signed by the person with overall responsibility for the site
communicated to all staff.
defined activities involving all sections of the site that have an impact on product safety
an action plan indicating how the activities will be undertaken and measured, and the intended timescales
a review of the effectiveness of completed activities.
documented and include targets or clear measures of success
clearly communicated to relevant staff
monitored and results reported at least quarterly to site senior management.
previous management review action plans and time frames
the results of internal, second party and/or third-party audits
any objectives that have not been met, to understand the underlying reasons. This information shall be used when setting future objectives and to facilitate continual improvement
any customer complaints and the results of any customer feedback
any incidents (including both recalls and withdrawals), corrective actions, out-ofspecification results and nonconforming materials
the effectiveness of the systems for HACCP, food defense and authenticity
Records of the meeting shall be documented and used to revise the objectives. The decisions and actions agreed within the review process shall be effectively communicated to appropriate staff, and actions implemented within agreed timescales.
1.1.5 The site shall have a demonstrable meeting programme which enables food safety, legality, integrity and quality issues to be brought to the attention of senior management. These meetings shall occur at least monthly.
Employees shall be aware of the need to report any evidence of unsafe or out-of-specification product or raw materials, to a designated manager to enable the resolution of issues requiring immediate action.
1.1.6 The company shall have a confidential reporting system to enable staff to report concerns relating to product safety, integrity, quality and legality.
The mechanism (e.g. the relevant telephone number) for reporting concerns must be clearly communicated to staff.
The company’s senior management shall have a process for assessing any concerns raised. Records of the assessment and, where appropriate, actions taken, shall be documented.
1.1.7 The company’s senior management shall provide the human and financial resources required to produce food safely and in compliance with the requirements of this Standard.
scientific and technical developments
industry codes of practice
new risks to authenticity of raw materials
all relevant legislation in the country where the product will be sold (where known).
1.1.9 The site shall have a genuine, original hard copy or electronic version of the current Standard available and be aware of any changes to the Standard or protocol that are published on the BRC Global Standards website.
1.1.10 Where the site is certificated to the Standard, it shall ensure that announced recertification audits occur on or before the audit due date indicated on the certificate.
Relevant departmental managers or their deputies shall be available as required during the audit.
1.1.12 The site’s senior management shall ensure that the root causes of any non-conformities against the Standard identified at the previous audit have been effectively addressed to prevent recurrence.
1.1.13 The BRC Global Standards logo and references to certification status shall only be used in accordance with the conditions of use detailed in the audit protocol section (Part III, section 5.6) of the Standard.
It shall be clearly documented who deputies in the absence of the responsible person.
employees shall have access to these and be able to demonstrate that work is carried out in accordance with the instructions.
