BRC GLOBAL STANDARD FOR FOOD SAFETY
OVERVIEW OF CHANGES FROM VS 7 TO VERSION 8
WORKSHOP
COURSE CONTENT
- Introduction to the BRC Global Standard for Food Safety
- Structure of the standard
- Overview of main changes between Issue 7 and Issue 8
- Senior Management Commitment
- The Food Safety Plan - HACCP
- Food Safety and Quality Management System
- Site Standards
- Product Control
- Process Control
- Personnel
- High Risk, High Care and Ambient High Care Production Zones
- Requirements for Traded Products
BENEFITS
- Gain an excellent understanding of the changes from Issue 7 to Issue 8 of the BRC standard
- Learn how to apply the changes to your own Food Safety Management System
- Practical examples and case studies
- Interactive
- A great learning experience
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