Pacchetto BRC V9
2024-10-28 11:19BRC V9 Package
Ottenere l'accreditamento al costo più basso possibile
BRC V9 complete package
V9 version
Prezzo : 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.
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Questo pacchetto comprende 1 ora di sessione online dal vivo 1 a 1 con un consulente ISO, revisione dei documenti, supporto continuo via e-mail per 12 mesi e servizio di aggiornamento periodico.
Implementazione economicamente vantaggiosa: Molto più economica di un consulente in loco e richiede molto meno tempo rispetto a un'implementazione da zero
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.
Iniziate il vostro progetto OGGIe risparmiare fino a 80% sul vostro tempo e denaro.
The all-in-one document package for BRC V9 version
Risparmiare tempo, risparmiare denaro e semplificare il processo di accreditamento.
Documenti inclusi:
Moduli
👉 Questo pacchetto offre le seguenti funzioni:
- Completo durata della vita accesso
- Accesso su computer portatile, scrivania, o mobile
- Certificato di completamento
Questo pacchetto comprende
- Procedure:
- Procedura del sistema di gestione della qualità
- Procedura Responsabilità Direzionale
- Procedura del Piano di Sicurezza Alimentare (HACCP)
- Procedura di analisi dei rischi
- Procedura Piano di Difesa Alimentare
- Procedura per mitigare le frodi alimentari
- Procedura di gestione degli allergeni
- Procedura di sviluppo del prodotto
- Procedura di approvazione e monitoraggio dei fornitori
- Procedura di controllo interno
- Procedura Prodotto Non Conforme
- Procedura di azione correttiva e preventiva
- Procedura di controllo dei documenti e delle registrazioni
- Procedura di formazione e competenza
- Procedura di tracciabilità
- Procedura di convalida e verifica
- Procedura di gestione dei reclami
- Procedura di richiamo del prodotto
- Procedura di Recesso del Prodotto
- Procedura di gestione degli incidenti
- Procedura di calibrazione e manutenzione
- Procedura di controllo dei parassiti
- Procedura di igiene e pulizia
- Procedura di monitoraggio ambientale
- Procedura di gestione dei rifiuti
- Procedura di stoccaggio e distribuzione
- Procedura di etichettatura e confezionamento
- Procedura di gestione delle attrezzature e degli utensili
Registri e moduli:
- Registro delle riunioni del team HACCP
- Foglio di lavoro per l'analisi dei rischi
- Foglio di lavoro dell'albero decisionale CCP
- Sintesi Piano HACCP
- Modulo di valutazione della difesa alimentare
- Modulo di valutazione della vulnerabilità delle frodi alimentari
- Modulo di valutazione del rischio di allergeni
- Modulo di valutazione e approvazione del fornitore
- Programma di audit interno
- Rapporto di audit interno
- Rapporto di non conformità
- Richiesta di azione correttiva
- Registro di formazione
- Record di prova di tracciabilità
- Registro di convalida e verifica
- Registro dei reclami dei clienti
- Registro dei richiami del prodotto
- Verbale di incidente
- Registro di calibrazione
- Registro di manutenzione
- Rapporto di ispezione del controllo dei parassiti
- Programma e registrazione delle pulizie
- Registro del monitoraggio ambientale
- Registro dello smaltimento dei rifiuti
- Registro di archiviazione e distribuzione
- Modulo di approvazione dell'etichetta
- Registro attrezzature e utensili
Manuale e politica della qualità
- BRC V9 Manuale del sistema di gestione della qualità e della sicurezza alimentare
Altri:
- Mappa del sito e diagrammi di flusso dei processi
- Organigramma
- Descrizione del lavoro
- Strumento di analisi delle lacune BRC V9
- Valutazione del rischio
SOP
- SOP per la ricezione della materia prima
- SOP per lo Stoccaggio delle Materie Prime
- SOP per la movimentazione e lo stoccaggio dei materiali di imballaggio
- SOP per l'ispezione e la pulizia pre-operativa
- SOP per l'igiene personale e GMP
- SOP per il lavaggio e la sanificazione delle mani
- SOP per il controllo e il monitoraggio della temperatura
- SOP per l'ispezione e il collaudo del prodotto
- SOP per il controllo di qualità in corso
- SOP per il rilascio del prodotto finito
- SOP per attrezzature per la pulizia e la sanificazione
- SOP per il controllo degli allergeni e la prevenzione dei contatti incrociati
- SOP per il controllo dei materiali estranei
- SOP per l'identificazione e la tracciabilità del prodotto
- SOP per il controllo del vetro e della plastica fragile
- SOP per manutenzione e riparazione
- SOP per la gestione dei parassiti
- SOP per il monitoraggio e il controllo della qualità dell'acqua
- SOP per il monitoraggio e il controllo della qualità dell'aria
- SOP per la gestione e lo smaltimento dei rifiuti
- SOP per le procedure di emergenza
- SOP per la spedizione e la ricezione
Comprehensive Breakdown of BRCGS Food Safety Standard Issue 9: Chapter-by-Chapter Guide to Compliance
Chapter 1: Senior Management Commitment
Requisiti fondamentali:
- 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.
- Recensioni sulla gestione: 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.
Requisiti fondamentali:
- 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.
Requisiti fondamentali:
- 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.
- Audit interni: Regular internal audits must be carried out to verify the effectiveness of the system.
- Azioni correttive: 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.
Requisiti fondamentali:
- 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.
Requisiti fondamentali:
- Product Design and Development: A formal process must be in place for the development of new products, ensuring food safety and legality.
- Gestione degli allergeni: 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.
Requisiti fondamentali:
- 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.
Requisiti fondamentali:
- 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.
Requisiti fondamentali:
- Segregation: High-risk areas must be physically segregated from other production areas to prevent contamination.
- Controllo degli accessi: 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.
- Monitoraggio ambientale: 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.
Requisiti fondamentali:
- 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.
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Se, per qualsiasi motivo, durante i PRIMI 90 giorni dall'acquisto, non siete soddisfatti, contattate semplicemente support@qse-academy.com e il nostro team di assistenza vi rimborserà immediatamente e completamente.
The package includes all the documents you need to comply with BRC V9 – these documents are fully acceptable by the accreditation audit.
Tutti i documenti sono in MS Word o MS Excel, per renderli molto facili da personalizzare per la vostra azienda. È possibile personalizzarli aggiungendo loghi e colori aziendali e modificando intestazioni e piè di pagina per adattarli allo stile preferito.
Abbiamo già completato circa 90% delle informazioni richieste sui documenti. Per completarli è necessario inserire solo il nome dell'azienda, i responsabili e qualsiasi altra informazione specifica della vostra azienda. sarete guidati attraverso il processo, commentando gli elementi necessari e quelli facoltativi.
We presented the BRC V9 documentation, so as to assure all its users that they have completed everything accurately and with the utmost efficiency.
Tutti i documenti sono realizzati in modo da poter seguire perfettamente l'ordine proposto, il che consente di assicurarsi che non manchi nulla e che nessuno si perda nel processo.
I commenti e i diagrammi di flusso inclusi aiutano il personale a comprendere ogni documento e la sua utilità, contribuendo a rendere la gestione della qualità più fluida e i processi più facili da seguire.
Features of the complete BRC V9 Kit
Prezzo: 489 $
– Documentation included: 58 documents for the implementation of BRC V9
- Formato MS Office 2007, MS Office 2010, MS Office 2013
- Lingua: Inglese
- I documenti sono completamente modificabili: basta inserire le informazioni specifiche della vostra azienda.
– 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.
Consegna immediata - Il pacchetto è scaricabile immediatamente dopo l'acquisto.
Consulenza gratuita - Inoltre, è possibile presentare due documenti completi per la revisione da parte di professionisti.
Creati per la vostra azienda - I modelli sono ottimizzati per le piccole e medie imprese.
Complete BRC V9 Package
The complete kit to implement BRC V9
Prezzo : 489$
Durata totale dell'implementazione: 8 mesi
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) (Durata: 1 mese)
Compiti introduttivi
1.1 Demonstrate Management Commitment
Task: Demonstrate Management Commitment
- Descrizione: 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.
- Prodotti da consegnare: Management commitment statement.
- Riunione: Review with the senior management team.
Task: Develop a Food Safety Culture Plan
- Descrizione: Create a plan to establish a positive food safety culture, including employee involvement, leadership actions, and methods for measuring improvements.
- Prodotti da consegnare: Food safety culture plan.
- Riunione: Review plan with senior management.
Task: Set Up Continuous Improvement Mechanism
- Descrizione: Develop procedures to ensure continuous improvement within the food safety and quality management system, including corrective actions, root cause analysis, and performance monitoring.
- Prodotti da consegnare: Continuous improvement process documentation.
- Riunione: Internal meeting to establish roles and monitor progress.
Section 1: Hazard and Risk Management (BRC V9 Section 2) (Durata: 2 mesi)
2.1 Implement a HACCP-Based Food Safety System
Task: Conduct a HACCP Review
- Descrizione: 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.
- Prodotti da consegnare: Updated HACCP plan.
- Riunione: Review HACCP plan with the HACCP team.
2.2 Validate Critical Control Points (CCPs)
Task: Validate and Monitor CCPs
- Descrizione: Identify critical control points within the production process and validate them to ensure they are effective in mitigating food safety risks.
- Prodotti da consegnare: CCP validation report.
- Riunione: CCP monitoring review with HACCP team.
2.2 Conduct Hazard Analysis
Task: Perform Comprehensive Hazard Analysis
- Descrizione: Conduct a hazard analysis to identify biological, chemical, and physical hazards that could affect food safety and assess their likelihood and severity.
- Prodotti da consegnare: Hazard analysis report.
- Riunione: Internal review with HACCP team.
Section 2: Food Safety and Quality Management System (BRC V9 Section 3) (Durata: 2.5 Months)
3.1 Documented Food Safety and Quality Management System
Task: Develop Food Safety and Quality Manual
- Descrizione: 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.
- Prodotti da consegnare: Food safety and quality manual.
- Riunione: Internal review with the management team.
3.2 Document Control and Record Keeping
Task: Establish Document Control Procedures
- Descrizione: Develop and implement procedures for the control of documents, ensuring all documents are properly reviewed, approved, and accessible to relevant staff.
- Prodotti da consegnare: Document control procedures.
- Riunione: Training session with staff to ensure understanding of document control.
3.3 Internal Audits
Task: Develop and Conduct Internal Audit Program
- Descrizione: 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.
- Prodotti da consegnare: Internal audit plan and reports.
- Riunione: Audit review meetings with management.
Section 3: Site Standards (BRC V9 Section 4)(Durata: 1,5 mesi)
4.1 Establish Facility and Environmental Standards
Task: Conduct Facility Risk Assessment
- Descrizione: Perform a risk assessment of the facility to ensure it meets BRC V9 requirements for food safety, hygiene, and contamination prevention.
- Prodotti da consegnare: Facility risk assessment report.
- Riunione: Review findings with the operations team.
4.2 Implement Site Cleaning Procedures
Task: Develop Cleaning and Sanitation Procedures
- Descrizione: Establish cleaning schedules, hygiene standards, and sanitation procedures to maintain a safe and clean environment.
- Prodotti da consegnare: Cleaning procedure documents, sanitation logs.
- Riunione: Training session with staff on hygiene and cleaning standards.
4.3 Control of Foreign Body Contamination
Compito: Implement Foreign Body Control Measures
- Descrizione: 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.
- Prodotti da consegnare: Foreign body contamination control plan.
- Riunione: Review detection system with quality team.
Section 4: Product Control (BRC V9 Section 5)(Durata: 1,5 mesi)
5.1 Control of Allergens
Task: Develop Allergen Management Program
- Descrizione: Implement a comprehensive allergen management program that covers risk identification, ingredient segregation, and communication to prevent allergen cross-contamination.
- Prodotti da consegnare: Allergen control procedures.
- Riunione: Training session on allergen control measures.
5.2 Product Testing
Task: Establish Product Testing and Monitoring Program
- Descrizione: Create a product testing plan that includes microbiological testing, chemical analysis, and sensory evaluations to ensure product safety and quality.
- Prodotti da consegnare: Product testing plan and results.
- Riunione: Review product testing outcomes with the quality team.
5.3 Ensure Product Traceability
Task: Implement Traceability System
- Descrizione: 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.
- Prodotti da consegnare: Traceability procedure document.
- Riunione: Test traceability system for effectiveness.
Section 5: Process Control (BRC V9 Section 6) (Durata: 2 mesi)
6.1 Control of Product Labelling
Task: Develop Labelling Control Procedures
- Descrizione: Implement procedures to control product labeling, ensuring that labels meet regulatory and customer requirements, including allergen declarations and product information.
- Prodotti da consegnare: Labelling control procedure.
- Riunione: Review with the packaging and quality teams.
6.2 Product Packaging
Task: Establish Packaging Control Procedures
- Descrizione: Implement controls to ensure that packaging materials used for food products are safe and suitable for their intended purpose.
- Prodotti da consegnare: Packaging control procedures.
- Riunione: Packaging material review with procurement and production teams.
6.3 Calibration of Measuring Devices
Task: Implement Calibration Program
- Descrizione: Establish a calibration program for all measuring devices, ensuring they are regularly calibrated and accurate for monitoring critical control points.
- Prodotti da consegnare: Calibration records and schedules.
- Riunione: Review calibration records with the technical team.
Section 6:Personnel (BRC V9 Section 7) (Durata: 1 mese)
7.1 Develop Training and Competency Program
Task: Conduct Staff Competency Assessment
- Descrizione: Assess the competence of staff in key roles to ensure they are trained and knowledgeable about food safety, quality management, and BRC V9 requirements.
- Prodotti da consegnare: Competency assessment report.
- Riunione: Review competency gaps and training needs with HR.
7.2 Implement Personal Hygiene Standards
Task: Develop Personal Hygiene Policy
- Descrizione: Establish personal hygiene policies for staff, including handwashing, protective clothing, and other hygiene measures to prevent contamination risks.
- Prodotti da consegnare: Hygiene policy document.
- Riunione: Training session with all staff.
Valutazione finale e preparazione all'accreditamento (Durata: 1 mese)
8.1 Conduct Final Internal Audit
Task: Perform Pre-Assessment Audit
- Descrizione: Conduct a final internal audit to verify compliance with all BRC V9 clauses, identify any remaining gaps, and implement corrective actions.
- Prodotti da consegnare: Internal audit report.
- Riunione: Post-audit review with management and consultant.
8.2 Certification Body Selection
Task: Select Certification Body
- Descrizione: Research and select an accredited certification body to carry out the BRC V9 audit and provide certification.
- Prodotti da consegnare: Certification body selection report.
- Riunione: Finalize selection with the consultant and management team.
Cosa pensano i nostri clienti:
“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
Responsabile della qualità
“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
Direttore operativo
Domande frequenti
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