The BRC global standard for food safety : a guide to a successful audit / (Record no. 205992)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05879cam a2200673Mi 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn796384506 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20171114090427.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120625s2012 xx o 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118373828 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118373820 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118373859 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118373855 |
| Qualifying information | (electronic bk.) |
| 024 8# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 9786613677129 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000049789574 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | DEBSZ |
| System control number | 397323107 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | DEBSZ |
| System control number | 431150494 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | DEBSZ |
| System control number | 449305589 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | NLGGC |
| System control number | 34362673X |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 14695006 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 15290907 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | DEBBG |
| System control number | BV043394630 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)796384506 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EBLCP |
| Language of cataloging | eng |
| Description conventions | pn |
| Transcribing agency | EBLCP |
| Modifying agency | N$T |
| -- | DG1 |
| -- | COO |
| -- | YDXCP |
| -- | OCLCQ |
| -- | OCLCF |
| -- | DEBSZ |
| -- | OCLCO |
| -- | OCLCQ |
| -- | OCLCO |
| -- | OCLCQ |
| -- | OCLCO |
| -- | OCLCQ |
| -- | DEBBG |
| 043 ## - GEOGRAPHIC AREA CODE | |
| Geographic area code | e-uk--- |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX537 |
| Item number | .K54 2012 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | BUS |
| Subject category code subdivision | 070010 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 003070 |
| Source | bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 338.1/9 |
| -- | 338.19 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Kill, R. C. |
| 245 14 - TITLE STATEMENT | |
| Title | The BRC global standard for food safety : a guide to a successful audit / |
| Statement of responsibility, etc. | Ron Kill. |
| Medium | [electronic resource] |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Hoboken : |
| Name of publisher, distributor, etc. | John Wiley & Sons, |
| Date of publication, distribution, etc. | 2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (410 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | The BRC Global Standard for Food Safety: A Guide to a Successful Audit; Contents; About the Online Training Resources; BRC Update Course Issue 5 to Issue 6; Cast of Characters; Abbreviations; Acknowledgements; Introduction to Second Edition; Introduction to First Edition; Part One Before the Audit; 1 The Changes: Issue 5 to Issue 6; Reasons for Change; Two-Part Auditing: Increased Focus on GMP; Vertical Audits; Unannounced Audits; Enrolment Programme; High Care and High Risk; New Report Format; Other Protocol Changes; No more Grade D; No factored goods; Root cause. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Head office audits and multiple locationsChanges to Requirements; Statements of Intent; 2 Keys to Success; Success; Failure; Embrace the Standard; Preparation; Documented Procedures and Records; Evidence; Track Record; Team Building; Internal Audit; See Yourselves as Others See You; Summary; 3 Some Background; What is a Certification Body?; Accreditation and Competency; Schedules of accreditation; Auditor competence; A CB's Contract with the BRC; Consistency; Co-operation Groups and Position Statements; Accreditation bodies; Witnessed audits; BRC competence monitoring; Referrals; Summary. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4 Familiarity with the Standard: Part 1 -- Structure and ConceptsWhy Choose the Global Standard for Food Safety?; Global Food Safety Initiative; Issue 6; The Structure of the Standard; Section I; The Introduction; Food safety management system; Section II: The Requirements; Statements of Intent; The Fundamental Requirements; How they came about; What you need to do?; Colour coding of clauses; Recurring Themes; Risk assessment; Site plans; Corrective action; Root cause; Review; Training; Section III: The Audit Protocol; Section IV: The Appendices and the Glossary. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | The BRC Guideline Series and Other Support InformationSummary; 5 Familiarity with the Standard: Part 2 -- The Protocol; Paragraph 1: Introduction; Paragraph 2: Self-Assessment of Compliance with the Standard; Paragraph 3: Selection of an Audit Option; Paragraph 3.1: Enrolment Programme; Paragraph 3.2: Announced audit programme; Paragraph 3.2: Unannounced audit programme; Paragraph 4: Selection of a CB; Paragraph 5: Company/CB Contractual Arrangements; Paragraph 6: Scope of Audit; What About 'Factored Goods'?; Paragraph 7.1: Audit Planning. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Paragraph 7.2: Information to be Provided to the CB for Audit PreparationParagraph 7.3: Duration of the Audit; Paragraph 8: The On-Site Audit; Paragraph 9: Nonconformities and Corrective Action; Paragraph 9.1: Nonconformities; Summary; 6 Familiarity with the Standard: Part 3 -- Section IV and the Appendices; Section IV: Management and Governance of the Scheme; The Appendices; Appendix 1; Appendix 2; Appendix 3; Appendix 4; Appendix 5; Appendix 6; Appendix 7; Appendix 8; Appendix 9; Appendix 10; Summary; 7 Final Steps to the Audit; Choosing a Certification Body; Where to find them. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to. |
| 588 0# - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Print version record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade |
| General subdivision | Standards |
| Geographic subdivision | Great Britain. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade |
| General subdivision | Standards |
| Geographic subdivision | Great Britain. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade |
| General subdivision | Standards. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | BUSINESS & ECONOMICS |
| General subdivision | Industries |
| -- | Agribusiness. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Agriculture |
| -- | Sustainable Agriculture. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade |
| General subdivision | Standards. |
| Source of heading or term | fast |
| Authority record control number | (OCoLC)fst00930932 |
| 651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME | |
| Geographic name | Great Britain. |
| Source of heading or term | fast |
| Authority record control number | (OCoLC)fst01204623 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Kill, Ron. |
| Title | BRC Global Standard for Food Safety : A Guide to a Successful Audit. |
| Place, publisher, and date of publication | Hoboken : John Wiley & amp; Sons, ©2012 |
| International Standard Book Number | 9780470670651 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://onlinelibrary.wiley.com/book/10.1002/9781118373828 |
| Public note | Wiley Online Library |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Books |
No items available.