Those are H&S templates but look good and can be easily adapted to food safety.
BRC just love "risk assessment". The following are required to be risk assessed:
i. Supplier approval and monitoring
ii. Storage
iii. Cleaning
iv. Water, ice, steam, and gases in contact with food or food contact surfaces
v. Maintenance of new equipment
vi. Cleaning of footwear if worn outside
vii. Risks of Chemical, Physical and Taint contamination
viii. Site audit frequency
ix. Potential contamination from glass
x. Frequency of checking glass items
xi. Glass breakage procedures
xii. Potential contamination from wood
xiii. Foreign body contamination from packaging
xiv. Pest control inspections
xv. Storage, loading and transportation procedures
xvi. Raw material contamination with allergens
xvii. Prevention of cross-contamination with allergens
xviii. Integrity of identity preserved raw materials
xix. Prevention of contamination of identity preserved materials
xx. Testing and inspection schedules
xxi. Product release
xxii. Checking of measuring devices
xxiii. Jewellery policy
xxiv. Hand cleaning
xxv. Protective clothing
xxvi. Laundering of protective clothing
xxvii. Wearing of beard snoods
Regards,
Tony