Brc standard for food safety - internal assessment checklist

Template Questions

• 1.1 Senior Management Commitment and continual improvement
• 1.2 Organisational structure, responsibilities and management authority
• 2.1 The HACCP food safety team – Codex Alimentarius Step 1
• 2.2 Prerequisite programmes
• 2.3 Describe the product – Codex Alimentarius Step 2
• 2.4 Identify intended use – Codex Alimentarius Step 3
• 2.5 Construct a process flow diagram – Codex Alimentarius Step 4
• 2.6 Verify flow diagram – Codex Alimentarius Step 5
• 2.7 List all potential hazards associated with each process step, conduct a hazard analysis and consider any measures to control identified hazards – Codex Alimentarius Step 6, Principle 1
• 2.8 Determine the critical control points (CCP) – Codex Alimentarius Step 7, Principle 2
• 2.9 Establish critical limits for each CCP – Codex Alimentarius Step 8, Principle 3
• 2.10 Establish a monitoring system for each CCP – Codex Alimentarius Step 9, Principle 4
• 2.11 Establish a corrective action plan – Codex Alimentarius Step 10, Principle 5
• 2.12 Establish verification procedures – Codex Alimentarius Step 11, Principle 6
• 2.13 HACCP documentation and record keeping – Codex Alimentarius Step 12, Principle 7
• 2.14 Review the HACCP plan
• 3.1 Food safety and quality manual
• 3.2 Documentation control
• 3.3 Record completion and maintenance
• 3.4 Internal audits
• 3.5.1 Management of suppliers of raw materials and packaging
• 3.5.2 Raw material and packaging acceptance and monitoring procedures
• 3.5.3 Management of suppliers of services
• 3.5.4 Management of outsourced processing
• 3.6 Specifications
• 3.7 Corrective action
• 3.8 Control of non-conforming product
• 3.9 Traceability
• 3.10 Complaint handling
• 3.11 Management of incidents, product withdrawal and product recall
• 3.12 Customer Focus and Communication
• 4.1 External standards
• 4.2 Security
• 4.3 Layout, Product Flow and Segregation
• 4.4 Building fabric Raw material handling, preparation, processing, packing and storage areas
• 4.5 Utilities – water, ice, air and other gases
• 4.6 Equipment
• 4.7 Maintenance
• 4.8 Staff facilities
• 4.9.1 Chemical control
• 4.9.2 Metal control
• 4.9.3 Glass, brittle plastic, ceramics and similar materials
• 4.9.4 Products packed into glass or other brittle containers
• 4.9.5 Wood
• 4.10.1 Foreign body detection and removal equipment
• 4.10.2 Filters and sieves
• 4.10.3 Metal detectors and X-ray equipment
• 4.10.4 Magnets
• 4.10.5 Optical sorting equipment
• 4.10.6 Container cleanliness – glass jars, cans and other rigid containers
• 4.11 Housekeeping and hygiene
• 4.11.7 Cleaning in place (CIP)
• 4.12 Waste/waste disposal
• 4.13 Management of Surplus Food and Products for Animal Feed
• 4.14 Pest control
• 4.15 Storage facilities
• 4.16 Dispatch and transport
• 5.1 Product design/development
• 5.2 Product Labelling
• 5.3 Management of allergens
• 5.4 Product Authenticity, claims and chain of custody
• 5.5 Product Packaging
• 5.6.1 Product inspection and testing
• 5.6.2 Laboratory testing
• 5.7 Product release
• 6.1 Controls of operations
• 6.2 Labelling and Pack Control
• 6.3 Quantity-weight, volume and number control
• 6.4 Calibration and control of measuring and monitoring devices
• 7.1 Training - Raw material handling, preparation, processing, packing and storage areas
• 7.2 Personal hygiene - Raw material handling, preparation, processing, packing and storage areas
• 7.3 Medical screening
• 7.4 Protective clothing - Employees or visitors to production areas
• General Comments
• Name and Signature