 The BRC Global Standard for Food Safety: A Guide to a Successful Audit
ISBN: 978-1-4051-5796-4
Paperback
360 pages
November 2008, Wiley-Blackwell
US $109.99
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Part 1 Preparation for the Audit.
Chapter 1: Keys to Success.
Chapter 2: Familiarity with the Standard.
Chapter 3: Planning for the Audit.
Chapter 4: How to Conduct Yourself at the Audit.
.
Part 2: The Requirements of the Standard.
Chapter 5: Clause 1, Senior Management Commitment and Continual Improvement.
Chapter 6: Clause 2, The Food Safety Plan - HACCP.
Chapter 7: Clause 3, Food Safety and Quality Management System.
Chapter 8: Clause 4, Site Standards.
Chapter 9: Clause 5, Product Control.
Chapter 10: Clause 6, Process Control.
Chapter 11: Clause 7, Personnel.
.
Part 3: After the on-site Audit.
Chapter 12: Correcting Non Conformities.
Chapter 12: What Next?.
References.
Index.
Appendices
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