1. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com

2. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com Great reasons to choose BRC certification 1.Confidence 2.Credibility 3.Collaboration and continuous improvement 4.Consistency 5.Competence 6. Cost effective

3. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com What does the BRC standard( issue 6) require? Good sanitation system Hygiene control Implement food safety and pre-requisite for plant, layout, persons etc. Follow good manufacturing practices The adoption of a formal hazard analysis system. A documented technical management system Control of factory standards, product, process and personnel. HACCP system Quality management system Internal audits Corrective actions Traceability Layout / product flow / segregation Housekeeping & hygiene Handling requirements for specific materials Control of operations and training

4. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com FOOD SAFETY HAZARDS; POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGEPREPARATION DISTRIBUTIONPACKAGINGPROCESSING

5. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com THE 12 STEPS OF FOOD SAFETY ANALYSIS PRINCIPLE 1 6.6. HAZARD ANALYSIS, IDENITFICAITAND DETERMINATION OF ACCEPTABLE LEVELS, HAZARD ASSESSMENT, SELECTION AND ASSESSMENT OF CONTROL MEASURE A 7.7. DETERMINE CCPS PRINCIPLE 2 8.8. ESTABLISH CRITICAL LIMIT FOR EACH CCP PRINCIPLE 3 9. ESTABLISH A MONITRING SYSTEM FOR EACH CCP PRINCIPLE 4 10. ESTABLISH CORRECTIVE ACTION FOR DEVIATIONS THAT MAY OCCUR PRINCIPLE 5 11. ESTABLISH VERIFICATION PROCEDURES PRINCIPLE 6 12. ESTABLISH RECORD KEEPING AND DOCUMENTATION PRINCIPLE 7

6. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com Work instruction/SOPs Procedures manual Records BRC Policy manual Marketing Purchasing Stores Production Q.A.DespatchAdmin BRC – food documents (As per Issue 6 requirements)

7. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com The following types of questions are normally used while interviewing people for BRC audit What / why / when / where / how / who & show me A set of question for BRC audit is listed bellow. Hypothetical question : –Let us say ? –Suppose ? –If this NT happen then ? silent questions : –Body language silence Dumb question : –Obvious one; isn’t it Inverse question : –I am not sure, are you sure ? comparison question : –Comparing different situations for statements.

8. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com RECORDS TO BE RETAINED INCLUDE :  Pest control records;  Training records;  Approved supplier program records;  Product recall records;  Audit records; and  Modification to the HACCP system perhaps by keeping obsolete HACCP documents as evidence that the system has been established  Raw material specifications  Ingredient / packaging  Supplier quality assurance  Audit reports  Certificate of analysis  Work instructions  Finished product specifications  Customer complaints  Procedures and code of practice

9. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com  BRC GLOBAL STANDARD IS A SYSTEMATIC APPROACH  ANALYZE HAZARDS  DETERMINE CRITICAL POINTS  DETERMINE CONTROL PROCEDURE  FOCUSES RESOURCES ON PROBLEM AREAS  INDUSTRY INPUT IS ESSENTIAL  TRAINING IS ESSENTIAL ^ EXPANDED USE OF HACCP IN FOOD INDUSTRY ^ GOOD HYGENIE PRACTICES IS REQUIRED SUMMARY