demo of brc global standard for food

C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 5) AWARENESS TRAINING PRESENTATION KIT

Buy: http://www.globalmanagergroup.com/BRCFood.htm

www.globalmanagergroup.com E mail [email protected] Tele: +91-79-2656 5405 of 5

No of Slides: 224 A. The entire presentation kit has 2 main directories as below.

BRC GLOBAL STANDARD FOR FOOD training presentation kit

Literature (Word Files)

Presentation (Power point Slides)

• 1 Overview • 2BRCrequirements • 03_requirements title_new_IOP • BRC_Iop Requirements 1to3 • BRC_Iop Requirements 4-5 • BRC_Iop Requirements 6-7 • 03 Documentation • 04 Food safety principles • 05 Internal Audit • 06 step • 07 work shop_01 • 08 work shop_02 • 09 work shop_03

• Chapter 1 • Chapter 2 • Chapter 3 • Chapter 4 • Chapter 5 • Chapter 6 • Chapter 7 • Chapter 8 • Chapter 9 • Chapter 10 • Workshop 1 • Workshop 2 • Workshop 3

Chapter-1.0 Contents of BRC global standard for food training presentation

http://www.globalmanagergroup.com/BRCFood.htm




Under this directory further files are made in power point presentation as per the chapter listed below.

Part 1:- TOPIC WISE NUMBER OF SLIDES:- Sr No. Title of Slide No of Slide

01. Overview 44. Requirements

A) Food BRC Global Standard Clause 1 to 3 30. B) Food BRC Global Standard Clause 4 30. C) Food BRC Global Standard Clause 5 15. D) Food BRC Global Standard Clause 6 to 7 11.

02.

E) Food BRC Global Standard Title of Clause 06. 03. Documentation 15. 04. Food Safety Principals 31. 05. Internal Audit Certification 31. 06. Steps for BRC Installation 05. 07. Workshop - 1 02. 08. Workshop - 2 02. 09 Workshop - 3 02.

Total No. of Slides 224 • Topic wise Power Point presentation in 8 modules as listed below.

1. Overview of BRC GLOBAL STANDARD FOR FOOD It covers what, why and how for BRC Global Standard for Food It also includes Requirement, Benefit BRC Global Standard for Food, food safety, Risk Assessment and guidelines for various BRC Global Standard for Food. Also summary for BRC Global Standard for Food .

2. BRC GLOBAL STANDARD FOR FOOD requirements in detail There is 4 title slides for BRC/ IoP Global standards for Food and Food materials Requirements Included all 7 clauses in details with explanations, Senior Management Commitment and Continual Improvement, Hazard and Risk management system, Technical management system, Site Standards, Product And Process Control, Personnel Raw Material Handling, Preparation, Processing etc . For all the 1 to 7 requirements of BRC global standard of issue no 5 details are given in each slides

3. Documentation It covers total Documentation guidelines for BRC Global Standard for Food. Also it covers Records, Mapping Process. The list of records are also given

4. Food Safety Principles It covers Diagrams for Food Safety Principles with examples Hazard assessment in details. 5. Internal Quality Audit It covers audit definitions, Types of audits, audit questions, Audit process, details for process audit, Audit checklist etc. It also covers details of auditor’s conduct, Auditee’s conduct, Corrective and Preventive Action and Continual Improvement etc.





6. Steps It covers BRC Registration Process, Requirements for installing BRC systems etc.

7. Work shop and case study It covers guidelines for awareness of BRC Global Standard for Food. Also it covers whether training is effective or not by taking exams for participant with 10 questions 3 workshops?

This component comprises more than 200 foils, each pleasingly presented presentation designed to get the message over, and establish a much better understanding. It also describes how to tackle it and drills down into all these topics. No voice is put in the presentation and user can edit it to suit his requirements in local languages.

Part: B Literature:- This topic covers write up for the ready reference to the trainer for understanding and reading. A question bank of over 200 questions department wise (based on BRC global standard requirements) which can be customized to make your own internal audit checklist. Also audit checklists as per each requirement of BRC global standards are given.

It is given in word. You may also use it for further reading and circulations within audience.

Chapter No. SECTION

1. Overview of BRC standard for Food and Food Materials.

2. Elements BRS global standard food safety management system

3. Implementation And Maintenance of Food Safety System

4. BRC Documentation and steps for BRC Certification in details

5. Core Assessment Checklist 6. Department wise audit questionnaire as per BRC Global standard 7. Clause wise BRC Global Standard questionnaire 8. Audit Process & Planning 9. Audit Report 10. Certification Process 11. Workshop 1 12. Workshop 1 13. Workshop 1





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1. Our promoters and engineers have experience of more than 900 companies globally for management training, ISO series consultancy. We had clients in more than 35 countries.

2. Highly qualified 40 team members (M.B.A., Degree engineers) and owner is having rich professional experience (since 1991).

3. We have 100% success rate for ISO series certification of our clients from reputed certifying body and branded image and leading name in the market.

4. Suggest continual improvement and cost reduction measures as well as highly informative training presentations and other products gives payback within 2 months against our cost.

5. So far more than 50000 employees are trained by us in ISO series certification. 6. We had spent more than 60000 man-days (170 man years) in preparing ISO

documents and training slides.

Global Manager Group is committed for: 1. Personal involvement & commitment from first day 2. Optimum charges 3. Professional approach 4. Hard work and update the knowledge of team members 5. Strengthening clients by system establishment and providing best training materials in

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Chapter-2.0 About company





3.0 USER FUNCTION

2.1 Hardware and Software Requirements

A. Hardware: -

• Our presentation kit can be better performed with the help of P3 and above computers with a minimum 10 GB hard disk space.

• For better visual impact of the power point presentation you may keep the setting of colour image at high colour.

B. Software used in presentation kit

• Hand-outs written in word 98 and window 2000 and Presentation made in Power point programs You are therefore required to have office 2000 or above with word 98 and power point.

3.2 Features of Presentation kit:-

• It will save much time in typing and preparation of presentation alone.

• Written in Plain English

• Easily customized by you to add audio clips in the local language etc to prepare presentation for any other groups.

• Good guide for training of all the group members for BRC Global standard for Food awareness training implementation.

• User-friendly and easy to learn.

• Developed under the guidance of experienced experts.

Chapter-3.1 HARDWARE AND SOFTWARE REQUIREMENTS

Chapter-3.2 FEATURES OF PRESENTATION KIT


Visit us at www.globalmanagergroup.com E mail: [email protected] Tele: +91-79-2656 5405


Great reasons to choose BRC certification

1.Confidence

2.Credibility

3.Collaboration and continuous improvement

4.Consistency

5.Competence

6. Cost effective


What does the BRC standard require?

• Good sanitation system• Hygiene control• Implement food safety and pre-requisite for plant, layout, persons

etc.• Follow good manufacturing practices• The adoption of a formal hazard analysis system.• A documented technical management system• Control of factory standards, product, process and personnel. • HACCP system• Quality management system• Internal audits• Corrective actions• Traceability• Layout / product flow / segregation• Housekeeping & hygiene• Handling requirements for specific materials• Control of operations and training


FOOD SAFETY HAZARDS;

POTENTIAL CONTAMINATION / DAMAGE

ANALYSIS

BIOLOGICAL CHEMCIAL PHYSICAL

RAW MATERIAL

STORAGE PREPARATION

DISTRIBUTION PACKAGING PROCESSING


THE 12 STEPS OF FOOD SAFETY ANALYSIS

PRINCIPLE 16.

HAZARD ANALYSIS, IDENITFICAITAND DETERMINATION OF ACCEPTABLE LEVELS, HAZARD ASSESSMENT, SELECTION AND ASSESSMENT OF

CONTROL MEASURE

A

7. DETERMINE CCPS PRINCIPLE 2

8. ESTABLISH CRITICAL LIMIT FOR EACH CCP PRINCIPLE 3

9. ESTABLISH A MONITRING SYSTEM FOR EACH CCP PRINCIPLE 4

10. ESTABLISH CORRECTIVE ACTION FOR DEVIATIONS THAT MAY OCCUR

PRINCIPLE 5

11. ESTABLISH VERIFICATION PROCEDURES PRINCIPLE 6

12. ESTABLISH RECORD KEEPING AND DOCUMENTATION

PRINCIPLE 7


Work instruction/SOPs

Procedures manual

Records

BRC Policy manual

Marketing Purchasing Stores Production Q.A. Despatch Admin

BRC – food documents


The following types of questions ate normally used while interviewing people for BRC audit

What / why / when / where / how / who & show me

A set of question for audit is listed bellow.Hypothetical question :

– Let us say ?– Suppose ?– If this NT happen then ?

silent questions :– Body language silence

Dumb question :– Obvious one; isn’t it

Inverse question :– I am not sure, are you sure ?

comparison question :– Comparing different situations for statements.


RECORDS TO BE RETAINED INCLUDE :

Pest control records;Training records;Approved supplier program records;Product recall records;Audit records; andModification to the HACCP system perhaps by keeping obsolete

HACCP documents as evidence that the system has been received. Raw material specificationsIngredient / packagingSupplier quality assuranceAudit reportsCertificate of analysisWork instructionsFinished product specificationsCustomer complaintsProcedures and code of practice


BRC GLOBAL STANDARD IS ASYSTEMATIC APPROACHANALYZE HAZARDSDETERMINE CRITICAL POINTSDETERMINE CONTROL PROCEDURE

FOCUSES RESOURCES ON PROBLEM AREASINDUSTRY INPUT IS ESSENTIALTRAINING IS ESSENTIALEXPANDED USE OF HACCP IN FOOD INDUSTRYGOOD HYGENIE PRACTICES IS REQUIRED

SUMMARY




4.0 Benefits of using our presentation kit? • By using these slides, you can save a lot of your precious time while preparing the ISO: 9001-

2008 awareness training course materials for in-house training programs.

• To provide you with the Presentation Materials and hand-outs that you need for an effective presentation on ISO: 9001-2008 awareness training, what it is, and what it requires

• Present the basics of ISO: 9001-2008 awareness training to Management or other groups

• To deliver ISO: 9001-2008 awareness training in a group, using a PowerPoint presentation

• Take care for all the section and sub sections of ISO: 9001-2008 awareness training and give better understanding at all the levels during ISO: 9001-2008 awareness training implementation and sharpen the awareness of ISO: 9001-2008 awareness training requirements for all employees within organization.

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Chapter-4.0 BENEFITS OF USING OUR PRESENTATION KIT



demo of brc global standard for food

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