BRC Storage & Distribution Safety and Quality Management System Training Guide www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution The BRC Global Standard for Storage and Distribution is designed to cover the activities that may affect legality, quality and safety of products stored and distributed and of contracted services offered by storage and distribution companies. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Quality System Management The most effective systems are designed, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties. HACCP Principles Codex Alimentarius HACCP (Hazard Analysis and Critical Control Points) principles and application steps, developed by Codex Alimentarius uses hazard analysis to determine the strategy for hazard control. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Management Commitment Senior management need to provide sufficient financial and human resources to establish, maintain and improve the safety and quality management system and associated infrastructure. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Clause 2.1 Prerequisites: Prior to conducting a hazard analysis, prerequisites should be put in place. Product safety prerequisites or handling requirements shall include: Condition and maintenance of buildings, equipment and transport vehicles Documented practices for the safe handling, storage and transport of products Procedures for handling damages, waste product and returns Pest control procedures Sanitation procedures Maintenance of the cold chain if applicable Personal hygiene as applicable Training 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Clause 2.2 Safety Team The hazard and risk analysis shall be carried out by a multi-disciplinary team who are experienced in the activities on site and have knowledge of hazard and risk analysis principles. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Clause 2.5 The hazard analysis, and resulting procedures should be supported by senior management commitment and implemented through the documented management system. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Clause 2.7 All potential hazards associated with each step of the product flow should be identified taking into consideration the following types of hazard: Microbiological growth resulting from temperature abuse of products that require temperature control Physical contamination (e.g. glass contamination from broken lights, wood splinters from pallets, dust, splashing during transfer, pests) Chemical contamination (e.g. product tainting, spillage, cleaning chemicals) Physical damage (e.g. breakage, puncturing of packaging, water damage) Allergenic materials (e.g. cross-contamination of loose product or outer packaging by allergenic products) 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Clause 3.1.2 Document Control All documents, records and data critical to the management of the product safety, legality and quality should be in place and controlled. All documents in use should be authorised and be the correct version. Documents shall be clear, in appropriate languages and sufficiently detailed. Documents should be accessible to relevant staff. There shall be a record of the reason for any changes to key documents and the changes notified to document users. A procedure shall be in place to ensure obsolete documentation is rescinded and, if appropriate, replaced with a revised version. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Clause 3.1.3 Record completion and maintenance Records to demonstrate the effective control of product safety, legality and quality should be maintained. The records should be legible and genuine, and retained in good condition for an appropriate defined time period. There should be procedures for the maintenance, storage and retrieval of records. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Clause 3.3 Corrective and Preventive Action Procedures should be in place to record, investigate, analyse and correct the cause of failure to meet requirements critical to product safety, legality and quality. An appropriate person should be allocated the responsibility and accountability for each corrective action. Corrective actions taken to prevent recurrence of the problem should be monitored and recorded to ensure they are completed within a reasonable timescale. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Clause 3.4 Customer Contractual Arrangements Processes should be in place to determine customers' requirements and ensure that these requirements are fulfilled. Customer requirements for their product must be agreed with the customer and documented including any specific handling requirements for the products. Customer requirements must be met without compromising product quality, safety and legality. Changes to contracts should be agreed, documented and communicated to the appropriate personnel. Customer key performance indicators should be established, performance measured and the results communicated to relevant staff. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Section 4.2 Site security The site security should ensure product safety and integrity. A risk assessment should identify potential risks to the security of product and controls implemented to reduce the risk. Access to the site by employees, contractors and visitors should be controlled and a visitor reporting system in place. Site security procedures should be documented and staff trained in the procedures and encouraged to question or report unidentified or unknown visitors. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution Clause 6.6 Pest Control The company should be responsible for minimising the risk of pest infestation on the site and either contract the services of a competent pest control organisation, or have trained personnel, for the inspection and treatment of premises. Where the services of a pest control contractor are employed, there should be clearly defined service contract. Records of the pest control inspections, recommendations and necessary actions taken should be maintained. The pest control documentation should include instructions for the safe use and application of pest control chemicals. Pest control measures should be identified on a plan of the site. The results of inspections should be assessed and analysed for trends. Products must be stored so as to minimise the risk of pest infestation. Where stored-product pests are considered a risk, appropriate pest control measures should be undertaken. 27/10/2011 www.brcfoodsafety.com

BRC Global Standard for Storage and Distribution 1. Senior Management Commitment 2. Hazard and Risk Analysis 3. Quality Management System 4. Site and Building Standards 5. Vehicle Operating Standards 6. Facility Management 7. Good Operating Practices 8. Personnel 27/10/2011 www.brcfoodsafety.com

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