Management Commitment and Continuous Improvement

The fundamental support point in the control of food safety must count on the commitment of the management in its application, provision of resources, definition of responsibilities, and continuous review of its functioning and continuous improvement of the system.

Hazard Analysis and Critical Control Points System

The establishment of a Food Safety Plan through an effective HACCP program based on the requirements of the international recognition system of the Codex Alimentarius.

Quality Management System Applied to Food Safety

Based on the principles of the ISO 9001 standard, quality management requirements must be applied for food production and handling processes such as:

• Product specifications
• Approval and traceability of suppliers
• Management of incidents and product recalls
• Risk Management system, Documentation control etc.

Facilities

The BRC standard contains specific requirements regarding the facilities involved, treating aspects related to:

• Design and maintenance of production facilities and equipment
• Cleaning procedures and pest control
• Waste Management
• Contamination and foreign body detection controls

Product Design

Includes the requirements in product design and the development stage, allergen management, and laboratory specifications and product tests.

Process Control

A series of processes must be defined and maintained for security control, measurement systems (weight, volume etc.) and others aimed at the control of equipment calibration.

Personnel

Defines the requirements for personnel training and specifications regarding protective clothing and personnel hygiene.

You can obtain more information about the certification on the official website.