Introduction to Brand Recognition and Compliance

The British Retail Consortium Global Standards offer a higher standard for companies that process, package, or hold food. Facilities that obtain this certificate open themselves up to new customers, have fewer quality and safety related recalls, and empower their people to embrace a food safety culture. These requirements are updated regularly. This course focuses on BRC certification requirements and audits, and their relation to other food safety regulations. Content includes HACCP, global gap, fair trade certification, CGMPS, and preventive controls for human foods.

Learning objectives:

  • Explain what the BRC Food Safety Standard is and its benefits

  • Explain the role of FDA/NCDA regulations, HACCP CCPs, Global G.A.P, and Fair Trade certification

  • Identify the areas where the BRC standard applies to your job

  • Explain the BRC certification and audit cycle

Outline

1.     Introduction

a.     Housekeeping

b.     Class agenda and objectives

2.     Group Activity

a.     Definitions

b.     Documentation and behaviors

3.     Food Safety Management and Quality Systems

a.     Government regulators

b.     Prerequisite programs

c.     Preventive Controls

d.     Industry standards such as BRC and global GAPs

4.     Note taking during class

a.     Start, stop, continue

5.     BRC

a.     GFSI

b.     Certification

c.     Benefits

6.     Version 8 Standards

7.     Fundamental Requirements

8.     Additional Modules

9.     Certification and audits

a.     Announced audits

b.     Unannounced audits

c.     3 types of nonconformities

d.     Grades

e.     Onsite audits

10.  BRC and regulators

a.     HACCP

b.     Food Safety Modernization Act

c.     BRC and FSMA comparison

11.  Version 8 new emphasis

12.  Global Gap and BRC

13.  Fair Trade and BRC

14.  Audit prep

a.     Auditor interactions

15.  Exercise Review

16.  Q & A

17.  Review