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BRC 1.1.2, Food Safety and Food Quality Culture Plan

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RHAWLEY

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Posted 18 June 2019 - 03:54 PM

Hello Everyone,

We are a growing business producing Oven crisp Fish Fillets, Steamed Shrimp, and Deviled Crab. We were audited by BRC and have passed (Thank God!) 

One of the corrective actions we needed to provide was in 1.1.2 our Food Safety and Food Quality Culture Plan. It was not accepted, it was seen as a list of objectives as opposed to a plan. We have included multiple items that were pertinent to food safety and it's culture as well as these items are measurable and are tracked. I am hoping to have some examples of others so that I can compare and get this in compliance. Thank you in advance! 



zanorias

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Posted 19 June 2019 - 07:13 AM

Hi Rhawley,

 

Welcome to the forum, and congrats on passing your audit :happydance:

 

There have been quite a few threads recently relating to 1.1.2, I'd suggest having a look through the links below:

 

https://www.ifsqn.co...safety +culture

https://www.ifsqn.co...n-organization/

https://www.ifsqn.co...safety +culture

https://www.ifsqn.co...safety-culture/



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LSB

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Posted 24 June 2019 - 07:49 PM

Food Safety Culture Plan

+++++++++++++++++++++++++ strives to be a leader in the food industry in all aspects of food safety. Food safety culture is something that we specifically strive for. We have identified these goals below that will help improve food safety culture here at ++++++++++++++++++++++ The timeline for these goals will be a 2-year plan to achieve an improved food safety culture. The assessment will be based on staff questionnaire/ survey.

Strengths:

  • Human and financial resources always available
  • Properly staffed
  • Commitment to improving food safety culture

Goals to improve on:

  • New hire orientation, specifically initial food safety training.

Defined Activities/ Action Plan

A monthly food safety culture questionnaire will be used as a tool to gauge and improve the food safety culture at +++++++++++++++++++ Each month one supervisor will be given a questionnaire and will randomly choose an employee in that department to answer the questionnaire. If in the event a critical food safety concern is reported during the completion of the questionnaire; relevant staff will be notified, and corrective action is to be taken immediately.

Relevant food safety concerns are brought forth during a specified quarterly staff meeting. Also, annual GMP and job specific training will be used as a tool to gauge food safety culture, and staff development.

The immediate goal is to have a positive feedback on the questions, meaning workers are neutral to agreeing that our system creates a positive food safety culture.

The longer-term goal is to have an average score of 1-3 on the graded question(s), supporting management’s continuous improvement in developing a strong, positive food safety and quality culture among our facility’s work force.
Any question that averages more than 4 among the cross section of our workers will require a root cause analysis and a corrective action to improve the score for this question in the future.

 

 

I just had my annual BRC audit recently and passed with a AA, and this was more than enough to get us by. depending on your companies size you can tweak to make it easier. of course i would add to whatever master registry you have for programs/ pre reqs, and keep up with revision dates, so on so forth.......



RHAWLEY

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Posted 15 July 2019 - 04:24 PM

This was a big help! Thank you!



atifengineer2008

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Posted 22 July 2019 - 07:01 AM



Charles.C

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Posted 22 July 2019 - 03:13 PM


Kind Regards,

 

Charles.C




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