BRC食品标准第六版中文版本（中文翻译参考）
BRC全球标准──食品
培训教材 （中文翻译）
目 录
目录············································ 1 引言·············································4
1 HACCP体系················································11 2 质量管理体系（QMS）····································12
2.1 质量管理体系—总的要求····················································12 2.2 质量方针································································12 2.3 质量手册·································································12 2.4 组织结构、职责和管理权限···········································12 2.5 管理承诺··················································13
2.6 以顾客为关注焦点·······················································13 2.7 管理评审································································13 2.8 资源管理·····································································14 2.9 内部审核·································································14 2.10 采购····························································14
2.11 总的文件要求·················································14 2.11.1文件控制·················································15 2.11.2产品标准···············································15 2.11.3程序···········································15
2.11.4记录保持···················································15 2.12 纠偏措施······························································16 2.13 可追溯性·················································16
2.14 风险管理，产品回收和产品召回··············································16 2.15 客户投诉的处理··················································17 3 工厂环境标准·································································17 3.1 外部环境标准··························································17 3.1.1选址························································17 3.1.2厂房和场地·····················································17 3.2 内部环境标准················································17
3.2.1布局/ 生产流程/ 区域分隔···········································17
3.2.2设施结构──原料接收，准备，加工，包装和存贮区域·······························17 3.2.2.1 墙面························································18 3.2.2.2 地面······················································18
3.2.2.3 天花板及顶部装置·················································18
3.2.2.4 窗户·····················································19 3.2.2.5 门·····································································19 3.2.2.6 照明····························································19 3.2.2.7 空气调节/ 通风系统·············································19 3.3 设施····································································19 3.4 设备······················································20 3.5 维护保养····························································20 3.6 员工设施····························································20
3.7 产品的物理性及化学性污染的风险····································21 3.8 设施管理和卫生·····················································21 3.9 废弃物及废弃物处理·················································21 3.10 害虫控制····································································22 3.11 运输·································································22 4 产品控制·············································23
4.1 产品设计与开发·····················································23 4.2 特殊处理的要求···········································23 4.3 金属探测与异物探测··············································23 4.4 产品包装························································24 4.5 成品的检测及分析·············································24
4.6 库存、周转·········································25 4.7 产品放行····················································25 4.8 不合格品的控制············································25 5 生产过程控制·······················································25 5.1 操作控制·················································25 5.2 设备和加工确认··········································26 5.3 测量及监控设备的的校准和控制·······························26 6 人员···················································27
6.1 培训──原料接收，准备，加工，包装和贮存区域··························27 6.2 个人卫生──原料接收，准备，加工，包装和贮存区域···························27 6.3 健康审查··················································28
6.4 工作服──食品操作人员及其他食品加工区域的工作人员或参观人员················28
7 专业术语··································································28
引 言
| 背景
根据“1990年英国食品安全法案”规定，与涉及到食品供应的所有部门相同，零售商有责任采取一切合理的预防措施，并克尽职责，避免在研发、制造、配送、广告宣传或销售食品的过程中出现的任何偏差。
零售商对其自有品牌食品的责任包括很多方面，在食品加工场地的技术表现的审核就是其中之一。长期以来，每个英国零售商根据自己制定的内部标准，独自对食品的加工场地进行审核。大多数审核工作由零售商内部的技术人员执行，其他
则交由独立的检验机构执行。1998年，英国零售商协会（British Retail Consortium/BRC）编写并引入“针对零售商自有品牌食品的供应商的BRC技术标准和规程”（BRC食品技术标准）。本标准最初是用于零售商自有品牌食品的供货标准，但近年来BRC 食品技术标准被广泛地应用到食品工业的其他部门，例如：食品服务业和食品配料的生产。有很多具体事例表明BRC 食品技术标准不仅在英国本土之外被采用，
而且已经成为一些公司编写供应商评估程序的基础架构。
“BRC食品技术标准”首版于1998年发行，现已进行了三次修订。“标准”的第四版已于2005年发行。每次的审议和修订，英国零售商协会都会广泛地征求建议，以确保可接受性和公正性，更重要的是促进形成最有操作性的标准。2003 年1 月，为了反映“BRC 食品技术标准”在使用过程中的一些变更，英国零售商协会认
识到其名称和范围需要改变，并更名为“BRC全球标准──食品”。BRC相信通过这种变更，能确保与食品工业的其他伙伴继续合作，推动企业建立良好生产规范并保障消费者安全。经过对零售商和股东征求意见，对“BRC 全球标准──食品，第三版”有很多较大的改动，经过磋商、评审形成第四版。第四版与旧版本有相似的标准，而不同的地方如下：
只有一种层次，取消了基础证书和高级证书的区分??
没有“良好操作规范的建议”的表述，因此认证机构不做相关的评估和评论?? 为了与评审过程相适应，合并了一些要求和条款??
评审过程中，根据基于不符合项的数目和性质的计分系统，得出结论，并确定评审的频率??
要识别对那些需要良好建立，持续监控并保持，并且对于保证食品安全和信誉有重要意义的特定要求??
| 通过表格和图示，提供了更详细而具体的认证流程
| 对规程中特定扩展的细节，进行了合并在过去版本的标准中BRC虽提出了“良好操作规范的建议”，但现在认为可以创建一系列适当的特定产品或者流程来充实标准。BRC也拟认可国际上已经明确的“最好操作指南”。同所有版本的BRC