Dear all,
We already have a food safety management manual for ISO 22000 and are we want to make a new manual for BRC? Thanks...
Dear sama,
You make no mention of yr product / process.
step 1 - obtain a copy of the BRC standard
step 2 - do a GAP analysis
step 3 - respond appropriately to the GAP-generated omissions in (2), borrowing chunks where possible from the ISO 22000 manual (after removing any usages / references to OPRP). Numbering will presumably be required to be redone.
Rgds / Charles.C
PS - BRC is much more prescriptive than ISO 22000 (except for PAS 220/223) so that i would anticipate a substantial amount of the latter's content will not readily transfer although the
haccp plan should work after removing OPRP "stuff".
