Because as a broker we don't handle the food, I felt like we needed a separate process flow. All the other individual process flows are manufacturing related. I attached our broker process flow and a process flow of a product that we deal with (wine).
Can I get some ideas of what others are doing?
Ah, ok, now I understand.
For the BRC Agents & Brokers requirements in section 2 of the standard, you can effectively "ignore" the manufacturing part of the process - that bit would be generally be considered as a prerequisite within the supplier approval (section 4.1), and you're not expected to duplicate/replicate the HACCP system that your suppliers already (hopefully!) have in place.
The process flow diagram you're constructing therefore really only needs to relate to the activities within the scope of your control, so this might be from collection at factory gates, through customs processes, storage, transport etc - the exact scope will obviously depend on the products, the incoterms you work with etc.
In terms of your broker flow diagram, I wouldn't be scare about repeating steps to show the actual flow - for example, if you put stock into a warehouse, how does it then get to the customer? You can insert another transport step after it, even if you state in your hazard analysis etc that it's a "copy" of the other transport steps.
In terms of warehouse processes you could potentially break this down further - e.g. loading, palletising, temp-controlled storage etc if applicable.
The main thing I'd note if you're already familiar with "real" HACCP for manufacturing is that BRC in this context may be looking for all sorts of things that are "hazards" outside the scope of normal food safety ones, e.g. paperwork required for customs clearance, so you'll want to show you've considered all the steps where such things can occur and correspondingly included this in the hazard analysis.