Fax: 028 9263 3003
Operations Centre
Lissue House
31 Ballinderry Road
LISBURN
Northern Ireland
BT28 2SL
BRC Audit Process
The BRC audit process is designed specifically for your company, as unique company information is collected prior to arrival on site. The audit typically last 1½ days on site and the report writing takes approximately the same amount of time.
The on-site audit takes the following format; the opening meeting, document review, production facility inspection, review of production facility inspection, final review of findings by the auditor and closing meeting.
The audit covers the following areas:
- Senior Management Commitment & Continual Improvement: senior management commitment to the application and continued development of food safety system.
- The Food Safety Plan – HACCP: Food safety system
- Food Safety and Quality Management System: product specifications, supplier approval, traceability. management of incidents and product withdrawal
- Site Standards: layout and maintenance of buildings and equipment, cleaning, pest control, waste management and foreign body controls
- Product Control: product design and development, allergen handling and laboratory testing
- Process Control: establishment and maintenance of safe process controls, weight volume controls and equipment calibration
- Personnel: staff training, protective clothing and personal hygiene
For more information on The Global Standard for Food Safety please refer to BRC website.
Ongoing Audit Frequency
The minimum auditing frequency will be 12 months although this can vary depending on the performance of the company and this is agreed between the company and the certification body. The subsequent audit shall be scheduled to occur within a 28 calendar day time period up to the next audit due date. This allows sufficient time for corrective action to take place in the event of any non-conformities being raised, without jeopardising continued certification.