1. Food Safety Procedures:
Ensure that proper food safety measures are in place, including temperature control, storage, and handling.
2. Hygiene and Sanitation Protocols:
Maintain cleanliness and hygiene standards in production and storage areas.
3. Supplier Management:
Establish procedures for evaluating and approving suppliers to ensure the quality of raw materials.
4. Product Traceability:
Implement systems to track products from the source to the end consumer.
5. Allergen Management:
Prevent cross-contamination and clearly label products with allergen information.
6. Hazard Analysis and Critical Control Points (HACCP):
Develop a plan to identify and mitigate potential hazards in the production process.
7. Quality Control Measures:
Establish criteria for product quality and regularly inspect and test products.
8. Document Control and Record-Keeping:
Maintain accurate records of all processes, including documentation of any changes.
9. Staff Training and Competency:
Ensure that employees are properly trained to carry out their roles effectively.
10. Internal Audit Processes:
Conduct regular internal audits to identify areas for improvement and compliance with BRC standards.
