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BRC - 食品安全管理体系


概述

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The BRC Global Standard for Food Safety is developed by food industry experts from retailers, manufacturers and food service organisations to ensure it is rigorous and detailed, yet easy to understand.
BRC食品安全全球标准是由零售商,制造商和食品服务机构的食品行业专家开发,以确保其严谨细致,易于理解。

First published in 1998, the Standard is now in its seventh issue and is well-established globally. It has evolved with input from many leading global specifiers. 该标准于1998年首次发布,目前已发布第七版,并在全球范围内广泛接受。现在已经成长为全球范围内食品安全领域的风向标。

It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.
BRC提供了一个管理产品安全性,完整性,合法性和质量的框架,以及在食品和食品配料生产、加工和包装行业对这些标准的操作控制。



BRC全球标准专注于:

The importance of management commitment. Hazard analysis and critical control point (HACCP) based food safety programmes.
Quality management systems.
Auditing good manufacturing processes – it's not just a paperwork audit.
Auditing areas which often have the highest rate of product recalls and withdrawals, such as labelling and packing.
Developing systems to reduce exposure to food fraud.
Ensuring consistency of the audit process.
Providing a BRC Global Standard that is portable enough to allow Additional Modules to be added to reduce audit burden.
Promoting greater resilience, transparency and traceability in the supply chain.
管理层承诺的重要性。
基于危害分析和关键控制点(HACCP)的食品安全计划。
质量管理体系。
审计良好的生产/制造流程 - 这不仅仅是一次文书工作的审计。
审核平时产品召回率和撤回率最高的领域,如标签和包装。
开发减少食品欺诈风险的系统。
确保审计过程的一致性。
提供足够便携的BRC全球标准,允许添加其他模块以减轻审计负担。
大幅提高供应链的弹性,透明度和可追溯性。



The BRC Global Standard is divided into seven sections: BRC全球标准分为七个部分:


1.高级管理层承诺和持续改进

Consistent food safety is the responsibility of everyone within the company; however, the starting point for an effective food safety plan is the commitment of senior management to the implementation of the BRC Global Standard and continual development. This includes providing adequate resources, effective communication, system reviews, actions taken and opportunities for improvement.
食品安全一致性是企业每个员工的责任;然而,一个有效的食品安全计划的起点是高级管理层对实施BRC全球标准和持续发展的承诺。这包括提供足够的资源,有效的沟通,系统评估,采取的行动和改进的机会。

2. 食品安全计划(HACCP)

The BRC Global Standard requires the development of an effective hazard analysis and critical control point (HACCP) programme based on the requirements of the internationally recognised Codex Alimentarius system.
BRC全球标准要求根据国际公认的食品法典系统的要求开发有效的危害分析和关键控制点(HACCP)计划。

3. 食品安全和质量管理体系

This section sets out the requirements for the management of food safety and quality. This includes requirements for product specifications, supplier approval, traceability, and the management of incidents and product recalls.
本部分提出了食品安全和质量管理的要求。 这包括产品规格要求,供应商批准,可追溯性以及事件和产品召回的管理。

4. 场所标准

This section sets out expectations for the production environment including the layout and maintenance of the buildings and equipment, cleaning, pest control, waste management and foreign body controls.
本部分列出了对生产环境包括建筑物和设备的布置和维护,清洁,虫害控制,废物管理和异物控制的期望

5. 产品控制

The requirements for product design and development stage including allergen management, product and ingredient provenance, product packaging and product inspection and testing.
产品设计和开发阶段的要求,包括过敏原管理、产品和成分来源、产品包装和产品检验和测试。

6. 过程控制

The establishment and maintenance of safe process controls, weight/volume control and equipment calibration, and ensures the documented HACCP plan is put into practice.
建立和维护安全的过程控制,重量/体积控制和设备校准,并确保文件化的HACCP计划已付诸实施。

7. 人员

This section sets out the standards needed for staff training, protective clothing and personal hygiene.
本部分列出了员工培训,防护服和个人卫生所需的标准。