BRC V9 Package
2024-10-28 11:19BRC V9 Package
Get your accreditation at the lowest possible cost
BRC V9 complete package
V9 version
Price : 489 $
The complete BRC V9 package is a comprehensive document package that contains everything from templates of procedures, processes, forms, checklists, tools, detailed guides, and instructions needed to:
– Start your BRC V9 process.
– Create your BRC V9 documentation.
– Quickly achieve BRC V9 certification.
– Benefit from a BRC V9 management system that is simple and adapted to the needs of your organization.
Why start with a blank page. Start your Project TODAY, and save up to 80% on your time and money.
This package comes with 1 hour Live 1-to-1 Online Session with ISO consultant, document reviews, continual email support for 12 months and regular update service.
Cost-Effective Implementation: Much cheaper than an on-site consultant, and requires much less time than doing it from scratch
BRC Version 9 Complete Package
• Added Value: All BRC V9 requirements have been developed into an efficient process that adds operational value to your organization and consequently increases productivity.
• Effective: Minimal effort is required to follow procedures necessary to meet all requirements of BRC V9.
• Simplified: Bureaucracy and excessive paperwork have been eliminated from each process to make it easy – while remaining fully compliant with BRC V9.
Start your Project TODAY, and save up to 80% on your time and money.
The all-in-one document package for BRC V9 version
Save time, save money and simplify the accreditation process.
Documents included:
Forms
This package provides you with the following features:
- Full lifetime access
- Access on laptop, desktop, or mobile
- Certificate of completion
This Package Includes
- Procedures:
- Quality Management System Procedure
- Management Responsibility Procedure
- Food Safety Plan Procedure (HACCP)
- Hazard Analysis Procedure
- Food Defense Plan Procedure
- Food Fraud Mitigation Procedure
- Allergen Management Procedure
- Product Development Procedure
- Supplier Approval and Monitoring Procedure
- Internal Audit Procedure
- Non-Conforming Product Procedure
- Corrective and Preventive Action Procedure
- Control of Documents and Records Procedure
- Training and Competence Procedure
- Traceability Procedure
- Validation and Verification Procedure
- Complaint Handling Procedure
- Product Recall Procedure
- Product Withdrawal Procedure
- Incident Management Procedure
- Calibration and Maintenance Procedure
- Pest Control Procedure
- Hygiene and Cleaning Procedure
- Environmental Monitoring Procedure
- Waste Management Procedure
- Storage and Distribution Procedure
- Labeling and Packaging Procedure
- Equipment and Utensil Management Procedure
Records and Forms:
- HACCP Team Meeting Record
- Hazard Analysis Worksheet
- CCP Decision Tree Worksheet
- HACCP Plan Summary
- Food Defense Assessment Form
- Food Fraud Vulnerability Assessment Form
- Allergen Risk Assessment Form
- Supplier Evaluation and Approval Form
- Internal Audit Schedule
- Internal Audit Report
- Non-Conformance Report
- Corrective Action Request
- Training Record
- Traceability Test Record
- Validation and Verification Record
- Customer Complaint Log
- Product Recall Log
- Incident Report
- Calibration Record
- Maintenance Log
- Pest Control Inspection Report
- Cleaning Schedule and Record
- Environmental Monitoring Record
- Waste Disposal Record
- Storage and Distribution Record
- Label Approval Form
- Equipment and Utensil Log
Manual and quality policy
- BRC V9 Quality and Food Safety Management System Manual
Others:
- Site Map and Process Flow Diagrams
- Organizational Chart
- Job Descriptions
- BRC V9 Gap Analysis Tool
- Risk Assessment
SOPs
- SOP for Raw Material Receiving
- SOP for Storage of Raw Materials
- SOP for Handling and Storage of Packaging Materials
- SOP for Pre-Operational Inspection and Cleaning
- SOP for Personal Hygiene and GMPs
- SOP for Hand Washing and Sanitizing
- SOP for Temperature Control and Monitoring
- SOP for Product Inspection and Testing
- SOP for In-Process Quality Control
- SOP for Finished Product Release
- SOP for Cleaning and Sanitizing Equipment
- SOP for Allergen Control and Cross-Contact Prevention
- SOP for Foreign Material Control
- SOP for Product Identification and Traceability
- SOP for Glass and Brittle Plastic Control
- SOP for Maintenance and Repair
- SOP for Pest Management
- SOP for Water Quality Monitoring and Control
- SOP for Air Quality Monitoring and Control
- SOP for Waste Handling and Disposal
- SOP for Emergency Procedures
- SOP for Shipping and Receiving
Comprehensive Breakdown of BRCGS Food Safety Standard Issue 9: Chapter-by-Chapter Guide to Compliance
Chapter 1: Senior Management Commitment
Key Requirements:
- Food Safety Policy: The company must have a clearly documented food safety policy, signed by senior management, that is reviewed regularly.
- Objectives: Senior management should establish and review measurable food safety objectives to improve performance.
- Resource Allocation: Adequate resources must be provided for the implementation and maintenance of the food safety system.
- Management Reviews: Regular management reviews are required to assess the effectiveness of the food safety system, covering critical performance metrics, complaints, non-conformities, and improvement opportunities.
Chapter 2: The Food Safety Plan (HACCP)
The backbone of the BRC standard is the HACCP (Hazard Analysis and Critical Control Points) system.
Key Requirements:
- HACCP Team: A multidisciplinary team must develop, implement, and maintain the HACCP plan.
- Hazard Analysis: Identify all potential hazards (biological, chemical, and physical) at each step of production.
- Critical Control Points (CCPs): Establish CCPs where controls are necessary to prevent or eliminate hazards.
- Monitoring and Corrective Actions: Monitoring must be in place for each CCP, along with documented corrective actions if limits are breached.
- Verification and Review: The HACCP plan must be regularly reviewed to ensure effectiveness.
Chapter 3: Food Safety and Quality Management System
This chapter sets out the documentation and procedures required to manage food safety and quality.
Key Requirements:
- Documented Food Safety System: A food safety and quality management system must be established, documented, and maintained.
- Control of Documents: Procedures should be in place for managing documents, ensuring the right versions are used, and obsolete versions are removed.
- Internal Audits: Regular internal audits must be carried out to verify the effectiveness of the system.
- Corrective Actions: A system should be in place to investigate and correct any deviations, with root cause analysis to prevent recurrence.
- Traceability: A robust traceability system must be in place for products, ingredients, and packaging, tested at least annually.
Chapter 4: Site Standards
This chapter focuses on the structural integrity of the site and ensures that it supports the production of safe food.
Key Requirements:
- External Standards: The site’s external environment must be maintained to prevent contamination.
- Layout and Flow: The layout should support food safety, minimizing the risk of cross-contamination between raw materials and finished products.
- Utilities and Equipment: Utilities such as water, ice, and compressed air must not pose contamination risks. Equipment should be designed for easy cleaning and maintenance.
- Maintenance and Cleaning: A planned maintenance system is required, along with documented cleaning schedules for all areas and equipment.
- Pest Control: A documented pest control program must be in place with regular inspections and records of corrective actions.
Chapter 5: Product Control
This chapter covers how products are developed, produced, and protected.
Key Requirements:
- Product Design and Development: A formal process must be in place for the development of new products, ensuring food safety and legality.
- Allergen Management: Procedures must be in place to control the risk of allergen cross-contamination, including ingredient labeling and equipment cleaning.
- Product Authenticity and Claims: Steps must be taken to guard against food fraud and ensure that product claims (e.g., organic, fair trade) are accurate.
- Product Testing: Appropriate product testing for microbiological, chemical, or physical hazards should be conducted, with a procedure for handling test results.
- Product Release: Systems must be in place to ensure that products are only released for distribution once all safety and quality checks are met.
Monitoring and supervision methods for personnel typically include the use of blind samples, inter-laboratory or intra-laboratory comparisons, inter-comparison samples, reference standards, and assessments. These methods help ensure the competency and performance of staff in maintaining food safety and quality.
Chapter 6: Process Control
This chapter ensures that processes are controlled to produce safe and high-quality products consistently.
Key Requirements:
- Specifications: Detailed product specifications must be in place and verified regularly.
- Process Monitoring: Critical processes should be monitored to ensure they meet defined parameters (e.g., cooking times, temperatures).
- Weight and Volume Control: Systems should be in place to check product weight and volume, ensuring compliance with label claims and regulations.
- Product Inspection and Testing: In-line checks should be done to verify product safety and quality, including metal detection or X-ray scanning where necessary.
Chapter 7: Personnel
Personnel play a critical role in maintaining food safety, and this chapter covers their hygiene, training, and behavior.
Key Requirements:
- Training: All personnel must be adequately trained in food safety, with refresher training conducted regularly.
- Personal Hygiene: Strict personal hygiene rules should be enforced, including handwashing, clean uniforms, and restrictions on jewelry.
- Medical Screening: Procedures should be in place to assess the health of staff to prevent contamination from illness.
- Protective Clothing: Staff should wear appropriate protective clothing, depending on the area of production, and this clothing must be regularly cleaned.
- Training Records: Detailed records must be kept to track staff training, ensuring that all employees are qualified for their roles.
Chapter 8: High-Risk, High-Care, and Ambient High-Care Production Risk Zones
This chapter is for sites that handle high-risk or high-care products where there is a greater potential for contamination.
Key Requirements:
- Segregation: High-risk areas must be physically segregated from other production areas to prevent contamination.
- Access Control: Access to these areas should be strictly controlled, with appropriate clothing, handwashing facilities, and air pressure systems.
- Cleaning: Enhanced cleaning and disinfection procedures are required to control any potential contamination risks.
- Environmental Monitoring: Regular monitoring of the environment for microbial contamination should be carried out to verify the effectiveness of hygiene procedures.
Chapter 9: Requirements for Traded Products
This chapter applies to companies that buy and sell food products that they don’t manufacture themselves.
Key Requirements:
- Supplier Approval and Monitoring: Procedures should be in place to ensure that traded products are sourced from approved, verified suppliers.
- Specifications for Traded Products: Clear specifications must be agreed upon with suppliers and reviewed regularly.
- Product Safety and Quality Monitoring: Traded products should be tested and monitored to ensure they meet all legal and safety requirements before sale.
90 Days Money Back Guarantee
If for whatever reason during the FIRST 90 days of your purchase, you are not satisfied for any reason, simply contact support@qse-academy.com and our support team will issue you an immediate and full refund.
The package includes all the documents you need to comply with BRC V9 – these documents are fully acceptable by the accreditation audit.
All documents are in MS Word or MS Excel, to make them very easy to customize for your business. You can customize them by adding company logos and colors, and edit headers and footers to match your favorite style.
We have already completed about 90% of the information requested on the documents. To complete them you must fill in only the name of the company, the responsible parties, and any other information unique to your company. you will be guided through the process, commenting on the elements that are needed and those that are optional.
We presented the BRC V9 documentation, so as to assure all its users that they have completed everything accurately and with the utmost efficiency.
All the documents are made so that you can follow the proposed order perfectly, which allows you to make sure that nothing is missing, and that no one gets lost in the process.
The included comments and flowcharts help your staff understand each document and its usefulness, which helps you to make quality management more fluid, and processes easier to follow.
Features of the complete BRC V9 Kit
Price: 489 $
– Documentation included: 58 documents for the implementation of BRC V9
– MS Office 2007 format, MS Office 2010, MS Office 2013
– Language: English
– Documents are fully editable – just enter the information specific to your business.
– Acceptable for the BRC V9 accreditation audit? Yes, all the documents required by BRC V9 are included, as well as the quality policy and the current but optional procedures.
Instant Delivery – The package is downloadable immediately after purchase
Free Consultation – In addition, you can submit two complete documents for review by professionals.
Created for your business – The models are optimized for small and medium businesses.
Complete BRC V9 Package
The complete kit to implement BRC V9
Price : 489 $
Total Implementation Duration: 8 Months
BRC V9 Implementation Project Plan
Achieving BRC V9 compliance is a significant milestone for any organization, signifying a commitment to quality and food safety. Our expert consultants are here to guide you through every step of the implementation process, from initial consultation and gap analysis to final assessment and certification. With our comprehensive project plan, tailored training programs, and dedicated support, we ensure your organization meets all BRC V9 requirements efficiently and effectively. Partner with us to enhance your organization’s credibility, improve operational processes, and gain international recognition. Let us help you achieve excellence in food safety management.
Introduction: Senior Management Commitment (BRC V9 Section 1) (Duration: 1 Month)
Introductory Tasks
1.1 Demonstrate Management Commitment
Task: Demonstrate Management Commitment
- Description: Develop and document a statement from senior management demonstrating their commitment to BRC V9, including a commitment to food safety, continuous improvement, and resource allocation.
- Deliverables: Management commitment statement.
- Meeting: Review with the senior management team.
Task: Develop a Food Safety Culture Plan
- Description: Create a plan to establish a positive food safety culture, including employee involvement, leadership actions, and methods for measuring improvements.
- Deliverables: Food safety culture plan.
- Meeting: Review plan with senior management.
Task: Set Up Continuous Improvement Mechanism
- Description: Develop procedures to ensure continuous improvement within the food safety and quality management system, including corrective actions, root cause analysis, and performance monitoring.
- Deliverables: Continuous improvement process documentation.
- Meeting: Internal meeting to establish roles and monitor progress.
Section 1: Hazard and Risk Management (BRC V9 Section 2) (Duration: 2 Months)
2.1 Implement a HACCP-Based Food Safety System
Task: Conduct a HACCP Review
- Description: Review the existing HACCP plan or develop a new one based on the BRC V9 framework. Ensure it includes hazard identification, risk analysis, control measures, and verification steps.
- Deliverables: Updated HACCP plan.
- Meeting: Review HACCP plan with the HACCP team.
2.2 Validate Critical Control Points (CCPs)
Task: Validate and Monitor CCPs
- Description: Identify critical control points within the production process and validate them to ensure they are effective in mitigating food safety risks.
- Deliverables: CCP validation report.
- Meeting: CCP monitoring review with HACCP team.
2.2 Conduct Hazard Analysis
Task: Perform Comprehensive Hazard Analysis
- Description: Conduct a hazard analysis to identify biological, chemical, and physical hazards that could affect food safety and assess their likelihood and severity.
- Deliverables: Hazard analysis report.
- Meeting: Internal review with HACCP team.
Section 2: Food Safety and Quality Management System (BRC V9 Section 3) (Duration: 2.5 Months)
3.1 Documented Food Safety and Quality Management System
Task: Develop Food Safety and Quality Manual
- Description: Create or update the food safety and quality manual in compliance with BRC V9. Ensure it includes policies, procedures, and records for monitoring and maintaining food safety.
- Deliverables: Food safety and quality manual.
- Meeting: Internal review with the management team.
3.2 Document Control and Record Keeping
Task: Establish Document Control Procedures
- Description: Develop and implement procedures for the control of documents, ensuring all documents are properly reviewed, approved, and accessible to relevant staff.
- Deliverables: Document control procedures.
- Meeting: Training session with staff to ensure understanding of document control.
3.3 Internal Audits
Task: Develop and Conduct Internal Audit Program
- Description: Establish an internal audit program to assess the effectiveness of the food safety and quality management system. Ensure all departments are audited regularly and corrective actions are documented.
- Deliverables: Internal audit plan and reports.
- Meeting: Audit review meetings with management.
Section 3: Site Standards (BRC V9 Section 4)(Duration: 1.5 Months)
4.1 Establish Facility and Environmental Standards
Task: Conduct Facility Risk Assessment
- Description: Perform a risk assessment of the facility to ensure it meets BRC V9 requirements for food safety, hygiene, and contamination prevention.
- Deliverables: Facility risk assessment report.
- Meeting: Review findings with the operations team.
4.2 Implement Site Cleaning Procedures
Task: Develop Cleaning and Sanitation Procedures
- Description: Establish cleaning schedules, hygiene standards, and sanitation procedures to maintain a safe and clean environment.
- Deliverables: Cleaning procedure documents, sanitation logs.
- Meeting: Training session with staff on hygiene and cleaning standards.
4.3 Control of Foreign Body Contamination
Task: Implement Foreign Body Control Measures
- Description: Develop procedures for managing risks related to foreign body contamination (e.g., metal, glass, plastic) and implement controls such as X-ray or metal detection systems.
- Deliverables: Foreign body contamination control plan.
- Meeting: Review detection system with quality team.
Section 4: Product Control (BRC V9 Section 5)(Duration: 1.5 Months)
5.1 Control of Allergens
Task: Develop Allergen Management Program
- Description: Implement a comprehensive allergen management program that covers risk identification, ingredient segregation, and communication to prevent allergen cross-contamination.
- Deliverables: Allergen control procedures.
- Meeting: Training session on allergen control measures.
5.2 Product Testing
Task: Establish Product Testing and Monitoring Program
- Description: Create a product testing plan that includes microbiological testing, chemical analysis, and sensory evaluations to ensure product safety and quality.
- Deliverables: Product testing plan and results.
- Meeting: Review product testing outcomes with the quality team.
5.3 Ensure Product Traceability
Task: Implement Traceability System
- Description: Develop and document a traceability system that allows for complete tracking of products from raw material intake to finished product dispatch, meeting BRC V9 traceability requirements.
- Deliverables: Traceability procedure document.
- Meeting: Test traceability system for effectiveness.
Section 5: Process Control (BRC V9 Section 6) (Duration: 2 Months)
6.1 Control of Product Labelling
Task: Develop Labelling Control Procedures
- Description: Implement procedures to control product labeling, ensuring that labels meet regulatory and customer requirements, including allergen declarations and product information.
- Deliverables: Labelling control procedure.
- Meeting: Review with the packaging and quality teams.
6.2 Product Packaging
Task: Establish Packaging Control Procedures
- Description: Implement controls to ensure that packaging materials used for food products are safe and suitable for their intended purpose.
- Deliverables: Packaging control procedures.
- Meeting: Packaging material review with procurement and production teams.
6.3 Calibration of Measuring Devices
Task: Implement Calibration Program
- Description: Establish a calibration program for all measuring devices, ensuring they are regularly calibrated and accurate for monitoring critical control points.
- Deliverables: Calibration records and schedules.
- Meeting: Review calibration records with the technical team.
Section 6:Personnel (BRC V9 Section 7) (Duration: 1 Month)
7.1 Develop Training and Competency Program
Task: Conduct Staff Competency Assessment
- Description: Assess the competence of staff in key roles to ensure they are trained and knowledgeable about food safety, quality management, and BRC V9 requirements.
- Deliverables: Competency assessment report.
- Meeting: Review competency gaps and training needs with HR.
7.2 Implement Personal Hygiene Standards
Task: Develop Personal Hygiene Policy
- Description: Establish personal hygiene policies for staff, including handwashing, protective clothing, and other hygiene measures to prevent contamination risks.
- Deliverables: Hygiene policy document.
- Meeting: Training session with all staff.
Final Assessment and Accreditation Preparation (Duration: 1 Month)
8.1 Conduct Final Internal Audit
Task: Perform Pre-Assessment Audit
- Description: Conduct a final internal audit to verify compliance with all BRC V9 clauses, identify any remaining gaps, and implement corrective actions.
- Deliverables: Internal audit report.
- Meeting: Post-audit review with management and consultant.
8.2 Certification Body Selection
Task: Select Certification Body
- Description: Research and select an accredited certification body to carry out the BRC V9 audit and provide certification.
- Deliverables: Certification body selection report.
- Meeting: Finalize selection with the consultant and management team.
What our customers think:
“The BRC V9 package from QSE Academy was a game-changer for our team. We were able to implement all the necessary compliance requirements without spending months creating documents from scratch. The pre-made templates, forms, and SOPs were clear, customizable, and made the entire process smooth. Plus, the support we received through the one-on-one consultations was invaluable. This package not only saved us countless hours but also significant costs compared to hiring external consultants. I highly recommend it to anyone aiming for BRC V9 certification.”
Sarah Johnson
Quality Manager
“QSE Academy’s BRC V9 Package is truly worth the investment. We were able to achieve compliance much faster than we expected, thanks to the complete set of ready-to-use documents. The package saved us both time and money, as we didn’t need to hire expensive consultants or spend time developing our own procedures. The step-by-step guidance and the expert consultations ensured we were on the right track from day one. I can’t recommend this package enough for companies looking for a cost-effective way to achieve BRC certification.”
Michael Thompson
Operations Director
Frequently Asked Questions
How long will it take to receive the complete package of documents after I place my order?
Upon completing your purchase, you will be redirected to the download page immediately. Additionally, a link to access your file will be sent to your email. The files are provided in a .zip format, which you will need to extract. If you encounter any issues with the download, please do not hesitate to contact us at support@qse-academy.com. Our support team is always ready to assist you.
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We offer several payment options for your convenience. You can choose to pay using a credit card, debit card, or PayPal. Additionally, we provide a flexible layaway plan for those who prefer to pay for their purchase over time. If you have any questions about our payment options, please don’t hesitate to contact us.
Do you offer a money-back guarantee if I'm not satisfied with the service?
We offer a 30-day money-back guarantee. If you are not satisfied with our service for any reason, you can cancel within the first 30 days and receive a full refund, no questions asked.
How can I communicate with the ISO expert?
When you make a purchase, you will be contacted by an account manager who will assist you throughout the process. Our scheduling is flexible to accommodate your needs. Upon requesting a meeting, you will receive a link to select a time that works best for you. Additionally, you can communicate with the ISO expert via email.
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