Title Page
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Conducted on
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Prepared by
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Location
Internal Audit
1.1.1
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Does the site have a documented quality policy?
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Is the quality policy signed by the person with the overall responsibility for the site?
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Is the policy up to date?
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How is the policy communicated to the staff-Displayed at reception or staff canteen?
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Is it available in the company’s official language, English?
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Is policy included in the induction process?
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Is the policy available on the company intranet?
1.1.2
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Does senior management have a clear plan for development and continuing improvement of a food safety and quality culture?
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Are activities of all sections that have an impact on product safety defined?
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Is there an action plan detailing how the activities will be undertaken, measured and the intended timescales?
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What are the activities?
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How are the activities undertaken?
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How is the effectiveness of completed activities measured?
1.1.3
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What objectives are in place to maintain and improve the safety, legality and quality of finished products in accordance with the food safety and quality policy and this Standard?
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Are the objectives SMART?
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How are the objectives communicated to the relevant staff?
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Are the staff interviewed, aware of, and know about the objectives?
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At what frequency is the progress reviewed and reported to senior management?
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Is there a documented quarterly progress review?
1.1.4
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At what frequency does the management review the site performance against the Standard and objectives set in clause 1.1.3
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Does the review process include the following<br>1. Previous management review action plans and timeframes 2.The results of internal, second-party, and/or third-party audits <br>3. Any objectives that have not been met, to understand the underlying reasons. This information shall be used when setting future objectives and to facilitate continual improvement 4. Any customer complaints and results of any customer feedback? 5. Any incidents (including both recalls and withdrawals), corrective actions, out-of-specification results, and non-conforming materials? 6. the effectiveness of the systems for HACCP, food defence, and authenticity? 7. Resource requirements?<br>
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Are the records of the meeting documented and used to revise the objectives?
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Is there a summary of the HACCP review meeting and a record of the output?
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How are the outcomes communicated to the relevant staff to ensure implementation?
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Were actions completed within the set timescale?
1.1.5
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What mechanism is in place to bring food safety, legality or quality issues to the attention of the senior management?
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Is there a schedule for these meetings in place?
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What is the evidence for the discussion on these issues (e.g. minutes of the meetings)?
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Are the staff made aware of the need to report any evidence of unsafe or out-of-specification product or raw materials, to a designated manager to enable the resolution of issues requiring immediate action?
1.1.6
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Is there a confidential reporting system to enable staff to report concerns relating to product safety, integrity, quality and legality?
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How is the relevant telephone number communicated to the staff
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Is there a process for assessing any concerns raised by the company’s senior management
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Are there documented evidence or records of the assessment where appropriate, actions taken
1.1.7
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Are the human and financial resources required to produce food safely reviewed in the management review meeting?
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How can resource allocation be changed during the course of the year regardless of the management review meeting?
1.1.8
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How is the company maintaining up to date knowledge of relevant legislation, scientific and technical developments, potential risks to raw materials and industry codes of practice?
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How is the company accessing legislation relating to the product, of the country where the raw material is sourced and where it is sold?
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Who is responsible for this?
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How is the information transferred into action?
1.1.9
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Does the site have a genuine, original hard copy or electronic version of the current Standard available?
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Is the site be aware of any changes to the Standard or protocol that are published on the BRC Global Standards website?
1.1.10
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Who is responsible for scheduling the next audit at the site?
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What is the due date of the next audit?
1.1.11
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Who is the most senior production or operations manager on site?
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Is he aware of this requirement for him to be present?
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Who is the deputy in case of absence?
1.1.12
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Which non-conformities have been identified at the previous audit?
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Were these rectified and the actions completely implemented?
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Were the root causes identified and analysed to prevent recurrence? (with the BRC guideline for root cause analysis?
1.1.13
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How is the BRC logo and certification status being used?
1.2.1
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is there a site organisational chart demonstrating the management structure of the company?
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Who is deputising in absence of a manager?
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What is the evidence that the person is able to fulfil the role?
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Are all members of staff with responsibility for the management of food safety, legality or quality included in the chart? (e.g. managers overseeing cleaning and production activities, QA staff, technical managers)
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Are there job descriptions or site procedures including who is responsible for key aspects of the food safety and quality management system like e.g. decisions on corrective actions, finished product release, document control etc.?
1.2.2
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How are the staff made aware of their responsibilities
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Are employees aware of the procedures and policies related to the activities they carry out?
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Are the employees following the company procedures?
