I found that a Business Contingency Plan is more so enforced under the SQF code 2.1.6 than BRC 311.1. Personally I think that every business should have one just in case the ____ hits the fan. Every business will have a different plan depending on your resources and product. This is a big project in itself.
Here's a template. Of course you need to adjust it to your facility.
You can also follow SQF's standard as a "template"
18.104.22.168 A business continuity plan based on the understanding of known threats to a business shall be prepared by senior management outlining the methods and responsibility the organization will implement to cope with a business crisis that may impact on the ability of the supplier to deliver safe, quality food.
22.214.171.124 The business continuity plan shall include as a minimum:
i. A senior manager responsible for decision making, oversight and initiating actions arising from a crisis management incident;
ii. The nomination and training of a crisis management team;
iii. The controls implemented to ensure a response to a crisis does not compromise product safety and quality;
iv. The measures to isolate and identify product affected by a response to a crisis;
v. The measures taken to verify the acceptability of food prior to release;
vi. The preparation and maintenance of a current crisis alert contact list;
vii. Sources of legal and expert advice; and
viii. The responsibility for internal communications and communicating with authorities, external organizations and media.
126.96.36.199 The business continuity plan shall be reviewed, tested and verified at least annually.
188.8.131.52 Records of reviews and verification of the business continuity plan shall be maintained.
There are some good threads on here and one particularly good Table of Content that was shared that can also give you an idea of where to start, go , end.
Business Continuity Plan Table of Contents SAMPLE.docx 20.85KB
Edited by RG3, 06 November 2014 - 06:44 PM.