Practical articles to help food sites prepare for BRCGS Food Safety certification audits.
What juice and beverage manufacturers should review for juice HACCP validation: secondary processing hazards, holding conditions, 5-log pathogen reduction, recontamination and glass control.
Eight areas to review to strengthen seafood HACCP implementation at BRCGS sites, from species-specific hazard analysis and temperature control to sanitation verification.
How BRCGS sites making fermented and acidified foods can strengthen fermented food process validation, sanitation, supplier controls and label checks.
GMP for ready-to-eat foods at BRCGS sites: personnel hygiene, SSOP verification, allergen and label control, pest management, hygienic design and CAPA, executed consistently on the floor.
RTE cooling controls and post-process hygiene for BRCGS sites: time-temperature criteria, pH and water activity, hygienic handling, premises, pest control and corrective action.
How to design Listeria environmental monitoring with a risk-based sampling plan, a clear positive-result response, trending of recurring findings and verified corrective action.
Listeria sanitation controls for exposed ready-to-eat foods: hygienic zoning, harborage investigation, supplier assurance, facility conditions and corrective action at BRCGS sites.
How BRCGS-certified sites can build mycotoxin risk assessment, such as for patulin in fruit-based ingredients, into supplier approval, specifications, COA review and corrective actions.
What FDA food recall announcements mean for BRCGS food recall preparedness: six allergen, traceability, supplier, product release, incident and corrective action areas to test.
Practical BRCGS recall prevention lessons from meat and poultry recalls: seven hygiene, allergen, labeling, traceability and corrective action controls to review.
