Page 35 - Getting Started
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It is a HACCP-based system that is recognized by
GFSI and covers food safety and quality.
BRCGS includes Fundamental Requirements,
which create the framework for the program:
1. Senior management commitment and
continual improvement
2. The Food Safety Plan—HACCP
3. Internal Audit
4. Management of Suppliers of Raw Materials and
Packaging
5. Corrective and Preventive Actions Traceability
6. Layout, Product Flow and Segregation
7. Housekeeping and Hygiene
8. Management of Allergens
9. Control of Operations
10. Labeling and Pack Control
11. Training
These Fundamentals fall under nine Sections
covering Senior Management Commitment, Food
Safety Plan, Food Safety Management System, Site
Standards, Product Control, Process Control,
Training, High Risk/High Care and Ambient High
Care, and Traded Goods Clauses.
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