BRCGS-1.1 | Senior Management Commitment | 0 |
BRCGS-1.2 | Food Safety Culture Plan | 0 |
BRCGS-2.1 | HACCP Team and Prerequisite Programmes | 0 |
BRCGS-2.2 | Hazard Analysis | 1 |
BRCGS-2.3 | Critical Control Points | 0 |
BRCGS-3.1 | Food Safety and Quality Manual | 0 |
BRCGS-3.11 | Product Recall and Withdrawal | 0 |
BRCGS-3.4 | Internal Audits | 1 |
BRCGS-3.5 | Supplier Approval and Performance Monitoring | 0 |
BRCGS-3.9 | Traceability | 1 |
BRCGS-4.1 | Site Standards and Layout | 0 |
BRCGS-4.10 | Foreign Body Detection | 0 |
BRCGS-4.11 | Housekeeping and Hygiene | 0 |
BRCGS-4.13 | Pest Management | 0 |
BRCGS-4.3 | Security and Food Defence | 0 |
BRCGS-4.9 | Chemical and Physical Product Contamination Control | 0 |
BRCGS-5.1 | Product Design and Development | 0 |
BRCGS-5.3 | Allergen Management | 0 |
BRCGS-5.4 | Product Authenticity and Claims | 0 |
BRCGS-5.5 | Product Packaging | 0 |
BRCGS-6.1 | Control of Operations | 0 |
BRCGS-6.3 | Calibration and Control of Measuring Devices | 0 |
BRCGS-7.1 | Training | 0 |
BRCGS-7.2 | Personal Hygiene | 0 |
1.1 | 1.1 Senior management commitment and continual improvement | 0 |
1.1.1 | 1.1.1 A documented food safety and quality policy, signed, communicated and committed to culture improvement | 0 |
1.1.10 | 1.1.10 Recertification audits on or before the due date | 0 |
1.1.11 | 1.1.11 Senior production or operations management present at the audit's opening and closing meetings | 0 |
1.1.12 | 1.1.12 Root causes of previous-audit non-conformities effectively addressed | 0 |
1.1.13 | 1.1.13 Use of the BRCGS logo and certification status only under the conditions of use | 0 |
1.1.14 | 1.1.14 Registrations with the relevant authorities maintained where required | 0 |
1.1.2 | 1.1.2 A food safety and quality culture plan, reviewed at least annually | 0 |
1.1.3 | 1.1.3 Documented objectives with targets, communicated and reported at least quarterly | 0 |
1.1.4 | 1.1.4 Management review at least annually covering the defined inputs, with actions recorded and communicated | 0 |
1.1.5 | 1.1.5 A meeting programme bringing safety, authenticity, legality and quality issues to senior management at least monthly | 0 |
1.1.6 | 1.1.6 A confidential reporting system for staff concerns, with assessment records | 0 |
1.1.7 | 1.1.7 Human and financial resources provided for safe, authentic, legal, quality products | 0 |
1.1.8 | 1.1.8 Keeping informed of scientific developments, codes of practice, authenticity risks and legislation | 0 |
1.1.9 | 1.1.9 A genuine copy of the current Standard and awareness of published changes | 0 |
1.2 | 1.2 Organisational structure, responsibilities and management authority | 0 |
1.2.1 | 1.2.1 An organisation chart with allocated responsibilities and documented deputies | 0 |
1.2.2 | 1.2.2 Staff aware of their responsibilities and working to documented procedures with access to documentation | 0 |
1.2.3 | 1.2.3 Staff aware of the duty to report risks and unsafe or out-of-specification product to a designated manager | 0 |
1.2.4 | 1.2.4 External expertise allowed, but day-to-day management of food safety stays with the company | 0 |
2.1 | 2.1 The HACCP food safety team (equivalent to Codex Alimentarius Step 1) | 0 |
2.1.1 | 2.1.1 A multi-disciplinary HACCP food safety team with a competent, trained leader | 0 |
2.1.2 | 2.1.2 The scope of each HACCP plan defined | 0 |
2.10 | 2.10 Establish a monitoring system for each CCP (Codex Step 9, Principle 4) | 0 |
2.10.1 | 2.10.1 A monitoring procedure for each CCP able to detect loss of control in time to act | 0 |
2.10.2 | 2.10.2 CCP monitoring records dated, timed, signed and verified | 0 |
2.11 | 2.11 Establish a corrective action plan (Codex Step 10, Principle 5) | 0 |
2.11.1 | 2.11.1 Documented corrective action for critical limit failures and adverse trends, including affected product | 0 |
2.12 | 2.12 Validate the HACCP plan and establish verification procedures (Codex Step 11, Principle 6) | 0 |
2.12.1 | 2.12.1 HACCP plans validated before changes affecting product safety | 0 |
2.12.2 | 2.12.2 Verification procedures confirming the plan and prerequisite controls remain effective | 0 |
2.12.3 | 2.12.3 The HACCP plan and prerequisite programmes reviewed at least annually and before changes | 0 |
2.13 | 2.13 HACCP documentation and record-keeping (Codex Step 12, Principle 7) | 0 |
2.13.1 | 2.13.1 Documentation and records sufficient to verify the HACCP and prerequisite controls | 0 |
2.2 | 2.2 Prerequisite programmes | 0 |
2.2.1 | 2.2.1 Prerequisite programmes established, zoned by risk, with controls documented and included in the HACCP review | 0 |
2.3 | 2.3 Describe the product (equivalent to Codex Alimentarius Step 2) | 0 |
2.3.1 | 2.3.1 A full food safety description of each product or product group | 0 |
2.3.2 | 2.3.2 Comprehensive, referenced information sources collected and kept current for the hazard analysis | 0 |
2.4 | 2.4 Identify intended use (equivalent to Codex Alimentarius Step 3) | 0 |
2.4.1 | 2.4.1 Intended and alternative uses and consumer target groups described, including vulnerable groups | 0 |
2.5 | 2.5 Construct a process flow diagram (equivalent to Codex Alimentarius Step 4) | 0 |
2.5.1 | 2.5.1 A flow diagram for each product, category or process from receipt to distribution | 0 |
2.6 | 2.6 Verify process flow diagram (equivalent to Codex Alimentarius Step 5) | 0 |
2.6.1 | 2.6.1 Flow diagrams verified on site at least annually and on process change | 0 |
2.7 | 2.7 List all potential hazards, conduct a hazard analysis and consider control measures (Codex Step 6, Principle 1) | 0 |
2.7.1 | 2.7.1 All potential hazards identified at each step, across the six hazard types | 0 |
2.7.2 | 2.7.2 A hazard analysis identifying the significant hazards, with acceptable levels justified | 0 |
2.7.3 | 2.7.3 Control measures considered for each significant hazard | 0 |
2.7.4 | 2.7.4 Hazards controlled by prerequisite programmes or non-CCP measures stated and validated | 0 |
2.8 | 2.8 Determine the CCPs (equivalent to Codex Alimentarius Step 7, Principle 2) | 0 |
2.8.1 | 2.8.1 Critical control points determined logically, with the process modified where control is missing | 0 |
2.9 | 2.9 Establish validated critical limits for each CCP (Codex Step 8, Principle 3) | 0 |
2.9.1 | 2.9.1 Critical limits defined for each CCP, measurable or supported by clear guidance | 0 |
2.9.2 | 2.9.2 Each CCP and its critical limits validated with documented evidence | 0 |
3.1 | 3.1 Food safety and quality manual | 0 |
3.1.1 | 3.1.1 Procedures collated in a printed or electronic quality manual | 0 |
3.1.2 | 3.1.2 The manual fully implemented and available to relevant staff | 0 |
3.1.3 | 3.1.3 Procedures legible, unambiguous, in appropriate languages and detailed enough to apply | 0 |
3.10 | 3.10 Complaint-handling | 0 |
3.10.1 | 3.10.1 Complaints recorded, investigated and acted on promptly by trained staff | 0 |
3.10.2 | 3.10.2 Complaint data analysed for trends with root cause analysis on significant increases or serious complaints | 0 |
3.11 | 3.11 Management of incidents, product withdrawal and product recall | 0 |
3.11.1 | 3.11.1 Incident and emergency procedures with contingency plans, including cyber-security failures | 0 |
3.11.2 | 3.11.2 A documented withdrawal and recall procedure with team, decision guidelines, contacts and communication plan | 0 |
3.11.3 | 3.11.3 Incident and recall procedures tested at least annually with timings recorded | 0 |
3.11.4 | 3.11.4 Certification body notified within three working days of a significant incident, with full information within 21 days | 0 |
3.2 | 3.2 Document control | 0 |
3.2.1 | 3.2.1 A document control procedure with a controlled-document list, authorisation, change records and secure electronic storage | 0 |
3.3 | 3.3 Record completion and maintenance | 0 |
3.3.1 | 3.3.1 Records legible, retrievable, with authorised and justified alterations and secure electronic storage | 0 |
3.3.2 | 3.3.2 Records retained for at least shelf life plus 12 months | 0 |
3.4 | 3.4 Internal audits | 0 |
3.4.1 | 3.4.1 A scheduled internal audit programme of at least four dates a year covering every activity annually | 0 |
3.4.2 | 3.4.2 Internal audits by trained, competent, independent auditors | 0 |
3.4.3 | 3.4.3 Audit reports with objective evidence, agreed corrective actions verified, and a summary to management review | 0 |
3.4.4 | 3.4.4 Documented hygiene and fabrication inspections, at least monthly in open product areas | 0 |
3.5 | 3.5 Supplier and raw material approval and performance monitoring | 0 |
3.5.1 | 3.5.1 Management of suppliers of raw materials and packaging | 0 |
3.5.1.1 | 3.5.1.1 A documented risk assessment of every raw material and primary packaging covering the seven risk types | 0 |
3.5.1.2 | 3.5.1.2 A risk-based supplier approval procedure: certification, audit or, for low-risk suppliers only, questionnaires | 0 |
3.5.1.3 | 3.5.1.3 Ongoing supplier performance review, with questionnaires reissued at least every three years | 0 |
3.5.1.4 | 3.5.1.4 An up-to-date list of approved suppliers available at goods receipt | 0 |
3.5.1.5 | 3.5.1.5 Materials bought through agents or brokers: the last manufacturer, packer or consolidator known and approved | 0 |
3.5.1.6 | 3.5.1.6 Supplier traceability verified on first approval and at least every three years where approval rests on a questionnaire | 0 |
3.5.1.7 | 3.5.1.7 Defined actions where supplier approval is excepted or information is unavailable, with product testing and customer awareness | 0 |
3.5.2 | 3.5.2 Raw material and packaging acceptance, monitoring and management procedures | 0 |
3.5.2.1 | 3.5.2.1 A raw material acceptance procedure based on the risk assessment with defined parameters and frequencies | 0 |
3.5.2.2 | 3.5.2.2 Approved changes to raw materials communicated to goods receipt so only the correct version is accepted | 0 |
3.5.3 | 3.5.3 Management of suppliers of services | 0 |
3.5.3.1 | 3.5.3.1 Risk-based approval and monitoring of service suppliers | 0 |
3.5.3.2 | 3.5.3.2 Contracts with service suppliers defining expectations and addressing food safety risks | 0 |
3.5.3.3 | 3.5.3.3 Ongoing performance review of service suppliers | 0 |
3.5.4 | 3.5.4 Management of outsourced processing | 0 |
3.5.4.1 | 3.5.4.1 Outsourced processing declared to the customer and approved where required | 0 |
3.5.4.2 | 3.5.4.2 Outsourced processors approved and monitored by certification or audit | 0 |
3.5.4.3 | 3.5.4.3 Risks of outsourced processes in the site's HACCP plan | 0 |
3.5.4.4 | 3.5.4.4 A documented service specification for outsourced processing | 0 |
3.5.4.5 | 3.5.4.5 Outsourced operations under contracts that define processing requirements and keep traceability | 0 |
3.5.4.6 | 3.5.4.6 Inspection and testing of products returned from outsourced processing | 0 |
3.6 | 3.6 Specifications | 0 |
3.6.1 | 3.6.1 Adequate, accurate raw material and packaging specifications with limits for safety and quality attributes | 0 |
3.6.2 | 3.6.2 Accurate, current finished product specifications | 0 |
3.6.3 | 3.6.3 Formal agreement of customer-branded product specifications sought | 0 |
3.6.4 | 3.6.4 Specifications reviewed at least every three years | 0 |
3.7 | 3.7 Corrective and preventive actions | 0 |
3.7.1 | 3.7.1 A procedure for correcting issues with root cause analysis and preventive action | 0 |
3.7.2 | 3.7.2 Non-conformities affecting safety, authenticity or legality investigated and recorded with root cause, actions and verification | 0 |
3.8 | 3.8 Control of non-conforming product | 0 |
3.8.1 | 3.8.1 Procedures for non-conforming product: identification, secure storage, decision responsibilities and records | 0 |
3.9 | 3.9 Traceability | 0 |
3.9.1 | 3.9.1 A documented traceability procedure meeting the law of the country of sale | 0 |
3.9.2 | 3.9.2 Identification of materials, intermediates, part-used materials, finished products and items pending investigation | 0 |
3.9.3 | 3.9.3 Traceability tested at least annually across product groups with a mass balance, achievable within four hours | 0 |
3.9.4 | 3.9.4 Traceability maintained through rework | 0 |
4.1 | 4.1 External standards and site security | 0 |
4.1.1 | 4.1.1 Local activities and site environment assessed, with protective measures reviewed on change | 0 |
4.1.2 | 4.1.2 External areas and traffic routes maintained | 0 |
4.1.3 | 4.1.3 Building fabric maintained against pests, water and contaminants | 0 |
4.1.4 | 4.1.4 Controlled access with visitor records, briefed contractors and visitors, and staff trained in security | 0 |
4.10 | 4.10 Foreign-body detection and removal equipment | 0 |
4.10.1 | 4.10.1 Selection and operation of foreign-body detection and removal equipment | 0 |
4.10.1.1 | 4.10.1.1 A documented assessment of each process for foreign-body detection or removal equipment | 0 |
4.10.1.2 | 4.10.1.2 Type, location and sensitivity of detection specified, validated and justified to best practice | 0 |
4.10.1.3 | 4.10.1.3 Test frequency defined against customer requirements and the ability to hold product; corrective action on failure | 0 |
4.10.1.4 | 4.10.1.4 Detected foreign material investigated and rejects analysed for trends | 0 |
4.10.2 | 4.10.2 Filters and sieves | 0 |
4.10.2.1 | 4.10.2.1 Filters and sieves of specified mesh giving maximum practical protection | 0 |
4.10.2.2 | 4.10.2.2 Filters and sieves inspected at a risk-based frequency with defects investigated | 0 |
4.10.3 | 4.10.3 Metal detectors and X-ray equipment | 0 |
4.10.3.1 | 4.10.3.1 Metal detection in place unless risk assessment shows a more effective alternative | 0 |
4.10.3.2 | 4.10.3.2 Automatic rejection, belt stop with alarm, or location-identifying in-line detection | 0 |
4.10.3.3 | 4.10.3.3 Operation and testing procedures with responsibilities, sensitivities, methods, frequencies and records | 0 |
4.10.3.4 | 4.10.3.4 Metal detector tests with marked ferrous, stainless and non-ferrous test pieces at line speed, proving rejection and failsafes | 0 |
4.10.3.5 | 4.10.3.5 X-ray tests with marked test pieces at line speed, proving detection, rejection and failsafes | 0 |
4.10.4 | 4.10.4 Magnets | 0 |
4.10.4.1 | 4.10.4.1 Magnets documented with inspection, cleaning, strength and integrity checks | 0 |
4.10.5 | 4.10.5 Optical sorting equipment | 0 |
4.10.5.1 | 4.10.5.1 Optical sorters checked to the manufacturer's instructions | 0 |
4.10.6 | 4.10.6 Container cleanliness – glass jars, cans and other rigid containers | 0 |
4.10.6.1 | 4.10.6.1 Risk-based procedures against contamination from rigid containers | 0 |
4.10.6.2 | 4.10.6.2 Container-cleaning effectiveness checked each production, including reject testing | 0 |
4.10.7 | 4.10.7 Other foreign-body detection and removal equipment | 0 |
4.10.7.1 | 4.10.7.1 Other detection and removal equipment checked to the manufacturer's instructions | 0 |
4.11 | 4.11 Housekeeping and hygiene | 0 |
4.11.1 | 4.11.1 Premises and equipment kept clean and hygienic | 0 |
4.11.2 | 4.11.2 Documented, risk-based cleaning and disinfection procedures with responsibilities, frequencies, methods, chemicals and records | 0 |
4.11.3 | 4.11.3 Defined limits of acceptable cleaning performance with corrective action, and validation of cleaning for identified hazards | 0 |
4.11.4 | 4.11.4 Cleaning resources available; dismantling scheduled with trained staff or engineering support | 0 |
4.11.5 | 4.11.5 Cleanliness checked before release and results trended | 0 |
4.11.6 | 4.11.6 Cleaning equipment hygienically designed, identified and stored | 0 |
4.11.7 | 4.11.7 Cleaning in place (CIP) | 0 |
4.11.7.1 | 4.11.7.1 CIP systems validated, diagrammed, risk-assessed for recovered rinses, with authorised, recorded changes and revalidation | 0 |
4.11.7.2 | 4.11.7.2 Validated CIP parameter limits for times, concentrations, flow and temperature | 0 |
4.11.7.3 | 4.11.7.3 CIP maintained by trained staff: concentrations, rinse carry-over, filters, hoses | 0 |
4.11.7.4 | 4.11.7.4 CIP monitored at a risk-based frequency with defined action on out-of-limit results | 0 |
4.11.8 | 4.11.8 Environmental monitoring | 0 |
4.11.8.1 | 4.11.8.1 A documented, risk-based environmental monitoring programme | 0 |
4.11.8.2 | 4.11.8.2 Control and action limits with documented corrective action on failures and upward trends | 0 |
4.11.8.3 | 4.11.8.3 Environmental monitoring reviewed at least annually and on process change, new science, programme failure, product failure or consistently negative results | 0 |
4.12 | 4.12 Waste and waste disposal | 0 |
4.12.1 | 4.12.1 Licensed waste contractors where the law requires, with removal records | 0 |
4.12.2 | 4.12.2 Waste containers and rooms identified, cleanable, maintained, emptied and covered | 0 |
4.12.3 | 4.12.3 Waste removal from open product areas managed for product safety | 0 |
4.12.4 | 4.12.4 Unsafe or substandard branded materials destroyed by a specialist with quantity records | 0 |
4.13 | 4.13 Management of surplus food and products for animal feed | 0 |
4.13.1 | 4.13.1 Surplus customer-branded product disposed of to customer requirements with brand names removed | 0 |
4.13.2 | 4.13.2 Out-of-specification branded product to staff or charities only with the brand owner's consent, fit, legal and traceable | 0 |
4.13.3 | 4.13.3 By-products and surplus for animal feed segregated, protected and managed to feed law | 0 |
4.14 | 4.14 Pest management | 0 |
4.14.1 | 4.14.1 Any pest activity documented and managed so it presents no contamination risk | 0 |
4.14.10 | 4.14.10 An in-depth pest management assessment at least annually by an expert | 0 |
4.14.11 | 4.14.11 Inspection results trended at least annually and on infestation | 0 |
4.14.12 | 4.14.12 Staff recognising and reporting signs of pest activity | 0 |
4.14.2 | 4.14.2 A competent pest contractor or trained staff, with a documented, risk-based inspection frequency and defined service scope | 0 |
4.14.3 | 4.14.3 In-house pest management by trained, competent, legally registered staff with resources and expert access | 0 |
4.14.4 | 4.14.4 Pest management documentation: site plan of devices, bait identification, responsibilities, products used, activity and treatments | 0 |
4.14.5 | 4.14.5 Rodent devices located and maintained safely; toxic baits only for active infestations, secured, with missing stations investigated | 0 |
4.14.6 | 4.14.6 Insect devices sited and operational without expelling insects onto product | 0 |
4.14.7 | 4.14.7 Measures against birds entering buildings or roosting over loading areas | 0 |
4.14.8 | 4.14.8 Immediate action on infestation to identify and control at-risk products | 0 |
4.14.9 | 4.14.9 Records of inspections and recommendations, with the site responsible for timely action | 0 |
4.15 | 4.15 Storage facilities | 0 |
4.15.1 | 4.15.1 Risk-based storage procedures for temperature transfer, segregation, off-floor storage and handling | 0 |
4.15.2 | 4.15.2 Packaging stored apart; part-used packaging protected and identified | 0 |
4.15.3 | 4.15.3 Temperature-controlled storage held within specification with alarms or four-hourly checks | 0 |
4.15.4 | 4.15.4 Controlled atmosphere storage specified, controlled and recorded | 0 |
4.15.5 | 4.15.5 Outside storage protected and items checked before entering the factory | 0 |
4.15.6 | 4.15.6 Correct stock rotation within shelf life | 0 |
4.16 | 4.16 Dispatch and transport | 0 |
4.16.1 | 4.16.1 Loading and transport procedures for temperature, covered bays, load security and pre-dispatch inspection | 0 |
4.16.2 | 4.16.2 Vehicles and containers fit for purpose: clean, odour-free, sound, temperature-capable, with inspection records | 0 |
4.16.3 | 4.16.3 Temperature-controlled transport capable under all loads with data logging or recorded monitoring | 0 |
4.16.4 | 4.16.4 Maintenance and documented cleaning of vehicles and loading equipment | 0 |
4.16.5 | 4.16.5 Transport procedures for mixed loads, security in transit and breakdown or refrigeration failure | 0 |
4.16.6 | 4.16.6 Contracted transport approved by certification or a contract covering the transport requirements | 0 |
4.2 | 4.2 Food defence | 0 |
4.2.1 | 4.2.1 Food defence personnel understanding the site and the principles of food defence | 0 |
4.2.2 | 4.2.2 A documented threat assessment and food defence plan reviewed at least annually and on new risks or incidents | 0 |
4.2.3 | 4.2.3 Controls for materials and products at particular risk, with tamper identification, monitored and reviewed annually | 0 |
4.2.4 | 4.2.4 Significant-risk areas defined, monitored and controlled, including external storage and intake points; staff trained | 0 |
4.3 | 4.3 Layout, product flow and segregation | 0 |
4.3.1 | 4.3.1 Production risk zones assessed against Appendix 2 | 0 |
4.3.2 | 4.3.2 A site map defining risk zones, access points, movement routes, staff facilities and processes | 0 |
4.3.3 | 4.3.3 Contractors and visitors briefed on the hazards of the areas they enter | 0 |
4.3.4 | 4.3.4 Movement of people, materials, packaging, rework and waste that does not compromise product safety | 0 |
4.3.5 | 4.3.5 Sufficient working space and storage capacity for hygienic operation | 0 |
4.3.6 | 4.3.6 Temporary structures designed and sited to avoid pest harbourage and protect product | 0 |
4.4 | 4.4 Building fabric in raw material-handling, preparation, processing, packing and storage areas | 0 |
4.4.1 | 4.4.1 Walls finished to prevent dirt, condensation and mould and ease cleaning | 0 |
4.4.10 | 4.4.10 Adequate ventilation and extraction against condensation and dust | 0 |
4.4.11 | 4.4.11 Plastic strip curtains maintained, clean, correctly fitted and safe | 0 |
4.4.2 | 4.4.2 Floors hard-wearing, impervious, in good repair and cleanable | 0 |
4.4.3 | 4.4.3 Drainage sited and designed to avoid contamination, with waste water to drain and adequate falls | 0 |
4.4.4 | 4.4.4 Ceilings and overheads constructed to prevent contamination | 0 |
4.4.5 | 4.4.5 Access to suspended ceiling and roof voids for pest inspection | 0 |
4.4.6 | 4.4.6 Walkways and mezzanines over open product lines designed to prevent contamination and cleanable | 0 |
4.4.7 | 4.4.7 Opening windows and roof glazing screened against pests | 0 |
4.4.8 | 4.4.8 Doors maintained: external doors proofed, open-product-area doors closed during production | 0 |
4.4.9 | 4.4.9 Suitable and sufficient lighting | 0 |
4.5 | 4.5 Utilities – water, ice, air and other gases | 0 |
4.5.1 | 4.5.1 Water potable at point of use, stored safely and analysed at least annually on a risk-based plan | 0 |
4.5.2 | 4.5.2 An up-to-date water distribution diagram used for sampling and quality management | 0 |
4.5.3 | 4.5.3 Air and gases in contact with product monitored; compressed air filtered at point of use | 0 |
4.6 | 4.6 Equipment | 0 |
4.6.1 | 4.6.1 A documented purchase specification for new equipment | 0 |
4.6.2 | 4.6.2 Equipment designed on risk to prevent contamination, with food-contact suitability | 0 |
4.6.3 | 4.6.3 A documented commissioning procedure with hygiene clearance, inspection and updated site procedures | 0 |
4.6.4 | 4.6.4 A procedure for moving static equipment in production areas | 0 |
4.6.5 | 4.6.5 Unused equipment cleaned and stored safely; stored food-contact equipment cleaned before use | 0 |
4.6.6 | 4.6.6 Mobile equipment in open product areas posing no risk, cleaned before entering from outside | 0 |
4.6.7 | 4.6.7 Battery charging kept out of open product areas | 0 |
4.7 | 4.7 Maintenance | 0 |
4.7.1 | 4.7.1 A planned preventive maintenance schedule or condition monitoring covering all plant and mobile equipment | 0 |
4.7.2 | 4.7.2 Equipment inspected at set intervals where damage could cause foreign-body contamination | 0 |
4.7.3 | 4.7.3 Temporary repairs documented, controlled and made permanent within a defined timescale | 0 |
4.7.4 | 4.7.4 Hygiene clearance and authorised inspection after maintenance | 0 |
4.7.5 | 4.7.5 Maintenance materials of appropriate grade; food-grade lubricants of known allergen status | 0 |
4.7.6 | 4.7.6 Clean, tidy workshops with controls against transfer of engineering debris | 0 |
4.8 | 4.8 Staff facilities | 0 |
4.8.1 | 4.8.1 Designated changing facilities with direct access to production, or a risk assessment where not possible | 0 |
4.8.2 | 4.8.2 Storage for personal items | 0 |
4.8.3 | 4.8.3 Outdoor clothing stored separately from production clothing, with clean and dirty separated | 0 |
4.8.4 | 4.8.4 Hand-washing facilities at production entrances and other points with signs, water, hands-free taps, soap and drying | 0 |
4.8.5 | 4.8.5 Toilets segregated, not opening into production, with hand-washing and signage | 0 |
4.8.6 | 4.8.6 Controlled smoking areas isolated with extraction; no e-cigarettes in production or storage | 0 |
4.8.7 | 4.8.7 Staff food stored hygienically and kept out of storage, processing and production areas | 0 |
4.8.8 | 4.8.8 Catering facilities and vending controlled to prevent contamination and new allergens | 0 |
4.9 | 4.9 Chemical and physical product contamination control in raw material-handling, preparation, processing, packing and storage areas | 0 |
4.9.1 | 4.9.1 Chemical control | 0 |
4.9.1.1 | 4.9.1.1 Non-food chemicals controlled: approved list, safety data, suitability, scent, labelling, restricted storage, trained use | 0 |
4.9.1.2 | 4.9.1.2 Procedures against taint where scented or taint-forming materials must be used | 0 |
4.9.2 | 4.9.2 Metal control | 0 |
4.9.2.1 | 4.9.2.1 A documented policy for sharp metal implements with inspection and lost-item investigation; no snap-off blades | 0 |
4.9.2.2 | 4.9.2.2 Staples and similar foreign-body hazards avoided in purchasing and banned from open product areas | 0 |
4.9.3 | 4.9.3 Glass, brittle plastic, ceramics and similar materials | 0 |
4.9.3.1 | 4.9.3.1 Glass and brittle materials excluded or protected where products are open | 0 |
4.9.3.2 | 4.9.3.2 A glass and brittle items register with risk-based condition checks | 0 |
4.9.3.3 | 4.9.3.3 A breakage procedure: training, quarantine, cleaning, inspection, clothing change, authorised staff, records, disposal | 0 |
4.9.3.4 | 4.9.3.4 Glass windows protected where they pose a risk | 0 |
4.9.3.5 | 4.9.3.5 Bulbs and strip lights protected, or screened and monitored | 0 |
4.9.4 | 4.9.4 Products packed into glass or other brittle containers | 0 |
4.9.4.1 | 4.9.4.1 Glass and brittle containers stored separately | 0 |
4.9.4.2 | 4.9.4.2 Container breakage on the line managed by documented instructions: disposal, cleaning without dispersal, dedicated equipment, authorisation | 0 |
4.9.4.3 | 4.9.4.3 Breakage records kept, including nil returns, and reviewed for trends | 0 |
4.9.5 | 4.9.5 Wood | 0 |
4.9.5.1 | 4.9.5.1 Wood kept out of open product areas unless a process requirement, with condition monitoring | 0 |
4.9.6 | 4.9.6 Other physical contaminants | 0 |
4.9.6.1 | 4.9.6.1 Procedures against contamination from raw material packaging during debagging and deboxing | 0 |
4.9.6.2 | 4.9.6.2 Portable handheld items in open product areas controlled | 0 |
4.9.6.3 | 4.9.6.3 Risk-based procedures for other foreign-body contaminants | 0 |
5.1 | 5.1 Product design/development | 0 |
5.1.1 | 5.1.1 A product development and change procedure with restrictions on unacceptable hazards | 0 |
5.1.2 | 5.1.2 Formal HACCP approval before new or changed products enter the factory | 0 |
5.1.3 | 5.1.3 Production trials to validate formulation and process where necessary | 0 |
5.1.4 | 5.1.4 Documented shelf-life trials, or a science-based justification where trials are impractical | 0 |
5.2 | 5.2 Product labelling | 0 |
5.2.1 | 5.2.1 Legal labelling for the country of use with allergen verification and artwork sign-off | 0 |
5.2.2 | 5.2.2 Labelling reviewed on changes to recipe, materials, suppliers, origin or legislation | 0 |
5.2.3 | 5.2.3 Information supplied where a customer or third party owns the label | 0 |
5.2.4 | 5.2.4 Cooking instructions validated to produce a safe product | 0 |
5.3 | 5.3 Management of allergens | 0 |
5.3.1 | 5.3.1 Raw materials assessed for allergen presence and cross-contact likelihood | 0 |
5.3.2 | 5.3.2 A list of allergen-containing materials handled on site | 0 |
5.3.3 | 5.3.3 A documented allergen cross-contact risk assessment with policies and procedures | 0 |
5.3.4 | 5.3.4 Allergen management procedures: segregation, clothing, dedicated equipment, scheduling, movement, waste, labelling and change control | 0 |
5.3.5 | 5.3.5 Allergen-containing rework used only in products already containing the allergen | 0 |
5.3.6 | 5.3.6 Precautionary allergen labelling only on a justified risk assessment and to legislation or codes | 0 |
5.3.7 | 5.3.7 Suitability claims for allergy or sensitivity validated and routinely verified | 0 |
5.3.8 | 5.3.8 Allergen cleaning validated and verified, with identified, single-use or cleaned cleaning equipment | 0 |
5.4 | 5.4 Product authenticity, claims and chain of custody | 0 |
5.4.1 | 5.4.1 Vulnerability assessment personnel understanding food fraud risks and raw materials | 0 |
5.4.2 | 5.4.2 Processes to access information on historical and developing supply chain fraud threats | 0 |
5.4.3 | 5.4.3 A documented vulnerability assessment of all food raw materials, reviewed at least annually | 0 |
5.4.4 | 5.4.4 Assurance or testing for materials at particular risk | 0 |
5.4.5 | 5.4.5 Batch verification, records and mass balance for claims depending on raw material status | 0 |
5.4.6 | 5.4.6 Certification held for production method claims | 0 |
5.4.7 | 5.4.7 Claims substantiated, validated and protected through a documented process flow | 0 |
5.5 | 5.5 Product packaging | 0 |
5.5.1 | 5.5.1 Packaging suppliers told the product's characteristics; conformity evidence for primary packaging | 0 |
5.5.2 | 5.5.2 Contrasting-coloured, tear-resistant liners and bags | 0 |
5.5.3 | 5.5.3 A procedure for obsolete packaging and labels | 0 |
5.6 | 5.6 Product inspection, on-site product testing and laboratory analysis | 0 |
5.6.1 | 5.6.1 A scheduled, risk-based product testing programme with documented methods, sampling, frequency and limits | 0 |
5.6.2 | 5.6.2 Results recorded, trended and acted on, with legal limits and measurement uncertainty understood | 0 |
5.6.3 | 5.6.3 Shelf life validated and verified on an ongoing, risk-based basis | 0 |
5.6.4 | 5.6.4 Pathogen testing external, or in a fully segregated laboratory with contamination-prevention procedures | 0 |
5.6.5 | 5.6.5 On-site laboratories located, designed and operated to eliminate product risk | 0 |
5.6.6 | 5.6.6 Safety-critical analyses by accredited laboratories or to ISO/IEC 17025 principles, with justification where not | 0 |
5.6.7 | 5.6.7 Reliability of other laboratory results: recognised methods, procedures, competence, verification and calibration | 0 |
5.7 | 5.7 Product release | 0 |
5.7.1 | 5.7.1 Positive release only after all criteria are met and authorised | 0 |
5.8 | 5.8 Pet food and animal feed | 0 |
5.8.1 | 5.8.1 Pet food and animal feed formulated for its intended use | 0 |
5.8.2 | 5.8.2 Procedures for materials harmful to unintended species | 0 |
5.8.3 | 5.8.3 Procedures for medicated pet food and feed: identification, supplier approval, training, segregation, rework, cleaning and records | 0 |
5.8.4 | 5.8.4 Procedures meeting pet food and feed safety legislation in the country of production and of sale | 0 |
5.9 | 5.9 Animal primary conversion | 0 |
5.9.1 | 5.9.1 A risk assessment for prohibited substances feeding acceptance, testing and supplier approval | 0 |
5.9.2 | 5.9.2 Competent lairage and post-mortem inspection of live animals | 0 |
5.9.3 | 5.9.3 Traceability of all edible parts of the carcass | 0 |
5.9.4 | 5.9.4 Defined time and temperature requirements for all post-slaughter processes | 0 |
6.1 | 6.1 Control of operations | 0 |
6.1.1 | 6.1.1 Documented process specifications and work instructions for key processes | 0 |
6.1.2 | 6.1.2 Safety-critical equipment settings changed only by trained, authorised staff, with restricted controls | 0 |
6.1.3 | 6.1.3 Process monitoring implemented, controlled and recorded | 0 |
6.1.4 | 6.1.4 In-line monitoring devices linked to a routinely tested failure alert | 0 |
6.1.5 | 6.1.5 Processing characteristics of critical equipment validated and verified on risk | 0 |
6.1.6 | 6.1.6 Procedures to establish product status after equipment failure or process deviation | 0 |
6.1.7 | 6.1.7 Out-of-scope products and materials controlled so they create no risk to in-scope products | 0 |
6.2 | 6.2 Labelling and pack control | 0 |
6.2.1 | 6.2.1 Formal allocation of packaging to lines, controlled offline printing, and label use reconciliation | 0 |
6.2.2 | 6.2.2 Documented line clearance checks before production and at product changes | 0 |
6.2.3 | 6.2.3 Packing and labelling checks at start, during, at packaging batch changes and at the end of each run, including printed information | 0 |
6.2.4 | 6.2.4 Online verification equipment set up, tested at start, end and a risk-based frequency, with failure procedures | 0 |
6.3 | 6.3 Quantity – weight, volume and number control | 0 |
6.3.1 | 6.3.1 Quantity checks meeting the applicable legislation with records | 0 |
6.3.2 | 6.3.2 Non-legislated quantities conforming to customer requirements | 0 |
6.3.3 | 6.3.3 Procedures for operating and testing check weighers | 0 |
6.4 | 6.4 Calibration and control of measuring and monitoring devices | 0 |
6.4.1 | 6.4.1 Measuring equipment for CCPs, safety, legality and quality identified, listed, coded, protected from unauthorised adjustment | 0 |
6.4.2 | 6.4.2 Measuring devices checked and adjusted at a risk-based frequency by a traceable method | 0 |
6.4.3 | 6.4.3 Reference equipment calibrated and traceable, with uncertainty considered at critical limits | 0 |
6.4.4 | 6.4.4 Recorded actions when devices are out of limits, with at-risk product withheld from sale | 0 |
7.1 | 7.1 Training: raw material-handling, preparation, processing, packing and storage areas | 0 |
7.1.1 | 7.1.1 All personnel including agency, temporary staff and contractors trained before work and supervised | 0 |
7.1.2 | 7.1.2 Training and competency assessment for CCP and control measure activities | 0 |
7.1.3 | 7.1.3 Documented training programmes: competencies, training, effectiveness review, appropriate language | 0 |
7.1.4 | 7.1.4 Allergen awareness and site allergen procedure training for everyone including engineers and contractors | 0 |
7.1.5 | 7.1.5 Training in the site's labelling and packing processes | 0 |
7.1.6 | 7.1.6 Training records with trainee, date, duration, content, provider and internal references | 0 |
7.1.7 | 7.1.7 Routine competency review with refresher training, coaching or mentoring | 0 |
7.2 | 7.2 Personal hygiene in raw material-handling, preparation, processing, packing and storage areas | 0 |
7.2.1 | 7.2.1 Documented personal hygiene rules: no watches or jewellery beyond a plain band, short clean nails, no false nails, no excessive perfume | 0 |
7.2.2 | 7.2.2 Hand-washing on entry to production and at an appropriate frequency | 0 |
7.2.3 | 7.2.3 Cuts covered by site-issued, coloured, metal-detectable plasters, with gloves where appropriate | 0 |
7.2.4 | 7.2.4 Plaster batches tested through metal detection | 0 |
7.2.5 | 7.2.5 Personal medicines controlled by process and written instruction | 0 |
7.3 | 7.3 Medical screening | 0 |
7.3.1 | 7.3.1 Staff aware of disqualifying symptoms and a procedure for notifying them | 0 |
7.3.2 | 7.3.2 Visitors and contractors informed of disqualifying conditions and confirming their health before entry | 0 |
7.3.3 | 7.3.3 Procedures for infectious disease with medical advice sought | 0 |
7.4 | 7.4 Protective clothing: staff or visitors to production areas | 0 |
7.4.1 | 7.4.1 Documented protective clothing rules by area, including removal before toilets, canteen and smoking areas | 0 |
7.4.2 | 7.4.2 Protective clothing in sufficient numbers, of contamination-preventing design, fully containing hair | 0 |
7.4.3 | 7.4.3 Laundering by an approved laundry with validated effectiveness and segregation; home washing only in defined cases | 0 |
7.4.4 | 7.4.4 Protective clothing changed at a risk-based frequency | 0 |
7.4.5 | 7.4.5 Gloves replaced regularly, food-suitable, disposable, distinctive, intact and non-shedding | 0 |
7.4.6 | 7.4.6 Non-launderable protective items cleaned and disinfected on risk | 0 |
8.1 | 8.1 Layout, product flow and segregation in high-risk, high-care and ambient high-care zones | 0 |
8.1.1 | 8.1.1 Pathogen control steps shown on the site map | 0 |
8.1.2 | 8.1.2 High-risk areas physically segregated, with transfer points, personnel and equipment practices that keep segregation | 0 |
8.1.3 | 8.1.3 High-care areas physically segregated, or a documented risk assessment with validated controls where barriers are absent | 0 |
8.1.4 | 8.1.4 Ambient high-care areas risk-assessed for pathogen cross-contamination with effective protective processes | 0 |
8.2 | 8.2 Building fabric in high-risk and high-care zones | 0 |
8.2.1 | 8.2.1 A drain map for high-risk and high-care areas with flow direction and backup prevention | 0 |