Food Safety & Quality Manual BRC Issue 6
Started by mgourley, Dec 11 2011 03:26 PM
File Name: Food Safety & Quality Manual BRC Issue 6
File Submitter: mgourley
File Submitted: 11 Dec 2011
File Category: Food Safety & Quality Manuals
This is the Food Safety and Quality Manual I am implementing for BRC Issue 6.
Where programs, procedures, etc are necessary to back up claims in the manual, they are referenced at the end of the clause.
There is some company specific information in some areas, so read carefully.
Feel free to use or modify as you see fit.
If nothing else, it may save a lot of typing.
Click here to download this file
File Submitter: mgourley
File Submitted: 11 Dec 2011
File Category: Food Safety & Quality Manuals
This is the Food Safety and Quality Manual I am implementing for BRC Issue 6.
Where programs, procedures, etc are necessary to back up claims in the manual, they are referenced at the end of the clause.
There is some company specific information in some areas, so read carefully.
Feel free to use or modify as you see fit.
If nothing else, it may save a lot of typing.
Click here to download this file
2 Thanks
Prerequisite Programmes for Food Safety
Prerequisite Programmes for Food Safety
Food Defense Qualified Individual (FDQI)
What’s the hardest part of building a strong food safety culture?
Non-Food Uses for Honey Contaminated with Hydraulic Oil
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Hello,
I am not able to download this file. I keep getting error message " [#10849] Sorry, but you do not have access to any of the functions in our Download Manager ".
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Thanks.
I am not able to download this file. I keep getting error message " [#10849] Sorry, but you do not have access to any of the functions in our Download Manager ".
Is this normal? How do I get access to the Download Manager ? Please help.
Thanks.
Dear MGourley,
Are you sure this is for BRC Issue 6? There are quite a few missing/additional points that dont make reference to the corresponding sections of the BRC Issue 6 Food Safety Manual.
The information is very vague within your manual, and I believe would give an auditor a lot of questions to ask. For example, if you take the last point in section 7, "Where appropriate, gloves shall be suitable for food use, of a disposable type, of a distinctive colour".
I believe if you are issuing the Food Safety & Quality Manual, you should state the type of glove, colour and frequency of disposal/replacement. This would then form the basis of the training plan for the production operatives. I.e "Only company approved disposible blue nitryl gloves will be worn within the low risk production department. The gloves should be changed at every break and when damaged."
Thanks,
Simon
Are you sure this is for BRC Issue 6? There are quite a few missing/additional points that dont make reference to the corresponding sections of the BRC Issue 6 Food Safety Manual.
The information is very vague within your manual, and I believe would give an auditor a lot of questions to ask. For example, if you take the last point in section 7, "Where appropriate, gloves shall be suitable for food use, of a disposable type, of a distinctive colour".
I believe if you are issuing the Food Safety & Quality Manual, you should state the type of glove, colour and frequency of disposal/replacement. This would then form the basis of the training plan for the production operatives. I.e "Only company approved disposible blue nitryl gloves will be worn within the low risk production department. The gloves should be changed at every break and when damaged."
Thanks,
Simon
[I need urgently this file please send me the link . when i tried to download i wan unabled .
[I need urgently this file please send me the link . when i tried to download i wan unabled .
Dear Yadav,
Please refer this post - http://www.ifsqn.com...dpost__p__54504
Rgds / Charles.C
Not to be confused with the comprehensive IFSQN Issue 6 - BRC Food Safety and Quality Management System
Prerequisite Programmes for Food Safety
Prerequisite Programmes for Food Safety
Food Defense Qualified Individual (FDQI)
What’s the hardest part of building a strong food safety culture?
Non-Food Uses for Honey Contaminated with Hydraulic Oil
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
Applicability of SQF 11.6.2 to a Non-Food Refrigerated Hazardous Ingredient
Raffia threads as a Food contact materials
ISO 22002 2025 Change Summary - Food Manufacturing
How Food Industry Leaders Reduce Overfill and Prevent Underfill