BRC Global Standard For Food Safety Awarness Training
BRC Global Standard For Food Safety Awarness Training
BRC Global Standard For Food Safety Awarness Training
BRC Global Standard for Food (Issue 7) Awareness and Auditor Training Présentation
kit (Editable)
7. Work Shop – 01 03
8. Work Shop – 02 03
9. Work Shop – 03 03
It covers Overview of BRC global standard for food system, benefits and summary of overall
system and change process for BRC food (issue 7)
2. BRC food (issue 7) requirements
It covers BRC food systems specifications, Requirements, to establish the BRC, It gives
explanation for many new concepts and given in plain English for easy understanding of
revised changes given in BRC food (issue 7) and many places examples are given
3. BRC food (issue 7) Documentation
It covers BRC food documented information details and list of areas where standard demands
for documented information. Such documented information may be given as records,
procedure or manual
4. Food safety principle
It covers 7 principles of global standard based on BRC food (issue 7) and covers in process
approach.
It covers BRC systems internal audit to train team of internal auditor to verify BRC food safety
system by internal auditors. It describes the audit process and steps for BRC food safety( Issue
7) internal audit
This topic covers workshops to evaluate effectiveness of training. Each participant needs to
solve this work shop and case study after undergoing the training. After successful completion
of work shop the BRC food (issue 7).
Part - 2. A trainer's guide and handouts in editable form to understand
BRC food subject well:-
This topic covers write up for the ready reference to the participant for understanding and
reading the subject to get in depth knowledge on the subject
It is given in word. You may also use it for further reading and circulations within audience
For better visual impact of the power point Document you may keep the setting of
colour image at high colour.
Hand-outs written in Ms Office 2007 and window xp programs. You are therefore
required to have office 2007 or above with window xp and later. and Presentation
made in power point programs you are therefore required to have office 2003 and
office 2007.
3.2 Features of Document kit:-
It will save much time in typing and preparation of presentation alone.
Written in Plain English
Easily customized by you to add audio clips in the local language etc to prepare
presentation for any other groups and user can easily customize it for own use.
Good guide for training of all the group members for BRC food (issue 7) awareness
training.
User-friendly and easy to learn.
Developed under the guidance of experienced experts.
Punyam
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ClickReasons
to edit to
Master
Choosetitle
BRCstyle
Click to editCertification
Master title style
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• –Click to edit
Second level Master text styles
• 1. Confidence
Second level
• Third level
• 2.
Third –level
Credibility
Fourth level
• 3.
Fourth » Fifth level
level
Collaboration and Continuous Improvement
• Fifth level
4. Consistency
5. Competence
6. Cost Effective
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Click
Click
Click to
toto
edit
edit
edit Master
POTENTIAL
Master
Master titletitle
title
CONTAMINATION
style
/ DAMAGE
style
• Click to edit Master ANALYSIS text styles
•• –Click
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level __Master
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text_____text
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styles
•• Second level
BIOLOGICAL CHEMCIAL PHYSICAL
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level Second
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» Fifth level
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•• Fifth level
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RAW
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level STORAGE PREPARATION
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DISTRIBUTION PACKAGING PROCESSING
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E-mail:
@ I Global
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THE 12 STEPS
A Punyam
• –Click
Secondto edit
level Master text styles
7. DETERMINE CCPS PRINCIPLE 2
• Second level
• Third level
8. PRINCIPLE 3
• Third–ESTABLISH
level CRITICAL LIMIT FOR EACH CCP
Fourth level
9. • Fourth » Fifth
level
ESTABLISH level
A MONITRING SYSTEM FOR EACH CCP PRINCIPLE 4
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Click to Level
Issue-7
edit Master title style
Click to edit Master
1
Manual title style Policy and Objectives
• Click to
Procedures that are required to be
edit
Level 2Master text stylesestablished and maintained
Procedures
• –Click
Second to edit
level Master text styles Management flow charted
Level 3 Management Process sequences & interactions
• Second level
• Third level Product or services flow
• Third
Level 4–level
Fourth level
Functional & Departmental Process
charted sequences &
interactions
• Fourth level » Fifth level
Detailed step by
Level 5
• Fifth level Work or Operating Instructions step instruction
Level 6 Records
Collected Data and Information Including risk
analysis
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Click 7toHACCP
edit Master title style
Principles
Click to edit Master title style
• Click to edit Master text styles
Principle 3
• –Click
Second to edit
level Master text styles
Principle 2 Establish Critical Principle 4
• Second
• Thirdthe
Determine
level
level Limits
Establish Monitoring
• Third –level
Critical Control
Fourth level
Points (CCP)
Principle 1 Procedures
• Fifth level
Principle 7 Principle 5
Establish Record – Principle 6 Establish Corrective
keeping and Action
Establish
Documentation
Verification
Procedure
Procedures
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STEPS FOR INSTALLATION OF BRC ISSUE-7 FOOD SAFETY SYSTEM Punyam
• Click
Form a Team for Documentation and HAZARD and Risk Analysis.
to edit Master text styles
Carry out Hazard Analysis
• –Click
Second to edit
level Master text styles
Prepare Documents and HACCP Plan of HACCP System.
• Second level
• Third level
Implementation & Train All Personnel in the Use of Procedures & Formats.
•Train
Third –level
Fourth
Internal level
Auditors.
•Assess
Fourth » Fifth
level
the System level First Internal Audit.
Through
Take Corrective Actions.
• Fifth level
Apply for Certification.
Assess the System Through Second Round of Internal Audit.
Take Actions on Suggestions Given in second audit.
Preliminary audit by certifying body
Final Audit by Certifying Body.
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Workshop - 3 Punyam
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C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7)
AWARENESS AND INTERNAL AUDITOR TRAINING PPT
PRESENTATION KIT Price 290 USD
Buy: http://www.globalmanagergroup.com/brc-food-training-ppt-
presentation.htm
By using these slides, you can save a lot of your precious time while preparing the BRC
food (issue 7) awareness and auditor training course materials for in-house training
programs.
To provide you with the Presentation Materials and hand-outs that you need for an
effective presentation on BRC food (issue 7) awareness and auditor training, what it is,
and what it requires
Present the basics of BRC food (issue 7) awareness training to Management or other
groups
To deliver BRC food (issue 7) awareness training in a group, using a PowerPoint
presentation
Take care for all the section and sub sections of BRC food (issue 7) awareness and
auditor training and give better understanding at all the levels during BRC food (issue 7)
implementation and sharpen the knowledge of BRC food (issue 7) for all employees within
organization.