Successful implementation of the BRC Global Standard for Food Safety requires additional resources, specifically dedicated personnel time from all operations departments, and especially that of the person assigned to lead the BRC initiative. The challenge in many companies is to determine when the additional time can be allocated and in many instances a person from the staff is assigned the responsibility which means replacing the person with another headcount.
Another challenge is to allocate the time required to allow plant personnel to be trained for the BRC Food Safety Standard. Taking personnel off the production floor requires either production is stopped or there are replacements which translate to additional labor cost. The financial benefit is either obtaining new business or maintaining existing business.
In this conference by our expert speaker Ron Vail, you will get to know and identify selective words and phrases that give direction for development and implementation of BRC Food Safety programs. You will be provided suggestions or logical sequence of development and implementation and will be shown sample documents to assist with internal assessments. In this session, you will also be shown through illustration on how individual BRC programs work together and also the sample documents to assist with development of procedures.
Who should attend?
At the Q&A session following the live event, ask a question and get advice unique to your situation, directly from our expert speaker.
- Shawn K. Stevens
Ron Vail is a recently certified Lead Instructor for Food Safety Preventive Controls for Human Food. He has over 35 years of experience in the food industry and has held positions in Quality, Manufacturing and Procurement. Ron graduated from Colorado State University in 1979 with a Bachelor of Science in Microbiology and began his food career with AIB as a Field Inspector. His career progressed through the food...
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