Management review presentation

Hello everyone,

this is the first time i prepare a management review according to BRC, does someone have an example of such presentation?

I don't know how to start it

Thanks for your help

Hello everyone,

 

this is the first time i prepare a management review according to BRC, does someone have an example of such presentation?

 

I don't know how to start it

 

 

Thanks for your help

Hi qm,

Just as a starter, maybe try this page -

http://www.ifsqn.com...earch_in=forums

I would set up an agenda based upon the standard (and anything else you want to cover):

1. Previous things brought up in management reviews and their status.

2. Reviews of first, second and third party audits and their status.

3. Customer complaints, feedback and their status.

4. Out of spec materials, non=conforming materials, corrective actions and their status.

5. Reviews of the HACCP plan(s), food defense plan and how you ensure the authenticity of raw materials you use.

6. What has been done, and what needs to be done to ensure you are producing safe, legal and quality product.

Assign people responsible for these items to bring evidence of success or failure to the meeting.

Marshall

Hi qm,

Here are 2 examples, the first is for BRC6 (thanks to mesophile) and the 2nd one is a generic FSMS document -

mr1 - QMS 1.1.3,4 - Management Review.doc   48.5KB   1495 downloads

mr3 - Management Review SOP.doc   39.5KB   1262 downloads

PS - the mandatory topics to be included for review  in BRC7/clause 1.1.3 below look identical to those in BRC6 other than the red text -

•  previous management review action plans and timeframes

•  results of internal, second-party and/or third-party audits

•  customer complaints and results of any customer feedback (has replaced “customer performance reviews”)

•  incidents, corrective actions, out-of-specifi cation results and non-conforming materials

•  review of the management of the systems for HACCP, food defence and authenticity (has replaced “review of the management of the HACCP system”)

•  resource requirements.

 

The template of your Management Review Meeting should include all elements from your HACCP Verification Schedule. 

Remember the purpose of this meeting: continuous improvement.

If the meeting is only annual, it is a great way to capture  information of the past 12 months:

• How many customer complaints were there? How can we improve? 
• How is staff training going? How about staff morale?  Are there many equipment damages or customer complaints due to lack of staff straining or ineffective training?  How can we improve?
• Etc
• Use the meeting to crunch out your numbers, your statistics. 

Remember: your food safety management system is about your commitment to your continuous improvement.  This is reflected in the output of this review.  

Example attached.