Summary and Info
This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to improve their grades.Content: Chapter 1 The Changes: Issue 5 to Issue 6 (pages 1–6): Chapter 2 Keys to Success (pages 7–12): Chapter 3 Some Background (pages 13–18): Chapter 4 Familiarity with the Standard: Part 1 – Structure and Concepts (pages 19–30): Chapter 5 Familiarity with the Standard: Part 2 – The Protocol (pages 31–44): Chapter 6 Familiarity with the Standard: Part 3 – Section IV and the Appendices (pages 45–50): Chapter 7 Final Steps to the Audit (pages 51–61): Chapter 8 The Global Standards Website and Directory (pages 63–68): Chapter 9 Training for the Standard (pages 69–73): Chapter 10 How to Survive the Audit (pages 75–85): Chapter 11 Clause 1: Senior Management Commitment (pages 87–99): Chapter 12 Clause 2: Food Safety Plan – HACCP (pages 101–128): Chapter 13 Clause 3: Food Safety and Quality Management System (pages 129–172): Chapter 14 Clause 4: Site Standards (pages 173–262): Chapter 15 Clause 5: Product Control (pages 263–285): Chapter 16 Clause 6: Process Control (pages 287–300): Chapter 17 Clause 7: Personnel (pages 301–319): Chapter 18 From Audit to Certification (pages 321–328): Chapter 19 Correcting Nonconformities (pages 329–352): Chapter 20 Certification and what Happens Next (pages 353–358):
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