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BRC Section 1 Senior Management Commitment

  • 1.1.1 - The site shall have a documented policy which states the site’s intention to meet its obligation to produce safe and legal products to the specified quality and its responsibility to its customers. This shall be:<br>- Signed by the person with overall responsibility for the site<br>- Communicated to all staff.<br>

  • 1.1.2 - The site’s senior management shall ensure that clear objectives are defined to maintain and improve the safety, legality, and quality of products manufactured, in accordance with the food safety and quality policy and this Standard. These objectives shall be:<br>- Documented and include targets or clear measures of success<br>- Clearly communicated to relevant staff<br>- Monitored and results reported at least quarterly to site senior management.<br>

  • 1.1.3 - Management review meetings attended by the site's senior management shall be undertaken at appropriate planned intervals, annually as a minimum, to review the site performance against the Standard and objectives set in 1.1.2 The review process shall include the evaluation of:<br>- Previous management review action plans and timeframes<br>- Results of internal, second-part, and/or third-party audits<br>- Customer complaints and results of any customer feedback<br>- Incidents, corrective actions, out-of-specification results, and nonconforming materials<br>- Review of the management of the systems for HACCP, food defence and authenticity<br>- Resource requirements.<br><br>Records of the meeting shall be documented and used to revise the objectives.<br>The decisions and actions agreed within the review process shall be effectively communicated to appropriate staff, and actions implemented within agreed timescales.<br>

  • 1.1.4 - The site shall have a demonstrable meeting program that enables food safety, legality, and quality issues to be brought to the attention of senior management at least monthly and allows for the resolution of issues requiring immediate action.

  • 1.1.5 - The company's senior management shall provide the human and financial resources required to produce food safely in compliance with the requirements of this Standard.

  • 1.1.6 - The company's senior management shall have a system in place to ensure that the site is kept informed of and reviews:<br>-scientific and technical developments, <br>-industry codes of practice, <br>-new risks to authenticity of raw material<br>-all relevant legislation applicable in the country of raw material supply, production, and, where known, the country where the product will be sold.<br>

  • 1.1.7 - The site shall have a genuine, original hard copy or electronic version of the current Standard available and be aware of any changes to the Standard or protocol that are published on the BRC website.

  • 1.1.8 - Where the site is certificated to the Standard it shall ensure that announced recertification audits occur on or before the audit due date indicated on the certificate.

  • 1.1.9 - The most senior production or operations manager on site shall participate in the opening and closing meetings of the audit for Global Standard for Food Safety certification. Relevant departmental managers or their deputies shall be available as required during the audit process.

  • 1.1.10 - The site's senior management shall ensure that the root causes of non-conformities identified at the previous audit against the Standard have been effectively addressed to prevent recurrence.


  • 1.2.1 - The company shall have an organization chart demonstrating the management structure of the company. The responsibilities for the management of activities which ensure food safety, legality and quality shall be clearly allocated and understood by the managers responsible. It shall be clearly documented who deputises in the absence of the responsible person.

  • 1.2.2 - The site's senior management shall ensure that all employees are aware of their responsibilities. Where documented work instructions exist for activities undertaken, the relevant employees shall have access to these and be able to demonstrate that work is carried out in accordance with the instructions.

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