Page 62 - Getting Started

Good Business Management Practices

2. Lack of an auditable documented system.
Create an organizational chart and
clearly document and define the food safety
team’s responsibilities, expectations and tasks.
Use process maps and charts, policies and
procedures and continuously update
documents with the latest information.

3. Excessive documentation. Not everything
needs a written procedure unless its absence
would impact your food safety system’s
performance. Say what you do and do what
you say! Create simple, precise documents
that are user-friendly (in the language of the
staff). If someone does not understand a
document’s content, add additional information
to better clarify. Use the documents you
already have in place; you do not have to
reinvent yourself to become certified. Also,
SQF and FSSC 22000 allow for exclusions
as long as they are not regulatory
requirements and a risk analysis is performed
that demonstrates food safety is not
compromised. BRCGS does not allow
requirements to be excluded from the audit
unless identified as not applicable to the
process and product (e.g., the requirements for
glass packaging, or CIP system management,
where none exist).
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