BRC检查表（第四版）.DOC

BRC GLOBAL STANDARD FOOD ISSUE 4 - CHECKLIST NOTES In the Met column there are only three possible types of entry: Y (a tick is an acceptable alternative) indicating Yes for compliance N (a cross is an acceptable alternative) indicating No for a non compliance NA indicating that that requirement is not relevant to this type of operation and so neither Y or N is meaningful For all N or cross entries indicating a non-conformity against a requirement at the level being sought there must be a CAR issued. For all NA an entry must be made in the checklist and the Evaluation Report explaining the reason for being not applicable. For clauses in compliance, it maybe considered there are opportunities for improvement that should be reported.. The comments column should be used to indicate CRITICAL / MAJOR / MINOR CAR. Clause Requirement M e t Comments Observations HACCP SYSTEM The basis of the company’s food safety control system shall be a HACCP Plan which shall be systematic, comprehensive, thorough, fully implemented and maintained and shall be based on the Codex Alimentarius HACCP principles and reference shall be made to relevant legislation, codes of practice or guidelines. FUNDAMENTAL 1.1 Senior Management commitment implementation in QMS 1.2 HACCP system – multidiscipline team Use of consultants Day to day management 1.3 Team Leader competence 1.4 Team members training and experience 1.5 Support programmes e.g. QA and GMP 1.6 HACCP principles used 1.6.1 Hazard analysis 1.6.2 CCPs 1.6.3 Critical limits 1.6.4 Monitoring control of CCPs 1.6.5 Corrective actions 1.6.6 Validation and verification 1.6.7 Documentation  Clause Requirement M e t Comments Observations 1.7 Risk analysis 1.7.1 Occurrence and severity. 1.7.2 Qualitative and or quantitative evaluation 1.7.3 Micro-organisms 1.8 Applicability, practical, effective and reviewed 1.9 Conformance and corrective action records QUALITY MANAG