C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD
Buy: http://www.certificationconsultancy.com/brc-food-auditortraining-ppt-presentation.htm C109 - CONTENTS OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) PPT PRESENTATIONS TRAINING KIT BRC Global Standard for Food (Issue 7) Awareness and Auditor Training Présentation kit (Editable) Sr. No.
The entire PPT presentation kit has 9 main files as below PPT Presentation
1.
Document of Details No. of Slides
1.
Overview of BRC Food (Issue 7)
50
2.
BRC Food (Issue 7) requirements
113
3.
BRC Food (Issue 7) documentation
15
4.
Food Safety Principles
31
5.
BRC Food (Issue 7) Internal Audit
32
6.
Step for BRC Food (Issue 7) Installation
05
7.
Work Shop – 01
03
8.
Work Shop – 02
03
9.
Work Shop – 03
03
Total no. of slides
255
2.
A trainer's guide and hand outs and editable form to understand BRC Food (issue 7) subject well in 10 chapters and 03 workshops
3.
Audit Questionnaire for BRC Food (Issue 7)
4.
Blank and Filled HACCP Documents
15 file in Ms. Word
5.
Auditor Training Sample Certificate for BRC Food Safety
01 template in Ms. word
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Approx. 95 Pages in Ms. word 04 file in Ms. Word & Excel
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C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD
Buy: http://www.certificationconsultancy.com/brc-food-auditortraining-ppt-presentation.htm Part: 1 Topic wise number of slides:Sr. No.
Title of Slides
No of Slide
1.
Overview of BRC Food (Issue 7)
50
2.
BRC Food (Issue 7) requirements
113
3.
BRC Food (Issue 7) documentation
15
4.
Food Safety Principles
31
5.
BRC Food (Issue 7) Internal Audit / Verification
32
6.
Step for BRC Food (Issue 7) Installation
05
7.
Work Shop – 01
03
8.
Work Shop – 02
03
9.
Work Shop – 03
03
Major Changes
07
Total No. of Slides
262
1. Presentation: Under this directory further files are made in power point presentation as per the chapter listed below.
Topic wise Power Point presentation in 9 modules as listed below.
1. Overview of BRC food (issue 7) It covers Overview of BRC global standard for food system, benefits and summary of overall system and change process for BRC food (issue 7) 2. BRC food (issue 7) requirements It covers BRC food systems specifications, Requirements, to establish the BRC, It gives explanation for many new concepts and given in plain English for easy understanding of revised changes given in BRC food (issue 7) and many places examples are given 3. BRC food (issue 7) Documentation It covers BRC food documented information details and list of areas where standard demands for documented information. Such documented information may be given as records, procedure or manual 4. Food safety principle It covers 7 principles of global standard based on BRC food (issue 7) and covers in process approach. www.CertificationConsultancy.com
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C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD
Buy: http://www.certificationconsultancy.com/brc-food-auditortraining-ppt-presentation.htm 5. BRC Food (Issue 7) Internal Audit / Verification It covers BRC systems internal audit to train team of internal auditor to verify BRC food safety system by internal auditors. It describes the audit process and steps for BRC food safety( Issue 7) internal audit 6. Step for BRC Food (Issue 7) Installation It covers Implementation Methodology, Steps for Installation, The top 10 non-conformances, Process, What happens during a certification audit 7, 8, 9. Work-shops to evaluate effectiveness of training 03 workshops This topic covers workshops to evaluate effectiveness of training. Each participant needs to solve this work shop and case study after undergoing the training. After successful completion of work shop the BRC food (issue 7).
Part - 2. A trainer's guide and handouts in editable form to understand BRC food subject well:This topic covers write up for the ready reference to the participant for understanding and reading the subject to get in depth knowledge on the subject It is given in word. You may also use it for further reading and circulations within audience Chapter No. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Section Overview of BRC standards Elements and key requirements for BRC global standard Food safety management system Implementation and Maintenance of Food Safety System BRC Documentation and steps for BRC certification in details Core HACCP Assessment Checklist BRC food safety management system audit questionnaire Audit Questionnaire–BRC global standard for Food safety-Issue 7 Audit Process & Planning Audit Report Certification Process Workshop – 1 Workshop – 2 Workshop – 3
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C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD
Buy: http://www.certificationconsultancy.com/brc-food-auditortraining-ppt-presentation.htm Part - 3 Audit Questionnaire for BRC Food (Issue 7):This topic covers BRC Global standard for Instruction for use, Food Safety compliance checklist, department wise audit questionnaire and supplier audit checklist.
Part - 4 Blank and Filled HACCP docs. for BRC Food (Issue 7):This topic covers HACCP Blank and filled documents. Such documents help the participant to understand 7 principals. Also such sample templates, blank and filled is helpful for participant to establish food safety system.
Part - 5. Sample training certificate:The ready to sample training certificate for BRC food (issue 7) internal auditor and awareness.
Chapter-2.0 ABOUT COMPANY Global manager group is a progressive company and promoted by a group of qualified engineers and management graduates having rich experience of 20 years in ISO / BRC consultancy and management areas. The company serves the global customers through on-site and off-site modes of service delivery systems. We offer a full range of consulting services geared towards helping all types of organizations to achieve competitiveness, certifications and compliance to international standards and regulations. So far we had more than 1200 clients in more than 45 countries. Our readymade training and editable document kit helps the client in making their documents easy and make them complying to related standard faster with the establishment of best processes. It helps the organization to make the best system with process improvement concepts and helps the organization to get best performances in terms of reduction in costing, efforts and get the things done timely with Quality product. Thus it helps the organization to give full value for money and pay back of our product is less than 2 month. 1. Our promoters and engineers have experience of more than 1800 companies globally for management training, ISO / BRC consultancy, process improvement concept implementation and I ISO / BRC series consultancy. We had clients in more than 45 countries. 2. Highly qualified 40 team members (M.B.A., Degree engineers) and owner is having rich professional experience (since 1991). 3. We have 100% success rate for global standards certification including ISO / BRC of our clients from reputed certifying body and branded image and leading name in the market. 4. Suggest continual improvement and cost reduction measures as well as highly informative training presentations and other products gives payback within 2 months against our cost. 5. So far more than 50000 employees are trained by us in ISO series certification in last 20 years. 6. We had spent more than 30000 man-days (100 man years) in preparing ISO / BRC documents and training slides. www.CertificationConsultancy.com
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C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD
Buy: http://www.certificationconsultancy.com/brc-food-auditortraining-ppt-presentation.htm 7. Our product gives lot of opportunity for process improvements and gives full benefits to the users.
Global Manager Group is committed for: 1. 2. 3. 4. 5.
Personal involvement & commitment from first day Optimum charges Professional approach Hard work and update the knowledge of team members Strengthening clients by system establishment and providing best training materials in any areas of management to make their house in proper manner 6. To establish strong internal control with the help of system and use of the latest management techniques.
Chapter-3.0 USER FUNCTION 3.1 Hardware and Software Requirements
A. Hardware:Our document kit can be better performed with the help of P3 and above computers with a minimum 10 GB hard disk space. For better visual impact of the power point Document you may keep the setting of colour image at high colour. B. Software used in Document kit
Hand-outs written in Ms Office 2007 and window xp programs. You are therefore required to have office 2007 or above with window xp and later. and Presentation made in power point programs you are therefore required to have office 2003 and office 2007. 3.2 Features of Document kit:-
It will save much time in typing and preparation of presentation alone.
Written in Plain English
Easily customized by you to add audio clips in the local language etc to prepare presentation for any other groups and user can easily customize it for own use.
Good guide for training of all the group members for BRC food (issue 7) awareness training.
User-friendly and easy to learn.
Developed under the guidance of experienced experts.
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Punyam Management Services Pvt. Ltd.
Click to edit Master title style Click to edit Master title style
Punyam
• Click to edit Master text styles • –Click to edit Second level Master text styles • Second level • Third level Fourth level • Third–level » Fifth level • Fourth level • Fifth level
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Click to edit Master title style DEMO BRC Globaltitle Standard Click toOFedit Master style For • Click to edit Master styles Food text Issue –7 • –Click to edit Second level Master text styles • Second level and AUDITOR •AWARENESS Third level Fourth level • Third–level » Fifth level PRESENTATION KIT TRAINING • Fourth level • Fifth level
Product Code: C109 Price: 290 USD
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ClickReasons to edit to Master title Choose BRCstyle Click to editCertification Master title style
Punyam
• Click to edit Master text styles • –Click to edit Second level Master text styles Confidence • 1. Second level • Third level Credibility –level Fourth level • 2. Third » Fifth level • 3. Fourth level Collaboration and Continuous Improvement • Fifth level 4. Consistency
5. Competence 6. Cost Effective 9/9/2015 9/9/2015 GMG
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BRC issue-7 list of requirements
Click to edit Master title style TITLE OF CLAUSE Click to edit Master title style
Punyam
CLAUSE NO. 1.0
Senior Management commitment and continual improvement
2.5
Construct a process flow diagram – Codex Alimentarius Step 4
2.6
Verify flow diagram – Codex Alimentarius Step 5
2.7
List all potential hazards associated with each process step, conduct a hazard analysis and consider any measures to control identified hazards – Codex Alimentarius Step 6, Principle 1
2.8
Determine the critical control points (CCPs) – Codex Alimentarius Step 7, Principle 2
• 1.1Click to edit Master text styles Senior management commitment and continual improvement • Click to edit Master text styles Organizational structure, responsibilities and management authority level 1.2– Second • Second level The Food Safety Plan – HACCP 2.0 • Third level 2.1 The HACCP food safety –level Fourth levelteam – Codex Alimentarius Step 1 • Third 2.2 Prerequisite»programmes Fifth level • Fourth level 2.3 Describe the product – Codex Alimentarius Step 2 • Fifth 2.4 Identifylevel intended use – Codex Alimentarius Step 3
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HACCP Identifies Hazards Click to edit Master title style Click Click to edit edit Master Master title title style style Click toto edit Master title POTENTIAL CONTAMINATION / DAMAGE
Punyam Punyam
• Click to edit Master ANALYSIS text styles Click to edit Master text styles •• –Click toto edit Master text_____ Click ____ __ edit ____ Master text ____ styles Second level BIOLOGICAL CHEMCIAL PHYSICAL level •• Second • Third level ______ Second level Fourth level Third–level •• Third level » Fifth level •• Fourth level _____ Third _____ level •• Fifth level level RAW MATERIAL
DISTRIBUTION
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Fourth ____ _____ level _____ Fifth level _____ ____ _____ STORAGE
PREPARATION
PACKAGING
PROCESSING
55 5
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THE 12 STEPS
A
Click to edit Master title style Click to edit Master title style HAZARD ANALYSIS, IDENITFICAITAND DETERMINATION OF
6.
ACCEPTABLE LEVELS, HAZARD ASSESSMENT, SELECTION AND ASSESSMENT OF CONTROL MEASURE
• Click to edit Master text styles • –Click to edit Master text styles Second level 7. DETERMINE CCPS • Second level • Third level 8. CRITICAL LIMIT FOR EACH CCP Fourth level • Third–ESTABLISH level » Fifth level ESTABLISH A MONITRING SYSTEM FOR EACH CCP 9. • Fourth level level ESTABLISH CORRECTIVE ACTION FOR DEVIATIONS THAT MAY 10.• Fifth OCCUR
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PRINCIPLE 1 PRINCIPLE 2 PRINCIPLE 3
PRINCIPLE 4
PRINCIPLE 5
11.
ESTABLISH VERIFICATION PROCEDURES
PRINCIPLE 6
12.
ESTABLISH RECORD KEEPING AND DOCUMENTATION
PRINCIPLE 7
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BRC Documentation Issue-7
Punyam
Click to Level edit Master title style 1 Click to edit Master title style Manual Policy and Objectives
• Click to • –Click to edit Master text styles Management flow charted Second level Level 3 sequences & interactions Management Process • Second level • Third level Product or services flow charted sequences & Fourth level • Third Level 4–level Functional & Departmental Process interactions » Fifth level • Fourth level Detailed step by Level 5 step instruction • Fifth level Work or Operating Instructions Procedures that are required to be
Level 2Master text stylesestablished and maintained edit Procedures
Level 6
Records Including risk analysis
Collected Data and Information Sales 9/9/2015 9/9/2015 GMG
Housekeeping
Purchasing
Process
Despatch
Services
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Click 7toHACCP edit Master title style Principles Click to edit Master title style
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• Click to edit Master text styles Principle 3 • –Click to edit Master text styles Second level Principle 2 Establish Critical Principle 4 • Second level Limits • Thirdthe level Determine Establish Monitoring Critical Control –level Fourth level Procedures • Third Principle 1 Points (CCP) » Fifth level Conduct & Hazard Analysis • Fourth level Principle 7 Principle 5 • Fifth level Establish Record – keeping and Documentation Procedure
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Principle 6
Establish Verification Procedures
Establish Corrective Action
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BRC issue-7 Internal Auditor’s Quality
Click to edit Master title style to :edit title style 1.Click Wise & alert ability to Master adapt to different people & situations.
Punyam
2.
Appropriate industrial experience in all departments & be conversant • Click to edittechniques. Master text styles with laboratory edit Master 3.• Ability toto question ascertain text facts. styles –Click Second level to 4. Ability to listen. Not prepare next question while listening to an answer. • Second level • Thirdinlevel 5. Interested the explanation. Fourth level system standards & of assessment & audit Third–level 6.• Knowledge of HACCP techniques as well as food safety. » Fifth level • Fourth level 7. Analytical brain. Fifth level 8.• Sensitive to feelings, attitudes & motives so as to understand what people mean when they say something. 9. Maintains eye contact. 10. Ability to discuss without arguing. 11. Adequate skills in dealing with people at all leaves. 12. Neither approves not disapproves. 9/9/2015 9/9/2015 GMG
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STEPS FOR INSTALLATION OF BRC ISSUE-7 FOOD SAFETY SYSTEM
Click to edit Master title style to edit Master title style Click Conduct Awareness Programme (Top + Middle + Bottom Level).
Punyam
To procure the original copy of BRC global standards
Form a Team for Documentation and HAZARD and Risk Analysis. • Click to edit Master text styles Carry out Hazard Analysis • –Click to edit Master text styles Second level Prepare Documents and HACCP Plan of HACCP System. • Second level • Third level Implementation & Train All Personnel in the Use of Procedures & Formats. –level Fourth level Third •Train Internal Auditors. » Fifth level First Internal Audit. •Assess the System Through Fourth level Take Corrective Actions. • Fifth level Apply for Certification.
Assess the System Through Second Round of Internal Audit. Take Actions on Suggestions Given in second audit.
Preliminary audit by certifying body Final Audit by Certifying Body. 9/9/2015 9/9/2015 GMG
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Workshop - 3
Click to edit Master title style Click to edit title style BRCMaster Questionnaire
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Analyse the statement provided and indicate in the box on the paper • Click to edit Master text styles whether you consider the statements to be “True” or “False”. Click totheedit Master text please styles If•you consider statements to be “True”, indicate in the box the clause – Second level number from BRC which supports your decision. • Second level • Third level Sr. Fourth level • No. Third–level Question True / False » Fifth level • 5.Fourth level Positive air pressure system is to be installed at • Fifthproduction level plant 6.
Metal detector certification
7.
HALAL certification records can not be verified in BRC audit.
8.
All calibration is to be done with ISO 17025 accredited laboratory
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in
mandatory
for
getting
BRC
1111
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C109: DEMO OF BRC GLOBAL STANDARD FOR FOOD (ISSUE 7) AWARENESS AND INTERNAL AUDITOR TRAINING PPT PRESENTATION KIT Price 290 USD
Buy: http://www.certificationconsultancy.com/brc-food-auditortraining-ppt-presentation.htm Chapter-4.0 BENEFITS OF USING OUR PRESENTATION KIT
By using these slides, you can save a lot of your precious time while preparing the BRC food (issue 7) awareness and auditor training course materials for in-house training programs.
To provide you with the Presentation Materials and hand-outs that you need for an effective presentation on BRC food (issue 7) awareness and auditor training, what it is, and what it requires
Present the basics of BRC food (issue 7) awareness training to Management or other groups
To deliver BRC food (issue 7) awareness training in a group, using a PowerPoint presentation
Take care for all the section and sub sections of BRC food (issue 7) awareness and auditor training and give better understanding at all the levels during BRC food (issue 7) implementation and sharpen the knowledge of BRC food (issue 7) for all employees within organization.
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