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BRCv6(中英文对照检查表)

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1.1.2
1.1.3
施 clearly communicated to relevent staff 传达到相关人员 monitored and results reported at least quarterly to site senior 至少每季度上报到高层管理. management review meetings shall be documented and undertaken at 应定期(,至少每年一次进行管理评审并保持记 Management appropriate planned intervals, annually as a minimum. The review process shall include: 录.管理评审输入应包括: previous management review action plans and timeframes ■之前的管理评审输出,纠正行动及时间范围. ■内部审核、第二方和/或第三方机构审核情 results of internal, second-party, and / or third-party audits customer complaints and results of any customer performance reviews 况. ■客户投诉,客户满意度调查结果. incidents, corrective actions, out-of-specification results, and noncomforming materials review of the management of the HACCP system resources requirements Record of the meeting shall be documented and used to revise the objectives. The decisions and actions agreed within the review process shall be effectively communicated to appriproate staff, and actions The company shall have a demonstrated meeting program that enables food safety, legality, and quality issues to be brought to the attention of senior management at least monthly and allows for the resolution of issues requiring immediate action The company's senior management shall provide the human and financial resources required to produce food safety in compliance with the requirements of this Standard and for the implementation of the HACCP-based food safety plan. ■突发事件,纠正措施,意外结果及不合格物料. ■评估HACCP体系管理 ■资源需求. 管理评审输出结果及措施应通知相关人员在 规定的时间内落实执行,措施完成后应更新记 录. 应每月召开会议识别并产品安全性\合法性和
BRC第六版内审检ຫໍສະໝຸດ 表BRC Requirement No. 标准 编号 1 1.1 1.1.1
The company's senior management shall demonstrate they are fully committed to the implementatio of the requirements of the Global Standard for Food Safety and to processes which facilitate continual improvement of food safety and quality management The company shall have documented policy which states the company's intention to meet its obligation to produce safe and legal products to the specified quality and its responsibility to its customers. This shall signed by the person with overall responsibility for the site communicated to all staff The company's senior management shall ensure that clear objectives are defined to maintain and improve the safety, legality, and quality of products manufactured. These objectives should be: documented and include targets or clear measures of success
The company's senior management shall have a system in place to ensure that the company is kept informed of scientific and technical developments, industry codes of practice, and all relevant legislation The company shall have a genuine, original hard copy or electronic version of the current Standard available Where the company is certified to the Standard it shall ensure that annonced recertification audits occur on or before the audit due date The most senior production or operations manager on site shall attend the opening and closing meetings of the audit for Global Standard for Food Safety certificate. The company's senior management shall ensure that the root cause of noncomformities identified at the previous audit against the Standard have been effective addressed to prevent recurance Organizational structure, responsibilities, and management authority The company shall have a clear organizationa structure and lines of communication to enable effecitve management of product safety, The company shall have an organizational chart demonstrating the management structure of the company. The responsibilities for the management activities shall be clearly allocated The company's senior management shall ensure that all employees are aware of their responsibilities. Where documented work instructions exist for activities undertaken, the relevant employees shall have access to these and be able to demonstrate that work is carried out in accordance to the instruction The Food Safety Plan-HACCP The HACCP food safety team The HACCP plan shall be developed and managed by a multidisciplinary food safety team that includes those responsible for quality/technical, production operations, engeering, and other relevant fuctions leader shall have specific knowledge of HACCP and be able The team to demonstrate competence and experience. The team members shall have specific knowledge of HACCP and relevant knowledge of product, process, and associatedhaving appriproate in-house In the event of the company not hazards. knowledge, external expertise may be used, but day-to-day management of the food safety system shall remain the reponsibility of the companyPrograms Prerequisite The control measures and monitoring procedures for the prerequisite programs must be clearly documented and shall be included within the development and reviews of the HACCP program

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BRC消费品第四版内审检查表(高级版)

BRC消费品第四版内审检查表(高级版)


工厂公司须备有可体现公司管理结构的最新关键员工组织结构图。须明确
划分确保产品安全、合法性 和质量的各项活动的管理责任，且得到各负 责经理的理解。另外还须提供明确证据说明，如果负责人缺席，谁将代表
√
负责人行使职权。
工厂的高级管理层须确保全体员工都明确自己的责任。在对于所进行的活
动制定有成文的工作指导的 情况下，相关员工须有权取用这些文件且能
如果评估表明产品可能对消费者产生不可接受的风险，工厂不得生产该产
品。如果产品需要修改，须对修改后的设计进行新的风险评估。
已编制产品风险管理报告
2.2.2
2.2.3 2.2.4 2.2.5 2.2.6 2.3.1 2.3.2 2.3.3
风险评估须由经过适当培训、可以胜任的内部或外部资源进行。除非风险 评估由客户进行，对此须持 有相关证据。 负责决策的员工须接受培训，以确保其理解其活动所必需的风险评估规程 √ 或结果。
事实描述
2.2.1
公司须确保对每一产品或产品组开展产品危害和风险评估。评估须记录在
册，包括:
• 对所评估产品的说明(例如经批准的样品或试样、样品绘图、计算机图
形、照片、规格) • 产品的预期用途和可预见的滥用情况
• 危害、每项危害的风险水平，以及风险是否可接受
√
• 评估日期、负责人姓名，以及评估所依据的证据。
1.1.2
工厂的高级管理层须确保建立明确的目标，以依照工厂的产品安全与质量 政策和执行本《标准》要求 的承诺，维护所生产产品的安全和合法性， 改善产品质量。这些目标须向相关员工清楚传达，受到监督，而且每年至 √ 少向工厂的高级管理层报告一次结果。
已经建立质量目标，并进行了培训
1.1.3
1.1.4 1.1.5
BRC6.0中文版

BRC6.0中文版

ＢＲＣ６．０中文版1、重点现场审核，包括仓库，有1天时间在现场审核；重点还是追溯、CCP控制、食品添加剂、异物控制、虫鼠害控制与分析等2、条款上有的基本都要审到，至少要问及；资料都要准备好3、文件重点，主要是HACCP计划、CCP监控记录、检验记录等；以前未提到的服务外包，需要有外包协议；虫鼠害要有外训；4、以下问题会要求提供控制措施或证据：过敏原（原料/调味料的过敏原识别、过程交叉污染、标识），辐照（调味料的辐照说明），非转基因（用米的原料的非转基因证明以及其他原物料的非转基因证明、过程交叉污染、标识），重金属残留、农残，霉菌毒素的问题，包装材料、标识问题，供应商审核（包括现场审核）、完善供应商的评价体系，添加剂使用及标识，食品安全防护，保质期验证，仪器校验等等，不一一列举啦个人总结BRC审核过程中需要对以下文件资料进行审查：1.三证原件、复印件；组织架构图、HACCP（食品安全）小组、2. HACCP手册、质量手册3.管理评审控制程序和管理评审纪录4.质量目标评估记录5.内审程序，计划，记录6.管理例会记录7.客户投诉处理程序/记录、分析报告8.顾客满意度调查记录9.供应商评估监控程序及记录、索证齐全，合格供应商认定、清单；备用供应商10.文件和记录控制程序11.产品规格描述（原料，辅料，包装，终产品）12.建立HACCP使用到的标准，法规，指南，学术性刊物等13.销售国的食品法律法规14.合同评审程序，抽查销售合同15.纠正措施纪录16.产品追溯程序，编码系统17.追溯性验证报告（成品追原料，原料追成品）18.产品召回程序，模拟召回程序和模拟召回报告19.突发事件应急响应程序20.车间平面图，水管路图，工艺流程图，人员流动图，物流图21.SSOP，清洗消毒纪录，微生物检测报告，工作服清洗验证纪录，清洁用消毒剂配制使用纪录22.所使用或储存的化学药品的MSDS23.水处理记录，水检测记录/证书24.设备维修保养程序，计划，纪录25.垃圾，下脚料，废油等处理程序，外包合同26.虫害控制程序(记录/虫害控制图/培训/使用杀虫剂的清单及MSDS、趋势分析)27.运输车辆控制程序，温度监控纪录，装卸货的检查记录（如车辆为外包，外包合同）28.产品保质期研究的相关纪录/报告29.产品留样及保质期验证程序30.对于特殊产品的特殊操作工艺要求（过敏源产品，有机食品等）31.过敏原控制程序/过敏源清单32.金属异物控制程序，金属探测作业指导书，金探效能验证记录33.玻璃和易碎塑料控制程序/玻璃及硬塑料制品检查方位图/检查记录34.其他异物控制程序，过滤网、磁力棒的控制程序35.随机挑选的生产纪录，追溯检查；记录审核确认人签字36.存货周转控制程序/ 纪录37.产品扣留，放行系统及纪录38.不合格品控制程序和记录39.返工产品控制程序40.杀菌热分布，热穿透测试报告41.原料，成品的农药/兽药残留，重金属检测报告/记录42.空罐、容器的检测报告/合格证明43.内部实验室的比对实验记录、实验数据趋势分析44.商业无菌及产品留样验证货架期记录45.实验室管理程序46.实验室方法的作业指导书/检测标准47.仪器设备校准控制程序/证书48.培训控制程序/记录（要有培训开始结束时间点）/证书、HACCP小组外训记录、年度培训计划实施、新进人员培训、企业内部培训师资格及考核程序49.人员健康证明50.服务外包协议（运输、食堂、工衣清洗等）51.环境卫生检查程序及记录52.食品安全防护计划53.其他程序文件：产品设计与开发、销售控制程序、合同评审等，作业指导书，（封口检测，设备操作，辅料配置等）54.可能还有其他需要审核的文件，取决于现场审核及审核员的要求。

包材BRC内审审核检查表(按BRC第5版修订)

包材BRC内审审核检查表(按BRC第5版修订)

4.2.3所有内部排水品是否适当保护防止虫害进入，并采用尽量减少异味的设计
4.2.4对可能对产品构成风险的窗户和玻璃，是否有防破碎的措施？
4.2.5对所有灯泡，灯管，诱蚊灯上的非生产玻璃可能的风险，是否有充分保护的措施？
4.2.6是否提供充足的照明，以保证对产品和清洁的有效检查？
4.2.7是否提供充足的通风设施？
规格
*基本原则对于原料，半成品和成品，以及可能影响成品质量和客户要求的任何产品或服务，应当制定适当的规格
3.4.1规格书是否详细，无误，符合相关产品安全和法规
3.4.2如规格书未正式商定，公司是否能证明已采取的措施
3.4.3是否有合规声明，让包材使用者确保这些材料适用于可能接触的产品。产品合规声明包括：包材性能；包材符合相关要求，并满足适用的最低法规；消费后回收材料的使用。
公用设施
4.3.1产品加工或设备清洗中使用的水是否为饮用水
4.3.2根据危险评估，是否定期监控与包装直接接触的空气，压缩空气或其他气体的微生物
安保
4.4.1是否对试图蓄意对产品造成污染或损坏的潜在风险进行评估并记录？是否根据风险对区域进行评估？是否界定、明确标示、监控和控制敏感/受限区域？为降低风险所确立的安保安排是否实施并至少每年审查1次？
2.2.1是否明确划定危害与风险分析的范围并记录，涵盖认证范围内的所有产品和程序
2.2.2小组是否考量了以下内容：与原料或产品的预定用途相关的已知危害；影响质量的可能产品缺陷；行业规范；法规要求。
2.2.3产品描述是否涵盖产品安全性，质量和完整性的有关信息，包括：成品；来源，是否使用回收料；包材的预定用途和规定的限制（与食品相关产品，物理条件）
3.5.3内审员是否经过适当培训，具备内审资格？审核本部门工作时，本部门的审核人员是否回避？
BRC消费品标准第3版(中英文对照)

BRC消费品标准第3版(中英文对照)

BRC標準條文Senior Management Commitment and Continual ImprovementFundamental ClauseThe company's senior management shall demonstrate that they are fully committed to the implementation of the requirements of the Global Standard forConsumer Products (referred to as The Standard).This shall include provision of adequate resources,effective communication, systems of review, and actions taken to identify and effect opportunities for improvement.條款產品類別要求1.1所有公司的高層管理須確保產品的安全性和質量目標得以建立，記錄，監測，并每年至少評審一次。

The company’s senior management shall ensure that product safety and quality objectives are established,documented, monitored, and reviewed at least annually.1.2所有評審過程需被文件化并須包括評價以下內容：•內部審核，客戶審核和外部審核•以往管理評審的記錄，糾正措施和時間框架•客戶業績指標，投訴和反饋•事故，不符合物料和糾正措施•針對過程績效的評估•針對產品風險評估體系的評審•針對監視和測試結果的評審•與產品範圍內有關的法律要求或科技信息的進展•資源要求The senior management review process shall bedocumented and shall include an evaluation of: Internal,customer, and external (third party) audits;previous management review documents, corrective action plans, and timeframes;customer performance indicators, complaints, and feedback;incidents, non-conforming materials and corrective actions;an assessment of process performance;a review of the product risk assessment system;a review of the results of monitoring and testing;developments in legal requirements or scientific information associated with the products in scope;resource requirements.1.3所有需將商定的決定和措施有效地通知有關員工，並且在商定的時間期限內執行該措施。