The BRC Global Standard for Food Safety (PDF)

About the Online Training Resources xi Cast of Characters xiii Abbreviations xv Acknowledgements xvii Introduction to Second Edition xix Introduction to First Edition xxi Part One Before the Audit 1 Chapter 1 The Changes: Issue 5 to Issue 6 3 Chapter 2 Keys to Success 7 Chapter 3 Some Background 13 Chapter 4 Familiarity with the Standard: Part 1 - Structure and Concepts 19 Chapter 5 Familiarity with the Standard: Part 2 - The Protocol 31 Chapter 6 Familiarity with the Standard: Part 3 - Section IV and the Appendices 45 Chapter 7 Final Steps to the Audit 51 Chapter 8 The Global Standards Website and Directory 63 Chapter 9 Training for the Standard 69 Part Two The Audit 75 Chapter 10 How to Survive the Audit 77 Chapter 11 Clause 1: Senior Management Commitment 87 Chapter 12 Clause 2: Food Safety Plan - HACCP 101 Chapter 13 Clause 3: Food Safety and Quality Management System 129 Chapter 14 Clause 4: Site Standards 173 Chapter 15 Clause 5: Product Control 263 Chapter 16 Clause 6: Process Control 287 Chapter 17 Clause 7: Personnel 301 Part Three After the Audit 321 Chapter 18 From Audit to Certification 323 Chapter 19 Correcting Nonconformities 329 Chapter 20 Certification and What Happens Next 353 Appendices 361 Appendix 1 Answers to Quizzes and Exercise 363 Appendix 2 Where Did Issue 5 Go? 367 Appendix 3 New Clauses for Issue 6 375 Appendix 4 Changes to Product Categories from Issue 5 to Issue 6 377 Index 379

Dr Ron Kill has worked in the technical side of the food
industry for 40 years including laboratory, manufacturing, retail,
auditing and training aspects. He has been involved with the
Global Standard for Food Safety since its beginnings and is MD of a
Certification Body, Micron2 Ltd. He is also an Approved Training
Provider for the BRC.

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