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BRC Section Ref:BRC章節(jié)號(hào)
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Document:文件
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Global Standard for FoodSafety 正版食品安全全球標(biāo)準(zhǔn)
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1.5 – 1.9
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Example of Management Review 管理評(píng)審
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2.1 – 2.13
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HACCP Plan – documented system HACCP計(jì)劃－文件體系
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3.1
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Company Food Safety & Quality Policy Statement 公司的食品安全和質(zhì)量方針
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3.2
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Company Food Safety & Quality Manual 公司的食品安全和質(zhì)量手冊(cè)
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3.3.3
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Documented arrangement to cover for the absence of key staff 主要員工缺席時(shí)的書面工作安排替代情況
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3.5
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Example of Internal Audits – Quality, systems and Hygiene內(nèi)審－質(zhì)量、體系和衛(wèi)生
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3.6.4
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Review the new supplier’s performance within a specified “trial” period. 評(píng)估供應(yīng)商“試用期”的表現(xiàn)
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3.7
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Examples of Product and Raw Material Specifications產(chǎn)品和原料說明
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3.8
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Examples of Corrective and Preventive Action 糾正和預(yù)防措施的實(shí)施
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3.9
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Examples of Traceability System Testing 追溯體系的測(cè)試
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3.10
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Documented Complaints Procedure文件化的客戶抱怨程序
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3.11.5
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Testing of Product Recall System產(chǎn)品回收程序的測(cè)試
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4.3.1
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Process Flow – Factory Layout加工流程圖－工廠布局
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4.6
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Maintenance Records, Schedule and Procedures維護(hù)保養(yǎng)的記錄、計(jì)劃和程序
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4.8.4
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Glass Register 玻璃登記
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4.9
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Cleaning Schedules, Hygiene Procedures and Records清潔計(jì)劃、衛(wèi)生程序和記錄
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4.11
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Pest Control Records蟲害控制記錄
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5.1.3
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Shelf-life assessments貨架期評(píng)估
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5.2
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Allergens/GMO/IP handling 過敏原/轉(zhuǎn)基因/身份保存物料的處理
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5.5
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Laboratory Certification and Scope 實(shí)驗(yàn)室的認(rèn)證及其范圍
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5.5.2.4
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Procedure in place – ensure reliability of lab results
書面程序 – 保證實(shí)驗(yàn)室結(jié)果的可靠性
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6.3
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Identification & Calibration of Measuring/Monitoring devices 監(jiān)視測(cè)量設(shè)備識(shí)別與校準(zhǔn)
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7.1
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Staff Training Records員工培訓(xùn)記錄
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7.4
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Medical Screening Procedures 體格檢查程序
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