I work for a small company that grow cauliflower. We floret the cauliflower into plastic trays in a small purpose built factory and send to customers who further process the cauliflower. When I say we are a small company, we have 2 people in the office. A lady who deals with the book keeping and me who does the buying/selling/paperwork for HACCP etc.
Currently we are Assured Produce but recently we have been told by one of our customers to go BRC. All the knowledge I have on anything technical has been from the internet and a couple of 2 day courses.
I have purchased the BRC Standards Book and WOW I have now realised what a challenge I have on my hands. Ok so I understand that the idea is to setup a Food Safety & Quality Manual but what to put in there I have no idea as the BRC Standards book just baffles me with its long winded criteria.
Is there anywhere I can get a simple list of what is required for the manual. Or is there an example / generic manual I can work from?
Thankyou for any help offered.
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