONITORING AND CONTINUAL
ASSESSMENT OF SUPPLIERS BASED ON RISK ASSESSMENT.
THE HANDLING OF EXCEPTIONS NEEDS TO BE DEFINED WITHIN THE PURCHASING
PROCEDURES INCLUDING THE USE OF PRODUCTS OR SERVICES WHEN THERE IS NO AUDIT OR
MONITORING. THIS MAY BE BY CONCESSION.
THE PURCHASING PROCEDURES SHOULD INCLUDE CRITERIA FOR ONGOING ASSESSMENT AND
THE STANDARDS OF PERFORMANCE REQUIRED.
ASSESSMENT MAY TAKE THE FORM OF MONITORING PERFORMANCE THROUGH IN HOUSE
CHECKS, CERTIFICATES OF ANALYSIS OR SUPPLIER AUDIT.
RECORDS OF ASSESSMENTS NEED TO BE MAINTAINED.
SUPPLIER ASSESSMENT MAY INCLUDE EVALUATION OF HACCP SYSTEMS, PRODUCT SAFETY
INFORMATION, TRACEABILITY SYSTEMS AND LEGISLATIVE REQUIREMENTS
.
THE PURCHASING PROCEDURES NEED TO SPECIFY A TRIAL PERIOD FOR NEW SUPPLIERS
FOLLOWED BY A REVIEW TO DETERMINE SUBSEQUENT SUPPLIER PERFORMANCE
MONITORING.
Correct
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
Correct
SECTION 5.1 PRODUCT DESIGN AND DEVELOPMENT
WHEN NEW PRODUCTS ARE INTRODUCED THE HANDLING REQUIREMENTS OF SPECIFIC MATERIALS SUCH AS ALLERGENS
SHOULD BE CONSIDERED AND CONTROLLED
THE COMPANY SENIOR MANAGEMENT NEEDS TO ENSURE THAT THE LABELLING OF THE PRODUCT IS LEGAL AND IN
ACCORDANCE WITH THE APPROPRIATE PRODUCT SPECIFICATION AND THE DESIGNATED COUNTRY OF USE.
WHERE CLAIMS ARE MADE SUCH AS LOW SUGAR, THESE CLAIMS SHOULD BE FULLY VALIDATED AND THE RESULTS OF THE
VALIDATION DOCUMENTED.
SHELF LIFE SHOULD BE ESTABLISHED, TAKING INTO ACCOUNT PRODUCT FORMULATION, PACKAGING, FACTORY ENVIRONMENT
AND SUBSEQUENT STORAGE CONDITIONS.
THE PRODUCT DESIGN/DEVELOPMENT PROCESS SHOULD BE EFFECTIVELY COMMUNICATED IN ORDER TO FACILITATE PRODUCT
SAFETY AND LEGALITY ASSESSMENT.
PROCEDURES SHOULD BE IN PLACE TO CONFIRM THAT THE PACKAGING COMPLIES WITH RELEVANT FOOD SAFETY LEGISLATION
AND IS FIT FOR PURPOSE.
Correct
SECTION 6.3 CALIBRATION AND CONTROL OF MEASURING AND MONITORING DEVICES
MEASURING EQUIPMENT USED TO MONITOR CRITICAL CONTROL POINTS AND PRODUCT SAFETY AND
LEGALITY SHOULD BE IDENTIFIED.
ALL IDENTIFIED MEASURING EQUIPMENT NEED TO BE INCLUDED IN A DOCUMENTED LIST AND CALIBRATED
TO A TRACEABLE RECOGNISED NATIONAL STANDARD.
WHERE A TRACEABLE CALIBRATION IS NOT POSSIBLE, THERE SHOULD BE RECORDS DEMONSTRATE THE
BASIS OF THE CALIBRATION.
MEASURING EQUIPMENT SHOULD BE IDENTIFIED, NUMBERED AND MARKED WITH REQUIREMENTS
INCLUDING THE CALIBRATION DUE DATE.
TRAINED STAFF SHOULD CARRY OUT DOCUMENTED CHECKS ON MEASURING AND MONITORING
EQUIPMENT TO A DEFINED METHOD TRACEABLE TO NATIONAL OR INTERNATIONAL STANDARDS AT A
FREQUENCY DETERMINED BY RISK ASSESSMENT.
Correct
SECTION 7.1 TRAINING - RAW MATERIAL HANDLING, PREPARATION, PROCESSING, PACKING AND STORAGE
AREAS
THE COMPANY SHOULD HAVE DOCUMENTED TRAINING PROGRAMMES COVERING THE NEEDS OF RELEVANT
PERSONNEL AND FULL TRAINING RECORDS:
IDENTIFYING THE COMPETENCIES NEEDED FOR SPECIFIC ROLES
PROVIDING TRAINING OR OTHER ACTION TO ENSURE THAT STAFF HAVE THE NECESSARY COMPETENCIES
REVIEWING AND AUDITING THE IMPLEMENTATION AND EFFECTIVENESS OF THE TRAINING AND THE
COMPETENCY OF THE TRAINER
CONSIDERATION TO DELIVERING THE TRAINING IN THE NATIVE LANGUAGE OF THE TRAINEES
TRAINING RECORDS SHOULD BE AVAILABLE AND INCLUDE NAME OF TRAINEE AND CONFIRMATION OF
ATTENDANCE, DATE AND DURATION OF TRAINING, TITLE OR COURSE CONTENTS AND THE TRAINING
PROVIDER.