Hello, I've recently started to work in a bakery and i've started to build the topics for my Food Safety Minutes. Since, until now I have only worked with BRC in a frozen entrees company (which I think goes more into depth on the Food safety and Food defense) I'm not sure if I'm including too many topics/not applicable to a bakery environment. These are the ones I have so far:
- Follow-up actions from previous management reviews - Review of Food safety issues - Food Quality issues - Any changes in the following since last meeting: new or obsolete product, supplier or contractor, incoming material, equipment, premises, shifts, processing, formulas/recipes - Review of Pre-requisite program and Food Safety Plan review, validation or verification results - Reviewing results of food safety program system - Lab results - Review third party, second party, internal, regulatory audits or inspections - Review the continuous improvement of the food safety management system - Review resource needs for the establishment, implementation and maintenance of food safety management system - Food safety team is informed of changes of personnel qualification levels and/or allocation of responsibilities and authorizations - Review of the management system for HACCP, food defence, food fraud and authenticity - Review of supplier performance - Training - Management Commitment and Leadership: Discuss status of continuous improvement FS & Quality. Report findings - Management Visibility; Results of scoring GMP's. Discuss non-conformances and corrective actions applied - Accountability and Engagement of all employees; discuss findings of anonymous reporting box, Discuss maturity chart results (FS Culture survey) - Effective communication; Praise and recognize employees that hold satisfactory attitude towards Food Safety. Apply warnings for employees observed not showing acceptable FS culture Please let me know if I have some not applicable from a bakery HACCP point of view....I might have gone a little bit too far.