BRC 6.1.1.1 - Example Documented Process Specification

6.1.1.1 Documented process specications and work instructions/procedures shall be available for the key processes in the production of products to ensure product safety, legality and quality. The specications/ procedures as appropriate shall include: • recipes – including identication of any allergens • mixing instructions, speed, time • equipment process seings • cooking times and temperatures • cooling times and temperatures • labelling instructions • coding and shelf-life marking • any additional critical control points identied in the HACCP or food safety plan. Process specications shall be in accordance with the agreed nished product specication.
 

Hi Guys, 

Could you please help me with above BRC requirement. Could someone provide a sample of process specification. 

Thanks, 

Daisy 

For example, if you work in a bakery:

You must have work instructions and specifications on each line for each product you make. It should be available for all employees working there. Let's say you are making a chocolate chip cookie:

You have to have the recipe (which includes amounts of what ingredients go in).

You have to have instructions on how to make it (mix eggs with flour bla bla).

You have to have instruction on temperatures of oven and time and where to put it inside.

You have to include a picture of how the cookie shall look like at the end with a comparison of how a bad cookie looks like.

You also include a description of what to look like if it is bad (hard texture, spots on there...etc)

Inlcude a picture of the label that goes on that cookie (product name, ingredients, nutritionals, Allergen info)

Also you should include any food safety hazards associated with that cookie.

Make these for every product and line and put them out there for employees. Inspectors will walk around and look for those sheets! They will interview employees about them (like what is your recipe? What oven temperature did you use for that cookie?...etc)

Hope that example helped!

I can't share our own documents but broadly this would typically be approached as a "how do I make product X" type summary.

You've probably got separate work instructions for each item of manufacturing equipment etc, so this would be more about the particular settings you need to use for the specific product, how it's assembled (e.g. mixing instructions as mentioned) etc.

Edit: Beaten to it by The Food Scientist, whose response was somewhat more detailed ;)

6.1.1.1 Documented process specications and work instructions/procedures shall be available for the key processes in the production of products to ensure product safety, legality and quality. The specications/ procedures as appropriate shall include: • recipes – including identication of any allergens • mixing instructions, speed, time • equipment process seings • cooking times and temperatures • cooling times and temperatures • labelling instructions • coding and shelf-life marking • any additional critical control points identied in the HACCP or food safety plan. Process specications shall be in accordance with the agreed nished product specication.

Hi Guys,
Could you please help me with above BRC requirement. Could someone provide a sample of process specification.

Thanks,
Daisy