BRC V9 包
2024-10-28 11:19BRC V9 Package
获得你的认证 以尽可能低的成本
BRC V9 complete package
V9 version
价格: 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.
为什么要从一个空白页开始。今天就开始你的项目，并节省高达80%的时间和金钱。
这个套餐包括与ISO顾问1小时的现场1对1在线会议、文件审查、12个月的持续电子邮件支持和定期更新服务。
具有成本效益的实施。比现场顾问便宜得多，比从头开始做需要的时间少得多
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.
今天就开始你的项目，并为您节省高达80%的时间和金钱。
包括的文件。
表格
👉这个软件包为你提供了以下功能。
- 全程 终生 访问
- 访问时间 笔记本电脑, 桌面， 或 移动的
- 结业证书
本套餐包括
- 程序。
- 质量管理体系程序
- 管理责任程序
- 食品安全计划程序 (HACCP)
- 危害分析程序
- 食品防卫计划程序
- 食品欺诈缓解程序
- 过敏原管理程序
- 产品开发程序
- 供应商批准和监督程序
- 内部审计程序
- 不合格产品程序
- 纠正和预防措施程序
- 文件和记录程序的控制
- 培训和能力程序
- 追溯程序
- 验证和验证程序
- 投诉处理程序
- 产品召回程序
- 产品撤回程序
- 事件管理程序
- 校准和维护程序
- 害虫防治程序
- 卫生和清洁程序
- 环境监测程序
- 废物管理程序
- 储存和分配程序
- 标签和包装程序
- 设备和用具管理程序
记录和表格：
- HACCP小组会议记录
- 危害分析工作表
- CCP 决策树工作表
- HACCP 计划概要
- 食品防护评估表
- 食品欺诈漏洞评估表
- 过敏原风险评估表
- 供应商评估和批准表
- 内部审计时间表
- 内部审计报告
- 不合格报告
- 纠正措施请求
- 培训记录
- 溯源测试记录
- 验证和验证记录
- 客户投诉记录
- 产品召回记录
- 事件报告
- 校准记录
- 维护日志
- 害虫防治检验报告
- 清洁时间表和记录
- 环境监测记录
- 废弃物处理记录
- 储运记录
- 标签审批表
- 设备和用具日志
手册和质量政策
- BRC V9质量与食品安全管理体系手册
其他的：
- 站点地图和流程图
- 组织结构图
- 工作介绍
- BRC V9 差距分析工具
- 风险评估
标准作业程序
- 原料收货SOP
- 原材料储存标准操作规程
- 包装材料处理和储存标准操作程序
- 操作前检查和清洁的 SOP
- 个人卫生和 GMP 的 SOP
- 洗手消毒标准作业程序
- 用于温度控制和监控的 SOP
- 产品检验测试SOP
- 用于过程中质量控制的 SOP
- 成品放行SOP
- 清洁和消毒设备的 SOP
- 过敏原控制和交叉接触预防的 SOP
- 异物控制SOP
- 用于产品标识和可追溯性的 SOP
- 玻璃和脆性塑料控制 SOP
- 保养维修标准作业程序
- 害虫管理标准操作程序
- 水质监测和控制标准操作程序
- 空气质量监测和控制标准操作程序
- 废物处理及处置标准作业程序
- 紧急程序标准作业程序
- 运输和接收 SOP
Comprehensive Breakdown of BRCGS Food Safety Standard Issue 9: Chapter-by-Chapter Guide to Compliance
Chapter 1: Senior Management Commitment
主要要求：
- 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.
主要要求：
- 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.
主要要求：
- 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.
- 内部审计： Regular internal audits must be carried out to verify the effectiveness of the system.
- 纠正措施： 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.
主要要求：
- 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.
主要要求：
- Product Design and Development: A formal process must be in place for the development of new products, ensuring food safety and legality.
- 过敏原管理： 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.
主要要求：
- 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.
主要要求：
- 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.
主要要求：
- 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.
- 环境监测： 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.
主要要求：
- 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 天退款保证
如果在你购买的第一个90天内，无论什么原因，你对任何理由不满意，只要联系 support@qse-academy.com 我们的支持团队将立即向您提供全额退款。
The package includes all the documents you need to comply with BRC V9 – these documents are fully acceptable by the accreditation audit.
所有文件都在MS Word或MS Excel中，以使它们非常容易为你的业务进行定制。你可以通过添加公司标志和颜色来定制它们，并编辑页眉和页脚以符合你喜欢的风格。
我们已经完成了文件上要求的大约90%的信息。要完成它们，你必须只填写公司的名称、负责任的各方以及贵公司特有的任何其他信息。你将在整个过程中得到指导，对需要的和可选的要素进行评论。
我们介绍了 QHSE 文件，以便向所有用户保证，他们已准确、高效地完成了所有工作。
所有的文件都是为了让你能够完美地遵循提议的顺序，这让你能够确保没有任何遗漏，也没有人在这个过程中丢失。
包含的评论和流程图帮助你的员工了解每个文件及其用处，这有助于你使质量管理更流畅，流程更容易遵循。
Features of the complete BRC V9 Kit
价格：489 $
– Documentation included: 58 documents for the implementation of BRC V9
- MS Office 2007格式, MS Office 2010, MS Office 2013
- 语言： 英语英语
- 文件是完全可编辑的--只需输入你企业的具体信息。
– 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.
即时交付 - 购买后可立即下载该软件包
免费咨询 - 此外，你可以提交两份完整的文件供专业人士审查。
为你的业务而生--这些模型是为中小型企业优化的。
Complete BRC V9 Package
The complete kit to implement BRC V9
价格: 489 $
总实施时间：8 个月
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) (持续时间： 1 个月)
入门任务
1.1 Demonstrate Management Commitment
Task: Demonstrate Management Commitment
- 说明: 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.
- 交付成果: Management commitment statement.
- 会议: Review with the senior management team.
Task: Develop a Food Safety Culture Plan
- 说明: Create a plan to establish a positive food safety culture, including employee involvement, leadership actions, and methods for measuring improvements.
- 交付成果: Food safety culture plan.
- 会议: Review plan with senior management.
Task: Set Up Continuous Improvement Mechanism
- 说明: Develop procedures to ensure continuous improvement within the food safety and quality management system, including corrective actions, root cause analysis, and performance monitoring.
- 交付成果: Continuous improvement process documentation.
- 会议: Internal meeting to establish roles and monitor progress.
Section 1: Hazard and Risk Management (BRC V9 Section 2) (持续时间： 2 个月)
2.1 Implement a HACCP-Based Food Safety System
Task: Conduct a HACCP Review
- 说明: 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.
- 交付成果: Updated HACCP plan.
- 会议: Review HACCP plan with the HACCP team.
2.2 Validate Critical Control Points (CCPs)
Task: Validate and Monitor CCPs
- 说明: Identify critical control points within the production process and validate them to ensure they are effective in mitigating food safety risks.
- 交付成果: CCP validation report.
- 会议: CCP monitoring review with HACCP team.
2.2 Conduct Hazard Analysis
Task: Perform Comprehensive Hazard Analysis
- 说明: Conduct a hazard analysis to identify biological, chemical, and physical hazards that could affect food safety and assess their likelihood and severity.
- 交付成果: Hazard analysis report.
- 会议: Internal review with HACCP team.
Section 2: Food Safety and Quality Management System (BRC V9 Section 3) (持续时间： 2.5 Months)
3.1 Documented Food Safety and Quality Management System
Task: Develop Food Safety and Quality Manual
- 说明: 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.
- 交付成果: Food safety and quality manual.
- 会议: Internal review with the management team.
3.2 Document Control and Record Keeping
任务建立文件控制程序
- 说明: Develop and implement procedures for the control of documents, ensuring all documents are properly reviewed, approved, and accessible to relevant staff.
- 交付成果: Document control procedures.
- 会议: Training session with staff to ensure understanding of document control.
3.3 Internal Audits
Task: Develop and Conduct Internal Audit Program
- 说明: 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.
- 交付成果: Internal audit plan and reports.
- 会议: Audit review meetings with management.
Section 3: Site Standards (BRC V9 Section 4)(持续时间： 1.5 个月)
4.1 Establish Facility and Environmental Standards
Task: Conduct Facility Risk Assessment
- 说明: Perform a risk assessment of the facility to ensure it meets BRC V9 requirements for food safety, hygiene, and contamination prevention.
- 交付成果: Facility risk assessment report.
- 会议: Review findings with the operations team.
4.2 Implement Site Cleaning Procedures
Task: Develop Cleaning and Sanitation Procedures
- 说明: Establish cleaning schedules, hygiene standards, and sanitation procedures to maintain a safe and clean environment.
- 交付成果: Cleaning procedure documents, sanitation logs.
- 会议: Training session with staff on hygiene and cleaning standards.
4.3 Control of Foreign Body Contamination
任务： Implement Foreign Body Control Measures
- 说明: 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.
- 交付成果: Foreign body contamination control plan.
- 会议: Review detection system with quality team.
Section 4: Product Control (BRC V9 Section 5)(持续时间： 1.5 个月)
5.1 Control of Allergens
Task: Develop Allergen Management Program
- 说明: Implement a comprehensive allergen management program that covers risk identification, ingredient segregation, and communication to prevent allergen cross-contamination.
- 交付成果: Allergen control procedures.
- 会议: Training session on allergen control measures.
5.2 Product Testing
Task: Establish Product Testing and Monitoring Program
- 说明: Create a product testing plan that includes microbiological testing, chemical analysis, and sensory evaluations to ensure product safety and quality.
- 交付成果: Product testing plan and results.
- 会议: Review product testing outcomes with the quality team.
5.3 Ensure Product Traceability
Task: Implement Traceability System
- 说明: 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.
- 交付成果: Traceability procedure document.
- 会议: Test traceability system for effectiveness.
Section 5: Process Control (BRC V9 Section 6) (持续时间： 2 个月)
6.1 Control of Product Labelling
Task: Develop Labelling Control Procedures
- 说明: Implement procedures to control product labeling, ensuring that labels meet regulatory and customer requirements, including allergen declarations and product information.
- 交付成果: Labelling control procedure.
- 会议: Review with the packaging and quality teams.
6.2 Product Packaging
Task: Establish Packaging Control Procedures
- 说明: Implement controls to ensure that packaging materials used for food products are safe and suitable for their intended purpose.
- 交付成果: Packaging control procedures.
- 会议: Packaging material review with procurement and production teams.
6.3 Calibration of Measuring Devices
Task: Implement Calibration Program
- 说明: Establish a calibration program for all measuring devices, ensuring they are regularly calibrated and accurate for monitoring critical control points.
- 交付成果: Calibration records and schedules.
- 会议: Review calibration records with the technical team.
Section 6:Personnel (BRC V9 Section 7) (持续时间： 1 个月)
7.1 Develop Training and Competency Program
Task: Conduct Staff Competency Assessment
- 说明: Assess the competence of staff in key roles to ensure they are trained and knowledgeable about food safety, quality management, and BRC V9 requirements.
- 交付成果: Competency assessment report.
- 会议: Review competency gaps and training needs with HR.
7.2 Implement Personal Hygiene Standards
Task: Develop Personal Hygiene Policy
- 说明: Establish personal hygiene policies for staff, including handwashing, protective clothing, and other hygiene measures to prevent contamination risks.
- 交付成果: Hygiene policy document.
- 会议: Training session with all staff.
Final Assessment and Accreditation Preparation (持续时间： 1 个月)
8.1 Conduct Final Internal Audit
Task: Perform Pre-Assessment Audit
- 说明: Conduct a final internal audit to verify compliance with all BRC V9 clauses, identify any remaining gaps, and implement corrective actions.
- 交付成果: Internal audit report.
- 会议: Post-audit review with management and consultant.
8.2 Certification Body Selection
任务：选择认证机构
- 说明: Research and select an accredited certification body to carry out the BRC V9 audit and provide certification.
- 交付成果: Certification body selection report.
- 会议: Finalize selection with the consultant and management team.
我们的客户怎么想。
“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.”
萨拉-约翰逊
质量经理
“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
运营总监
常见问题
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