BRC Audit Checklist
Company:
Audit Ref: BRC Section 1 Senior Management Commitment
Date: Auditor:
Procedure: Auditee:
Facility
Recor
NC /
Ref Requirement / question Evidence OBS
d
1.0 SENIOR MANAGEMENT COMMITMENT
1.1 SENIOR MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENT
(FUNDAMENTAL) The company’s senior management shall demonstrate they are fully committed to the implementation of the
requirements of the Global Standard for Food Safety and to processes which facilitate continual improvement of food safety and quality
management.
The company shall have a documented policy which
states the company'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:
1.1.1 x
- Signed by the person with overall responsibility for the
site
- Communicated to all staff.
The company'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 quality policy and this Standard.
These objectives shall be:
1.1.2 x - Documented and include targets or clear measures of
success
- Clearly communicated to relevant staff
- Monitored and results reported at least quarterly to site
senior management.
1.1.3 x Management review meetings attended by the site's
senior management shall be undertaken at appropriate
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BRC Audit Checklist
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:
- Previous management review action plans and
timeframes
- Results of internal, second-part, and/or third-party
audits
- Customer complaints and results of any customer
performance reviews
- Incidents, corrective actions, out-of-specification
results, and nonconforming materials
- Review of the management of the HACCP system
- Resource requirements.
Records of the meeting shall be documented and used
to revise the objectives.
The decisions and actions agreed within the review
process shall be effectively communicated to appropriate
staff, and actions implemented within agreed timescales.
The company shall have a demonstrable meeting
program that enables food safety, legality, and quality
issues to be brought to the attention of senior
1.1.4 x
management at least monthly and allows for the
resolution of issues requiring immediate action.
The company's senior management shall provide the
human and financial resources required to produce food
safely in compliance with the requirements of this
1.1.5 x
Standard and for the implementation of the HACCP-
based food safety plan.
1.1.6 x The company's senior management shall have a system
in place to ensure that the company is kept informed of
scientific and technical developments, industry codes of
practice, and all relevant legislation applicable in the
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BRC Audit Checklist
country of raw material supply, production, and, where
known, the country where the product will be sold.
The company shall have a genuine, original hard copy or
1.1.7 x electronic version of the current Standard available.
Where the company is certificated to the Standard it
shall ensure that announced recertification audits occur
1.1.8 x on or before the audit due date indicated on the
certificate.
The most senior production or operations manager on
site shall attend the opening and closing meetings of the
audit for Global Standard for Food Safety certification.
1.1.9 x x
Relevant departmental managers or their deputies shall
be available as required during the audit process.
The company's senior management shall ensure that the
root causes of nonconformities identified at the previous
1.1.10 x x
audit against the Standard have been effectively
addressed to prevent recurrence.
1.2 ORGANIZATIONAL STRUCTURE, RESPONSIBILITIES, AND MANAGEMENT AUTHORITY
The company shall have a clear organizational structure and lines of communication to enable effective management of product safety,
legality, and quality.
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
1.2.1 x
shall be clearly allocated and understood by the
managers responsible. It shall be clearly documented
who deputizes in the absence of the responsible person.
1.2.2 x The company'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 instruction.
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BRC Audit Checklist
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